288 CULTURE OF THE GRAPE. 



then strained into bottles, which are corked and wired, 

 and laid upon their sides in a cool cellar, to remain until 

 the following autumn. There is usually considerable loss, 

 during the summer, from the bursting of bottles. In 

 September, a gentle inclination of the bottle, bottom 

 upwards, twice a day, will facilitate the settlement of sedi- 

 ment towards the neck and cork. Later in the fall, the 

 bottles must be opened with extreme care, and the sedi- 

 ment let out. The bottles must then be refilled, and 

 again corked, wired, and sealed. It will be seen that it 

 is a much more troublesome and risky process to make 

 sparkling than still wines ; and it is not wise to undertake 

 this for family use. Neither is it, in general, desirable to 

 make different grades of wine, but rather to secure a good 

 average from one thorough pressing. The skins, pulp, 

 and juice are emptied into the press as soon as they are 

 mashed ; and the " cheese " is pressed dry, requiring to be 

 partially turned in order to obtain all the juice. The 

 must is immediately put into casks, and placed in the 

 cellar ; the most desirable temperature being about fifty 

 degrees. The larger the casks, the slower but more per- 

 fect will be the fermentation. The cask should be of oak, 

 or some perfectly clean wood that will not give flavor to 

 the wine; and should be filled to within two or three 



