The miners' express. (Dubuque, Iowa) 1849-1854, 1853-11-09
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VARIETY.

HAcfsG SPEEB OF HoRsKs.-A friend makes
an inquiry concerning the rate OF speed at which
four mile heats have been in this country
ana IN England The greatest speed Of Ameri
can horses is that Of Fashion, who, at five years
old, in match with Boston. won two four
mile heats I'm. 32}s I'm. 45s. American
Eclipse, in match with Henry, won three four
mile heats in I'm. SIS, I'm. 24s. OF English
horses, FLYING Chders, foaled in 1913, ran over
the Beacon course, four miles, one turlong and
thirty eight yards in TN. 3os. He leaped with
his rider 80 feet on level ground Eclipse,
toaled in 1864, ran four miles at Yoik, in 1917,
in SIN, carrying l65 lbs, or AZ lbs over the
standard weight. II is rule to allow lbs
as equal to 240 yards, in mk race which
would make Eclpses speed equal to miles in
GIN. 27s. ST. Bel C, unputcs that he could run
four miles in Gun. Is. Both Flying Childers aud
Eclipse were always winners, aud they never
met any competitions who could bring out their
full powers Lawrence has observed that they
ssstand proudly aloor from all rank possibility
of competition Of late years, 4 mile heats
have seldom been run in England - Boston Cut
TRAITOR.
CHAMPAGNE, according to writer, is made
from delicious and highly saccharne variety
of grape. The produce OF various vineyards
are mixed according 10 the market for which
the wine is intended for even the finest unnix-
ed wine would yield product far inferior to
what can be obtained by judicious mixing =
w hen pressed, the wine is not waited, but kept
in casks in small quantities whence it is rack
ed two or three successive times during the
winter following the vintage, and in the spring
the difficult operation of bottlDg commences
Into each bottle is put wine glass full of syr-
up, made from sugar dissolved in wine /; red
wine being used for pink, white wine for straw
colored champagne; this addition of sugar sets
up fermentation anew. When corked. each
bottle is laid on its side in frame, through
which its neck projects, and is daily gently
shaken, so as TO prevent any adhesion Of crust
on the side and TO make the dregs collect in the
neck of the bottle. At length it is ready for
degorgement, by which these dregs are reno.
we'd, this consists of skilfully Withdrawing the
cork, when the confined carbonic acid forces
out the foul portion, which is directly
replaced by white wine and the bottle
Instantly corked by machine, tied and wired
down.
caves, thesc stacks being SO ingeniousy built
up that although each may contain as many
as 10000 bottles, any one Of them can be with
drawn for examination, In warm spring the
loss from the bursting of the bottles is often
most serious; MAIDEN Cliquot, Of Rheims, for
instance, lost in April, 1913, no less than 400,
600 out of her stock for that season, Of $780,.
600 bottles. 1t is this loss, and the labor and
care bestowed in these preparation which SO
greatly enhances the value of the champagne
wine. The annual product Of the genuine at
low estimate is fifty millions Of bottles but
this is far to small quantity to supply the
enormous and widely spread demand, to meet
which, not only are many of the vineyards Of
st. Percy, Hermitage, Moselle, Burgundy,
Bordeaux, and the Rhine devoted TO the man
ufacture of an effervessing wine, but in Paris
the common white wines Of the country, sweet
ened aerated whilst in the non-wine growing
countries, cherry, &C., are largely employed in
the preparation of fictitious champagne.