423 FARMER'S ASSISTANT. 



and afterwards mixed, according as they contain the quality 

 thai in wanted. 



Tin- pressings for the white-wine should be performed 

 qw k!y, f hat the gripes may not have time to heal, and that 

 the liquor may not r- main too long on the murk 



In cnuking red- wines of the same grapes, uuy are to be 

 gathered when the sun shines ihe hotest Tney are to be 

 selected and gathered in the manner btfore directed. 



When brought home, as btfore, they are mashed in a 

 vat, and are then to lie in the liquor for a length of time, 

 which must depend on the heat oi the weather, the flavor of 

 the must) and the height of color inu-ndcd to be given. 

 They are to be stired frequently, the better to raise a fer- 

 mentation and reden the liquor. 



The Authors oi the Mai son Rustigue* say, that, for the 

 Coulangc wine, four hours is suffice -in i>r <he grapes to lie 

 in the liquor; and that, for the Burgundy wine, a whole day 

 should be allowed. Others allow a much ^reaur length of 

 time. Perhaps this point will be best ascertained by expe- 

 rience, in different climates. 



When the must y or liquor, has lain as long on the husks 

 in the vats as is thought proper, it is poured i.-ff, strained, 

 and put into casks. Afterwards tne murk, or remainder of 

 the grapes. in the vat, is pwt into the pn undergoes 



the pressings and cutings before mentioned. Tne liquor thus 

 obtained, especially it the pressing be ^o hard as to crack 

 the seeds ot the grapes, has a stronger bi.-cly than the first 

 runing ; but has not its fine, high, delica.-t- fl-ivor. Some of 

 it is, however, frequently mixed with the other wines, to 

 make them keep better. 



Some pour water on the murk in the vat, after the liquor 

 is drawn off, which should be done without delay, lest the 

 murk sour, and leave it in this situation till they find the 

 water pretty well colored, and judge that it has incorporat- 

 ed most ot the remaining strength of the murk; they then 

 draw off the water and press out the murk as dry as possi- 

 ble, and mix the liquor thus pressed out with the water, and 

 barrel it. It will kcp no longer t^an the following Win- 

 ter ; but is brisk and pleasant, while it keeps good. 



The murk is used to mend wines, whether old or new, 

 which want either color or strength. They are to be turned 

 out of the casks on fhe murk> after the must has been 

 drawn off, and then well stired up, and let stand twenty-four 

 hours, if new wine, or twelve hours if old. When a suffi- 

 cient color is thus given the wine, and it is no longer too 

 sweet, but agreeable to drink, draw it off, barrel ir, and put 

 the murk to the press. New and old wines are, however, 

 r.ot to be mixed in this operation. 



