69 
Capper. 
refs, to increase the effect of the husks, form them into 
heaps, which they besprinkle with generous wine before 
they bring them to ferment. 
The fermentation does not always take place at the 
same time, nor with the same energy. Sometimes it com- 
mences in twenty-four hours, and sometimes it has not 
begun at the end of three weeks. The heat sometimes 
will rise to such a height that the hand cannot be kept in 
the mass, and that the acetous odour is so strong that one 
can hardly approach the vessels ; while at others the heat 
is hardly sensible, and soon vanishes. There are even 
instances of the husks becoming putrid and mouldy with- 
out turning acid. The fermentation is assisted and pro- 
moted by raising the heat of the place by means of chaf- 
ing-dishes, by covering the vessels with cloths, by shut- 
ting the doors, and by airing the mass with more care. 
The differences in the fermentation depend, 1. On the 
temperature of the air : in summer the fermentation is 
speedier. 2. On the nature of the husks : those which 
arise from very saccharine grapes heat more easily. 3. On 
the volume of the mass : a larger mass ferments sooner, 
and with more strength, than a small one. 4. On the 
contact of the air : the best aired husks ferment best. 
At the same time that the husks are made to ferment, a 
preliminary preparation called desajbuga is given to the 
plates of copper which are used for the first time. This 
operation is not employed for those which have been al- 
ready used, and consists in dissolving verdigris in water 
in an earthen vessel, and rubbing over each plate with a 
piece of coarse linen dipped in this solution. The plates 
are then immediately placed close to each other, and left 
in that manner to dry. Sometimes the plates are only 
laid on the top of the fermented husks, or placed under 
those which have been already used for causing the cop- 
per to oxydate® It has been observed, that when the ope- 
