Chap.Xir. FOR MAKING WINE. 415 



to their ripenefs, ^c. the bunches are thrown into large tubs, and 

 there marflied or bruifed to pieces, with fticks, or by putting children 

 into the tubs to tread out their juice. This is repeated, till the veflel 

 is full : after which the grapes are let lie in their liquor 48 hours, 

 during which time the whole muft be frequently ftirred together. 

 This ftirring raifes a fermentation, and increafes the colour of the 

 wine, which becomes of a full bright red. The liquor thus ob- 

 tained, is then poured off, and is higher flavour'd than that which is 

 afterwards got by preffing what remains at the bottom of the tubs : 

 tho' this laft will have the llirongefl body, efpecially if the prefs be 

 fcrewed fo tight as to break the feeds of the grapes. 



The grapes that were left upon the vines at the time of the firil 

 cutting, fhould be gathered as they ripen; and fo on, to a third and 

 other cuttings, according as it may be found neceflary. 



After the grapes have been prelTed as dry as polTible, their cakes, 

 or huHcs, diluted with water, and fermented, will aftbrd a fpirit, by 

 diftillation. 



The new wines will generally ferment of themfelves, within a 

 few days after they have been put into the cafks. Thofe that do 

 not, {hovdd be helped, by putting into them a little of the froth, 

 or yeaft, that works from the others. The fined: wines will fer- 

 ment the foonefl; : and this fermentation will continue for about ten 

 or twelve days, according to the fort of the wine, and the feafon of 

 the year. 



While the wine ferments, the bung-hole of the cafk muft be left 

 open, or only covered with a thin cloth, to prevent any dirt from 

 falling in : and this cloth fliould be laid hollow, fo that the froth 

 arifmg from the fermentation may have room to work off. 



When the fermentation is pretty well over, which is known by 

 the froth's ceafing to rife fo faft as before, the bung may be clofed 

 down, after filling up the calk with liquor within two inches of the 

 top. A vent-hole ihould then be opened and left, to carry off 

 whatever may be thrown up by any fubl'equent fermentation. This 

 filling up of the cafk to within two inches of the vent-hole, fhould 

 be regularly obferved every two days, for about ten or twelve days 

 running: for the fermentation will continue a confiderable time, 

 though in a lefs degree j and if your cafks are not kept fo fujl a,s 

 that the foulnefs thrown up by the fermentation may be carried off 

 at the vent-hole, it will fall back again into the wine, and render it 

 foul and muddy. After filling up each cafk in this manner, to 



within 



