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diseases, which means a reduction to the producer and a loss in 

 quality to the wine maker. 



A simpler and more effective method is, according to the size 

 of the dray, the state of the road, and the horse power available, to 

 have one or two oval vats or tanks constructed, to hold about one 

 ton of grapes each. These are hauled to the vineyard, the grapes 

 from the picking boxes or buckets emptied into them, clothes to 

 prevent the dust from getting in spread over the grapes, e and the 

 grapes, when arrived at the cellar, are thrown on the elevator with 

 large shovels or forks, while all the juice is left at the bottom of 

 the vats, and emptied into the fermenting vats. The method is 

 clean, and saves every drop of juice ; it also saves weight, as one or 

 two tanks thus constructed will not weigh as much as a number of 

 casks or boxes. There is, moreover, economy in space ; and it is 

 cheaper, the vessels are easily cleaned, and always perfectly sweet. 



WINE FERMENTATION. 



Wine fermentation is the process during which grape must, 

 which is the fresh juice of the grapes as it runs from the press, is 

 transformed into wine. 



This process is governed by many outside influences, which it 

 behoves the wine maker to watch and direct. 



Grape must contains not only all the soluble parts of the 

 grape, but, depending upon the amount of care exercised in its 

 preparation, it contains, as well, other substances which get into it 

 by accident, such as the impurities adhering to the outside of the 

 skin, some of the grape pulp, parts of the skins and seeds. 



It is well to know something about these component parts of 

 grape must, and a look at the following section of a grape berry 

 will convey some amount of information about its structure. 



The nourishing sap flows into the grape berry through 

 the peduncle from the plant, and there, mainly owing to the 

 influences of sun and light, these materials are gradually trans- 

 formed into various bodies. 



The vessels which convey these nourishing fluids converge at 

 the peduncle after diffusing through the body of the berry, leaving, 

 wherever they reach, the requisite amount of material. From 

 this other fibrous vessels branch out, which convey nourishment to 

 the skin. 



