Sec. 26.] DOMESTIC WINCES. 421 



gctlier until tlie sugar is dissolvud, it is tlu-n ]>lacc(l in an open tub in a toin- 

 peraturc of about Go degrues Fahrenlicit, there to stand a few days until the 

 froth and impurities rise to the surface, which must be removed as often as 

 they accnimnlatc ; and when tlie liquid bccrniios limpid and somewhat trans- 

 parent, tlien it is put in a clean barrel, lllliiig to within live or eight inches of 

 the bung. A tube, somewhat in the shape of a siphon, or more in the shape 

 of an ox-bow, made of glass, is inserted into the bung about two inches, and 

 made air-tight by means of small wedges of wood and wax, etc., the other 

 end passing into a pail of water to the depth of three or four inches. Tliis is 

 done to prevent the oxygen of the air penetrating the fernienting niiiss, and 

 also to retain much of the liner aromatic essences which are so essential to 

 fine-flavored wines. 



" A great advantage is also gained thereby in rendering it less nece.-s;irv lo 

 keep watch over the fermentation as pursued by some in keeping the barrel 

 bung full by replenishing with some of the juice standing near at hand, 

 Avhich becomes pricked before fermentation has ended, rendering it in the 

 end little less than sweetened vinegar. No admixture should be attempted 

 after fermentation has commenced, and if the temperature of fermentation is 

 kept at about CO or 05 degrees Fahreidieit for about si.K weeks or two 

 months, it will be ready to remove the tube. Then till the barrel full of tlio 

 sort made in a separate vessel for that j)ur])Ose, and juit the bung in 

 moderately tight for a few days, and after that drive it in tight until aI>oui 

 December, when the wine must be racked oft* from the lees, the barrel rinsed 

 with hot and cold water, and when drained (piite dry, inseit into the bung- 

 hole a snuiU cup, suspended by a wire, containing one ounce of spirits of 

 wine or alcohol, ignited, and kept there until the barrel is well fumigated, 

 durino- which the bung must not be closed. Then return the wine again and 



» 1 • • • 



keep it there for three n)ontlis, v.hen the same jirocess is repeated. It it is 

 done a third time it will be all the better. It is now linished, antl can Ikj 

 kept for any length of time, either in bottles or wood, slowly improving 

 by age. 



" Grapes may bo made into wine in the same way as first mentioned above, 

 with this diffcreiu-e, that when the pumice is to be repressed, sugar dissolved 

 with grape-juice (\>y heatj mu-t be ailded to the water that is mixeil with 

 tiic pumice, and stand a few hours before the second pressing. It must con- 

 tain the same ju-oportion of sugar and water as is found in the natural juico 

 of the first pressing, all of which is mixed well together and fermented as 

 above. But if the grapes are letl on the vine until they are fpiitc ripe, say 

 until they have received the effects of a white frost, and carefully feclectod, 

 tlie good from the bad, and thoroughly pressed and fermented as above, 

 witliout the addition of either sugar or water, you will have wine worthy 

 of the name. It is true we can not have so great a <juantity of juico, but 

 what we have is pood." 



"We add several other ftirmidas for making currant wine, a-* follows : 

 First. " CJather your currants when fully ripe; break them in a tub ; press 



