“ The breakage and loss on the liquors is very much reduced, which is sometimes excessive in the estufas, by the falling to pieces of the heated and dried-up casks. Sixth. No bad taste is imparted to the liquors during my process, which is too often the case in the estufas, where the wine receives the heat through the sides of the cask. To enable others skilled in the art to make use of my improvement, I will proceed to describe my process and its operation. I use casks or tanks (as the case may be) for holding the wine; if casks, they may be placed on end. ”

“ These estufas are filled with wines and spirits in casks or pipes, and are kept at a proper heat until the contents of the casks show the desired age through the staves. By this process the heat must necessarily be very great, (say 140°,) which impairs the flavor of the wine byimparting to it the taste of the cask; and oftentimes the casks have to be taken out and recoopered before the process can be completed. By the use of my process the following advantages are derived: First. There is a great saving of time and fuel, the building and air not being heated within as by the old process. ”

“ It can be effected in casks of the largest size, thereby insuring uniformity of quality in the wine. Third. The process can be carried on in any storehouse or cellar. Fourth. There is no injury to the casks, whereas by the old system they become damaged and require constant repairs. ”