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10
THE
COMPLETE
PRACTICAL
DISTILLER.
the
scale
of
Fahrenheit.
The
further
the
temperature
of
this
part
deviates
from
this
standard,
the
worse
it
is.
If
a
cellar
has not
a
sufficient
depth,
it
is
necessary
to
dig
it
deeper;
if
too
much
exposed
to
the
air,
surround
it
with
walls
;
increase
the
doors,
and
diminish
the
air-holes
;
stop
up
those
that
are
not
well
placed,
and
open
fresh
ones
that
will
introduce
a
new
current
of
air.
A
cellar
ought
to
be
at
least
about
sixteen
feet
in
depth,
the
roof
twelve
or
fourteen
feet
high,
and
the
whole
bottom
covered
with
some
four
feet
of
earth.
The
entrance
should
always
be
within
two
doors,
one
of
which
should
be
at
the
top
of
the
stairs,
and
the
other
at
the
bottom
;
and
this
is
equal
to
a
gallery.
If
the
entrance
should
look
toward
the south,
it
is
necessary
to
change
it,
and
carry
it
to
the
north.
Cellars
whose
entrances
are
toward
the
south
or
the
west
are
not
as
they
should
be
;
every
one
must
see
the
reason
of
this.
In
proportion
as
the
heat
of
the
atmo-
sphere
after
winter
increases
eight
or
ten
degrees,
a
cer-
tain
number
of
the
air-holes
must
be
closed,
because
the
air
of
a
cellar
always
endeavours
to
put
itself
in
equili-
brium
with
that
of
the
atmosphere.
On
the
contrary,
during
the
summer
it
is
proper
to
admit
the
external
air
to
a
certain
point,
to
diminish
the
heat
of
the
cellar.
Here,
however,
some
restriction
is
necessary
:
if
the
ex-
ternal
air
is
of
55°,
then
the
air-holes
must
be
closed.
Prudent
conduct
with
respect
to
the
air-holes
will
pre-
serve
the
wine,
and
prevent
its
being
impaired
while
in
the
casks.
A
good
cellar
for
wine,
spirits,
or
beer
should
be
at
a
proper
distance
from
the
passage
of
carts,
carriages,
and
all
manner
of
vehicles
;
and
also
from
shops,
or
forges
of