S/O On the Cultivation of the Vine , 
ses by a small curvature by opening the interstices N at 
the top. It is not required to rise more than a small de - 
gree above level, only just enough to stiffen the whole, 
and cause it to lie like a stiff plank, and rather to occa- 
sion a thrust outwards than otherwise, which when the 
weight has brought down may be again raised by the 
same operation. The planks are now to be laid on to 
meet at the intervals as in the ichnographic plan O, of 
which P is the elevation complete. Q is a perspective 
view of three joints looking along the bridge with the 
planks, fee., drawn faintly. 
No. 36. 
A Treatise on the Cultivation of the Vine , and the Me- 
thod of making Wines . By C. Chaptal. 
(Continued from page 193.) 
Ill . Of the Means requisite to dispose the Wine for Fer~ 
mentation . 
AS ripe grapes rot on the twigs, the faculty which the 
sweet and saccharine juice of the fruit possesses of be- 
ing converted into a spiritous liquor may be considered 
as the pure effect of art, and it is by the fermentation of 
this juice expressed that this change is produced. The 
method of disposing grapes to fermentation varies in dif~ 
ferent countries ; but as the differences occasioned in so 
essential an operation rest On certain principles, I have 
thought it proper to make them known. 
We are informed by Pliny (Be brio vino apud Grcecos 
clarissimo ), that the grapes were collected a little before 
their jnaturity ; that they were dried by being exposed to 
