253 CULTIVATION OF THE VINE. 



ment : Suppofe the vefTel A, filled with 

 wine, in the bung-hole B, of this veflel I 

 would have a glafs tube of two feet long 

 and about two inches bore fixed with a 

 pewter focket clofely cemented, fo that 

 there may be no vacuities on the fides; and 

 in this tube fhould be another of about half 

 an inch bore, clofely fixed; the lower tube fhould be al- 

 ways kept about half full of wine, up to X, which will 

 fupply the veffel, as the wine therein fliall wafte or fubfide, 

 fo that there will be no room left in the upper part of the 

 vefTel to contain generated air, which will pafs off through" 

 the upper fmall tube, which muft always be left open for 

 that purpofe; and the tube being fmall, there will be no 

 danger of letting in too much air to the wine: As the 

 wine in the large tube fhall fiibfide, it may be replenifl-ied, 

 by introducing a flender funnel through the fmall tube 



down to the fcum upon the furface of the wine in the 

 large tube, fo as to prevent its being broken by the wines 

 falling too violently upon it; this will be prevented by the 

 wines being poured in gently with a fmall ftream. This 

 experiment being tried with ,ulafs tubes will give an oppor- 

 tunity to obferve what imprejfTion the different ftates of the 

 air have upon the wine, byitsrifing and falling in the tubes; 

 and if it fucceeds it may be afterward done by wooden or 



metal tubes, which will not be fofubje£l to break. 



This curious experiment having fucceecled, where ever 

 it has been tried, will be of great fervice in the manage- 

 ment of wines; there being many ufcful hints to be taken 

 from it; particularly with regard to fermenting wines; 

 for fince vi^e find that wines too long fermented (efpecial- 

 ly thofe which are made in cold countries) dofeldom keep 

 well; fo by letting them fiand in a cool place, the fermen- 

 tation will be checked, which will render the wines foul 

 and fubjeft to turn eager; therefore great care fhould be 

 taken to keep the wine in an equal temperature of air 

 which may be known by hanging a thermometer in the 



vault; 



t 



