Page 2 Advertisements Column 3

Marlborough Express, Volume XLIV, Issue 2, 4 January 1910, Page 2

I WANT every woman to try . my 'LANE'S MEDOLINE.* it will give you a skin and complexion te be proud of. skin too bad to be cteared by it. i/-at Chenists. 3. HOW CHAMPAGNE IS MADE, Champagne is produced in the department of the Marne, where grapes were cultivated as far back as the Bth century, says "Vintage and Production." ■'■ In the last trill and testament of Remy, AJtehbishop of Reims, 4e;beq)ue;aths: to the clergy 'of hi,^ dio^ese%yjji.eyards < situatfed in the neighbourhoodof%hat city.,. The growth of the champagne district has continually increased since the tenil^Seeiitufy, and Viticulture has become a very important industry. The real development of cham-pagne-dates from the eighteenth century, when Dom Perignon, a monk of the Abbey of Hautvillers, near Epernay, discovered the method of making sparkling champagne. The champagne district seeffis to have a special influence over tlie fruit grown Upon it, which possesses a perfume and- other qualities not found in grapes grown anywhere else. The soil is composed of chalk, with a light covering of earth, jvhich. gives the grapes their distinctive qualities, producing a sparkling wine which cannot be equalled. Many people think that champagne is made from a white grape, but not more than one quarter of the grapes grown in the champagne vineyards are white, the rest being black. Great precaution is taken not to crush the grapes when gathering, the bunenes being detached from the I vines one by one, and carefully sorted ! according to their ripeness, and in some locations every individual grape is examined. The grapes* are pressed daily m a large press, worked by hand, and the must (juice) is separated at once from the stalk and skin, which contain the colouring matter. This liquid is almost colourless, and after fermentation becomes still lighter m colour. The juice obtained trom the press by three consecutive pressings, gives the cuvee, and it is this liquid which has the necessary qualities to make fine wine. The wines obtained by subsequent pressure are called vms de suite, and 1 ? re inferior in quality, and* cannot , be used for choice champagne. As the must runs out of the press, it is put into vats where it is left to settle for twelve hours to allow impurities to settle at the bottom. It is then drawn off into casks, the cleanliness of which is scrupulously looked .after. A few days later fermentation r commences and changes the sweet liquid into an alcoholic one. which is wine. When cold weather sets in., the wine becomes clear, and is drawn off, the lees remaining: in the cask. The wine producing district of champagne may be divided into three regions. First, the mountain country ot Reims, where the grapes possess the -distinctive qualities of vinosity and freshness. Second, the Avize district,, notable for wines made from QON'T worry about that weak child. Lane's Emulsion will make him strong. gy -