200 



AME^RICAiq" GKAPE GROWIKG 



therefore,' unhandy/ except for very large establisliments. 



TKese^areabout 5 feet long by 5 feet diameter, and should 



be placed on strong beams 

 in the cellar, about 18 inch- 

 es above the floor and 15 to 

 18 inches from the wall, so 

 as to enable you, to examine 

 them at any time and clean 

 them x)f mould or cobwebs. 

 ^Ijieir cost at present is 

 about 7 cents per gallon. 

 Imported Eheuish wine 



Fig. 28. — WOODEN FmfNEL. t 1 1 T £ nrx J. 



^ casks, holdmg from 80 to 



160 gallons each, are also very good if they have not been 

 allowed to sour or become mouldy, but, of course, they 

 take up more room in proportion than 

 do large casks. 



5th. A Steo2^g Woodex Fuki^el. — 

 This is oblong, with a copper pipe in 

 the bottom, and has two short wooden 

 legs, so that it will set firmly on the 

 cask. Any good cooper can make one. 

 See fisjure 28. 



6tli. Tubs to be Used in" Pressin'g. 

 ;^;-Any^good pine or cedar tubs will do 

 for the"* purposd. Also cleali tin or 

 wooden"^^ pails should be provided in 

 abundance. - 



7th.- A Saccharometer or Must 

 Scale.— 'This is important and you 

 can not 'do without, as they are the 

 only siire 'guided as to quality of the , ^ ^ ^ .^^ . 

 must', and you cd,n not make wine ra- ' <^^>v^^'^\\\\\\\\\v^ 

 tionally or with^ certainty "of success, Fig. 29. 



unless you know what amount of sugar and acid the 

 must contains. Oechsle's is the one most commonly 



