CHAPTER XXXL 



WINE MAKING. 



It can hardly be expected, in a book which only aims 

 to be the guide of the average cultivator, and to render 

 grape growing and wine making easy for the masses, that 

 I should enter into the secrets of the wine dealer and 

 chemist, giving elaborate descriptions of the manufacture 

 of sparkling wines, and the artificial compounds of the 

 so-called sweet wines, vins de liqueur, etc. My chief 

 aim is to demonstrate in a simple and plain manner, the 

 rules which are necessary to success. AVine making is a 

 very simple art, which every one with sound common 

 sense may acquire, yet it can not be followed successfully 

 without a strict observance of these rules. I shall be as 

 concise as possible, and hope that this little volume may 

 enable every one, who wishes to do so, to make healthful 

 and palatable wine for his own use, and at the same time 

 to assist the owner of ten or twenty acres of vineyard to 

 convert the products of it into a salable article of 

 commerce. 



THE CELLAR. 



Before making wine, room should be provided to keep 

 it. If you want to make only a small quantity for your 

 own use, and have a common house-cellar, it will answer 

 the purpose, although not likely to be cool enough in 

 summer. The main consideration is to always have 

 the wine thoroughly fermented and finished during 

 (139) 



