202 GRAPE CULTURE AND 



of grapes is poured in, and rubbed back and forth, by a pecu- 

 liar swinging motion of the two men who work it; the berries 

 are rubbed off and fall into the frame below, from which they, 

 pass into the crusher; the stems remain, and are emptied out 

 from time to time. 



The Crusher. As generally employed,' consists of two 

 wooden rollers, either plain or grooved, and about eight inches 

 diameter, so geared with cog wheels that they will run against 

 each other, drawing the crushed grapes from the hopper above, 

 as shown in Fig, 27. They are turned by a crank, and set 

 above a wooden trough, into which the 

 crushed berries fall, and are emptied 

 into the press or fermenting vat. The 

 rollers are so adjusted with screws, that 

 they can be set so the skin of the ber- 

 ries is broken, but not the seeds; as 

 they impart a disagreeable taste to the 

 FIG. 27- vvine - 



The Press. This can be made on the old-fashioned lever 

 plan, and although rather inconvenient in handling, it is 

 really a good press, as it acts continuously. For this purpose 

 a hole is morticed into a tree, or if it is strong enough, the 

 end of the lever may be fastened to the cellar. A long beam, 

 say twenty feet, is then chosen for the lever, which by a 

 strong bolt is fastened in the hole, so that it can move up and 

 down freely. A bottom for the press is then made close to 

 the end of the lever, where it is fastened to the tree; constructed 

 of strong two-inch planed lumber, grooved so as to give the 

 juice a chance 10 run off, and furnished with a two-inch rim, 

 to keep the juice from running over. One side is slightly 

 declined, and a spout of tin of say two inches wide, fastened 

 to a hole in the rim, wher^ the juice can run out, into a tub. 

 We now make a box, say 3% feet square, of strong two-inch 



