108 THE AMERICAN VINE-DRESSER'S GUIDE. 



instead of being pungent, would be sour. 

 "When wines are scarce and sell readily, you 

 might make as many as three piquettes with 

 the same grape skins; but remember to di- 

 minish the quantity of water by one-third 

 each time ; and cold water may be used, al- 

 though it is infinitely better to have it warm. 

 This beverage is very wholesome, and is very 

 grateful in warm countries and during sum- 

 mer. In wine-growing countries, though gen- 

 erally used by the poorer classes, the rich oft- 

 en drink it from taste. You can make this pi- 

 quette into brandy, by distilling it like wine. 



If you wish to make vinegar from the wine 

 dregs and grape skins, add no water, but leave 

 them exposed to the air until they are quite 

 sour, and then press thoroughly. 



After you have made your wine and pi- 

 quette^ the refuse may be used as food for the 

 poultry, and especially for turkeys. If given 

 to cattle or hogs, let it form but one-fourth of 

 their usual food. 



