SEPT.] THE VINEYARD. 513 



pouring some cold must into the kettle every time you perceive it 

 ready to boil. 



The acid contained in the must being capable of dissolving copper 

 and converting it into verdigris, you must, therefore, be careful not 

 to boil it in any kettle but such as is perfectly well tinned; and some 

 people, after cleaning the inside effectually, rub it all over with a 

 woollen rag dipped in sweet oil ; if these precautions are neglected 

 the dissolution of the copper will give a disagreeable brass taste to 

 the wine, and perhaps render it pernicious to the health of those who 

 drink it. 



The kettle should be large, wide in the mouth and flat in the bot- 

 tom, which will produce a saving in the consumption of fuel and ex- 

 pedite the process. 



The whole of the must may be boiled, or if only a part thereof be 

 so reduced, this should be mixed with the remainder, and if intended 

 for white wine, put into casks to undergo the process of vinous fer- 

 mentation as before noticed. But if designed for red wine it must 

 be poured into the vat, when of a temperate degree of heat, on the 

 pulp and skins, there to undergo with them the necessary degree of 

 fermentation to extract the color and to form the wine ; after which 

 it is to be treated as before directed, observing to take similar pains 

 in pressing the juice out of the pulp when sufficiently fermented, as 

 recommended under the article White Wines, but this will not be so 

 difficult. 



GENERAL REMARKS. 



Ideal, as well as intrinsic qualities, cause one kind of wine to be 

 preferred to another, so that one nation or country admires what 

 another does not like, or perhaps despises; and even this ideal fancy 

 is not uncommon among individuals of the same country, town, or 

 place ; consequently, it will be well to know how to vary the proper- 

 ties of wine according to fancy. 



If a taste of wine slightly acid, similar to that of the Rhenish, is 

 desired, some tartareous acid may be added to the must. 



If the wine is required sweet, the must should be drained in such 

 a manner that it may retain as little as possible of the lees, and let 

 it afterwards ferment of itself. Some sugared matter might be joined 

 with it. 



If the wine should be wanted delicate and of a light color, the 

 must should not be suffered to have a long action on the lees, from 

 which it takes principles that augment the fermentation, and dissolve 

 in consequence the mucilaginous parts, together with the coloring 

 matter. 



Should a strong wine of good body be preferred, the must ought 

 to be suffered to remain the longer on the dregs, in case the grapes 

 do not afford it of sufficient strength. Or the boiling of the must, 

 in the manner before observed, will accomplish this. 



If besides it be desired to have a heady or intoxicating wine, add 

 some tartar and sugared matter to the must, which will produce a 

 greater portion of spirit. 

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