SB 
of Champagne in France. 
put into new or well rinsed puncheons, and the juice from 
the subsequent pressures is successively treated in the 
same way. 
XXIV. What Use is made of the Wines last drawn off \ 
which are generally very spirituous ; but which , being 
coloured, cannot be mixed ivith the first Juices P 
As it has been experienced that the Champagne wines 
of the last pressures, notwithstanding their vinosity, are 
too weak, and would occasion too much waste of time 
and expense to distil them into brandy, it is found more 
advantageous to sell them in the vineyards of inferior 
quality, in order to improve the poorer kinds of wine : 
they are sometimes sold also to innkeepers, after a suffi- 
cient quantity has been retained for the use of the domes? 
tics of the proprietor. 
In some places, however, these wines are distilled; but 
it requires from five to eight pieces of them to make one 
piece of brandy. 
[Articles 25, 26, 27 , and 28, regard the making of 
red wine, and will be treated of under a separate head.] 
XXIX. How is Fed Wine made P 
The grapes for making red wine are managed with the 
same precautions as those for white wine. 
The only difference consists in loosely depositing the 
grapes for making red wine in vessels for the purpose : 
these vessels are covered, and their contents are allowed 
to remain until the first fermentation has begun in the co? 
louring pellicle of the fruit. 
This must, in a state of fermentation, is deposited under 
the press : the same turns of the screw are given as to the 
white grapes. 
