THE ART OP WINE MAKING. 



or buvande. This liquor is usually prepared in 

 the following manner: 



The mass, which when drawn from the press 

 is compact and solid, is first broken up ; then 

 water is thrown on the crumbled mass, in such 

 a quantity as is proportioned to the pressure 

 to which the marc has been submitted. In 

 this state, it is left for twenty-four to forty 

 hours, according as the temperature of the at- 

 mosphere is elevated. The liquor obtained from 

 this process may be kept several months, and 

 where an addition of five per cent, of good must 

 be added, a tolerably well flavoured light wine 

 may be extracted, of some body, piquante, and 

 capable of conservation. 



Of the care and precaution necessary before 

 putting the wine into casks. 



WINES in general are far from being complete 

 at the moment of consigning them to the cask. 

 They still contain a portion of sugar, which is 

 continually undergoing a decomposition. The 

 fermentation, now more mild and tranquil, dis- 

 engages, nevertheless, in abundance, the carbonic 

 acid gas, which continues to keep in movement 

 the whole liquid mass, raising and uniting at the 

 surface all the extraneous matter contained in 

 the cask, and forcing it out at the bung, which 

 for that purpose should be left open. The loss 



