queue [French]

In parts of France, a unit of capacity for wine. In Burgundy, about 456 liters. In Champagne, about 216 liters.

Doursther (1840) identifies the queue with the pipe (and the demi-queue with the barrique), and says that at Paris it was 450 pintes (419.09 liters) including dregs; without the dregs 432 pintes (402.33 liters).

Locale Equivalents
Dijon, Nuits, Macon and Orleans = 2 demi-queues = 4 quarterons = 1½ muid de Paris = 54 veltes = 432 pintes = 402.33 liters,
but according to the custom of the Paris warehouses, 410.92 liters.
Champagne = 2 demi-queues = 4 quartauts = 1¹⁄₃ muid of Paris = 48 veltes = 384 pintes = 357.63 liters;
but according to the custom of the Paris warehouses, 365.26 liters.

We have no explanation for why the size at the entrepôt was 2.13% bigger.


La queue pour mettre vin étoit de quarante cing septiers; la demi queue, appelée muid, étoit de vingt deux septiers et demi; la queue pour mettre huile contenoit quarante et un septiers, muids et demi muids a l’équipollent.

The queue for measuring wine is 45 septiers; the half-queue, called a muid, is 22½ septiers; the queue for measuring oil contains 41 septiers, it is equal to 1½ muids.

From a municipal ordinance in Troyes of 30 October 1535, quoted in M. Boutiot, Recherches sur les Grands jours de Troyes, (1852), which is in turn quoted by
Félix Bourquelot.
Études sur les Foires de Champagne…
Mémoires préséntes par divers savants a l'Académie des Inscriptions et Belles-Lettres de l'Institute Impérial de France. 2nd series, volume 5.
Paris: Imprimerie Impériale, 1845.
Page 78.

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