ninety feet by one
hundred and twenty-five in size, and consisted of two tiers of massive
stone vaults, the lower of which was twenty-five feet below the surface
of the ground. The manufacture of the wine was placed under the charge
of a celebrated chemist from Rheims, and the mode of preparation was as
follows:

After the pressing of the grape, the juice is subjected to the vinous
fermentation, by which ten or eleven per cent, of alcohol is developed.
In the following spring, it is mixed with a small quantity of sugar, and
put into strong bottles, the corks of which are secured with twine and
wire. The sugar accelerates a second fermentation, which always takes
place about this time, and thus a strong movement is produced inside the
glass, which generates gas enough to burst the vessels briskly, adding
thereby considerably to the cost. This is known as the gaseous
fermentation, and the effect of it is to render the wine more
enlivening, more stinging to the taste, and more fruity. "This last
effect results from this, that the flavor of the fruit mostly passes off
with the carbonic acid gas, which is largely generated in the first or
vinous fermentation, and in a less degree in this second or gaseous
fermentation." It is impossible to avoid the loss of the flavor in the
first fermentation, but the strong bottles and securely-fastened corks
preserve it in the second. The liquid, which is muddy at first, becomes
clear in about a year, a thick sediment having collected at the bottom
of the bottle. The bottles are then placed in racks, with their necks
downward, and are shaken vigorously every day for about three weeks.
This forces the sediment to settle down in the neck against the cork.
When it is all in the neck, the wires are cut, and the cork blown out by
the gas, carrying the sediment with it. Fresh sugar, for sweetness, is
now added, new corks are driven in and secured, and in a few weeks the
wine is ready for the market.

Mr. Longworth continued his wine trade with great success for about
twenty-five years, and though for some time his expenditures were
largely in excess of his income from this source, he at length reaped a
steady and increasing profit from it, which more than reimbursed him for
his former losses. He was very fond of the strawberry, and succeeded,
by careful and expensive cultivation, in making several very important
improvements in that delicious fruit. His experiments in the sexual
character of