_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+. The natural } { The Head. divisions of } are { The Trunk. the Bee } { The Abdomen.