FARMER'S ASSISTANT. 427 



Work, which has been often mentioned in this, called The 

 Complete Grazier. 9 Either of these machines might be 

 easily adapted to the purpose of being turned by wind. 



WINE. The presses used for making this liquor are 

 similar to our screw-presses for making cider, though they 

 are executed with much neater workmanship. 



To make good wine, the grapes of the same vine should 

 be gathered at different times. The first should be of the 

 ripest clusters ; and let them be cut close to the fruit to 

 avoid the taste of the stalks. The green and roten grapes 

 are to be rejected. 



In due season, the second gathering takes place, when all 

 that are ripe and sound are taken as before. The same 

 may be observed of the last gathering, the grapes of which 

 will be the poorest. To make wine in the greatest perfec- 

 tion, however, the grapes are all striped from the stems be- 

 fore they are put into the vat. 



Wines of different colors are made from the same grape. 

 The French make their white and red wine from the black- 

 grape. 



To make white-wine, grapes sufficient for a pressing are 

 gathered early in a damp, misty morning, while the dew is 

 on. This increases the quantity of wine, but renders it 

 weaker. Wnen the sun comes out warm, the gathering is 

 discontinued. 



The grapes gathered are carefully carried in panniers, on 

 Horses, to the press, into which they are immediately put, 

 and the first pressing is given without delay ; which should 

 be gentle, for fear of discoloring the liquor. The wine from 

 this pressing is the most delicate, but not the strongest. 



After the first pressing, the press is raised, the scattering 

 grapes are laid on the cake, and the second pressing is giv- 

 en, in which more force is used than before. The second 

 runing is but little inferior to the first, in flavor or color, 

 while it is stronger and will keep longer. Sometimes the 

 wines of these two pressings are mixed together. 



After these pressings, the sides of the cake are cut down 

 perpendicularly with a steel spade, so far as they exceed the 

 upper part of the press that is let down on the cake. The 

 eatings are laid on the top of the cake, and the third press- 

 ing, which is called the first cuting, is given. The juice 

 pressed out at this time is excelent. A second and third 

 cuting is in like manner given the cake, with pressings, till 

 the juice ceases to run. 



The liquor of the cutings becomes gradually more red, 

 from the liquor contained in the skin of the grapes. The 

 wines of these different cutings are collected separately. 



