of Champagne in France . 85 
lies are then put into the cellar, and piled up on their 
sides. 
The elaboration of the juice not being completed when 
the wine is bottled, a slight fermentation takes place in 
the bottles. About the middle of August in the same 
year this fermentation begins, and frequently there is a 
loss by the end of September of five or ten per cent, from 
the bottles breaking. This loss sometimes goes on in- 
creasing until next year, according as the wines are more 
or less juicy or vinous. • 
XXXIV. Is it necessary to cover the Corks with Wax. 
It is not necessary to wax the corks when the wine is 
bottled : this expense would be thrown away; since about 
fifteen or eighteen months after being bottled, when the 
wine has exhausted all its fermenting principles, and is 
to be sold and sent off, it must be again disturbed, in or- 
der to undergo the operations pointed out in No. 38. 
This moving of the wine consists of making a slight de- 
posit disappear, which, notwithstanding the first clarifica- 
tion, is indispensable in the different operations necessa- 
ry : Secondly, such bottles must be filled up as have leak- 
ed or lost by filtration through the corks, and the broken 
bottles are also to be removed. 
XXXV. What are the Faults to which White If hies 
are subject , either in Casks or Bottles P 
The faults to which white wines are most liable are 
muddiness, (la graissej) acidity, and sometimes also yel- 
lowness of colour. White wine very rarely becomes 
muddy when in the casks ; but this happens sometimes 
with bottled wines. 
The wine is said to be greasy (gras) when it is milky 
and whitish, and when it does not sparkle and present 
bubbles on its surface when hastily poured out. 
