22J: GKAPE CULTUKE AND WINE-IVIAKING. 



If the stones are wanted to make oil of, tliey must be separated 

 from the husks directly after being pressed, dried, cleaned by siev- 

 ing, and then pressed; 100 lbs. of stones will give =10 to 12 to 

 20 lbs. of oil. The oil-cake forms an excellent food for hogs. In 

 Italy, for instance, the single province of Verona manufactures 

 yearly about 6000 cwt. of oil from these stones. They may also 

 be used for tanning purposes, as they contain a great deal of the 

 matter. 



The Sediment. 



The yeast matters that get deposited during the fermentation 

 or later, contain, besides the yeast, mainly vegetable threads, cream 

 of tartar, and other substances, as alcoholic and sweet ones. They 

 may consequently be turned to profit by distilling brandy out of 

 them. If burned, they make ashes very rich in alkali : 8000 

 pounds of dry wine yeast will give 500 pounds of ashes, which 

 will yield 250 pounds of good potash. 



The salts which are found deposited on the sides of the casks, 

 especially of those containing old wines, are sold as "crude cream 

 of tartar." 



XIII. 



THE CELLAKS, CASKS, BOTTLES, AND IMPLEMENTS. 

 The Cellars. 



Much depends on the condition of these. A good cellar should 

 1. Lie ioivard the 7iorih, because it is then less warm and less ex- 

 posed to the changes of the temperature. — 2. Be dcej), to keep the 

 influence of the outer air from it as much as possible. — 8. Be a 

 little moist, but not too much so. In such cellars a cask of 250 

 bottles will probably not lose more than one tumblerful a month, 

 while in dry cellars frequently two bottles of wine and more will 

 be lost. — 4. Have a moderate light. If the light is too strong, it 

 dries too much ; if light is entirely shut out, mould is induced. — 

 5. Not he subject to shaldrtrj, because each concussion injures the 

 wine. — 6. Not be surrounded by a soil that contains rotten or 

 mouldy parts, as these will fill it with bad vapors affecting the 

 wine. — 7. It must not serve at the same time to keep vegetables, 

 green ivood, or vinegar, cheese, etc. 



A cellar that has not these required qualities may be improved 

 by artificial means in the following manner: 



1. If it is too u-arm, by planting trees about it where the sun 

 shines upon it, or by fixing double doors at some distance apart, 

 the inner one of which is not to be opened before the outer one 

 has been closed. 2. If it is too damp, by putting the casks upon 



