206 THE ART OP WINE MAKING. 



within. The expressed juice passed into the 

 platform on which the tub is placed, and flows 

 by the various channels of the platform into 

 the tub placed below for its reception. Into 

 the mashing box a workman, shod with heavy 

 wooden shoes, enters, and treads down the grapes 

 in such a manner as to prepare them for press- 

 ing.* 



The saccharine fluid passes off through the in- 

 terstices, and when the crushed fruit forms a 

 mass in the cage, a door at the side is opened, 

 arid the remainder is broken up and pushed into 

 the tub, among the expressed juice, or retained 

 in the cage according as the vintner intends that 

 the fermentation of the must shall be conducted, 

 with or without the residuum being mixed 

 with it. The same process is continued from 

 time to time, till the necessary tub is completely 

 filled. 



This method is pernicious, and destructive of 

 the best results of the vintage. It prolongs in- 

 juriously the operation, and it is greatly prefe- 

 rable to collect the materials for an entire pres- 

 sing, and perform the crushing at one and the 

 same time. The fermentation will, consequently, 

 be simultaneous and uniform. 



It is also advantageous to submit the fruit to 

 ah uniform and equal pressing, as it is evident, 

 that where the vessel contains a portion of the 

 grapes but partially broken up, and unequally 



* This uncleanly practice has long 1 since been abandoned in 

 Switzerland. The mash is broken up there, with heavy wooden 

 hand spikes. TRANS. 



