WINE-MAKING IN CALIFORNIA. 259 



fore the matter was finally arranged. Go slow, labor patient- 

 ly and persistently ; and you will not fail to reap your reward; 

 even if it takes a few years longer ; your mind will not be 

 burdened by the consciousness of debts, and your work will 

 thrive and progress better, as long as you are free from embar- 

 rassment of that kind. 



CHAPTER III. 



WINE MAKING APPARATUS. 



Casks. After the cellar is built, the next thing in order 

 will be to obtain the necessary casks. We want to be ready 

 in time for the vintage, so that everything can run smoothly 

 and without hinderance then. Fortunately we have the 

 months of July and August here, during which there is not 

 much to do in the vineyard, and they can mostly be devoted 

 to work of this kind. Casks of all dimensions are now made 

 in the State from well seasoned Eastern oak wood, and these 

 will be the best for permanent use. Large casks save room, 

 and are the most economical and lasting; though smaller 

 casks or puncheons will ferment quicker and more thoroughly. 

 It is evident that a thousand gallon cask is filled and racked 

 with less time and less labor, than six puncheons of 160 gal- 

 lons each, while it also takes less room. Therefore it will be 

 advisable to have large casks for the larger quantities, your 

 leading varieties ; and have smaller ones for your choicer kind 

 and smaller quantities. Large casks cost now from 7 to 10 

 cents per gallon, while common puncheons cost about 6^ 

 cts. The former are provided with doors or rnanheads, to 



