160 



Wines, when properly made, should be trodden continuously for 

 36 hours in the lagar (an open stone vat), and remain there for 36 

 to 48 hours more, until the tumultuous fermentation be completed, 

 when they should be run off into larger tonels (wooden vats, not 

 tightly bunged), where the second fermentation will be completed 

 about Christmas. In 1853, in situations where the disease most 

 prevailed, the grapes fermented before they had been trodden more 

 than twelve hours, when the wines were drawn off and passed into 

 tonels, where brandy, as a precautionary measure, was given to them. 

 The fermentation of these wines ceased altogether before the 15th 

 October. In other situations, where the disease had not made pro- 

 gress, the grapes were sound ; and, where they were properly crushed 

 and fermented, they produced excellent wine, without the addition 

 of brandy. 



Wines, during their second fermentation, deposit a thick coating 

 of argol on the sides of the tonels. In 1853 there was very little 

 argol deposited ; but the gross lees of the wine were in great de- 

 mand, and sold for about 15s. per basket, a sum which in former 

 years might almost have purchased double the quantity of grapes. 



In the same manner as the form and colour of the wood, leaves, 

 and fruit of vines differ, so does their pith vary in appearance, 

 according to the age of the wood or the quality of the vine. The 

 pith in an old vine, when the sap is rising, graduates from a deep 

 vandyke -brown colour to a pale yellow, the shade being always 

 darker near the joints. 



In April 1854, I rooted up many vines of different qualities, and 

 in various situations, and I was unable then to detect any remarkable 

 appearance in the interior of the vine different from what I had 

 seen in other years after continued wet and cold weather ; but the 

 exterior of all the last year's branches bore palpable evidence of 

 having been violently attacked with the O'idium. Some vines had 

 suffered more than others, and many of their vessels were evidently 

 choked ; but, in most instances, in cutting the vine longitudinally, 

 this obstruction was found to have arisen either from wounds, bad 

 pruning, or natural decay. I found no black spots at the joints of 

 the branches ; and, with the exception of the stains left by the 

 disease of last year, the vines looked healthy and vigorous, throw- 

 ing out strong shoots and promising an abundance of fruit. 



