to Madeira and other Spanish wines, and also to some of the French wines, would destroy Burgundy. If there be an excess of fermentation the scientific operator will regulate, check or suspend it, by skimming, racking, fining. If skimming and racking do not succeed, recourse must be had to fining, which may be effected by isinglass, in the proportion of about an ounce to 100 gallons. The isinglass must be beaten, for a few days, with a whisk in a small quantity of the wine, till completely attenuated. This solution must then be well stirred into the cask of wine, which in about a week will become fine and fit for being racked off. This fining is accomplished by the union of the isinglass with what is called the tannin of the wine. Fining may also be effected by stumming, i. e. by burning in a close vessel containing a small part of the wine a brimstone rag, at the rate of a dram of sulphur to thirty gallons; and when consumed, rolling the cask about for a quarter of an hour, that the wine may absorb as much as possible of the sulphuric acid gas. This being done, the cask is to be filled up with the remainder of the wine, and bunged down. In this process the sulphuric acid or its oxygen unites with the extractive matter or soluble leaven, which being thereby rendered insoluble is precipitated to the bottom, as I before observed. If wines be per

fectly fermented, they do not require the addition of any brandy, as a sufficiency of spirit is generated during the process.

The best temperature for carrying on fermentation is about 54° Fahrenheit. Its perfection depends in some degree upon the volume of the liquor; the larger the quantity, the longer the fermentation. will continue, and the stronger and pleasanter will be the wine. There are however exceptions to this rule. The peculiar excellence of champagne would be destroyed, if its fermentation were conducted upon a large scale: it may be made successfully in a gallon measure. This wine is so managed by the makers as to ferment after bottling.

Dry wines and fine wines are much more durable than any others; and those that would perish in cask, may be preserved many years by bottling.

These hints will, I hope, enable the makers of home-made wines to conduct the process scientifically, and to secure generally a successful issue. Cookery books and good housewives abound in receipts for wine-making, which are very often fanciful and absurd, recommending the introduction of articles which, in their very natures, counteract the production of good wine. Hence we are sometimes presented with such miserable mawkish stuff, as disgraces the name of wine,

being only rendered tolerable by the brandy which has been added to it, and which in some degree covers the crudeness and insipidity of the compound, and moderates its hostility to the peace of our stomachs.

THE

ANATOMY AND PHYSIOLOGY

OF

THE BEE.

PART II.

CHAPTER XXXI.

ANATOMY.

HAVING given in detail the instructions necessary for the domestic management of the Bee, and treated of such parts of its physiology as that detail naturally suggested; I shall now proceed to give an account of the most important parts of its anatomical structure, and so much more of its physiology as may arise from a consideration of that structure, or be otherwise likely to interest my readers.

Some persons may possibly consider a description of the anatomy of so small a creature as

unimportant and uninteresting; but without understanding the anatomy of the bee, its physiology would be vague, uncertain, and conjectural; and it is physiological knowledge that has hitherto led, and must still lead, to a scientific and profitable management of this insect. The enlightened BOYLE, when contemplating the various wonders of Nature, has declared his astonishment to have been more excited by the mite than by the elephant; and that his admiration dwelt, not so much on the clocks as on the watches of creation. It is not my intention, however, to enter deeply into the anatomy of the bee, but merely to give a general account of those parts which are most prominent and important; anything beyond this would, to the general reader, be tedious and uninteresting. Those who desire minute information may obtain it in various works, but in none more satisfactorily than in that of MESSRS. KIRBY and SPENCE.

These are connected together by ligaments.

The HEAD, in common with that of other creatures, is the 'inlet for nutrition and the principal seat of the organs of sensation.—Of nutrition and sensation I shall speak in their appropriate places.

The TRUNK is the intermediate section of the