479 
are filled with pressed skins, and a small stream of water is run 
over the top of the first one. When full the liquid running at the 
bottom riges and is conducted by the pipe to the top of the second 
vat, the small stream of water running all the while on the top of 
the first vat. In time the second vat is filled with the liquid which 
had been in contact with the mare in No, 1, and in turn it rises from 
the bottom of No. 2 to the top of No. 3 by means of the connecting 
pipe; the same thing happens in No. 3, the liquid gaining strength 
by virtue of being for the third time in contact with fresh skins, 
whereas the liquid in No. 1 and in No. 2 become gradually weaker 
and weaker. This goes on until all the vats are full, the overflow 
from the last one consisting of a mixture of wine and water of a 
strength almost as great as that of the wine held by the fresh 
pressed mare. It is ready for the still. 
No. 1 vat having become exhausted of wine, the liquid consist- 
ing mostly of water, it is disconnected, emptied, and refilled again 
with fresh mare and becomes the recipient of the next stronger solu- 
tion which, in turn, is collected and distilled. 
No. 2 vat having become No. 1, therein 1s run the water, which 
automatically drives before it the contents of the vats following; 
when it also becomes exhausted it is emptied and refilled again with 
mare. The process goes on uninterruptedly while there is fresh 
mare to treat. 
A very satisfactory plan and section of such a diffusion hkat- 
tery, for the exhaustion of grape marc, designed by Professor L. 
Roos, Director of the Oenological Station, Montpellier, is given 
below. 
2 Z = van}| 
e. a ¢ @ oF 
GRAPE SKINS INTO MANURE, 
Professor Roos, of Montpellier, reeommends the following com- 
post as a complete manure, assimilable in every soil, as it brings 
with it the alkalinity suitable for nitrification. 
