487 
and the Method of making Wines . 
highways, workshops, sewers, necessaries, &c. and ought 
to he arched at the top. 
VII. Maladies of Wine , and the Means of preventing or 
correcting them. 
There are some wines which improve by age, and 
which cannot be considered as perfect till a long time af- 
ter they have been made. Luscious wines are of this 
kind, as well as all highly spiritous wines ; but delicate 
wines are so apt to turn sour , or oily , that it is only by 
means of great precaution they can be preserved for 
several years. 
The first of the principal kinds of wine known in Bur- 
gundy, is that of Yolney, near Beaune. This wine, so 
delicate and agreeable, will not bear the vat above IS, 
16, or 18 hours, and can scarcely be kept from one vin- 
tage to another. 
The second of the principal kinds of wine in Burgundy 
is that of Poniard : it keeps better than the former ; but 
if kept longer than a year, it becomes oily, spoils, and 
assumes the colour of the peelings of onions. 
In every canton the wine has a fixed and known period 
of duration ; and it is every where known that this period 
must be shorter or longer according to the nature of the 
season, and the care employed in the process of vinifica- 
tion. No one is ignorant that the wine made from grapes 
collected in rainy weather, or produced in fat soil, is not 
of long duration. 
The antients, as we are informed by Galen and Athen- 
seus, had determined the epoch of age, or the period at 
which the different wines ought to be drunk :• — Falernum 
ab annis decern utpotui idoneum , et a quindecim usque ad 
viginti annos : after that period grave est cap it i et nervos 
ojfendit. Albani vero cum dim sint species , hoc dulce 
illiid acerbum , ambo a decimo quinto anno vigent , Sur 
