G7 



longer one c lor tlie purpose of stirring the liquid in onler to equalize the 

 temperature fis much as possible. That there may be no danger of the iron 

 becoming burnt by the exposure of its sides to the action of the hot air when 

 there is no liquid within to protect it, it will always be found advisable to with- 

 draw the fire from the grate before removing the heated sake. A vessel of the 

 size given will hold about S Icokn of hot sake. To permit of the withdrawal of 

 the sake and its introduction into proper vessels which may be completely filled- 

 with it while stiil hot, a pipe is led through the brickwork and reaches some 

 distance beyond it ending in a stopcock and a curved neck, the vertical portion 

 being made to slide up and down so that it may allow of the passage under it of 

 a barrel in the way shown in the diagram. At the side of the furnace a depres- 

 sion in the groimd is made in sucii a way that the barrel, resting upon a small 

 barrow, can be wheeled down an inclined plane on one side and be brought right 

 under the tap, and wlien filled can be pushed forward, and its place taken by a 

 fresh one, and so on until the greater part of the liquid has been stored. As 

 soon as the barrel is filled it is, of course, tightly closed in the usual way. The 

 barrels which would be suitable for tliis purpose are such as are used in beer- 

 breweries, and some very good examples are shown by the Kai taku shi (Coloniza- 

 tion DepartmentI in the present National Exhibition (ISSl). 



In plate XVII. a form of apparatus for heating wine, devised by M. Rossignol 

 is shown, taken, by kind permission of the author, from ^I. I'astem's work on 

 wine, p. 232. (ICd. of 1S73). The following is a translation of the description 

 which accompanies the drawing. " This apparatus consists of three parts : 1°. 

 a furnace F, wiiich does not difler from any ordinary furnace ; 2*. a broad, copper 

 boiler C. proviiled with a cover soldered to it, and jirolonged into a straight tube 

 11, open at Ihe end : the apparatus is filjed with water half up the tn\>o, and 

 serves as a water-bath. 3^. a wooden trough or b;uiel T, the Iwttoni of which is 

 sawn off, and which rests upon the edge of the lid of the boiler and is firmly 

 fastened to the cover by a simple arrangement : the edge of the cover a extends 

 l)eyond the boiler for 3 or 4 centimetres ; below it is a ring of wrought iron, and 

 above a wa.shcr of caoutchouc, upon which rests the edge of the barrel ; an iron 

 ring encircles the edge of the barrel and is provided with straps of iron c which are 

 fastened to tlic lower ring by strong bolts. The interval between the outside of 

 the boiler and the inside of the barrel is tilled with the wine, and all that 

 portion of the boiler w ith wliich tlie wine comes in contact is tinned. A thermo- 

 meter t indicates the temperature of the wine ; a vessel E with tul)e allo^v.s the 

 apparatus to be completely filled and the wine to expand on heating. 



A simple glance at the figiu'e will explain how the apparatus works. It 

 heats ß hectolitres (3.3 kokn) in 1 hour, u.scs 10 (Tiitimcs (lOscnl nf fuel per 

 hectolitre, and costs 14() francs." 



This apiMiratns like the one before mentioned, has the dis.id van tage of l>eiiig 

 intermittent. The followin;^ description applies to the apparatus of M. Terrel des 

 Chencs, filiown in plate Will, also taken from M. I'lisleur's " Ktudissur le vin " 



