The establishment of Messrs. G. H. Mumm and Co., in the Rue Andrieux, is of comparatively modern construction. A large _porte-cochère_ conducts to a spacious courtyard, bordered with sheds, beneath which huge stacks of new bottles are piled and having a pleasant garden lying beyond. On the left is a large vaulted cellier, where the operations of disgorging, liqueuring, and corking the wine are performed, and which communicates with the vast adjoining packing department. From this cellier entrance is gained to the cellars beneath, containing a million bottles of _vin brut_ in various stages of development. This forms, however, merely a portion of the firm’s stock, they having another three millions of bottles stored in the cellars of their establishment in the Rue Coquebert, where a scene of great animation presented itself at the time of our visit, several scores of women being engaged in washing bottles for the _tirage_, which, although it was early in May, had already commenced. The bottles, filled with water, and containing a certain quantity of glass beads in lieu of the customary shot, which frequently leave minute particles of lead--deleterious alike to health and the flavour of the wine--adhering to the inside surface of the glass, are placed horizontally in a frame, and by means of four turns of a handle are made to perform sixty-four rapid revolutions. The beads are then transferred to other bottles, which are subjected in their turn to the same revolving process. The _cuvée_, commonly composed of from two to three thousand casks of wine from various vineyards, with a due proportion of high-class vintages, is made in a vat holding 4,400 gallons. The _tirage_ or bottling is effected by means of two large tuns placed side by side, and holding twelve hogsheads of wine each. Pipes from these tuns communicate with a couple of small reservoirs, each of them provided with half-a-dozen self-acting syphon taps, by means of which a like number of bottles are simultaneously filled. Only one set of these taps are set running at a time, as while the wine is being drawn off from one tun the other is being refilled from the casks containing the _cuvée_ by means of a pump and leathern hose, which empties a cask in little more than a couple of minutes. Three gangs of eight men each can fill, cork, and secure with _agrafes_ from 35,000 to 40,000 bottles during the day. The labour is performed partly by men regularly employed by the house and partly by hands engaged for the purpose, who work, however, under the constant inspection of overseers appointed by the firm.