274 GRArE CULTURE AND WINE-MAKING. 



than by pressing, which always leaves a certain proportion within 

 the grapes, we obtain this end by extracting it by water. 



The simple apparatus for this purpose we find represented in 

 Fig. 10 (page 276), in a perpendicular j^rofile. In its main fea- 

 ture it is composed of a barrel standing upright, whose inner space 

 is partitioned off by inlay-bottoms. These divisions are filled 

 with musted grapes up to four fifths of their height, after which 

 die must is let in under the sink-bottom A, through the tube iv, u\ 

 that is connected with the funnel x, and so allowed to enter the 

 interstices of the crushed grapes. After the barrel, which may be 

 called the "-Elr/roctor," has been filled in this manner with must 

 up to the height of the proof-tube o, water is passed to the must 

 through the funnel, and this latter fluid will be pressed upward 

 through the intervals of the grape residue and the proof-tube by 

 the action of the water, that, without being able to mix itself with 

 the must, takes its place in the same proportion as this flows out. 

 Immediately after the last drop of the must has been driven out, 

 the first drop of water will appear. 



"We will now see what farther implements have to be prepared 

 in order to be fully in readiness to make the most profit out of 

 the vintage : 



One or more wicker baskets, to hold the gathered berries {Figs. 

 7 and 8). 



One or two tubs (A, Fig. 9), to crusli the grapes in. 



Some ivooden pestles (C, Fig. 9). 



A copper or iron kettle, to boil the water in and dissolve the 

 grape-sugar. 



A chopping-form and a cutting-knife, to cut the grape-sugar 

 that may be found in hard lumps. 



A decimal-scale. 



Baskets with two handles, and numbered, to hold the cut sugar. 



Tin buckets, skimmers, and dippers. 



Two small hand-tubs, to carry the sugar solution to the barrels. 



A portable ladder, with five or six steps, to be placed on the 

 tubs. 



A whip to stir and beat the sugar solution into the must. 



The necessary number of fermentation-tubes {Fig. 13, and u, 

 Fig. 10). 



A thermometer. 



A must-scale {Fig. 1, page 257). 



An acid-sco,le {Fig. 3, page 264). 



A spirit lamp, with a small tin pan to heat the must whose 

 acids are to be examined. 



After all these instruments are properly cleaned, and the nec- 

 essary barrels put in their places, these are numbered A, B, etc., 

 and a book is made with a separate leaf for each barrel to hold 

 the respective notices thereon. 



