328 WILD SPAIN. 



the look-outs for the guards who, armed with old-fashioned 

 fire-locks, keep watch and ward over the ripening grapes 

 and grain. 



The scene around Jerez at vintage time is a busy and 

 picturesque one— the narrow sandy lanes alive with 

 gaudily-trapped mules bearing panniers of grapes to the 

 wine-presses, and creaking bullock-carts conveying neAvly- 

 pressed " must " to the Jerez bodegas. The vineyards 

 themselves are thronged with vintagers — all of the male 

 sex, for in Andalucia woman's right to take any part is 

 altogether ignored. 



The vintagers work in gangs of ten, each under the 

 direction of a capataz, dexterously lopping off the bunches 

 of grapes with their ever-ready uai-ajas, or bowie knives. 

 The bunches are thrown into " tinetas," square wooden 

 boxes, each holding some twenty-five pounds of grapes. 

 As these are filled the men hoist them on their heads and 

 march off to the almijar or court adjoining the press- 

 house. Here, after all blighted and decayed grapes are 

 removed, they are then spread out to dry in the sun, and 

 remain thus exposed for from one to three days, when they 

 are ready for the press. 



The long wooden troughs, or IcKjarcs, having been 

 partially filled with grapes, a couple of swarthy bare- 

 legged fellows in striped shirts, and leathern shoes studded 

 with broad-headed nails, jump into each Icuiar and, after 

 spreading out the bunches, commence footing it ankle- 

 deep among the crushed fruit, while the juice pours forth 

 through spouts into casks placed to receive it. The men 

 dance with a rapid swaying movement which is held to 

 express the juice from the grapes in a more satisfac- 

 tory manner than can be accomplished by any known 

 mechanical appliance. 



After being trodden, the grapes are finally subjected to 

 the action of a screw, which is fixed over the centre of each 

 lagar. The pile of half-crushed fruit is enclosed in a band 

 of esparto-matting, and the handles of the screw being 

 turned, a wooden slab descends, and the remaining juice 

 pours forth through the interstices of the esparto, and is 



