298 December 1748. 



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 hogfliead, and as 

 they fink lower in three or four days time, more 

 are added. A man with naked feet gets into the 

 hogfliead and treads the grapes, and in about 

 half an hour's time the juice is forced out; the 

 man then turns the loweft grapes uppermoft, 

 and treads them for about a quarter of an hour : 

 this is fufficient to fqueeze the good juice out 

 of them : for an additional preffurc would even 

 crum the unripe grapes, and give the whole a 

 difagreeable flavour. The hogfhead 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, and fome of 

 , 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 

 bufliels of grapes, they get about as many gallons 

 of juice : the anker remains untouched; and 

 the muft in it ferments a fecond time : at this 

 time it is neceffary that the anker be quite full ; 

 the (burn which fettles at the bung-hole muft be 

 taken off, and the anker always filled up with 

 more muft, which is kept ready for that pur- 

 pofe : this is continued till Chriftmas, when the 

 anker may be flopped up ; at laft the wine is 

 ready in February and bottled. It is likewifc 

 ufual here, to put fome of the ripe grapes into 



a veffel, 



