Hydraulic Ram. The hydraulic ram of M. Mongolfier has been constructed at Schaffhausen by counsellor Fischer in a very ingenious manner. The machine has the form of a beautiful antique altar, nearly in the style of that of Esculapius, as represented in different engravings. A bason about six inches in depth and from eighteen to twenty in diameter receives the water, which enters into pipes three inches in diameter, that descend in a spiral form into the base of the altar. The water by its weight puts in motion a valve; a third nearly of the water escapes, but the rest by the pressure of the valve is forced into the receiver, and thence rises in very narrow pipes. As it ascends slowly the resistance of the air makes no sensible impression, so that by means of this machine, which continually acts by itself, water may be conveyed from a lake or a river to houses situated on a mountain. M. Fischer has conveyed water by it to a castle which stands at the height of several hundred feet above the level of the Rhine. Tilloch, vol. 20. Water-proof Cloth. It is well known that for some years past several methods have been tried to render cloth impermeable to water, and the inventors of this process have kept the discovery a mystery. There was, however, reason to suppose that some fat oil made the basis of their recipes. A bottle of this liquor, the efficacy of which was known, having fallen by chance into the hands of M. Vauquelin, he was desirous to discover the composition of it. The following is the manner in which this chemist thinks it is composed, bating the proportions. Soap and strong glue, or any other gelatin, are dissolved in water. With this solution is mixed a solution of alum, which, being decomposed, forms in it a flaky precipitate, composed of oil, alumine, and animal matter. Weak sulphuric acid is then added, to redissolve a part of the alumine, and to render the precipitate lighter, and to prevent it from falling to the bottom. But the alumine, when once combined with the oil and animal matter, does not redissolve entirely in the sulphuric acid; for this reason the oil always remains very opake, and neither rises nor is precipitated. It may readily be conceived, that too large a quantity of sulphuric acid must not be added. M. Vauquelin does not know whether this be exactly the process, but by following it he has been able to obtain a similar liquid, which possesses the same properties. Ibid. Memoir upon the Vineyards and Wines of Champagne in France: Written in answer to certain Queries circulated by M. CHAPTAL. By M. GERMON, of Eper nay. (Continued from page 12.) XXIII. What is the Method of operating in the Press, in order to make White Wine? THE press being previously well washed and cleaned, and the screw inspected and greased, the fruit is pressed by three successive and rapid turns of the screw in certain districts, and by two only in others, according to the experience of the proprietor, the strength of his machinery, and the expertness of his workmen, or the nature of his grapes. The whole of this operation should be finished in less than an hour by good workmen. Before applying the press, three or four layers of billets or pieces of wood are thrown upon the grapes, placed in such a way as to make the pressure general. After allowing the juice to flow for about five minutes, the press is slackVOL. II. K ened, in order to stir up the remaining mass, and clear away any obstructions, and the operation is repeated. The wine flows through a hole into a small tub, called a carbou, placed under the press. When the three pressures have been effected, the wine produced from the juice is called vin d'elite, or choice wine. It is called in the language of the workmen vin de cuevée, or wine of the tub; but of this expression I highly disapprove, as it gives an idea to strangers that the white wine of Champagne is allowed to ferment (cuver) in tubs. This vin d'elite is carried from the carbou into a tub adjoining, in which it is allowed to deposit its lees and all other heterogeneous matters during the night: this tub is called the cuve de depot. After this vin d'elite is extracted, there still remains some juice in the husks of the grapes: a new turn therefore is given to the screw of the press, and the wine issues through a hole placed a little lower in the press into another tub: this juice is called the first cut, (premiere taille,) and frequently enters into the composition of the vin d'elite. If the wine is not already too vinous, the juice from this last pressure is allowed to flow for about an hour, according to the season or other circumstances. Another pressure is still given at a subsequent period, and the wine is called deuxieme taille, or vin de tisanne, so much called for at certain seasons. A third pressure is sometimes given at another interval, and the wine is muddy, hard, and vinous. Lastly, a poorer kind of wine, called vin de rebechage, is produced by repeatedly pressing the husks until they are perfectly dry: these operations are also called drying the huks. The vin d'elite, after having been allowed to remain all night in the tub, where it deposits its sediment, &c. is |