422 



the hot wine. Under the apparatus is a metal box (5), which 

 catches the warm water, from which it is pumped back into the 

 water tank, or allowed to run to waste through 6, if water is abun- 

 dant. 



Each column of tubes has a tap (13) which allows for empty- 

 ing the wine. An air- tap (11), at the top of the first column, 

 facilitates the escape of carbonic acid gas, which is disengaged 

 when fermenting must is being treated. The apparatus is mounted 

 on two pairs of wheels, and can be moved about. A continuous com- 

 munication between the sets of tubes is provided by means of the 

 bronze castings, which can be removed by unbolting the bronze 

 plates (10) pressing over rubber washers, this allows the interior of 

 the tubes to be readily cleaned. At 8 is shown a thermometer, 

 indicating the temperature of the cooled wine when leaving the 

 apparatus. The total length of tubes through which the wine 

 passes, in two columns of 19 tubes each, is about 500 feet. 

 The amount of water required for cooling the wine when working 

 this apparatus is, on an average, about equal to that of the wine to 

 be cooled, unless very cool water is used. A good deal of energy is 

 exerted in forcing the wine through this cooler, which is better 

 suited to large wineries, where abundance of water and motor power 

 are available. 



Calif ornian Refrigerator. In a bulletin recently published by 

 the Agricultural Experiment Station of the University of California, 



Californian Kefrigerator. 



