2d. I made syrup of the same grape juice and by the same process, except that I boiled the latter but slightly, that is, one quarter less than the former; as I wished to satisfy myself whether it would be preserved by the application of heat to the water-bath, in the way before pointed out. Having prepared my syrup, I put it when cold, into three half bottles; one full, and the other a quarter empty. I corked and sealed the bottles, and let them remain in the water-bath only till it boiled, &c. I remarked no difference in the full and half full bottles, and all three were completely preserved. 3d. I took six pints of preserved grape juice, to which I added two pints of good old proof brandy, and also two pounds of grape syrup, which I had prepared. This preparation which I mixed well, I made use of to compose four kinds of liqueur, by means of infusions of apricot-kernels, mint, orange flower, badian, which I had prepared before: these liqueurs having been well strained, were found very good, and sufficiently sweet. 4th. I took two bottles of preserved grape juice, which I poured into two other fit bottles. I corked and tied these bottles, and left them standing upright ten days. During this interval, the liquor caused its cork to burst, like the best Champagne wine, and mantled in the same way. 5th. I repeated this last experiment in the same manner. At the end of twelve or fifteen days, observing no appearance of fermentation in the bottles, I uncorked them in order to let in the air, and I then put into them a table spoonful of preserved raspberry juice. Having re-corked and sealed them, I let them remain eight days longer upright. At the end of that time, both the white and the red juice (_le blanc et le rosé_) caused the cork to spring out. They mantled completely, and were very agreeable to the taste, particularly the red, perfumed with raspberry. After these experiments made of the _Massy_ grape [in the department of _Seine and Oise_], it is more than probable that in the fine vineyards of the South, infinitely more precious results will be drawn from the making use of this method. Grape juice will be preserved there, in order, by congelation, to reduce it at will, to the consistence of syrup, after having taken away its acid for the sweet syrup; or if the juice be condensed over the fire, the quantity of boiling made use of for condensing the syrup, will, by the operation of heat in the water-bath in any preparatory process, be rendered immaterial for the preservation of the syrup for several years.[R] [R] The original is more precise, and refers to an instrument made use of in France for ascertaining the density of liquors, an Aræometer, which, at least in its application to grape syrup, is unknown in this country: the words are, “_les degrés de cuisson de 25, 30, ou 33 à l’aréométre, devient indifférent pour conserver ces sirups_,” _&c. T._