142 AMERICAK OEAPE GROWING 



passing them through alight fermentation before pressing, 

 with sufficient room for all the implements. 4th. Plenty 

 of good cistern water for all purposes. All the stories, for 

 greater convenience in working, to be connected by hose. 

 As observed before, any one can make and keep a small 

 quantity of wine for home use, even without a regular 

 wine cellar. One of the most successful wine makers I 

 ever knew, and who afterwards made it by tens of thou- 

 sands of gallons, stored his first crop in a hole in the 

 ground, 8 feet deep, and planked inside, with a board 

 roof ; in this he placed his casks, and covered the whole 

 with earth. But for the cultivator who would make 

 grape growing and wine making his business, a separate 

 wine cellar will become absolutely necessary, and should 

 be built as soon as possible. The expense will be accord- 

 ing to the dimensions ; a building 30 by 18 feet would 

 cost here now about $1,500, and have a capacity of 5,000 

 gallons in the lower cellar, provided casks of not less than 

 500 gallons are used. 



CELLAR FURNITURE. 



We now come to the utensils necessary for wine mak- 

 ing. You need : 



1st. A Press. — The most convenient one for a medium- 

 sized establishment, to press say not over 5,000 gallons 

 per annum, I have found to be one made at Belleville, 

 111. It is compact, takes little space, and it has a false 

 bottom, which can be easily taken off and cleaned. 

 The hopper is in the shape of a double-grooved ring, so 

 that the juice can flow off towards the middle, the out- 

 side, and the bottom ; it does the work quickly and well. 

 A strong iron screw is in the middle, and is worked by 

 a lever on top. It costs about $35 to $40. It is dura- 

 ble, easily cleaned, and takes little space. A small 

 quantity of grapes can, of course, be pressed with any 



