100 THE AMERICAN VINE-DRESSER'S GUIDE. 



OF BUNCH-PICKING AND TREADING. 



it is intended to make wine of a su- 

 perior quality, it is essential to pick the grapes 

 from the bunches, which operation is per- 

 formed by placing upon the top of a wine tub 

 a net with meshes not more than nine lines in 

 width. Put the grapes upon it and shake it 

 until you can remove the bunches divested of 

 their grapes ; if they were left with the grapes 

 they would impart a disagreeable acid taste to 

 the wine. If you only make wine for brandy, 

 it is not worth while to separate the grapes 

 from the bunches. 



When you have picked enough to make 

 about one foot deep of grapes in the wine tub, 

 set men to press the grapes with their feet un- 

 covered, so that they may be able to tell when 

 all the grapes are uniformly pressed; after 

 which you pour your must into the large wine 

 tubs, and continue the process until all your 

 grapes are thoroughly picked from the 

 bunches and trodden out. 



