348 GRAPE CULTURE AND "WTNE-IMAKING. 



into T'. The bellows S are then introduced into the bung-liolc 

 of T. At the end is a draft tube, k, with a valve inside, opening 

 only from above to below. This draft tube is to be put air-tight 

 into the bung-hole ; the lantern-shaped end, however, has to be 

 fixed to a hoop of the cask by the hook r. The bellows forces 

 the air to the surface of the wine without clouding it. The air 

 compressed in the cask will then drive, by its pressure, all the 

 wine from out of T into T'. When the air enters the hose, indi- 

 cated by a piping sound, it must be stopped, the cock at c be closed, 

 and the bung of T' carefully put on. 



Fig. 19. Apparatus to produce Carbonic Acid Gas. (See the "Man- 

 ufacture of Sparkling Wines.") — The tube F coming out of a cask 

 (not represented in the cut) conducts the gas from below to the 

 middle of the cask G, which is filled with pieces of chalk, below 

 of larger size than above. The upper lid of G has a hole to in- 

 sert the copper tube H, which has to be screwed to a gutta-percha 

 tube, L, of several yards length. Through this tube the gas gets 

 into the cask P. If several casks are to be treated in this manner, 

 the one P, filled with the diseased wine, must be taken instead of 

 an empt}^ one. The bung is taken out, and the conical bung M 

 put in instead, through whose middle a tin tube goes. The car- 

 bonic acid gas goes now over into the cask P, filled with wine. 

 In this the gas exercises a pressure observable through the tube v 

 of the vessel G. This latter is made of glass, and closed by a 

 cork stopper in which are two round holes. One of these takes 

 in a copper tube, z, glued to the tube H, to conduct the gas into 

 the glass vessel. Into the second hole comes a straight glass tube, 

 60 centimeters long, which is divided by degree-lines, and enters 

 the water 2 centimeters deep, with which the vessel is half filled. 

 When this has risen to 20 centimeters, the cock K is opened to 

 let the wine off, only so far, however, as to keep the water in the 

 glass tube always at the same height. The wine is transferred 

 by the vessels S into new well-sulphurized casks. No. 2 : As 

 soon as No. 1 is empty, the bung M is taken out, and a large fun- 

 nel placed upon its hole ; at the same time, the cock E must be 

 closed. Then the bung M is put upon another cask. No. 3, to let 

 the wine off. This is poured through the funnel into No. 1, and 

 the operation in this manner continued from No. 4 into No. 3, the 

 wine of No. 5 to No. 4, and so down to the last into which the wine 

 of No. 2 is transferred. 



Fig. 20. An apparatus after the method of Mr. 11. Payen, im- 

 proved by Maumend, to produce Tannin Matter from Galls, in order 

 to improve diseased foaming wines. Nut-galls are powdered fine- 

 ly, and filled into a glass eprouvette N, where it gets fastened by 

 a cotton wick. A mixture of alcohol and ether is then filled into 

 the globe E, which has to be warmed by water. The vapors rise 

 through the tube t, become condensed in the globe B, and fall as 

 a liquid upon the nut-galls, extracting them continually in this 



