100 THE vine-dresser's MANUAL. 



attained sufficiently for our purpose bj a very simple 

 contrivance, shown in Fig. 80. 



A tube of block tin is inserted into the bung of the 

 cask an inch or more, with the shorter arm immersed 

 in a crock of water. As soon as the fermentation ^hall 

 have fairly commenced, the carbonic acid will escape 

 through the water. 



As the fermentation and its consequent pressure 

 subsides, much of the carbonic acid, and many of the 

 aromas, so essential to fine-flavored wine, are retained. 



A great advantage is also gained thereby in rendering 

 it less necessary to keep watch over the fermentation, 

 and to close the casks as soon as the fermentation shall 

 have ceased; the external atmosphere being at all 

 times excluded, the oxygen of the air cannot penetrate 

 to the fermenting mass. 



When this plan is not adopted, be careful not to 

 fasten the bung during fermentation. 



This would cause the cask to burst. 



As soon as the fermentation is over, drive in the 

 bung tightly. 



After the more violent fermentation is passed, fill 

 the casks brimfull, and for four weeks refill at least 

 once a week, and afterwards, till late in the spring, re- 

 fill once a month. 



In Europe, where wine is a chief element in the 

 food of families, one cask is kept for daily use, and 



