GRAPE CULTURE AND WINE MAKING. 599 



may be done by adding the whites of a half dozen eggs beaten 

 to a foam with a little of the wine, to each forty gallons. Stir 

 up well, and close tight for a week. 



Gallizing, so named from Doctor Gall, who first reduced it 

 to a science, is adding the proper proportions of sugar and water 

 to grapes that from any cause are too acid. See page 601 for 

 a description of tiae process. 



Grape Mill. {See Crushing.) 



Husks ; the skins. 



Lees ; the sediment after fermentation, adhering to the bottom 

 and sides of the casks. The crust or salt that collects on ihe 

 side of the cask is cream of tartar in a crude state, and is of 

 value. 



Must; the juice of the grape before fermentation. 



Marc ; the mixture of crushed grapes, skins, seeds, and stems 

 before pressing. 



Eacking; the transferring of wine from one cask to anoiher, 

 leaving the lee^ See description of process, on next page. 



Saccharometer ; an instrument for determinino; the amount 

 of sugar in the must. 



Stemming ; the stems of the grape contain a large amount 

 of acid, and it is often desirable to remove the larger portions 

 of them before crushing. This is done by drawing the bunches 

 through teeth attached to boards, with grooves for conveying 

 the juice flowing during the operation. 



To make light colored wine, the grapes gathered can be 

 pressed and put into the casks the following evening. 



Place the crusher above one of the fermenting vats, and 

 crush them as fast as they come in from the vineyard. When 

 not crushing, cover the vat with a stout crash cloth, and par- 

 ticularly as evening comes on, to exclude all insects. In the 

 evening the free juice is drawn off into the cask, and the maro 



