S54* On the Cultivation of the Vine, 
of its tartar does not ferment; but that tbe property of 
fermenting may be restored to it by restoring to it that 
principle. 
About ISO quarts of' water, 100 ounces of sugar, and 
a pound and a lialf of cream of tartar, remained three 
months without fermenting. About 16 pounds of pound- 
ed vine-leaves were added, and the mixture fermented 
strongly for fifteen days. The same quantity of water 
and vine-leaves, left to ferment without sugar and without 
tartar, produced only an acidulous liquor. 
In 500 quarts of cassonade anti 10 pounds of cream 
of tartar fermentation was fully established, and conti- 
nued forty-eight hours longer than in vats which con- 
tained simple must. The wine resulting from the first 
fermentation furnished one part and a half of brandy, at 
twenty degrees of Beaume ? s areometer, in seven parts 
which had been distilled ; while the wine made without 
the addition of sugar or tartar produced only a twelfth 
part of spirit at the same degree. 
Saccharine grapes require, in particular, the addition 
of tartar : it is sufficient for this purpose to boil it in a 
kettle with the must, in order that it may be dissolved. 
But when must contains tartar in excess, it may be dis- 
posed to furnish ardent spirit by adding to it sugar. 
It appears, then, from these experiments, that tartar 
facilitates fermentation, and concurs to render the decoim 
position of the sugar more complete. 
Phenomena of the Products of Fermentation , 
Before we enter into a detail of the principal pheno- 
mena exhibited by fermentation, we think it proper to 
trace out briefly the progress it follows in its periods. 
Fermentation first announces itself by small bubbles 
which appear on the surface of the must ; by degrees 
some are seen to arise from the centre even of the mass 
