A2^D WIKE MAKING. 141 



the other 4'/, feet. It will be best if the floor is paved 

 with brick or flags. 



The second story of the building is intended for the 

 fermenting cellar, and may be made either of stone, which 

 is certainly the most durable, or of wood, if cheaper and 

 more convenient ; it need not be arched. It should be, 

 at least, 9 feet high, and partly under ground, with its 

 entrance from the rear, as this will be more convenient. 

 There ought to be holes through the arch of the lower 

 cellar, large enough to admit the passage of a hose, by 

 which the wine can be racked from the casks in the 

 upper cellar into the casks below. This room need not 

 be arched, but should be so constructed that it is free 

 from frost, and can be heated by a stove, if necessary, to 

 regulate the temperature while the must is fermenting. 

 Place layers, or beams, to receive the casks, on both 

 sides, as in the lower cellar. 



The third story is above the ground, and is calculated for 

 the press room, with the entrance from the back, and is 

 intended to contain the wine press, grape mill, and fer- 

 menting vats, together with all the necessary implements 

 for wine making. The whole is to be covered with a good 

 roof, and there should be a large cistern, to receive all the 

 water from it, and as convenient to the press room as 

 possible, so that the water can be drawn into the room by 

 a force pump. If the press room is so arranged as to be 

 heated by a stove, it will be found convenient in winter 

 as a shop in which to prepare cuttings, etc. 



To sum up, there should be : 1st. A cellar to keep the 

 fermented wine altogether below ground, so that it will 

 remain at as even a temperature as possible. 2nd. A fer- 

 menting cellar, or good, air tight room, which need not 

 necessarily be below ground, if it can be kept free from 

 frost until about December loth, to put the must through 

 a rapid and thorough fermentation. 3d. A press room for 

 receiving and washing the grapes, and, when necessary, 



