On the Cultivation of the Vine , 
44 This cask contained about 150 quarts. I took aboid 
thirty quarts, which 1 evaporated and concentrated to 
nearly about one-eight of the volume of the liquor ; four 
pounds of common sugar were added, and a pound of 
grapes de carerrte , after care had been taken to bruise 
them : the whole, somewhat warm, was then put into the 
cask, which was filled up with the same must that had 
been kept apart. A bunch, of about half an ounce, of 
absinthium, dried and w ell preserved, was then put into 
the cask, and the cask was slightly covered, with its lid 
inverted : fermentation soon took place, and proceeded 
in a brisk and free manner. 
46 Besides this piece of must, I caused to ferment also 
ajar of the same containing about twenty-five or thirty 
quarts, with half an ounce of sugar per quart : this wine 
fermentated very well in this jar, and it served me for 
filling up during the fermentation and after the first draw- 
ing off, which was performed at the usual time, and re- 
peated a year after : it was afterwards put into bottles at 
the expiration of a year, or in the following winter. 
44 This wine was made in September 1788? during fine 
weather, and in a very good year. 
44 It kept very well even in the bottle, it neither became 
sour nor turbid at the end of several days ; I have still two 
or three bottles of it it begins to fade.’’ 
IV. Ethiology of Fermentation . 
The phenomena and result of fermentation are so high- 
ly interesting in the eyes of the chemist and the agricul- 
turist, that, after having considered them merely under a 
practical point of view, we must now consider them un- 
der the relation of science. 
The two phenomena which seem most worthy of atten- 
tion from the chemist, are the disappearance of the sac- 
charine principle and the formation of alcohoL 
