450 
have found, is about six inches below the surface, as it is well known 
that fermentation, and hence development of heat, is more active at 
the top of a vat than at the bottom. The liquid on being cooled 
has, besides, a tendency to sink, and thus maintains amongst the 
lower layers of the fermenting must a moderate degree of tem- 
perature. 
Tubular Atemperator. 
In order to ensure an even penetration of the cooler tempera- 
ture through the mass of the fermenting grapes, it is advisable to 
draw the liquid into a tub from the bottom of the vat and pump it 
back on the top, spreading it over the surface by means of a rose 
attachment. 
For the purpose of working the attemperator, an abundant 
supply of cool water is necessary, and this can be pumped to a 
tank placed at a higher level than the attemerator itself from a well, 
