278 GRAPE CULTURE AND 



Nine different samples were fermented, under the follow- 

 ing conditions: 



(A.) In a hot chamber, kept at a temperature ranging 

 from 95 to io2 u , two batches of about 63 pounds each, one 

 (No. 557) left entirely open in the tub, the other (No. 556) 

 covered with a * 'floating top" that rose and fell with the 

 pomace, screening it from access of air. Both were stirred. 



(B.) In a room kept at a temperature ranging from 72 to 

 75, five fifty-gallon tanks, each charged with about 230 

 pounds of grapes, filling the tanks to within ten inches of the 

 top, and arranged as follows: 



No. 558. Mash put in in three successive portions, and 

 each kept to itself by means of a lattice framework kept in 

 place by wedges, thus forcibly keeping the pomace sub- 

 merged and divided into three separate 'portions, according 

 to the system of Ferret; the uppermost frame being about 

 two inches below the surface of the must before fermenta- 

 tion; a cover laid on top of the tank, according to Ferret's 

 precept. 



No. 559. Mash put in at once and the pomace kept sub- 

 merged about two inches below the surface by means of a 

 single "Ferret's" frame, according to the practice prevailing, 

 to some extent, at Fresno and elsewhere; no cover of any kind. 



No. 560. Mash left uncovered and subjected to frequent 

 " f outage " or stirring, at least three times a day during fer- 

 mentation ; a common French practice. 



No. 561. Mash covered with a "floating cover," rising 

 and falling with the pomace, and stirred three times a day, wash- 

 ing off the upper side of the cover in case of frothing over ; a 

 method also used in France and adopted as both good and 

 convenient, in the Viticultural Laboratory. 



No. 563. Grapes put in whole, stems and all, to be grad- 

 ually crushed by means of the cross-peg stirrer ; a method 

 much in use in Burgundy, and also practiced at several 



