A _common beverage_ is sometimes made, by simply boiling the refuse honey-combs in water after extracting from them as much of the honey as will run; this liquor will not require tartar or yeast: it should be tunned as soon as cool, bunged down in three or four days, and drank in a few weeks. In some parts of Wales the refuse combs are brewed with malt, spices, &c. and the produce is called _Braggot_, a name derived from the old British words _brag_ and _gots_, the former signifying _malt_, the latter _honey-comb_. A knowledge of the principles of fermentation will enable the wine-maker to regulate its process. Thus if a dry wine be desired, and fermentation be suspended, it may be renewed by a restoration of the separated leaven or the addition of fresh; or by agitation and a remixture of the lees. It is upon the latter principle, called "_feeding on the lees_," that some foreign wines are improved by long voyages; but this treatment, so _serviceable 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 perfectly fermented, they do not require the addition of any brandy, as a sufficiency of spirit is generated during the process.