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GRAPE CULTURE AND 



pended. The wine raises in the filter by the pressure of the 

 fluid from the cask above, is pressed through the bags, rises 



to a false bottom which holds them in position, and flows 

 from there through a hose D, into the cask E, below. It 

 takes about 12 hours, with a filter of 10 gallon capacity, to 

 filter a puncheon of 160 gallons, and the apparatus, when once 

 started at night, needs no looking after until the next morn- 

 ing, when the cloudiest wine has been transformed into a 

 liquid as clear and bright as the sun. The sacks can be 

 easily cleaned, by forcing water from above through them, or 

 taken out and washed for further operations. I have been 

 thus explicit because I think the invention destined to super- 

 cede all finings as well as all other mechanical processes, and 

 be of real benefit to every wine maker, while its cheapness 

 brings it within the reach of every one. In fact I think it so 

 perfect that it would be superfluous to describe other filters. 



