I'.iVl \U,W TO MAKE THE FARM PAY. 



J. ^ nressed and the juice added to it. The press 



• largo enough to accommodate the day's gathering. 



Mjd press, with grooves, hopper, etc., can be purchased for 



about fifty dollars. While pressing, the edges of tlie cheese 



I be cut and put on top, in order that the whole may be 



' ;!ly dry. 



i-k:s should be filled and refilled, as^a portion evapo- 



rales during fermentation. The must from the press is usually 



allowed to run into a large funnel filled with oat straw and pass 



ill a hose to the casks in the cellar. 



I «) make dark wines the must is fermented on the busks. 



The crushed grapes are in this case put into the fermenting vat 



with false bottom. After the vat is three-fourths filled, the false 



l»<^jttom is put in, pressed down so as to be covered about eight 



-. and the cover put on. Two or three days' fermentation 



;a ,', temperature of about sixty degrees is usually sufficient. 



But here the judgment must be exercised. If a very dark 



wiuo is desired the grapes .should be stemmed, find can tl:ien be 



allowed to ferment eight or ten days, when they are pressed and 



ruo into the casks as before. .If the casks are kept filled during 



f * 'i-m the yeasty part will flow out at the bung. In 



.uled, under fermentation, a vacant place is left, and a 



:' sand put over the bunghole, the husks sinking to the 



Iwttom when fermentation ceases. The wine is then racked. 



■ ■•• cask being set lower than the full one, a siphon with 



1 a short arm is inserted, the finger being held over 



■' '^<^ long ami until it is inserted in the cask. There 



arc also various apparatus sold for the purpose, which large 

 vintners will do well to purchase. The lees will, if distilled, 

 make good brandy. The first racking is usually done, not later 

 than January, and a second racking after the second fermenta- 

 '.ion. -vl,;,.)! often goes on all summer. 



