1872 The WesLerii Pomologlst and Gardener. IJft 



wine Cellars. 



As this is the season, says the Rural WorU, in which preparations for the management 

 of the future vintage must l)e undertaken, one of the first and most important items is a 

 good cellar. On this important subject we copy from the advance sheets of a most valua- 

 ble work, entitled Rational Manufacture of American Wine, which gives more infor- 

 mation on the subject of wine making than any work we have yet seen. 



All manipulations of this class are to be performed in the cellar, during the storage of 

 wine. They consist in : 1. Filling up; 2. Racking; 3. Clearing or fining. 4. Preifaring 

 of ready or ripe wine for the market, Tn casks or bottles. 



We have to proffer a few remarks about the cellar before we discuss the different man- 

 ipulations. 



1. There must be equal temperature in the cellar, if possible, at all times, i. e., 50 to 60 

 degrees Fall, for young wine, while a lower temperature should prevail for older grades. 

 The cellar should be twelve or fourteen feet below the surface of the ground, with air 

 holes fronting north and east, and arched ceiling tightly covered with two feet ground. 



2. The cellar should be located under the pressing and fermenting room, and should be 

 connected with it by means of of double trap-doors and air-channels. First, for easy and 

 speedy communication. Second, for easy discharge of wine or must by means of hose. 

 An elevator is preferable to stairs. 



3. The cellar should be constructed of good masonry and its floors of clean dry soil. 

 Wooden flooring will do verj- well, when properly drained to prevent the wood from 

 decaying. 



4. The cellar should be kept dry, and a sink hole or sewer should prevent the collection 

 of water therein. 



5. The cellar should always be kept clean and free from dust, spider webs, etc., and 

 should be whitewashed by applying only lime. 



The following is a very well adapted construction : 



1. The floor of the lower cellar to be eighteen feet below the surface, arched ceiling 

 ■with trap-doors and elevator ; channels for air circulation with valves . 



2. The floor of the upper cellar to be eight feet below surface, with common ceiling (of 

 joists; trap-doors and elevators, corresponding with those of the lower cellars. Height of 

 cellars to be nine feet, with stove therein, to produce a most equitable temperature. 



■ 3. The floor of the press room is consequently one and a half to two feet above the 

 ground, and might be constructed of wood or other material. 



The pressing and the first fermentation take place in this room ; the wine remains in 

 the lower story during the process of still fermentation and also young wine, whila the 

 old wine remains in the lowest cellar, etc. The dimensions are according to the require- 

 ments. • 



Calirornla Pears In Europe. 



C. W. Reed, of Yolo county, last fall, as a matter of experiment, shipped several 

 boxes of Easter Beurre pears to different points in England. Some to Glasgow and 

 some to Liverpool. The pears were shipped late in the season and were in the snow 

 blookade on the railroad from three to four weeks. Some went by the way of Boston, 

 and some by the way of New York. , 



He has lately received an account of the experiment. The pears sent by New York 

 arrived in perfect order and condition; while those sent by Boston had apparently 

 been touched by the frost and were in rather poor condition. 



On the whole, the experiment is regarded by Mr. Reed as a perfect success, and proves 

 that California pears can be laid down in any one of the above named cities in a good 

 merchantable condition. It also satisfies Mr. Reed that pecuniarily the business will pay. 



In confirmation of the above, B. S. Fox, of San Jose, sent some pears to Ireland, his 

 old home, and although it was a small shipment to friends, it proves that the fruit can be 

 shipped and arrive in good condition. These experiments are of great value to our State. 

 We have already a large market in the Atlantic States for our fruits, and particularly for 

 pears, but if we can supply England with her millions of people, with our delicious 

 pears at remunerative prices, we have a market literally beyond our ability to supply. 

 Our fruit growers will make a note of the above facts.— Pae'ijic Rural Press' 



