The sun., 1889-12-08

fifteen varieties of insects feed on the stake.
leaves, and fruit, the greatest peyoc being
times during the hrst week. sometimes much
SAID said 70 on produce S s1 tSs sStoss most LPpd Wine
and larger percentage OF Juice. The women
n white cans or straw bonnsts cut on t the cins &
cleaning, pressing. and drawing on beglna
Champagne Char making really begins whom osner
y" The old way OF making champagne" says
pTOSSss MS Sdns RSS e
@ Ss1ors U usS 800 @ Years. S ago Il ike one
Cd All al day Ii and ali nigh isht long Sy i've men
soon az rt the must vas HE5sSssa Sn on Sa
days before being drawn on into oasks
Thirty pieces we're made dDtv In twenty ,asy,
iTom the fiFst pressure were Of the finest
quality. the first four pieces from the second
lose during iermeHt tatIon, and the residue was
made into seoond-olass champagne, after mix
uf NTH the aSS T1S Il se
PictaTo, Is a Very different machine suppose.
pasne making. You take It from the beginning,
59 RSp ss t the SssnfoS Oh Il aaSss sS @Seas
twenty: two salons, The cag,Les are emptled
on their stalks, just as when they were picked:
When Hfty baskotfuls have been emptled out
Snd sens Is ap
piled to them by turning the hugo wheel
fsSn 10 the rear OF the cut The reyo,
press, and the result is, a, gradual though in:
the liner qualities Of the fruit The wheel is
turned at six distinct intervals. producing six
gradual but not proracted pressuTes Of the
comes from the frat three pressures is set
apart to be made into champagne The fourth
SG1eSeae sS @ 1urnehes % enough grape lnlce 70 snpt
three BY fermentation. The nth pressure is
sold for inferior champaGne. and the final
squeezinS Yields sort OF piQuette, which Is
given TO the workmen."
THE RAW CHAMPAGNE.
Another expert. who is as widely known
about town. says this:
comes from the press, even after, 1t is racked'
and fined has the tnste and color of u sharp
Rhine wine. with a more or less bitter flavor;
four hours 1t has deposited its lees. From the
gallon casks, in each OF which a sulphur match
has been burned. These casks are not quito
ailed, and vine leaf, held in place by piece
casks are then left in the rendaceoir, or vine
yard warehouse. until the following year. but
champaagne factories in Reims. Epernay. Ay.
Maneull. Pierry, and Avize..
the cellars Of thsss
maintained In them the wine undergoes Its
1rst fermentation. losing about ~ per cent.
the he more G' abundant It's fermentation. % IA and as
this sugar is pellsd tS on 10 PrGddee the tpFs
first fermentation Is too violent It is checked
by transferring the casks to cooler cellar.
after they, have been fIled up and tightly
products Of the different Vineyards are ready
for mixing about the third week in Decem-
bs TVS Iss n9s Is 81 done P in Sa
a single vat sometimes being as much as a.
900 gallons The effervescence Of the blended
acid gas, which has been or is to be generated
by It's native sugar. II the Rlucometer shows
little susar to e good ees
The blended product is now drawn Off into
other casks or kegs. TO be fined with isingass
not become limpid 1t Is raoked OF the lees
again.
BoTTL1Na CHAMPAGNE.
Now s'bottlinR the most difficult pro-
cess Of all. Old champagne bottles may not be
their necks that the disaster prophe-
new wine Into them. The bottles are made
specialy heavy. weighing nearly two pounds.
round. widening evenly toward the
shoulder. There must be no rough surface or
inside, and the glass must be
"A champagne bottle factory, once turned
out bottles R by un new process; WHICH CHARGED
was new. mineral water. for the acids Of the |
wine acted chemically on the sulphurets. dis |
engaGing hydrosulphuric acid. d..,
They cost about s6 hundred. or six cents |
,hinery. and then, any time between April and |
August the bottling begins In the sale do |
:" The wine is drawn from the casks into tuns. |
rom which 1t flows through pipes into oblonR |
each provided with row Of siphon |
he bottles, which are slipped on to the taps, |
As fast as filled. the bottles are passed by hand |
e the first coriers. whose Eutllotine-lke ma |
From the corkinR machine the bottle is |
handed TO the fasteners or d0rdt dtetns, who secure
Thence they are sent to cool Vault. OF or eeilisr
above ground: according to the number Of at |
6sPP srSa0 of the shows
a highly efreryescent wine, which |
sDo more M %Rea the Wine
ioes need heat to INDUCE this, charcoal fires are |
sde Zach bos f6S Is daubed with
stroke OF whitewash. which means this side |
lp with care and they are then stacked horl- |
narrow laths between the rows. In about three
weeks the process OF gas making has reached
Us nelRnt INSIDE tne D0ttle6 ana the great |
ianRer OF bursting begins from May to Decem-
DER. In some cellars breakaRe is from Ak to 8 |
per cent In others 1t runs from and per
well-known manufacturer has In his pos
ession the manuscript notes OF an ancestor
who founded the business In the family. This
ancestors manuscript shows that the cham
lagne trade l5O years ago was so extensive as
o make breakRge a question OF vital impor-
ance. 1t seems to have been supposed then
hat the natural hgueT in the wine tended to
lring about bursting, for, this authority de-
'ares that in l746 | bottled 5000 TASKS OF O
'ery tgu0reLI wine; had only 100 bottles of 1t
eft! In l747 there was less hqueur and the
)reakage amounted to one-third OF the whole;
n l74S the wine was more vinous and less
iQuOrPllr. and the breakage was only one sixth;
n 1859 the wine WAS still more rOnd and tho
,reRkage was only Il tenth; IN l766 the vino
vas very rond and the breakage was only
This same old bother. to prevent this explo-
i've waste. recommended that botting should
70 deferred until the iiQuettr had almost dis
Lppeared." and that fermentation should be
hecked by beating the wine but the dilemma
Lble; he either produced a highly mouSsetl1
vine and lost small fortune by bursting. or
lis wine when poured from the bottles was
till and dead. and rejected as not at all that
amous beverage OF molten diamonds" on
which oil the polite world was already turning
is eyes.
Most OF tho famous champagne cellars Of