(\9 



empty cask. One man woilvs tlie |iuui|i. wliili' another takes charge of tlie 

 lieatiiig appaiatns ami n'i;ulates tlic linw ni' tlie wine hy means ut' tlie pto[>coijk, 

 watching tlie ther'.iionicter all the tiiiif. 



Wlien, tlie oiieiatinn endeil, the apparatus has to l)e cleaned, tlie valve o is 

 nnscrewed, and in its place the extremity of the tiihe c is inserted; a c\n'rent of 

 steam then passes through the apparatus in a direction (i|i[iosite to the flow of the 

 wine, and drags away tlu' di'pi'sit wliirh has Inniieil in the tuhes. 



The following data will gi\i',-ui idea of the economical results of this apparatus: 



I'l'iri', widi ;ill llir Nmnliei' ul' lirt'tolilrcs lii'iitoJ 

 i'i;(iuisili_'s per hour to (ill" 



Large apparatus 1200 fr 10 



Jledium sized ,, 400 ,, 5 



Small „ 220 „ ....less than 1 



Tlic large apparatus receiving the wine at ir)°C. raises it to (jO° and cools 

 it to o2^0. It retpiires 5 kilos, of coal per hour, costing 1 j centime per hectolitre ; 

 its diameter at the hase is 0.50 metre, its total height 2 metres. The total weight 

 with pump and other requisites does not exceed 230 kilos." 



At present as the sake cannot 1h> preserveil without alti'ration for any Irngtii 

 of time, tlie heneficial results of "ageing"' have not heen experienced, and a 

 decide<l improvement in the quality of the liquid may be looked forward to hy 

 the adoption of tlie process of heating and jiresersdug in well-closed, woodi'U 

 liarrels. One effect would he that a quantity of air would dill'iisc tlnnugli Ihi^ 

 wood and would mature the wine witliont the danger ol' any disease germs 

 accompanying it. Tiic influence of o.xygen upon wine cannot he better described 

 than in .M. I'lustem-'s owq word.s* " In nij' opinion it is oxygen wliich makes the 

 wine ; it is by its influence that the wine ag(>s ; it modifies the bitter constituents 

 of new wine, and causes tlie bad taste to disappear; it is tlie sanio agent which 

 induces tlie formation of deposits of good character in casks and in bottles, ami 

 far, indeed, from an absoriition of a few cubic centimetres of oxygen jxm- litre of 

 wine sjioiling it, removing from it its " bouquet" and weakening it, I belie\-e that 

 wine has not come to its [iroper state, and should not be bottled, si> long as it 

 ha.s not absorbed an amount of oxygen much greater than that. ' 



sr:cTi()x (■>. 



SiröCHU AND MIKIN. 



In a former section it was mentioned that the residue of undissolved starch 

 and celbilo.se, left behind after jiressing the mash, contained about six jM-r cent, 

 of alcohol, and that tho browcr mad(^ nsi' of a melliod wliich enabled him In 

 recov(!r tlie great(-r |)art of it. This is eflccled liy a jirocess of ilistillation where- 

 by a kind of sjiirit called shuihü \n obtuincil, which cont^iinn, according to cerluiii 



