11 
of Champagne in France „ 
6. Fare and tie in June. 
7- Second trimming in July. 
8. Third trimming in August* 
XXI. How is it ascertained that the Grape is sufjicienthj 
ripe , in order to commence the Labours of the Vintage P 
At the end of September, or later if the season has 
been backward,— before proceeding to the labours of the 
vintage, in order to obtain the fruit at the most complete 
state of ripeness, 
The stalk of the grape must be brown and woody ; 
The grape pendent ; 
The skin or pellicle of the grape tender, and not brittle 
when chewed ; 
When a seed can be easily detached from the juice of 
the grape : which should in its turn present a vinous and 
transparent appearance, without having any green in it ; 
When the grape stones are brown, dry, and not glu- 
tinous. 
OF THE VINTAGE. 
XXII. What Precautions are necessary for managing 
the Grapes so as not to injure the White Wines P 
Many precautions, even of detail, are necessary in 
making white wine. 
These consist in carefully picking the ripest and 
soundest grapes from all withered or bruised grapes f 
they are then put into panniers, and covered with cloths 
to prevent the effects of the sun's rays, and to avoid few 
mentation. 
The panniers thus covered, being put upon the backs of 
horses, are conveyed to the press ; into which they are 
not emptied, however, until after sun- set. From twenty 
to forty panniers full are put under the press at a time : 
