WINE MAKING. 423 



should not be gathered when covered with 

 dew or moisture. The bunches should be 

 o-athered without bruising them, using the 



o 



scissors before mentioned, and the baskets or 

 tubs usually made for the purpose. The 

 assorting must be done with the utmost care, 

 as elsewhere described. We repeat, none out 

 sound, thoroughly ripe berries must go into 

 the wine press. 



The implements used in wine making are not 

 numerous, and consist principally of tubs, 

 crushers, press, casks, vats, saccharometer, ther 

 mometer, siphon, etc., all of which are made for 

 the purpose, and are readily bought. 



There is one item largely concerned in the 

 manufacture of good wine, which, to save repe 

 tition, must be insisted upon from the begin 

 ning, and that is, the most scrupulous cleanli 

 ness, as respects the vessels, persons, and every 

 operation performed. Those who reflect that a 

 beverage is to be made, the goodness of which 

 depends in a great measure upon its delicacy 

 and purity, will at once recognize the absolute 

 necessity of this. Wine of high character de 

 pends for its excellence upon fine, pure, deli 

 cate flavors, and these are marred or destroyed 

 by want of cleanliness and the introduction of 



