428 AMERICAN GRAPE CULTURE. 



for it can be given. In some cases wines are 

 found to be better with a small portion of the 

 stems in the marc ; in many red wines they are 

 not at all admissible ; while in most white wines 

 they are either admitted entire, or with only 

 the larger branches removed. In making Jo- 

 hannisberger the stems are all carefully re 

 moved, while in the case of some of the best 

 French white wines they are admitted entire. 



Crushing may easily be done by hand in a 

 tub, where not more than a barrel full is want 

 ed ; but any way will do that crushes the ber 

 ries without breaking or bruising the seed. 

 Hollers like those used by grocers for crushing 

 sugar, only channeled, will answer the purpose. 

 In Europe it is sometimes done, even on a 

 large scale, by trampling with the feet. It may 

 be well and quickly done, however, by the press 

 mentioned below, being careful, however, to so 

 set it as not to crush the seed. 



Pressing should be done with a press that 

 has neither copper nor lead about it. Presses 

 are made for the purpose, but a very good one 

 is the cider and wine press now so common, 

 which may be bought of any convenient size. 

 Directions for use accompany each. Only one 

 pressing should be put in the same cask when 



