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where
it
is
again
piled
up
for
a
weeiv
or
so
to
repose
and
assimilate.
When
needed
for
market,
each
bottle
is
examined
with
candle
light,
same
as
candling
eggs,
to
separate
the
defective
bottles.
The
defective
bottles
are
those
from
which
the
sedi-
ment
has
not
comjjletely
disappeared,
or
with
pieces of
cork,
etc.
After
this
process
the
bottles
are
ready
to
be
dressed
up
for
market
with
a
fancy cap
or
foil,
handsome
labels,
and
wraj^ped
in
neat
tissue
paper,
to
be
cased
up
in
cases
of
twelve
l)ottles
or
twenty-four
half
bottles,
and
usually
sell
at
$12.00
and
$14.00
per
case,
up
to
$22.00
and
$24.00
per
case.
One
Ohio
firm
commands
the
])rice
of
$22.00
and
$24.00
per
case
for
one
of
their
brands,
and
$14.00
and
$1(5.00
for
another.
American
Champagnes
or
sparkling
wines
are
coming
to
the
front
very
rapidly,
owing
to
many
reasons,
viz:
American
push
and
enterprise;
the
American
article
has
a
natural
bou-
ciuet
of
its
own,
given
it
by
the
grape,
and
not
added
as
in
the
imported
article;
the
efferve.scense
is
superior,
and
the
methods
used
are
identical;
and
last,
but
not
lea.st,
the
difference
in
price
at
which
the
two
articles
are
sold.
The
imported
article
costs
no
more
to
produce
than
the
home
product,
but
with
$9.60
duty
added,
$2.00
consular
fees,
$1.00
transportation,
and
$10.00
at
least
added
by
the
lavish
way
in
which
they
are
boomed,
plus
the
original
cost
of
$9.00
per
case
for
twenty-four
half
bottles,
and
the
amount
of
$31.60
is
completed,
about
the
average
cost
of
the
imported
article.
The
above
short
perusal
on
the
production
of
Champagne
covers
it
in
general,
but
the
fact
must
not be
overlooked
that
the
real
work
occuiiies
a
space
of
time
of
two
and
one-half
to
three
years,
and
each
bottle
is
handled
from
160
to
240
times,
and
has
been
under
the
diligent
care
of
careful
supervision
contin-
ually;
and
the
easiest
and
most
pleasing
operation
is
the
last,
that
of
popping
the
cork
to
the
ceiling,
and
toasting
all
your
friends
to
a
long
life
and
a
merry
one.