510 THE VINEYARD. [SEPT. 



As the grapes are collected, they must be immediately carried to 

 the press or vat, for the sooner they are pressed after gathering the 

 finer and whiter the wine will be, and not only that, but it will be 

 more mellow, have a more exquisite flavor, and be greater in 

 quantity. 



As your vat is filling, the grapes are to be trampled and mashed 

 effectually by men, having their legs and feet previously washed very 

 clean ; then let your machine for pressing fall down thereon, which 

 will force out the liquor plentifully, having a cask conveniently placed 

 to receive it. 



When the liquor ceases to run from the press, raise it and cut up 

 the cake to pieces with steel shovels, and press it again, together with 

 all the loose grapes that happen to be scattered, and you will have 

 another plentiful running of good liquor. 



This is called wine of the first cutting, which will be of a fine 

 color and flavor, little inferior to the other, having a stronger body, 

 and will keep longer than that of the first pressing. 



The cutting and pressing is to be repeated as often as you find 

 the liquor to run, and that from the second and third cutting will be 

 still good, of a sufficient body to keep for a length of time, and with 

 age will acquire mellowness and an improved flavor. 



The liquor which first runs from the grapes without any other 

 violence than the weight of the press, is called le vin de gout, and is 

 fine, thin, and lively; of a pleasant flavor and relish, appears spark- 

 ling in the glass, but has not body enough to keep a long time with- 

 out being mixed ; but when incorporated with that obtained from the 

 first, second, and third cuttings, it makes then what is called the 

 best champaign. 



The different pressings being mixed as you think proper, should 

 be immediately put into clean casks or hogsheads, placed in a warm 

 room or dry cellar, and filled to within two inches of the bungholes, 

 which should be covered with pieces of cloth, laid loosely on to pre- 

 vent dirt from falling into the liquor. 



It is to be observed that the finest wines ferment the soonest, the 

 rest in proportion to their goodness. The first cask that ferments, 

 take some of the froth which works therefrom, and put a little of it 

 into those casks which are backward in fermenting, which will greatly 

 help their working. 



The fermentation may continue for eight, ten, or twelve days, or 

 some time longer, according to the season or quality of the must, 

 but at whatever time you perceive it to cease, which you will see by 

 the froth not rising as before, fill your casks within about an inch or 

 two of the top and bung them up tight, at the same time making 

 small vent-holes to carry off what may be thrown up by the ferment- 

 ations not being quite ceased. 



Continue to fill up your casks every three or four days, as before, 

 until the fermentation completely ceases, lest the foulness which 

 should work through the vent-holes sink down for want of passage, 

 and foul the wines. When all appearance of fermentation is over, 

 fill the casks and stop the vent-holes; however, open the latter occa- 



