173 / 258
Wines
and
Wine
Making
bottles.
Sometimes,
if
the
breakage,
or
casse,
as
it is
termed,
has
not
exceeded
7
or
8%
by
the
time
August
is
reached,
he
takes the
chance
of
further
loss
and
lets
the
wine
remain,
for
with
the
fall
in
temperature,
which
usual-
ly
occurs
in
September
and
October,
the
energetic
action
of
the
wine
ceases
and
the
breakage
also.
The
leaky
and
broken
bottles
are
then
removed
from
the
sound
ones,
which
are
restacked
and
left
until
a
yeasty
substance
has
discontinued
depositing
upon
their
lower
sides.
The
bottles
are
kept
in
this
condition
until
re-
quired
for
sale.
Before,
however,
they
are
in
a
fit
state
for
the
purchaser,
the
yeasty
matter
has
to
be
removed
and
the
wine
to
be
liqueured.
The
yeast
is
got
rid of
as
follows:
The
bottles
are
placed
necks
downward,
on
per-
forated
shelves
arranged
in
rows.
A
workman
then
seizes
a
bottle,
and
holding
it
in
the
inverted
position,
by
a
dex-
terous
movement
discharges
the
yeast
from
the
side
and
brings
it
down
upon
the
cork.
This
operation,
which
ex-
tends
over
some
weeks,
has
to
be
repeated
from
time
to
time,
until
the
supernatant
wine
is
quite
clear.
The
bot-
tles
are
then very
cautiously
removed
from
the
cellars
to
the
corking
and
tying-down
rooms,
when
they
come
into
the
hands
of
a
workman
called
a
disgorger.
The
dis-
gorger,
holding
the
bottle
still
neck
downward,
proceeds
to
liberate
the
cork
by
slipping
off
the
agrafe,
and
when
the
cork
is
3
parts
out
he
quickly
inverts
the
bottle.
The
cork
is
then
forcibly
ejected
with a
loud
report
by
the
froth
which
carries
with
it
the
greater
part
of
the
yeast
and
other
solid
matters,
what
remains
of
these
being
got
rid
of
by
the
workman
working
his
finger
round
the
neck
of
the
bottle,
whereby
they
are
detached
and
forced
out
by
the
still
rising froth.
The
workman
then
places
his
thumb
over
the
mouth
of
the
bottle,
which
is
afterward
temporarily
closed
with
an
old
cork.
The
liqueur,
which
is
next
to
be
added,
is
of
very
varied
composition,
as
almost
every
champagne
maker
has
his
favorite
and
special
preparation.
The
best
liqueurs
are
made
of
some
choice
wine,
mixed
153