CHAPTER XII, 



OF THE SULPHURmG OR STUMMIJVG OF WimS, 



This process is the impregnation of the wine with sulphureous va- 

 poursjby burning over it sulphur matches. The matches are simple 

 or compound. The simple are made of a slip of cloth or muslin, 6 or 

 7^inches long, and I2 inches in breadth, that is soaked in melted sul- 

 phur. Compound matches are prepared by adding aromatics to the 

 sulphur, such as pounded cloves, cinnamon, ginger, coriander, or Flo- 

 rentine orris root ; or nips of thyme, lavender, or marjoram ; or orange- 

 flowers, &c. Those fabricated at Strasburg and which are rolled in 

 violet-leaves, are esteemed the most. 



The match is lighted, and suspended by an iron wire in at the 

 bung-hole, which is then closed tight, and the match allowed to burn. 

 While it is burning, the internal air escapes with a hissing sound from 

 every fissure ; these should be instantly stopped with any coarse luting 

 at hand. Stumming discolours the wine and renders it turbid, but 

 it soon recovers. Wines that have been sulphured keep longer, but 

 red wines are faded by it, consequently, sometimes diminished in va- 

 lue. Owing to this, of late years, the foUoAving plan has been adopted. 

 A small quantity of brandy is poured into the cask, and set on fire 

 by a burning string, and while it is burning, the hand is held over 

 the bunghole without closing it entirely. This is now the prevailing 

 custom in all the department of Herault. 



In Marseillan, and wherever the Picardan wines are made, a sort 

 of syrup is prepared from white grapes and called stum, which is 

 used in preference to sulphuring. It is prepared in the following 

 manner : as soon as the juice of the grapes flows from the press, it is 

 stoutly stummed, to prevent its fermenting, and is poured into casks 

 one fourth filled. Several matches are burned over the liquor, and the 

 cask bunged and repeatedly shaken, until, when the bung is opened, 

 no gas escapes by the opening. More must is then poured in and 

 matches burned again, and the process of shaking repeated ; this is 

 continued, until at last the cask is filled. Must prepared in this 

 maimer, never ferments ; it has a sweetish taste, a strong smell of 

 sulphur, and if a proportionate quantity of high proof alcohol is added 

 to it, it makes a very hot cordial wine, called Calabrian wine ; and is 

 employed fo give strength or sweetness to wines that are tart or poor 



