WINE-MAKING IN CALIFORNIA. 313 



faucet in your 'left hand, a bucket or tub between your 

 knees to receive the wine which may spurt out, loosen the 

 plug with the mallet, until you can draw it 

 with your hand, and as soon as you -withdraw 

 the plug insert the faucet, which of course 

 should be closed, and drive it in firmly with 

 the mallet. Now have a glass handy, and try 

 whether the wine runs clear and limpid. If 

 not, open the faucet only about half way, and 

 let the wine run slowly, testing it from time to 

 time until it comes clear. Then shut the fau- 

 cet, and put the turbid wine separately into a 

 cask or keg. It will soon clear, and can then 

 be drawn off again. 



If you rack with buckets or cans, it is a good practice for 

 very young wine to open the faucet but partially, so that the 

 wine comes in a spray or circle. It is thus somewhat aerated, 

 and the oxygen will help the final clarification and tend to 

 ripen it sooner. Avoid as much as possible to shut the fau- 

 cet suddenly, the check is apt to disturb the wine, but have 

 two buckets or cans, slipping the empty one under the faucet 

 and removing the full one. A little practice will soon give 

 the necessary dexterity. If the cask is high, you want an 

 assistant to empty the cans into the funnel. 



Pumps are much more convenient and not very costly. 

 The accompaning cut shows a very convenient pump, to be 

 had at Woodin & Little, San Francisco, and the manner in 

 which they are operated. They save a great deal of labor, 

 and for operations at all extensive, will pay for themselves in 

 a very short time. (Fig. 35). 



When the cask is about empty, and the stream through the 

 faucet diminishes, try frequently whether the wine runs clear. 

 As soon as it becomes cloudy, shut the faucet, and put the 

 cloudy wine into the separate cask for that purpose. Should 



