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Show and from thence into the other Cask that is to be fill'd, where it rifes, becaufe the Air is driven towards the Bung-hole, which is open. The Bellows pufhall the Wine in the Cask that the Wine will be weaken’d bythis means, becaufe the oftner it is remov'd, the oftner you give it a new Vigour; andthe oftner it is drawn off, the more lively and brilliant js the Colour. Andalthough I have faid, they fhould not brimftone their Casks, they do not fail to ufe a Match of Brimftone the firft time that they change the Veffels; they mingle a Piece of thick Linen Cloth in the melted Brimftone, and they cut off a Bit for each Cask offine nimbly ftop up the Hole at the Bottom of Wine about the Bignefs of one’s little Finger, the Piece with a Bung of Oak made round, andoneas big again for every Piece of common a little floping, and drive it with a MalWine; theylight it, and put it under the let: From the other Cask that has been Bung ofthe Piece that they empty, before emptied, they pull out the CannonorPipe of they have Recourfe to the Bellows; according Woodfrom the Fountain of Metal, and leave as the Wine defcends, it draws along withit it to drain gently fome Pints of clear Wine a {mall Scent of the Brimftone, which is not i a Veflel that receives it. very ftrong, fo as to make it perceivable, and They obferve attentively, every Moment in that only leaves what will give it a Liyelinefs clear Glafs, if the Wine be neat ; and when of Colour: The fame maybe done the fecond ve but the leaft thing, without wait- time, when they change the Cask, if it ing till it appears foul, they {top the Fountain, not taken the Scent the firft time, and take it away immediately, and turn out otherwifé it ought to be drawnoffthe fecond 2 Buck at little Wine that remains in time without a Match, tocaufe it to lofe the e: ‘That clear Wine which has drain’d Scent ofthe Brimftone, which it ought never out of the Fountain, they put into the Cask to have, that they have been g: They ufe for this The Wines that are thus clear and fine, Purpofe a Funnel of Tin, the Tail of which is keep well in the Cask for two or three Years, ot long, to the End that the Wine and hold their Goodnefs in the Vaults and it, maynot caufe any Agi- Cellars, but efpecially the Mountain Wines e; and that there that have a good Body: thofe of the River nto the Wine, there lofe their Quality in Wood, and they ought to tom of the Funnel, a Tin be drank in the firft or fecond Year, or elfe with {mall Holes, which they muft be put into Bottles. ‘This Wine rofs from pafling through will keep very well four, five or fix Years in Glafs Bottles. nto a feparate Cask all The Ufe of round Bottles is very common to abont ten or twelve Pints, or thereabouts; which is known when they perceive the Wine to hifg in the Syphon; at which time they take from the two Cz the two Pipes that have been fore’d into them, and which are joind toget by the Leather Pipe, and npty, Pieces; prefently d one, which they do n half an Hour, they wafh it with a Bucket of Water, let it ftand to drain fome Moments and theyfill it with another thar is to be drawn off, Vine has emptied out of one o another the firft time, they drawit time, at the time we have before mention’d: Sometimes they are oblig’d to do it a third time, to give it lively Colour, in Cham, They having plenty of Wood in the Province, have there fet up very Good Glafs-Houfes, which they feldom make Ufe of but in making thefe Bottles, which are about fix Inches high, and four or five in the Neck. Thefe Bottles contain ordinarily a Paris Pint, or half a Glaf lefs. They fel them commonly for twelve or fifteen Francs a hundred. ‘Theyhave a certain Quantity m every Houfe. Before they enter upona Piece of Wine to drink, they put it into Bottles, idy ; but four Days before well wafh’d and drain’d, in order to have the k, they give it a Frizure, Wine ofone Piece equally good. and put in it one third-part of When they have a Mind to draw off a i Piece of Wine into Bottles, they put a little moft experienc’d Perfons fhift their fine Syphon of Metal into the Cask, whichis bent out of one Veffel into another, as often they change its Place, as well when they downwards to ftrain it into the Bottle, under which there is a Tub or Bucket to catch the into the Vault, as up into the Wine that fhall run over. They ftop up every ing to the different Seafons: I Bottle carefully with a good well-chofen Cork have knownwhen, in four Years time, they have that is not Worm-eaten, but that is folid and drawn it offtwelve or thirteen times; and they clofe. Thefe Sorts of fine Corks coft fifty or pretend, that this is that which preferves and fixty So/s an hundred. There cannot be too fuftains the Wine, and that it has been the much Care taking in the chufing Corks, left finer and more delicate, the Wine fpoil in fome of the Bottles, when Their Opinion is, That the Wine is conti- the Corks are defectiv : e; therefore y forming a fine Lee, which givesit the fhould be taken in the chufing them, whe d thar to preferve it of a good you would draw off fine Wines into Bottles, jt muft be often fhifted out of one whether it be for keeping, or to be fent wens; Into another, if it be not put into abroad, aotties; and that there is no reafon to fear i When When Bottles are us’d that have been made attribute this Effeét to the Moon, according to the times in which thefeWines are bottled. It is true, there are a great many Wine Leaden-fhot and a little Water to fetch off the Filth that fhall remain on the Bottom of Merchants, who feeing the great Fondnefs the Bottles ; but it is muchbetter, in the room that their is for their frothy Wines, oftenof them, to ufe {mall Nails, becaufe they per- times put in Alom, Spirit of Wine, and feétly take off all that which fticks to the Pigeons Dung, and a great many other Drugs to make it froth extremely; but it is cerGlats. Whenall the Bottles, that fuffice to empty tain, by Experince, that the Wine froths one Cask, are fill’d, they tie the Mouth of the when ie is anytime bottled from the Vintage Bottle over to the Neck with a ftrong Pack- to the Month of May: There are fome who thread; and ifit be a fine Wine, they com- pretend, that the nearer the Vintage-time the monlyfeal it with Spanifo Wax, that the Wine Wine is produc’d, when it is bottled, the more may not be chang’d, nor the Bottles, bythe it froths. Many do not agree to this OpiDomefticks ; and fome Perfons have their nion; but nothing is more certain, than that Coats of Arms made on the Bottles, which there is no time in which the Wine froths does not enhance the Price above thirty So/s more, than about the End of the fecond Ufe of before, they fhould be wafh’d with Quarter of the Month of March, and this Whenall the Bottles are well ftopp’d, ty’d always happens towards the Holy Week. "There per Cent. down, and fea]’d, they ought to be fet either in a Vault or Cellar, upon Sand two or three Fingers Depth, and laid Sideways, leaning againft one another ; when they are fer upright, they form a white Flower upon the Wine at the Top, in the {mall empty Space that is between the Top of the Mouth of the Bottle and the Wine; for the Bottles ought never to be fil’d up to the Top, but there muft be left a fmail empty Space of about half an Inch between the Wine and the End of the Cork. If this was not done, the Wine would fet a working in the different Seafons of the Year, and break a great numberof Bottles; andit does, notwithftanding, break a great many, in fpite ofall the Caution that can be taken ; and more efpecially, when the Wine has a great deal of Heat, or is alittle tart. In fome Years the Wine grows ropy in the Bottles, even in the Vaults, 40 as to rope when it is pour’d out, as if it had Oil, fo that it cannot be drank. ‘This is a Maladythat feizes the Wine that has ftood feveral Months without being removd from one Place to another: If it be fet in the Air, it will lofe moreofits Ropinefs than it will if left in the Vault: It will recover itfelf in eight Days, if fer ina airy Granary, better than it will oftenimes doin fix Months in a Vault. Whenone is oblig’d to drink a ropy Wine, if he fhake the Bottle ftrongly for the Space of half a Quarter of an Hour, and then uncork it immediately after he has done fhaking it, does not need anyArtifice at all, one may always be {ure to have Wine perfectlyfrothy, when it is bottled from the tenth to the fourteenth of the Month of March; ofthis there is fuch reiterated Experience, that it cannot be doubted. It is good to know, that the Wine does not froth prefently after it is put in Bottles. It muft be at leaft fix Weeks, and fometimes fix Months before it froths well. If it is to be tranfported, you muft give it near a Month of the Vault, efpecially in the Summer, to recover its Remove. But as Wines (efpecially the Mountain Wines) are not ordinarily bottled in the Holy Week, becaufe they are then too green, or have too much Hardnefs, efpecially if the Year has been cold and moift, or too much Liquor exprefs’d, if the Year has been hot ; the moft fure and advantagious W exquifite Wine, that is perfectly Auguft. Vt is certain by Experience, that it froths exceffively whenit is bottled from the tenth to the fourteenth of Ayguf; and asit then loft either the Tartnefs or Greennefs of its Liquor, one may be affured ineither Bottles to have the ripeft and moft frothy Wine. There has been another Experiment try’d, which is, not to bottle the Mountain Wine rill the Holy Week of the fecond Year, that is, eighteen: Months after the Vintage; and it has been found, that it froths fufficiently, but lefs by half than that which has been bottled the Bottle being inclin’d little on the Side, in the Rifing of the Sap of March the Year will caft out prefently half a Glafs of Froth or Scum, and the reft of the Wine will be drink- able, whereas otherwife it would not be fo. For about twenty Years laft paft, the Guft of the French has been determin’d for a frothy Wine, and this they ufed to love, as one may fay, even to Diftraction. ‘They have beguna little to. come off from that for the three laft Years. Their Sentiments are muchdivided as to the Opinion ofthis kind of Wine: Some believe that it proceeds from the Force of the Drugs that they put ih it, which makes it froth fo ftrongly: The others attribute to the Tartnefs of the Wines, becaufe the greateft part that do froth are extremely tart: Others before. It is not believ’d that the River Wine, which has a lefs Body than that of the Mountains, can froth fo much in the fecond Year. When one would have Wine that will not froth at’ all, it fhould be bottled in Oéfober or November, the Year after the Vintage: If it be bottled in Fune or Fuly, it will froth flightly ; though but a little, if any thing at all, To find in the Wine of Champaign all the Merit that it ought to have, it fhould be taken out of the Vault not above half a Quarter of an Hour before it is drank, and it muft be puc |
