28 CULTURE OF THE GRAPE. 



construction). A strong, tight, box platform six or seven 

 feet square, of two or three inch plank, six or eight inches 

 high at the sides, is wedged into heavy timbers ; and, in this, a 

 box of one and a quarter inch boards, five or six feet square, 

 perforated with holes near the lower edge, ten or twelve 

 inches high at the sides (made to be readily taken apart), is 

 placed to contain the mashed grapes. Boards to fit loosely 

 inside of this box, and lay on top of the pile of mashed 

 grapes (or ** cheese" as cider-makers call it) and pieces of 

 scantling to lay across to receive the pressure, complete the 

 press. 



The power is applied by a strong lever attached to the nut 

 or female screw, and the juice runs out through a hole, with 

 a spout, in front of the platform, into a large receiving tub. 



JST. B. Doctor Warder suggests an improvement, adopted 

 by Mr. Rentz, in his wine press. Inch strips are placed on 

 the platform, and boards perforated with holes, laid on them 

 as a bottom for the box that contains the mashed grapes. 



GATHERING AND PRESSING THE GRAPES. 



The grapes should remain on the vines until very ripe, 

 ** dead ripe" as some express it. Pick off all decayed or un- 

 ripe berries from the bunches, which are then bruised in a 

 mashing tub (a vessel like an inverted churn), or passed 

 through a small wooden mill, breaking the skins and pulp, 

 but not the seeds. They are then emptied into the press, and 

 the screw applied, until the pulp and skins are pressed dry, 

 or all the juice is extracted. The outside of the cheese has 

 to be cut off two or three times, and thrown on the top, and 

 re-pressed, in order to extract all the juice. The juice or 

 " must" as it is called, is then put into clean casks in a cool 

 cellar, for fermentation. 



Everything connected with the making of wine, requires 

 great care and neatness. The press, vessels and casks, must be 

 perfectly clean ; and, in short, as much attention to cleanli- 



