446 AMERICAN GRAPE CULTURE. 



by the faucet and the marc pressed. The tubs 

 should be covered as before directed, to keep 

 the skins below the free juice, and exclude dirt 

 and air. 



The pressing is next in order, and should be 

 done immediately to prevent souring. The 

 press should be in the cellar, the temperature 

 of which should be kept from sixty-five to 

 eighty, and fire heat used if necessary. When 

 pressing for wine is done, water may be added 

 to the skins, and the juice used for making vin- 

 egar ; or they may be used for making brandy. 



As fast as pressed, the juice is put in casks 

 of suitable size, the larger the better, but not 

 so large that they can not be filled. The ad- 

 vantage of using large casks consists in the 

 fact, that a large body of must will produce 

 more heat than a small one, and fermentation 

 may, therefore, be carried on at a lower temper- 

 ature than would be consistent with a small 

 body of must. If the temperature of the cel- 

 lar is too low, it must be raised by artificial 

 heat. The beginning of fermentation may be 

 hastened by the addition of warm must, in the 

 same manner that we hasten or restore the heat 

 in a hot-bed by moistening it with hot water. 

 When fermentation ceases, the cask must be 



