I 
On the Cultivation of the Vine, 8£c, 343 
40. To examine, in the last place, whether any of these 
masses of salt appear to have been raised up by subter- 
ranean fires to a height greater than that at which they 
were at the time of their formation. 
41. To examine the reason of the singular connection 
observed between mines of salt or salt springs and moun- 
tains of gypsum.* 
f To he continued. J 
No. 44. 
A Treatise on the Cultivation of the Vine , and the Me- 
thod of malting Wines . By C. Chaptal. 
(Continued from page 277’.) 
IV. Of Fermentation . 
The must is scarcely put into the vat when it begins 
to ferment. That which flows from the grapes by the 
pressure or agitation they receive during the carriage, 
works and ferments before it arrives at the vat. This is 
a phenomenon which any one may easily observe by fol- 
lowing the vintagers in warm climates, and carefully ex- 
amining the must which issues from the grapes and re- 
mains mixed with them in the vessel used for carrying 
them. 
The ancients carefully separated the first juice, which 
can arise only from the ripest grapes, and which flows 
naturally by the effect of the slightest pressure exercised 
on them. They caused it to ferment separately, and ob- 
tained from it a delicious beverage, which they called 
* And particularly of gypsum coloured by a red argil. To examine also why 
asphaltes is commonly found in the neighbourhood of salt-pits. 
42. To observe the different efflorescence of the different salts formed on the 
rocks and the surface of the earth, in order to determine their nature. 
43. To observe also the nature, the abundance, and what may be discovered 
in regard to the origin of mineral waters : to determine the temperature of 
them. Til, 
