and the Method of making Wines . 429 
transvasation, defecation. According to Aristotle, this 
operation ought to be often repeated : quoniam sujperve - 
niente cestatis calore solent fmces subverti , ac ita vina 
acescere. 
In the different wine countries there are certain fixed 
periods of the year for this operation, established, no 
doubt, on the constant and respectable observation of ages. 
At the Hermitage, the wine is drawn off in March and 
September; in Champagne, on the 13th of October, 
about the 15th of February, and towards the end of 
March. 
Dry, cold weather is always chosen for this operation. 
It is certain that it is then only that the wine is in a good 
condition. Damp weather, and southerly winds, always 
render wine turbid ; and care must be taken not to draw 
it off while these prevail. 
Baccius has left us some excellent precepts respecting 
the most favourable periods for the defecation of wine. 
He advises the weakest wines, that is to say, those pro- 
duced from fat covered soil, to be drawn off at the winter 
solstice ; moderate wines, in the spring ; and the most 
generous, during summer. He gives as a general pre- 
cept, not to draw off wine but when the north wind pre- 
vails ; and he adds, that wine dra wn off at the time of 
full moon is converted into vinegar ! 
The manner of drawing off wine can be a matter of in- 
difference only to those unacquainted with the effect of 
atmospheric air on that liquid : by opening the tap, or 
placing a cock at about four inches from the bottom of 
the cask, the wine which runs off becomes aerated, and 
determines movements in the lees ; so that, under this 
double view, the wine acquires a disposition to become 
sour. A part of these inconveniences has been obviated 
by drawing off the wine by means of a syphon ; the mo- 
tion is then gentler, and by these means one may pene- 
