and the Method of making Wines, 147 



When the depofit in the vat has been prefled* the vine 

 that flows from it is put into the calks with the reft; after 

 which the prefs is eafcd, and the refufe is cut quite round, to 

 the thicknefs of three or four inches, with a fharp (hovel ; 

 that which has been cut off is thrown into the middle, and 

 again fubjecled to the prefs : the operation of cutting is a 

 fecond time repeated, and the cut matter is prefled as before* 



The wine arifing from the firft cutting is the ftrongeft 5 

 that arifing from the third is harder, hardier^ greener, and 

 more coloured. . 



Sometimes a firft cutting is thought fufficicnt, efpecially 

 when the refufe is deftined tor the acetous fermentation. The 

 product of thefe different cuttings is often mixed together in 

 feparate cafks, in order to obtain wine coloured and pretty- 

 durable; and in fome places it is mixed N with common wine 

 when it is required to give to the latter colour, ft rength, and 

 a flight aftringency. Jn Champagne, the wine of the firft. 

 prefling is mixed with that arifing from fucceeding cuttings. 



The wine of the prefs is the lefs coloured according as it 

 is prefled more weakly and more fpeedily. Thefe wines in 

 Champagne are called gray wines. The wine arifing from 

 the firft and fecond cutting is called cell de perdrix; and that 

 arifing from the third and fourth, vindetaille: the laft is 

 the molt coloured, but it is ftill agreeable. 



The refufe, when ftrongly prefled, acquires fometimes the 

 hardnefs of ftone. It is applied to various ufes in commerce. 



1 ft, In fome countries it is diftilled in order to make a 

 fpirit, which is called eau-de-vie de marc* In Champagne 

 it is known under the name of mu-de d'Aixne; but it has a 

 bad tafte* This diftillation is advantageous* efpecially in 

 countries where the wine is highly generous, and where the 

 prefles do not prefs very clofely. 



2d, In the neighbourhood of Montpellier, the refufe is put 

 into cafks, where it is carefully trod upon; and it is then 

 ()refcrved for making verdigris *. 



3d, In other places it is rendered acid by carefully airing 

 it, and the vinegar is then extracted by ftrong p refill re. The 

 expreflion may even be facilitated by moiiiening it with water. 



4th, In feveral cantons the cattle arc fed with the refufe 1 

 as it comes from the prefs, it is broken with the hands in 

 order to divide the lumps; it is then thrown into cafks, 

 where it is moiftened with water, and it is covered with 

 earth mixed with ftraw : this covering is about 7 or 8 inches 

 in thicknefs. When bad weather prevents the cattle from 

 going out into the fields, about 6 or 7 pounds of this refute 

 * Sec Philofophical Magazine, Vol. IV, 



K 3 is 



