526 



Journal of Agriiiiltiirc. 



[lo Aug.. 1909. 



in place by two wootJen pegs. One of the.se is first stuck well into the 

 base of the heap of crushed grapes : the attached strip is then wound 

 spirally several times round and fixed by means of the second peg in the 

 upper part of the heap. It is easy to understand that after such treatment 

 a large percentage of juice still remains in the marc. It is, however, 

 only the produce of this first pressing which is used for the making of 

 high-class wine. 



CASA DE LAGARES AT OBREGON. 



The quantity of grapes put on to each lagar is usually sufficient to 

 yield i butt of first quality juice. This rapid and not verv complete 

 pressing is carefully carried out in order to obtain a delicate clean wine 

 free from excess of tannin, which seems to interfere w'ith the satisfactory 

 growth of the "flor" fungus at a later stage. The capataz, or vineyard 

 overseer, in his zeal to show good returns sometimes urges the workmen to 

 press rather too hard, and thus is unwittingK responsible for an odd butt 

 becoming coarse or basto. 



LAGARE.S, OR PRESSE.S. AT OBREGON. 



After this fir.st pressing the juice still retained by the marc is extracted 

 by a more powerful screw press, and sometimes a further extraction of 

 juice is obtained by means ct" hydraulic pres.ses. the marc being filled 

 into esparto grass bags similar to those used in the ])re.ssing of oil from 

 olives. The results of these latter pressings arc never mixed with the first 



