DR. L. GALL ON IJMrilOVEMENTS IN WINE-MAKING. 271» 



arc turned to the front. After a })ortion of the grapes are crushed, 

 the remains of them have to be thrown upon the sink-bottom A. 

 and this is continued until the first partition is filled to about four 

 fifths of its height. Then bring the inlay-bottom, B' B'', with its 

 upward tending sticks, upon the sticks of sink-bottom A, un- 

 screwing the hoops a little. After these tightening again, con- 

 tinue the introduction of crushed grapes to the height of four 

 fifths of the second division. Now bring also up the must con- 

 tained in the juice-tub B, Fig. 9, so much into the barrel through 

 means of the extraction-tube, iv, as will be necessary to fill the 

 part I entirely. When the partition III has been filled in the 

 same manner as I and II with crushed grapes, and the lid D been 

 placed, insert also the natural bottom c, and fix the gutta percha 

 slip into the seam of the barrel, in order to tighten it; tighten the 

 screws, place the fermentation-tube, and fill the vessel with water. 



Not before all this is done may the extraction -barrel be filled 

 with the necessary quantity of must, w^hich is done by pouring it 

 into the funnel of the extraction-tube, while the proof-tube o re- 

 mains open until it appears in this latter, which after this must 

 be closed. 



After about two hours' time it may be opened again, in order 

 to draw off into buckets about one tenth part of the must through 

 the faucet. When this is now closed again, the drawn-off must 

 is re-filled through the extraction-tube lo into the extractor, and 

 now the must may be entirely drawn off into those barrels in 

 which it is destined to ferment, either in its natural state, or with 

 the necessary addition of sugar and water. 



We proceed now to the extraction of the gra]ie remains by the 

 application of water. To show how this may be done in the 

 most practical manner, let us change the proof-tube o for a brass 

 faucet f wide (eXtract-cock), and place beneath this a receiving- 

 tub. After this, we fill the extraction apparatus with clean water. 

 in the same manner as was before done wnth the must, by pour- 

 ing it into the funnel until it appears as a clear fluid in the ex- 

 tract-cock. When this has been sufficiently done, stop the cock, 

 and bring the produced extract to the must in the barrel. The 

 first operation, of introducing the must and water below and draw- 

 ing it off above, may be called " extraction by removal ;" the lat- 

 ter, by bringing the fluid to be used for extracting into the appa- 

 ratus at the top of it and drawing it off' at its foot, the " extraction 

 by filtration," 



Eeturning to our operations, we have, after acquiring the nec- 

 essary quantity of extract by two or three manipulations, know- 

 ing the apparatus still to be filled to the cock, to repeat the ex- 

 periment in order to gain the remaining fluid by continuing to 

 fill water into the funnel x. This extract we put, however, into 

 a separate barrel, and add directly about six per cent, of grain oi- 

 dissolved suo-ar. The still full extraction-barrel remains so for 



