V 



T 



aad fkins,- or feparared the one from the other; this 

 depends on the manner afcer^ which one would make 

 the wine. 



When it has been tunned a confiderable time, the 

 wine is lefs green, lefs fubje(5c to be ropy, and better 

 for keeping, than ir it were done off-hand, or fit for 

 prefcnt drinking. 



But if the Grape be tunned too much, it takes from 

 it much of its quality, becaufe it leaves a harfh- 

 nefs which renders it not fit for drinking for above 

 a year in certain lands, and in others it never lofcs 

 the tafle of the Grape ftone j and when with this ex- 

 cefs of the vat, it has a colour as red as ox blood, 

 it is a wine which they call groffier or matin ; and it 

 is commonly faid it is better to keep than to drink. 

 When a wine has this fault, one cannot render it 

 drinkable, but by mingling it with good dry new 



the n^oft 



I have feen many of thele cribble^ but tliiU whkh I 

 am going to dclcribe, aj^pears lo mk* to b 

 commodious. 



The cribble for ftonlng the Grapes ouglit to be nnv.-c 

 with brals wire, becatile this is 





en 



white wine. 



Then it is this excefs of the vat which renders our wines 



hard, and makes them difefteemed without any dif- 



tinftion, although allour wines are not made after this 



manner. But it is an eafy matter to avoid this fault, 



which renders our wines contemptible. 



There are thofe who tun the Grape flone v/ith the fkin, I The ends ought to crofs the two hoops, and to co- 



and would give to their wine only that degree of the ver the third; and they mufl: be joined to many places 



pliant, and 



docs not rurtfo much, and iails lon^'ertlirin iion wire. 

 The holes ought to be an inch in breadih, alinofl of 

 an ofliagonal figure; it is worked upon two hoop?? 

 joined together, the one upon the ot!)er-, and wh 

 it is finifhed, it is to be covered with a iWivd iiuop or 

 band, that is about four inches hir^-h. 

 As the 'marc is falling in by the wine being prefTed 

 out, and is rifen to the height of the cribbie, they 

 put under to fupport it a band of wood, or little 

 hoop, two or three fingers high, wh ch goes round 

 at the bottom of the cribble ; and befides this, four 

 round iron bars of the thicknefs of a little fino-er; 

 becaufe if they were broad, the fkins of the Grapes ' 

 would reft there, which v/ould hinder the other fro;n 

 paffing. 



It is proper to put thefe iron bars in fuch a manner, 

 that two of the four may fuflain the other two, and 

 that they may be all of one lenizth. 



vat which it ought to have; and not to be ftrong, they 

 draw it out from time to time by a pipe, or by fome 

 little hole which they make in the vat, but this I do I The wood of the hoop ought to be notched in two 



of the trellis of brafs wire, which may be double or 

 treble. 



not approve of, for reafons to be given in the foUow- 

 ihs; article. 



Others make ufe of a Vine prop, or fome other piece 

 of wood, which they thruft into the vat, from whence 

 they draw it out quick, and let it drop into a g'afs, 

 where they examine if it have colour enough, and if 



places over againft one another, and about an inch in 

 depth, and three in breadth, according to that of the 

 Haves upon which it is to be placed ; and thefe ilaves 

 fiiould be placed upon a Icutcle reRing upon the vat, 

 upon which they tread the Grapes. 

 It is alfo proper that thefe notches be plated with iron. 



it makes a circle of fcum, and boils and bubbles, and that they have two handles or gralps of iron, pret- 

 which they call fai^e le roue : others watch till the ty thick and round, to prevent the hurting the hands 

 marc is rifen to fuch a height, and make a judgment ( of him that manages the cribble, becaufe it'is weighty, 



- and there is often occafion to remove it from place to 

 place. 



This cribble may be about a foot in height, eight or 



nine in circumference, and an inch in thicknefs at the 



^ top, and fomething more at the bottom, becaufe of 



' by that. 



' As for myfelf, I am of the opinion, that it would be 



; a furer way to thruft one^s hand a pretty way into 



' the vat, Twhich I fuppole to be raifed, and to have 



/been worked,) to take from thence a handful of the 



niarc, and to pufit to'one^s nofe, as the dyers do, 



to judge' or the difpofitiori of their vats ;'^"^then one 



may know ir the wme be made, and if it has colour 



enough. 



When it fmells h^ttx.^ you fhould let it work a little 

 longer in the vat, until it has loft that fmell, and has 

 a ftrong fcent that affefts the nofe ; then it ought to 

 be taken, for one quarter of an hour at moft is fuffi- 

 cient to force it. 



A wine taken in its proper degree of the vat, will ne- 

 ver tafte of the Grape ftone ; it will be always fit to 

 drink, and alfo will keep good for many years. ' 

 I agree alfo, that the wine that has been tunned too 

 much, becomes tart and harfli, and tHat is what takes 

 away Its quality ; and as it is the Grape ftone, and not 

 the fkin, that caufes this tartnefs and harftinefs, the 

 means to prevent this inconvenience is, in being very 

 careful as to the degree of the vat that is piven to the 

 Wine. 



4^ 



a band of wood that is placed round about to fultain ' 

 the trellis, as I have faid btrfore. 



■The treader having bruifed the Grapes, inftead of 



pufhing the mafs in the vat with his foot, as is done 



when he would tun the Grapes with the flcin. it is 



taken either with a bowl, or a pail, orwidi the hand, 



and put into the cribble ; then the ftoner feparates the 



marc as well as he can, the fkin from the ftone, and 



y 



But as one may often be deceived in giving it too much 

 4)r too little of the vat, I think the fureft way would 



be, to ftone the Grapes when they are trampled, be- 

 ' fore they are put into the vat. 

 '- This work would not be fo rhuch trouble as it may 

 ; be imagined ; for one ftoner would fuffice to employ 



One treader, let him tread as faft as he can. 



When the Graoes are bruifed in a wine nref?!. ff^veml 



cafts the latter into a veflel that ftands near him ; and 

 when that is filled with the Grapes, they carry it to 

 the middle of the prefs in a pail, or in a bafket, and 

 from time to time empty into the vat^ the fkins and 

 the wine which are in the veffel, which has been 

 ftoned. - . \ . , : 



Thebufinefs of the vintage gatherers being finifhed, 



, they put the marc and all the ilones that are upon the 



^ middle, and they lower the plank to draw from thence 



' the wine that is found there. ■ . ■ - ■ 



Some give it another bruifing, but I believe very un- 



profitably, for that cannot get out much wine, and 



alfo that which they get from thefe ftones has nothing 



but a harlhnefs ; but neverthelefs one may, becaufe 



there is a littlp of it may be mingled with the other 



that is in the vat. 



One marc of Grapes, which one may reckon ten 

 poinfons, may yield about fifty pints of wine, or there- 

 abouts. This depends upon the fize of the Grapen, 



may employ themfelves in ftoning. One method of j and the heat which has been during the time of the 



doing Jt i^s, to put them into a baflcet plated, &c. J vintage gathering. 



The wine being boiled with its ft-Jn, it will be nc- 

 ceflary to obferve, from time to ti:'ne, if it have co- 



about fix feet long, four feet broad, and ten or twelve 



be 



brance, it may be placed about the middle of the prefs, lour enough, and if it be fufficiently made to b 

 and have two men to fift and feparate the fkins from drawn off; and when it is found that it is not yet r^-d 



the Grape ftones. 



I find that a cribble is much more convenient, for it 



takes up lefs room, and there heeds but brie man to 



work above, and the wprl?; yyill be is eafiljr, or more 

 cafilydone. - - -^ c >' ^v/ ^.^m^ ..f,;.:. , . 



enough, the marc muft be thruft down in the v.u in or- 

 der to give it the colour, and never to be forcet! ; yo'd 

 mav alfo cover the vat with a coarfe linen clodi daubk-. 



an 



^ 



t/ 



e board of the prefs upon that, in cafe'on£ 



ivp rhar ir will Ir^fc n n.-^rr of ir> nren<>-th. 



eis 



* ' 



apprehenfive that it will lofc apart of its ftrengc' 



I? 



