312 GRAPE CULTURE AND 



of mould; or as some call it, very inappropriately, ftowers on 

 the wine. Should it however happen, that the young wine 

 shows a white film on top, fill the cask so full that this film or 

 mould which floats on the surface, runs out at the bung, and 

 after it has all run.out, bung tight. 



RACKING. 



As soon as the young wine is clear, it can, and in fact, 

 ought to be racked. For this purpose we need a. a clean 

 cask of about the same dimensions as the one you wish to 

 commence with. b. Faucet of sufficient dimensions, c. A 

 small tub to put under the cask and faucet, d. Either a 

 pump or buckets to transfer the wine into the empty cask. 

 /. If the latter, the wooden funnell referred to before. If the 

 former, sufficient hose to reach from faucet to pump, and 

 from pump to cask. Of course the empty cask must be clean, 

 sweet and tight, is placed where the wine is to remain until 

 racked again, and is laid on the supports so that the front end 

 with the hole for tapping is, say two inches, lower than the 

 end next to the wall. 



Some rack through a siphon (Fig. 33) from the bung hole, 

 but I prefer the faucet ; as the 

 hole for it is just about, or ought to 

 be, where the lees commence, and 

 the bottom of the clear wine, which 

 cannot be so accurately guaged 

 with the siphon, and therefore is 

 FIG. 33. more apt to disturb the sediment. 



For racking large casks, it is also well to have a jack, (Fig. 

 34) to raise the cask when it has run down to the level of the 

 faucet. Now, the cask being in position, we are ready for 

 the operation. Loosen the bung first, by a tap or two with 

 the mallet, for, if this is not done, the air entering at the 

 top or faucet hole, will disturb the lees. -Then take the 



