148 On the Cultivation of the Vtns^ 



is foaked in warm water with bran, ftraw, turnips, potatoes, 

 and oak or vine-leaves, which have been preferved on pur- 

 pole in water : a little fait may be added to this mixture, which 

 is given to the cattle in a tub evening and morning. Horfes 

 and cows are fond of this food; but it mult be given to the 

 latter in moderation, becaufe it would caufe their milk to 

 turn four. The refufe of white grapes is preferred on account 

 of its not having been fermented. 



5th, The ilones contained in the grapes fcrve for feeding 

 poultry: oil, alfo, may be extracted from them. 



6th, The refufe may be burnt to obtain alkali : 4000 

 pounds of refufe yield 500 pounds of allies, which give 10 

 pounds of dry alkali. 



f'l. Of the Method of 'managing the Wine in the Cafks. 



The wine deposited in the cafks has not reached its laft 

 degree of preparation, ft is turbid, and {till ferments; but, 

 as the movement of it is Ids tumultuous, this ftate of it has 

 been called the injenjiblc fermentation. 



Soon after the wine has been put into the cafk, a flight 

 hilling is heard, which arifes from the continued difengage- 

 ment of the carbonic acid gas that efcapes from every point 

 of the liquor; foam, which paffes over through the bung- 

 hole, is formed at the top, and care is taken to keep the calk 

 always full, that the foam may efcape, and that the wine may 

 dif^orge itfelf. For a fhort time it will be fufficient to fallen 

 a piece of paper on the bung, or to lay a tile over it. 



In proportion as the fermentation decreafes the mafs of 

 the liquid links down ; and this depreffion is carefully watch- 

 ed, in order to pour in more wine, that the calks may be al- 

 ways kept full. There arc fome countries where this opera- 

 tion is performed every day for the firft month, every four 

 davs during the fecond, and every eight till it is drawn off. 

 This is the method praetifed in regard to the delicious wines 

 of the Hermitage. 



In Champagne, the gray wines are fullered to ferment in 

 the calks ten or twelve days; and when they ceafe working 

 up, the calks are clofed by means of the bung, leaving a 

 finall vent-hole at one tide- of it. This vent-hole is clofed eight 

 or ten davs after with a wooden peg, which may be taken out 

 at. pleafure. When the calks have been clofed, frelh wine 

 mult be poured in through the vent-hole, every week for 

 twenty-five days ; then every two months as long as the wine 

 remains in the cellar. When the wines have not fufficient 

 body, and are too green, which is the cafe when the fcalbn has 

 been damp and cold ; or if they are too lufcious, which is the 



cafe 



