DR. L. GALL ON IMPROVEMENTS IN WINE-MAKING. 277 



barrels destined for it, and cither mixed at once witli the sugar 

 necessary to improve it, or, which appears better, this may be 

 done after the main fermentation is finished. In both cases, each 

 barrel has to be provided with {x fermeniation-iuhe^ and left to its 

 action. 



Otherwise the husks can be trodden into their respective barrels 

 as soon as a portion is crushed out. It is also well to do this at 

 once, because if it is well done they will keep for several months, 

 and yet make a good husk wine. 



The Manner of Extracting. 



A different method is employed in cases when from white 

 grapes not only juice wine is to be made, but the husks also used, 

 when still fresh, to produce husk wine. 



We will first give a little closer description of the already-men- 

 tioned apparatus {Fvj. 10) necessary for this : a a are the sides of 

 the barrel in profile ; Z>, its lower, c, its upper bottom. The four 

 Fig. 11. upper hoops are connected by screws 



{Fig. 11). By loosening these four 

 screws a little, j,. ^^ 



the staves sepa- 

 rate so far that 

 the upper lid, c, may be easily taken out and 

 readjusted. Fig. 12 represents a section of 

 the lid, c, and of the staves, a. When the 

 edge of the lid has been placed in the groove, 

 e, of the staves, a slip of gutta percha about 

 two inches wide is inserted in the joint so 

 as to close it effectually, and the screws are 

 tightened. 



The inner space of each extracting barrel is divided into three 

 compartments {Fig. 10, 1, II, III) by four movable bottoms (A, 

 B, C, D). The upper sides of three of these inlay bottoms are 

 shown in Figs. 15, 16, 17, the letters corresponding with those of 

 Fig. 10, p. 276. Fig. 15, A is a sunk bottom, with six sticks, 

 round or square, fixed therein. These sticks are one inch thick, 

 and from twelve inches to twenty inches high, according to the 

 size of the barrel (//', g g\ and g" g"), by which this bottom is 

 held at the distance of two inches above the natural bottom, and 

 at the same time the middle bottom {Fig. 16), composed of two 

 halves, B and B, gets support. The sticks g and g', as well as g" 

 and g'"^ are therefore united to one another by the small boards 

 h li'. Each of those two parts, B and B, has three sticks, z^, i"^ i"\ 

 and h'^ k"., h'"^ fixed into it, in order to support the bottom C, 

 which also has four sticks, ?, ?, ?, /, for supporters of the lid D, 

 Fig. 17. This latter only serves to keep the husks that, after the 

 fermentation begins, are apt to rise, steeped in the fluid. For this 

 purpose D has also four sticks inserted, w, m', m'\ m'" (these, 



