149 
the Manufacturing of T jrdigrise. 
Formerly moist verdigrise coaid not be sold till its 
quality had been previously ascertained ; and for that 
purpose it was carried to a public warehouse, where it 
was sold after that point had been determined. 
By comparing this process with that described by Mon- 
tet, it will be found that the changes introduced are much 
in favour of the new. Formerly the workmen took the 
stalks of the grapes dried in the sun, and began by im- 
mersing them for eight days in vinasse (the residuum of 
the distillation of wine for making brandy). They then 
suffered the moisture to drain off through a basket, after 
which they put about four pounds into a jar, and poured 
over them three or four pints of wine. The stalks were 
made to imbibe a large portion of the wine, by stirring 
them strongly with the hand; the jar was then covered, 
and the stalks were suffered to ferment. The fermenta- 
tion commenced sooner or later, according to the nature 
of the wine and the temperature of the air. But after it 
had once begun, the wine became turbid, and exhaled a 
strong odour of vinegar. At length the heat decreased, 
and the stalks were then taken out, and the wine was 
drawn off. When the stalks were a little drained, they 
were disposed in layers with the plates of copper, and the 
operation was continued in the same manner as with the 
husks. When the plates were taken from the jars to be 
put in relai , instead of immersing them in pure water, as 
is done at present, they were moistened three or four 
times with sour wine, which was called giving them three 
or four wines. 
It may be easily seen that there is a great saving in 
the process followed at present, since the manufacturers 
no longer use wine, which enhanced the price of the ver- 
digrise. Some have condemned, in the new process, the 
practice of using the copper too soon ; but this objection 
fell to tl*e ground, w|ien it was observed that the verdi 
