490 THE VINEYARD. [Sept 



The method of making White TVines. 



In the middle states, the general vintage will happen some time 

 in this month, earlier or later according to the season; it will, 

 therefore, be necessary to be provided with a sufficient number of 

 clean, sweet casks, new, if for white wines, to prevent their colour- 

 ing the liquor, but red wines may be put into any cask, without 

 injury, provided they are sweet and clean. You must also be pro- 

 vided with a vat for mashing the fruit in, and with a suitable con- 

 trivance for pressing out the juice. 



Let it be observed that white wines are made from black as well as 

 from white grapes; that the former generally makes the strongest 

 and best wines, and that it is from the skin of the black grapes, when 

 fermented with the juice and pulp, that the red tinge is obtained. 



When you perceive the grapes to be fit for gathering, which you 

 may judge of by the eye and taste, for when perfectly fit for eating 

 they are then in the best condition for making wine; make choice 

 of cloudy weather, if such should occur, and early in the morning, 

 or very late in the afternoon, being provided with a sufficient 

 number of careful people, each furnished with a basket to hold the 

 fruit, and a crooked pointed knife or a pair of strong scissors to cut 

 off the bunches, let them begin their work, collecting only such 

 bunches as are open, ripe and perfectly sound, passing over all that 

 are green, not matured, dry, rotten or bursted. The stalk of every 

 bunch should be cut off close to the fruit, and the bunches laid gently 

 into the basket without bruising or pressing them together. 



The grapes which are not sufficiently ripe must be gathered at 

 another time, and treated in like manner. 



As the grapes are collected, they must be immediately carried to 

 the press or vat, for the sooner they are pressed after gathering 

 the finer and whiter the wine will be, and not only that, but it will 

 be more mellow, have a more exquisite flavour, and be greater in 

 quantity. 



As your vat is filling, the grapes are to be trampled and mashed 

 effectually by men, having their legs and feet previously washed 

 very clean; then let your machine for pressing fall down thereon, 

 which will force out the liquor plentifully, having a cask conve- 

 niently placed to receive it. 



When the liquor ceases to run from the press, raise it and cut up 

 the cake to pieces with steel shovels, and press it again, together 

 with all the loose grapes that happen to be scattered, and you will 

 have another plentiful running of good liquor. 



This is called wine of the first cutting, which will be of a fine 

 colour and flavour, little inferior to the other, having a stronger 

 body and will keep longer than that of the first pressing. 



The cutting and pressing is to be repeated as often as you find 

 the liquor to run, and that from the second ami third cutting will be 

 still good, of a sufficient body to keep for a length of time, and 

 with age will acquire mellowness and an improved flavour. 



The liquor which first runs from the grapes without any other 



