Morning journal and courier., 1882-05-19
FFICE 400 STATE STREET.
Price Four Cents.

1 above the height of man, and with narrow 1 iatbs batveer them. Thus they will spend ] inc summer. provided all goes well. but ID | ohout tlree weeks time the process ot gas l raI,;rry inside the bottles is at its height and l may cause an undue number or them 10 | hrrst All the cares notwithstanding N IS imDossiLIe to check certain amount or breakage especially when hot season AAs caused the grapes and consequently the raw r;,,o n he eyrae+er than usual It Is evident that in snite of the teaching of eIperlence
 the bursting of champagne bottles mas nor
 vat heeu reduced to a minimum. for whereas
 in some cellars it averages and per cent
 in n-others it rarely exceeds ; or I. III IAe
 month of November, the first and seEerest
 breakage being over, the newly OoLI4s1 !I "tL7
 is definitely stocked in the cellars ID plies
 iron, two to half dozen bottles deep, from
 six to seven feet high, and frequently hun
 dred feet or upward in length. CsuaAy tne
 bottles remain in theIr horizontal position
 for about 3 or 20 months at the Ieast' anu
 very often for double this space or uIne-
 Rv this tinle the fermentation Is over, but by
 coreeonance of this fermentation loose,
 dark brown sediment has been forming,
 which has now settled on the lower side of
 the bottle and to get rid of which Is dell
 cate and tedious task. The bottles are placed
 y7lr 110iylte. as it is termed. that ls to say,
 sIantinoTv in racks with their necks down
 ward. the lDCIlldt4CA CSAA45
 time to time to one more abrupt. inc oo-
 feet of this change in their position Is 10
 csuse the sediment to leave the slde or the
 bottle where it is gathered. It atterWard
 becomes necessary to turn ana t"IsI It anu
 coapulate it. as 1t were, until It forms 2 EIho
 of muddy ball and to get It well oo"n lhto
 the neck of the bottle. so that 1t ay be hnal-
 Iy expelled when the temporary cork Is re-
 moved and the proper one adjusted: 10 ac- complish this the bottles are sharply turned
 round in one direction and in another once every dav at least during six wees or two
 months the time being indefinitely extended until the sediment shows disposition 70 AeI- tie on the cork ,--u.
 An importapt process is the deg"TgeHent.
 rvbicb ;s nerformed when the deposit has sat jsfactorily settled in the neck of the Dot'Ie-
 Baskets full of bottles with their necks down ward are placed beside the operator, who stands before an apparatus resembling cork divided vertically down the nldu4e- This manipuIator seizes bottle, holds IL TOT a moment before the light to test the clear ness of the wine and the subsistence of the denosit brings it. still downward, over small tub at the bottom of the apparatus al reedv mentioned. and with jerk of the steei hook which he holds in his right hand loosens the ngrafe securing the cork Bang goes me latter and with 1t hies out the sediment anu 8 small glassful or so of wine, lurthst ho" being checked by the workman hnSer, ub.cb also serves to remove any sediment yer remaining in the bottles neck The seoh- ment removed, he slips temporary eork mo the bottle, and the wine IS ready for the inn- nortant operation of d0sGgs, upon the nature and arnonnt of which the characi CT Of the perfect wine whether it be dry or sweet en- tirely depends. Different manufacturers have different receipts, more or less com pie1 in character. and varying with the quality or inc wine and sometimes with the introdus- ton of some brandy in order to make the wine stronger, but it is always pity anu
 many times the stomach of the hesd oA Lhe drinker easily finds it out me g5n"Ap Eq,l7tr consists of nothing but ola "iHe oi the best quality, to which a certain amount of sugar candy has besn added ne
 cbarine addition varies according to the mar l-at for which the wine is destined; thus the American buyer demands dry champagne and the Russian a sweet, light wine me Lf0se2lF hands the bottle to the corker' "no places it under machine furnished nl-1 pair of claws which compress the coIh 10 size sufficiently small to allow It to enter me neck of the bottle, and suspenaeu HSlsH' which in falling drives it home Lhese corks which are principally obtalHed rom Catalonia and Andalusia. cost more man Eour cents each The fceIelIr receives the ooStis from the corker. and, with tWIst oi the m gers. secures the cork with string a' tnS same time rounding Its hithttSo LLAt SF- The metteur ta if de fer next affixes the wire with like celerity, and then the final opera ton is performed by workman seizing couple of bottles by the neck and ~hlrIing them round his head, es though engaged ID the Indian-club exercise in order to secure perfect amalgamation of the wine and the Eiqueur.
 The final manipulation accomplished, the agitated course of existence through when the w1ne has been passing of late comes 10 an end, and the bottles are conveyed 10 an other part of the establishment, where they repose for several days, or even weeks, ln or der that the mutual action of the wine and the Egleur upon each other may be com plete- When the time arrives for dispatch ing them they have their dainty toilet made and are tastefulIy labeled and either capsuied or else have their corks and necks imbedded in sealing wax or swathed in gold or silver foil, whereby they are rendered presentsble at the best-appointed tables. Thus comple- ted, champagne sets out on it's pilgrimage 10 promote the spread of mirsh and light heart edness, to drive away dull care and foment good fellowship, to comfort the sick and cheer the sound