SB Memoir on the Vineyards and Wines 
When it is ascertained that this accident has happened, 
care must be taken not to disturb the wine, and the dis- 
ease generally cures itself by the next or following spring. 
The whitish sediment turns brown, and deposits or at- 
taches itself to the bottle; and the wine becomes once 
more diaphanous and sparkling. 
XXXVL Jf hat are the Means used to remedy this f 
Wh cn the season has been rainy, the vintage wet, and 
the juice is too watery, this disease is very frequent; and 
besides, if the white is in more abundance than the red 
fruit, the yellow disease is mixed with what is called the 
greasy, and in this case it is no longer fit for sale : it has 
a disagreeable taste, and is of the colour of cider: noth- 
ing can be done with it, unless it is mixed with common 
or inferior red wines. 
Greasy wines must be cured by time alone ; and they 
very rarely continue more than a year in this state. 
All the preservatives recommended in books upon 
this subject are of no avail : when employed, they are 
found to injure the quality of the wine instead of improv 
ing it. 
Mote, Acidity being more peculiar to red wines, it will 
be treated of under that head. 
XXXVII. How does it happen that Half of the Bottles 
are broken during the first Six Months ? 
The breaking of the bottles is owing to several causes 
more or less direct and more or less well ascertained. 
It depends in the first place upon the choice and quali- 
ty of the wine ; the time at which it is put into bottles ; the 
quality of the glass ; the nature of the cellar ; the tempe- 
rature of the weather, and even on the way in which the 
bottles are packed. W e cannot therefore assign the exact 
pause of this accident, so much connected with the phe 
