1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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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