1U)\V TO MAKK THE FARM PAY. 



RTO imporlanl in building a wiuo cellar : it sliould be in'a dry 

 ip. 'uld be sunk in the ground and the walls built 



hoUuu-, lo bccure the utmost evenness of temperature ; and it 

 •liould bo provided with means of thorough ventilation. A 

 9ln\'r in it is sometimes desirable during fermentation. A side- 

 . ruble 'location, so that a team may be driven into 



Cj.. .-siiiNij may be done in any manner that will not break 

 .;,.. ...,.,1. Where a quantity is to be crushed, two wooden 

 set in a square frame and turned with a crank; and cog 

 wheel, is the simplest contrivance. A very good mill with 

 «lono rollers, screws, etc., can be purchased for about fifty 

 dollars, but not large enough for the largest vintners. The 

 crushing and prcssihg room is usually built directly over the 

 ocllar, and holes left in the floors over each cask for drawing 

 off the must to the cellar. This is a much more convenient 

 trraogement than to carry it in buckets. 



CrvAGE, is fermentation on the skins. 



! "' v;\TioN', Vmor(3 and Acetous. Vinous fermentation 



is ■ and natural fermentation which produces wine; 



ftoetoua fermentation commences after vinous fermentation is 



and produces vinegar ; it is sometimes caused by the 



'^' ' '*f foreign substances into the must ; great care 



•^ "fore be exercised in picking and crushing the 



fru 



FCRMKNTINQ V.vTS. These should be proportioned to the size 

 of your casks. When the must is to ferment long on the husks, 

 « false bottom should be provided to keep down the husks. It 

 •hould be perforated with holes and fastened in its place. 

 There should be an inch tube in the cover of the vat for the 

 9Mcape of gas. 



Flvin-o, or Clarifying. When the wines are not clear it 



