404 On the Cultivation of the Vine , 
licient maturity to be fit for the table. They were still 
so hard that I resolved to make them burst over the tire 
in order to extract the juice : the quantity they furnished 
was about eight or nine quarts. This juice had a very 
acid taste, in which there could scarcely be distinguished 
a very slight saccharine savour. I dissolved some of the 
commonest cassonade* until it appeared to me to be very 
saccharine. It required a great deal more than for the 
wine of the preceding experiment, because the acidity of 
the latter must was much stronger. After the sugar was 
dissolved, the taste of the liquor, though very saccharine, 
had nothing agreeable, because the sweet and the sour 
were perceived pretty strongly and separately in a dis- 
agreeable manner. 
u I put this kind of must into a jar so as not to be en- 
tirely full, and covered it only with a cloth : as the sea- 
son was already very cold, I placed it in an apartment 
where the heat was always maintained at or 13 de- 
grees (59 to 61 F.) by means of a stove. 
u Four days after the fermentation was not yet very 
sensible, the liquor appeared to me to be as saccharine 
and as acid ; but these two tastes beginning to be better 
combined, the result was a whole more agreeable to the 
taste. 
u On the 14th of November the fermentation was in 
full force : a lighted taper introduced into the empty part 
of the jar, was speedily extinguished. 
“ On the 30th the sensible fermentation had entirely 
ceased, and the taper was no longer extinguished in the 
interior of the jar. The wine which resulted from it was, 
however, very turbid and whitish ; its taste had scarcely 
any thing saccharine ; it was strong, pungent, and pretty 
agreeable, like that of generous warm wine, but a little 
gaseous and green. 
f* I closed the jar and put it into a cool place, that the * 
* Brown Sugar, 
