422 On the Cultivation of the Vine , 
ed together in separate casks, in order to obtain wine co- 
loured and pretty durable ; and in some places it is mixed 
with common wine when it is required to give to the 
latter colour, strength, and a slight astringency. In 
Champagne, the wine of the first pressing is mixed with 
that arising from succeeding cuttings. 
The wine of the press is the less coloured according as 
it is pressed more weakly and more speedily. These 
wines in Champagne are called gray wines . The wine 
arising from the first and second cutting is called mil He 
perdrix ; and that arising from the third and fourth, vin 
de taille : the last is the most coloured, but it is still agree- 
able. 
The refuse, when strongly pressed, acquires some- 
times the hardness of stone. It is applied to various uses 
in commerce. 
1st, In some countries it is distilled in order to make 
a spirit, which is called eau-de-vie de marc . In Cham- 
pagne it is known under the name of eau-de d?Aixne ; 
but it has a bad taste. This distillation is advantageous, 
especially in countries where the wine is highly generous, 
and where the presses do not press very closely. 
8d, In the neighbourhood of Montpellier, the refuse is 
put into casks, where it is carefully trod upon ; and it is 
then preserved for making verdigris*. 
3d, In other places it is rendered acid by carefully 
airing it, and the vinegar is then extracted by strong 
pressure. The expression may even be facilitated by 
moistening it with water. 
4th, In several cantons the cattle are fed with the re- 
fuse : as it comes from the press, it is broken with the 
hands in order to divide the lumps ; it is then thrown into 
casks, w here it is moistened with water, aud it is covered 
with earth mixed with straw : this covering is about 7 or 
* See Philosophical Magazine, Vol. IV. 
