Smyrna times., 1872-08-21
Champagne.

-
from German review, we find the following "
relating to champage
The Koran prohibits the use of wine. The d
Mussulmans have, however, decided champagne q
to be lemonade" and use it universally. In
Egypt and elsewhere it is retailed at the bar a
rooms.
The champagne country is extensive 1t en- /
braces two hundred thousand hectares, over !
which four hundred and ifty-three communi- !
ties are spread, and the vineyards were last
! year (lS1l) owned by twenty-seven thousand
and eighteen proprietors. The province of
| "Champagne," of ancient France, isnow cut up
! into -four Observation-Disclosures Aube, Upper
Marne, and Marine. Only the latter, however,
produces the popular beverage in the perfect
ures Of ChalOns-su sur Marine, Epernay, Rheims,
St Menehould and Vitry-sur- Marine, the whole
| annual production being seven hundred thou
sand hectOiitres, twenty five thousand of which
are consumed within the locality. Rheims and
Epernay produce the real champagne vines.
Rheims producest the precious grape on the sur
rounding hills of the ''bois' and ''mOntagne,
and at Bouzv, Very. Verzenay, Ag, Mareuil, |
Dizzy, Haut Nilliers, and Epernay, south of the
Marine, in the vineyards surrounded by the
woods Of Anguien, Bruguy, and Nertus, and
OH the hills Of Cramant, Avize, Oyer, and Lee
mesnl
The process of preparing champagne is inter
:. esting, and is thus described:
: wood until March, when the bottling-" tirage'
r begins. The bottles constitute quite an item
of eXpendlture-rangng, In quantity required,
from fifty thousand to six hundred thousand to
II a single firm each of which has its own salaried
bottle tester. Each bottle pays seven sous re-
venue, the broken ones deducted; and one hun
I, dred bottles costs twenty eight francs Five
n men cooperate in bottling, and deliver from
IL twelve hundred to fifteen hundred bottles per
Il day. The whole bottling of the largest firm
80 has to be done in the short space of one month.
p' The corks are select, and cost from eighty to
p one hundred francs per thousand. The bottles
3l are piled up from twenty to fifty feet in length,
le and four to five feet in height, in such manner
" that each bottle can be taken out and inspected
ne whether fermentation is proceeding satisiac
US torily or not, which is developed as the weather
III gets warmer. BY expansion the empty space
'et in the bottles is now filled, and the dangerous
De- period arrives when they are liable to burst.
u in August-the most critical mOnth-the break
age by expansion does not exceed eight pc
)ut cent the manufacturer is contented. If tn
nS breakage rises to fifteen per cent. ice has to
1g applied, or it has to be removed to cooler Gel
gu lars. Should the breakage reach twenty pc
ng cent. there is no remedy left but to empty tn
lon whole. In former years many of the opera
At tives we're dangerously wounded while this p'
s,a riod lasted. They are now wire masked an
cKS leather-clothed. During this period a chan
scale. A sudden high temperature will eau:
eX heavy losses. In September and October Il
Is wine quiets down, and gradually the breakat
In ceases altogether The cellars are hoored al
De otherwise arranged in such manner that Il
anu spilled champagne is duly collected and saw
a"IS for other purposes. Next comes the dlSgOrgl
lho and liauoring process, requiring great mechll
win col a. dvtar;tv-renoving the imnurities whi
AK AK have settled at the mouth OF each bottle
the finally turning it upside down, which shOu
,pSi, not entail greater loss of wine than from
10, to seven per cent, to be used for cognac
leaI, vinegar manufacture. The liquor added is u
thy' ally mixture Of cOgnac, sugar-hou syrr
SIM and wine and the bottles are then ina
de- corked and the corks fastened and capped,
'hers shipment. The degree of efervescencs Is dl
lie" ded into three denominations =" creman
light and moderately sparkling mOsseu!
So on and grand mosseux." The atmospheric pl
,ime sure in the bottles dare not exceed six atn
III re- pheres at seven and eight the bottles bur
he The distinc i've quality of champage is
tch is carhonic acid gas. The wine should be kcp
Is s., a that the cork will be moist. The alcoholic
we mixture of champaign is ten to eleven per c'
arler The degree of liquoring depends on the coul
lte 1t to which it is to be sent. Thus, Tor the ]
'r TO- Indies, nine per cent. England twel
sense France and Belgium, fifteen; Austria
'ed so Germany, sixteen to twenty Russia, TIVE
'ount, to twenty-five; Scandinavian countries, tV
dead Ten minutes is the time given for icing ch
- In pagne Meat and champagne is pronounc
1t the barbarsm; but it is considered fit compa
nplng for oysters, and as an accompaniment to
Dr.. L dessert. The consumption OF genuine ch
elthat pagne may be judged from the fact that OF
much six hundred thousand bottles used each ye
goes Berlin not over one hundred and fifty thou
1lrlt- are genuine; and the same is given as the
had so nortion in other countries. The annual
; lie sumption of genuine champage at this tir
then stated at twelve millions of bottles, OF W
ct up, Germany and Austria have one million
and hundred thousand; Russia one million SIX
:, who dred thousand; Great Britain, East Indies
prlml- colonies two million five hundred thous
United States two millions; Belgium and
IS. and land five hundred thousand; other coun
eight, one million France three millions.
r next Consumers of wine may adopt the old
waking lish doctrine that GOOD wine makes
er, the blood good blood causes good humor;
because humors cause good thoughts; good thol
a lady bring forth good works; good works ca
'er ana man to heaven; ergO good wine carries a
gone to heaven" But the probabilities OF &c
aradise pure and good wine are so remote thatthe.
nth my better not depend on that article as mea
O more solvot;on
a day, ----~-.----
t. Nor ENOUGH GIRLS TO Go ROUND
ned for reported that the complete census retur
linois a the United States for 1870 give us these