16^ Memoir on the Vineyards and Wines 
and husks ascend to the top, notwithstanding their being 
repeatedly pressed down; when the must undergoes a 
kind of ebullition ; and lastly, when the colouring parti- 
cles are sufficiently decomposed to satisfy the wishes of 
the proprietor,— it would be dangerous to push the fer- 
mentation any further, as in that case the wine might as- 
sume a dry and hard taste which even time could not cor- 
rect, particularly in Champagne wines, which are prized 
On account of their pleasantness and lightness. The 
most consummate experience is sometimes unsuccessful 
in the above operations, and there has been no instrument 
yet invented which can be depended upon. 
Is it advantageous to mix the extractive Liquor of the 
Tubs with that which is produced by pressing? 
This may be answered in the affirmative, with respect 
to the whole of Champagne and it is very advanta- 
geous for the following reasons : 
1st, The wine made from the tub would be paler in co- 
lour and more delicate than that which is expressed from 
the husks. 
Sdly, The wine which came from the press only, would 
he harder, stronger, and redder, than the other; so that 
from the same tub we should certainly have two different 
kinds of wine:— The mixing of them is therefore indica- 
ted by experience, and it is at all tipes necessary to have 
wines of an equal quality. 
Is it advantageous to bruise the Stones of the Grapes ? 
This operation depends upon the season, and upon the 
ripeness and nature of the fruit. When the fruit is small 
and the stone large, or when the fruit has not acquired all 
its maturity, the stones should be bruised. 
When the fruit is full and well grown, when the sea- 
son has been rather dry than humid, this operation may 
