Note 199 — PART I. (continued 2)
Reading edition
In 1734 he speaks of his mousseux sablant, and forwards to the Marquis de Polignac both mousseux and petillant. In 1736 he offers M. Véron de Bussy his choice of demi-mousseux, bon mousseux, and saute bouchon; and the following year distinguishes his Ay mousseux from his saute bouchon.