Penjj'hania, Philadelphia. 381 



very clean, one of the bottoms beat out, 

 and the other placed on a fland for the pur- 

 pcfe, or on pieces of wood in the cellar, or 

 elfe in a warm room, about two feet above 

 the ground : the grapes are put into this 

 hogihead, and as they link lower in three 

 or four davs time more are added. A man 

 with naked feet gets into the hogihead and 

 treads the grapes, and in about half an 

 hour's time the juice is forced out ; the man 

 then turns the loweft grapes uppermoit, 

 and treads them for about a quarter of 

 an hour : this is fufficient to fqueeze the 

 good juice out of them : for an additio- 

 nal preflure would even crufli the unripe 

 grapes, and give the whole a difagreea- 

 ble flavour. The hogihead is then co- 

 vered with a thick blanket -, but if there 

 is no cellar, or it is very cold, two are fpread 

 over it. Under this covering the juice is 

 left to ferment for the firft time, and in the 

 next four or five days it ferments and works 

 very ftrongly. As foon as the fermentation 

 ceafes, a hole is made about fix inches from 

 the bottom, andfomeof the juice is tapped 

 off about twice in a day. As foon as this 

 is clear and fettled, it is poured into an 

 anker of a middling fize ; for from twenty 

 bufhels of grapes, they get about as many 

 gallons of juice : the anker remains un- 

 touched 



