89 
of Champagne in France, 
XL. What Degree of Temperature is best adapted for 
the Preservation of Wines P — Point it out with refer - 
ence to lleaumur’s Thermometer, 
I am well convinced that it is by always preserving an 
equal temperature that the breaking of the bottles may be 
avoided when in the cellar. Currents of air passing 
through the cellars should by all means be prevented : 
but in order to establish an equal current of air, the cellars 
should be dug very deep : they, however, would be so ex- 
pensive that few proprietors could be prevailed on to 
adopt such a regulation. At Rheims, Ay, Hautvillers, 
Epernay, Cram ant, and Vertus, there are, I have seen, 
some cellars made upon a most excellent plan, and where 
no expense has been spared, 
I have never tried the temperature of the air of the cel 
lars, and 1 cannot give any results upon this head. 
[Articles 41, 42, 43, 44, and 45, being entirely appli- 
cable to the management of wines, will form part of a par- 
ticular treatise upon the subject of red wines.] 
XL VI.. What is the Price of an Acre of the best Vine- 
yard Ground P (The acre being 100 rods and 22 feet.) 
At Ay .... 
Hautvillers .... 
Epernay, Pierry, Avise, Cramant 
Other vineyards 
6000 livres. 
3000 
3000 
2000 
XL VII. What does an Acre of the Second Quality cost P 
At Ay . 
Hautvillers .... 
Epernay, Pierry, Avise, Cramant 
And the other vineyards . 
VoL. Ho 
3000 livres. 
2500 
2000 
1000 
L 
