1879 Facts About Champagne and Other Sparkling Wines

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Champo.gne and Other Sparkling Wines.

down an inclined plane by the aid of an endless chain, which raises the trucks with the empty baskets at the s:?,me time the full ones make their descent into the cellars. What with the incessant thud of the corking machines, the continual rolling of iron-wheeled trucks over the concrete floor, the rattling and creaking of the machinery working the lifts, the occasional sharp report of a bursting bottle, and the loudly-shouted orders of the foremen, who display the national partiality for making a noise to perfection, the din becomes at times all but unbearable. The number of bottles filled in the course of the day naturally varies, still Messrs. Moct and Chandon

r eckon that during the month of June a daily average of 100,000 are taken in the morning from the stacks in the salle de ringage, washed, dried, filled, corked, wired, lowered into the cellars and carefully arranged in symmetrical order. This represents a