PRESSING. 97 



inferior. In this country tlie manufacture of wine is 

 so much in its infancy, that very few persons attempt 

 to preserve the nice distinctions in the quality of wines 

 which prevail in Europe, and the wine is generally 

 thrown promiscuously into the cask. 



Cleanliness and despatch in mashing and pressing 

 cannot be too strongly enjoined. 



The young wine is easily spoiled because it adopts 

 acids not only from the atmosphere, but also from any 

 implement or utensil which may be sour or unclean. 



The press mashers and casks should therefore be 

 scrupulously cleaned before using them, and be kept 

 clean during the entire labor. 



Employ none but expert, neat, and cleanly work- 

 men. 



Do not let your grapes, either before or after being 

 mashed, stand about for days in tubs or barrels. 



Hire hands enough to gather every day enough to 

 fill your press, and, if possible, mash and press them 

 the same evening, and transfer the juice to the cellar, 

 permitting the air to act upon it as little as possible 

 during these operations. 



Do not defer procuring your casks to the last mo- 

 ment. Have the transfer casks you fiU with, and 

 also your cellar casks, nicely clean and tight. 



They should be as large as the quantity of wine you 

 expect to make will requke. The larger the quantity 



