21Q On the Cultivation of the Vine, 



are worked, and the air forced out, a preffure is exercifed oit 

 the wine, by which means it is obliged to iflue from the one 

 cafk, and to afcend into the other. When a biffing is heard 

 at the cock, it is fpeedily flmt : this is a fign that all the wine 

 has paflul. 



Funnels of tin plate, the tubes of which are at lead a foot 

 and a half in length, that they may be immerfed in the liquor 

 without caufing any agitation, are alfo employed. 



Drawing off wine feparates a part of its impurities, and 

 confequently removes fome of thofe caufes which may alter 

 the quality of it ; but there (till remain fome fufpended in the 

 liquor, which cannot be caught but by the following opera- 

 tions, which are called fining of wine, or clarification : Fifh- 

 glue (ifinglifs) is almoft always employed for this purpofe : it 

 is unrolled with care, and cut into fmall morfels, and it is then 

 fteeped in a little wine, where it fwells up, becomes foft, and 

 forms a vifcid mafs, which is poured into the wine. The 

 wine is then ftrongly agitated, after which it is left at reft. 

 Some whip the wine, in which the glue has been diffolved, 

 with a few twigs of birch, &c. and by thefe means occafion 

 a confiderable foam, which is carefully removed. In all 

 cafes a portion of the glue is precipitated with the principles 

 it has enveloped^ and the liquor is drawn off when the de- 

 pofit is formed. 



In warm climates the ufe of glue is dreaded, and during 

 fummer its place is fupplied by whites of eggs : ten or twelve 

 are fuflleient for half a muid*. The egg§ are firft beat up 

 with a little wine; they are then mixed with the liquor in- 

 tended to be clarified, and it is whipped with the fame 

 care. It is poffible that gum arabic might be fubftituted for 

 glue. Two ounces will be fufHcient for four hundred pots of 

 wine. It is put into the liquor in the form of a fine powder, 

 and the liquor is then mrred. 



Wine mull not be drawn off till it is completely made: 

 if the wine is green and harfh, it mult be fuffered to ferment 

 afecond time on the lees, and muft not be drawn off till to- 

 wards the middle of May ; if it continues green, it may even 

 be left till the end of June. It even fometimes happens that 

 it is neceffary to convey back the wine to the lees, and to 

 mix them ftrongly, that the wine may again acquire that 

 movement of fermentation which is neceflary to bring it to 

 perfection. 



We are told by Miller that when Spanifh wine becomes 

 turbid by the lees, it may be clarified by the following procefs: 

 Put the whites of eggs, gray fait, and fait water, into a 



"' ; About a 72 gallon calk Engiifh. 



convenient. 



