430 FARMER'S ASSISTANT. 



The first drawing off from the lees is done about the 

 middle of December, and the casks containing the liquor 

 drawn off should stand without the least disturbance, by 

 shaking, until the middle of February, when the liquor 

 should be again drawn off into other casks. If there be 

 then still so much lees as to endanger their contracting a 

 putrid taint, let the wine be again drawn off in due season. 

 Sometimes it may be necessary to repeat the racking sev- 

 eral times; but let the casks be kept lull, and let no wines 

 of dissimilar qualities be mixed. 



Tne lees are to be collected together, and, after settling, 

 the thiner part may be distiled. 



Brandy is often added to wine, when about to be trans- 

 ported, to prevent any further fermentation. Fumigating the 

 casks with burnt brimstone will answer this purpose better; 

 but it is said this will destroy the red color ot wines. The 

 colors of wine are, however, mostly artificial. A deep- 

 yeliow may be mude by burnt-sugar, and a deep-red, by 

 redwood, elderberries, Sec. 



Turbid wines are fined by isinglass, by puling a pound or 

 two of fresh bloody meat into them, and by other means 

 pointed out under CIDER. 



Where wine has become sour, let some salt of tartar be 

 mixed with it, just before it is used, which will neutralize 

 the acid. 



In Summer, cool, clear days, with northerly winds, are 

 the best times for drawing off wines, to prevent their fret- 

 ing or frothing. 



For making currant-wine^ see CURRANTS. 



Goose berry -wine is made in the same mariner as currant- 

 wine. 



Raisin-wine is made as follows: Take thirty gallons of 

 clear rain or river- water, and put it into a vessel that will 

 hold a third more ; add a hundred weight of Malaga raisins 

 picked from the stalks; mix the whole well together, and 

 cover it over partly, but not entirely, with a linen cloth, and 

 let it stand in a warm place, if the season be not warm. It 

 will soon ferment, and must be well stired about twice in 

 twenty-four hours, for twelve or fourteen days. By this 

 time, if the liquor has lost its sweetness, and if the ferment- 

 ation has nearly abated, which will be perceived by the 

 the raisins lying quietly at the bottom, the liquor must be 

 strained off, and the juice of the raisins pressed out, first 

 by hand and afterwards by press, which may easily be con- 

 trived, by having two boards, and weights laid on the upper- 

 most. All the liquor is then to be put into a good sound 

 winecask, well dried and warmed, together with eight 

 pound oi sugar, and a little yeast; except that a little of 

 the wine should be reserved in bottles, to be afterwards 



