244 WINE. 



The first drawing off from the lees is done about the 

 niddie of December, and the casks containing the liq- 

 uor drawn off, should stand without the least disturbance, 

 by shaking, until the middle of February, when the liq- 

 uor should be again drawn off to other casks. If there be 

 then still so much lees as to endnnger their contracting 

 a putrid taint, draw off again in due season. Sometimes 

 it may be necessary to repeat the racking several times ; 

 but let the casks be kept full, and let no wines of dis- 

 similar qualities be mixed. 



Turbid wines are tined by isinglass, or by putting a 

 pound or two of fresh bloody meat into them. 



YV' here wine has become sour, let some salt of tartar 

 be mixed with it, just before it is used, which will neu- 

 tralize the acid. 



In summer, cool, clear days, with northerly winds, are 

 the best limes for drawing off wines. 



For white wines, the casks must be new, to prevent 

 their coloring the liquor, but red wines may be put into 

 any casks, provided they are sweet and clean. Wine 

 should not be bottled, till it is clear and fine and all fer- 

 mentation subsided. 



Good wine may be made with our native grapes ; those 

 Tvhich ripen in September. For a barrel (iJO gallons) 

 take two bushels, a little heaped; mash them well in a 

 suitable vessel, adding a considerable quantity of water, 

 and press, or squeeze through a cloth. In this mixture 

 dissolve 48 pounds oi" good brown sugar : then put it into 

 the barrel, and fill up with Avater. The after manage- 

 ment, time of bunging, &;c. the same as for currant 

 wine. 



