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fitted with unions for connecting india-rubber hose for the supply of 

 cooling water. When required to be removed, after fermentation, 

 for cleaning purposes, it is readily hoisted by pulley blocks out of 

 the vat. The pipes are set at a distance of about four inches apart, 

 so as to allow of rapid and thorough cleaning. 



Tubular Attemperator. 



Amongst other advantages, this attemperator is easy to con- 

 struct, fairly cheap, and can be fitted up anywhere, being simply hung 

 on a beam over the top of any vat. It is, by means of the pulley 

 blocks and a counterpoise hitched on at the other end of the chain, 

 set at any depth in the fermenting wine. A good depth, I have 

 found, is about six inches below the surface, as it is well known that 

 fermentation, and hence development of heat, is more active at the 

 top of the vat than at the bottom. The liquid on being cooled has, 

 besides, a tendency to sink, and thus maintains amongst the lower, 

 layers of the fermenting must a moderate degree of temperature. 



