TREATMENT OF THE WINE. 



99 



casks were entirely filled, much of it would run over. 

 It rejects carbonic acid, and also many of tlie finer 

 aromatic essences escape. 



Many devices have been tried to retain these latter. 

 The process adopted in the making of Champagne is 

 for the purpose of securing this great desideratum, and 

 thus the greater part of the carbonic acid and these 

 finer essences are retained. 



Fio. 80. 



The manufacture of Champagne, however, requires 

 an amount of outlay for casks, cellars of extraordinary 

 depth, bottles, &c., which places it beyond the reach of 

 the ordinary vintner of small means ; and as this will 

 aJso place it beyond the scope of this work, we must 

 refer the reader to those works which treat upon the 

 subject, especially if they would pursue their investi- 

 gations further in this direction. 



The securing the finer essences of the wine, may be 



