Morning journal and courier., 1882-05-19
From the New York Times. ]


 of Nfnes-FreperatIons fo~ it's EHpor- ta:iOn.
 From the New York Times.I
 The special charac eristic of champapne is that it's manufacture only just commences where that of other. wines ordinarily ends l The must flows directly from the press into capaclous reservoirs, whence it is drawn of into large vats, and, after being allowed to clear, Is transferred to casks holding some forty four gallons each. The first fermenta- ton lasts from fortnight to a msnth, ac- cerding as to whether the wine be al0u that IS, rich In sugar. or the reverse. In the for mer case fermentation naturally lasts much longer than when the wine Is cert or green. This active fermentation is converted into a latent fermentation by transferring the wine into cooler cellar, as it Is essential it should
 retain large proportion of it's natural sac charlne matter to insure its future efferves- cence. After being racked and fined, the
 produce of the different vineyards is now ready (about ln Januars ) for mixing together III accordance with the traditional theories of the varlous manufacturers and should the vintage have been an indifferent one A cer- tain proportion of old reserved wine of a good year enters into the blend The mixing Is usually effected in gigantic vats, holding at times as many as T., OOO gallons each and having fan-shaped appliances inside which
 on being worked by handles, insure a com plete amalgamation of the wine The pro cess ot marrying wine on a gigantic scale is technically known as making the clyte. ''
 The afm IS to combine and develop the sps- claI qualities ot the respective cTILs, body and Vivacity being secured by the red viptages of Bouzy and Yerzenay, softness and flavor by those of Ay and Dizzy, and lightness, delicacy and etfervescence by the white growths of Avlze and Cremant The proportions vary according to the manufacturers style of wine and the taste of the countries which form his principal markets These. however. are not the only matters to be considered There Is, above everything the effervescence, which depends upon the amount of its natu- ral saccharine matter which will turn in acid carbonic gas by the fermentation. If tine saccharine matter be present in excess there will be a shattering of bottles and flooding of cellars and if there be a paucity, the cork will refuse to pop and the wine to spar ke aright in the glass. Therefore the amount of saccharine in the CuTee has to be accurate ly ascertained and if it fails to reach the re- quired standard the deficiency is made up by the addition of the purest sugar candy If on the other hand, there be an excess of sac charine, the only thing to be done is to defer the bottling until the superfrous saccharine matter has been absorbed by fermentation in the cask.
 The operation of bottling the wine next ensues The tirage, as this operation is called, may take place at any time between April and July, and is ordinarily effected as follows: The wine is emptied from the casks into vats or tons of varying capacity, whence it flows through pipes into oblong reservoirs, each provided with row of syphou taps on to which the bottles are slipped and from which the wine ceases to flow directly the bottles become filled. Men or lads remove the full bottles, replacing them by empty ores, while other hands convey them to the corkers, whose guillotine like machines are necessarily in motion; next the agrafeurs secure the corks by means of an iron staple, turned on agrafe; and then the bottles are conveyed either to capacious apartment above ground known as collier, or to a cool cellar The bottles placed in horizon tai position and stacked in rows of varying lengths and depth, one above the other, to