90 



THE vine-dresser's MANUAL. 



sert roand oak or hickory pins, so as to have them 

 project at each end three eighths of an inch. 



Into a clean sweet cask of the capacity of about forty 

 gallons, put about two bushels of grapes, and then pass 

 the stamper up and down among them until they are 

 completely mashed. The small wooden pins project- 

 ing as they do, are a great aid in the mashing process. 



Fig. 26. 



As soon as completely mashed, empty the mass into 

 a box upon the press. 



Another mode very common in Europe, is treading 

 the grapes with the feet. The grapes are placed in a 

 small tub or cask, the bottom of which is punctured 



