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Wliite dry foap without oil is the bed for greafing 



the fcrcvv, for when oil is mingled with the foap, that 

 draws the r.its, which gnaw the fcrew, and it occafions 

 a gum or thick fubftance, which makes it go hard 

 when they prefs the marc. 



The trendle ought alfo to be placed at a realonable 

 diftance from the middle of the prefs upon the nave 

 of the wheel, and being well rubbed with hog's lard, 

 the trendle will turn the better. Others make ufe of 

 an iron crow, which at leaft produces as good an ef- 



feft as the nave. 



When the ftaves or rammers are rather long than Ihort, 

 and that the trendle is pierced with a height agreeable 

 to a -man of a middle ftature, they will have the more 



force to prefs the niarc. 



After the plank has been let down, and the troughs 

 filled to a pannier or thereabouts, and they have af- 

 terwards added the wine that comes from thefe prelf- 

 inf^s, they give the firft fqueezing, which ought to 

 be^followed by three others in a ihon time, becaufe 

 the Auvernat having in it much fire, its marc v/ould 

 dry quickly, and yield much lefs wine, if there were 

 rnuch time' between thefe preffings. 

 It is not enough to greafe the fcrew of the prefs the 

 firft operation," before the balance is let down, when 

 it is a wheel prefs •, it ought to be done from time 

 to time, efpecially when the fcrew is perceived to be 

 rough, or fcreaks in the nut, when the trendle is 



turned. n • 



Some, before they give the marc the laft operatiori, 



barbager -, that is to fay, they work it, or pnck it 

 with an inftrumentof iron, but without touching the 

 fides, becaufe they chufe to hinder it from falling on 



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nio'htthan reiect, a wine that has beer* but litcle fcr- 

 mcnted -, but it is very ottcn nothing but a little clii- 

 cane that^tliofe make ufe of, who arc employed to pur- 

 chafe wines to buy them the cheaper ^ therefore v/e 

 muft give them leave to fay what ihey will, but 

 ways give the wine fomething of the tun ; becaufe if 

 it be not fold at firO", it will at laft-, whereas, when 

 it is made for prefent drinking, it muft be fold as foon 

 as may be, and perhaps under price. 

 Some perfons, out of thriftinefs, or rather fordid co- 

 vetoufnefs, fearing to lofe a little wine, never entire- 

 ly fill their caflcs till the wine has cafl forth its great- 

 eft fire, i. e. they will not make it boil till it lias no 

 force left ; and there being only onr pannier full of 

 wine put into the caflv the next day, or two days after 

 it has been filled, that it has not the force to warm it 

 again fufficiently to make it boil. 

 This way of managing wine is very wrong ; for it 

 caufes all its excrement to remain at the bottom of the 

 cafk, which augm.cnts the lee, and often contributes 

 to the fpoiling the wine, and to keep it for a long 

 time foul, which therefore the merchants reject, 

 It would be much better to fill it prefently up to the 

 bung with the prelTurage, or with what has been 

 prefled, which is taken from the preffings that they 

 give to the marc, becaufe the cafks being always full, 

 the wine purifies itfelf the more, and becomes clear 

 in lefs time, and of confequence Is more palatable, and 

 may be fooner fold. 



It is not enough to fill the caflcs up to the bung the 

 firft time that tne wine is p^Tt into them, they ought 

 to be refilled many times •, that is to fay, as foon as 

 the boiling is over, wine muft be. put in to excite it 



the middle. They pretend that this little fqueezing to boil ; and the fam.e thing is to be done the next 



makes the marc yield about two pints of wine the 



puncheon. 



I have never made the experiment, but this is feldom 

 praftifed but in the marcs of white wine, becaufe 

 they are thicker, and not fo hot by much as thofe of 



Auvernat. ,. ■ 



The laft operation or preffing being given, you may 

 wait twelvq or fifteen hours for taking oflT the marc, 

 that it pay have time to drain; and they feldom do 



day, and afterwards for eight or ten days every other 



day. 



The ncceffity there is of filling the cafKS as foon as 

 the new wine has been put in them, is proved by the 

 accident that happened to the wines in the year 171 8, 



and 



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it fooner, except they wane the prefs for making other 



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Wine. 



fame, yet they give It 't#8'idifferent names- the one 

 they call unpreffed wine, and the other the wine of 



the prefs. 



The firft is that which comes from the red or white 

 Grapes, when they have been trod, whether they 

 have been tunned or not, and the fecond is that 

 which comes from the marc after the preffing. As 

 this laft has always a great deal more colour and 

 harfhnefs than the firft, they mix them together, to 

 the end that they may make an equal wine -, and if 

 they do not do this, they would ' ------^^- -^ 



the wine of the fame vat too delicate and weak in co- 

 lour, and the other too red, and too 

 ': would not be fit for the merchants, 'who are for aa 



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equal wine. 



^ When I fay the tHne ftiould be equal, I mean only 

 ' that of one vat, and noTof one whole cellar ; for as 

 air the wine that'onetuys cannot be all fpent at the 

 fame tinie,' and that the thetchants fearch fometimes 

 for wine high-coloured, and a little firm, and fome- 

 times for a wine more delicate and fit for prefent 

 drinking, therefore it is, in my opinion, the prudence 



^ " '■ ^ of co- 



1 he wines were then fo extreme hot as to boil very 



low in the caflcs, fo that qiany who had negledted x.o 



.. fill them at firft up to the bung, had their wines turn- ' 



ed four, which did hot "happen to thofe who had ufed 



out of one vat is the I - the precaution of filling them to the bung, and keep- 



• ingthem full; and for this reafon, thofe who have 

 many tuns of wine ought always to take of the laft 

 they have made to fill all thofe puncheons of the other 

 tuns \ and when a perfon has but one, he muiV put 



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wine into a cafk called a gueulebec, to fill thofe pun- 

 cheons as far as the bung, as foon as the wine has done 

 boiling ; then the wine that remains muft be put into 

 the cafks of gueulebee, or into a very clofe veffel, for 

 fear of its evaporating or lofing its fpirit. . • _ 



. I will fay, by the bye, that many deceive themfelves 

 in making wine thefe hot years -, for they let it fer- 

 ment but a little, becaufe it boils as foon as it is trod ; 

 but this is but a falfe boiling, which comes rather 

 from the fire that is in the Grape, than from the 

 working in the tun, therefore it ought to be tunned 

 a confiderable time. It is in fuch years the Grapes 



ftoned, 



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ng 



be 



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of a ciuzen to have tuns of diff"erent deg 



lour and firmnefs, that the more delicate 



drank, and the firmeft fome time after, or the year 



foUowinfT, for moft perfons love old wine better than 



new. 



But it is yet more advantageous for a citizen to have 

 wine that is rather a little firm and too delicate, be- 

 caufe, if that be not fold quickly, it may grow ropy, 

 or b^ fpoilcd ; ^when, on the other hand, that which 

 - is well mixed will keep a great while, and he may fell 



it a long time after. 



> It is true the merchants often flight, or rather feem to 



f 



fermented. 



It is true there is fome Inconveni< 



caflcs up to the bung the firft tinK the wine is put in, 



becaufe it is impoffible not to lofe fome of it, for it 



will mix with the fcum and the lee which come out at 



the bung \ but this inconvenience may be remedied by 



fetting gutters above the bung^ and pans or vefiels ot 



wood under the gutters, to "receive all that which 



comes out. 



And whereas fome pretend, that lead communicates 

 an ill tafte to the wine, it is the fureft way to have 

 them of pewter, in fuch a manner, that nothing but 

 the end of the focket may enter into the hole of the 

 bung, for if the hole be made larger than that the 

 focket may play within it, the gutter will be ufelcfs, 

 'hf-ranff- rhe wine would run out between the wood and 



the focket. 



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