432 



and the wine sucked through and forced to any of the others by 

 means of a hand or of a steam pump. This method is often 

 adopted for the reason that the wine is thus less exposed to the 

 action of the air. 



When pumping new wine it is advisable to first drain it into a 

 tub, whence it is pumped whenever required. By this means the 

 wine is better exposed to the ripening and mellowing action of the 



Wine Pump. 



Various modifications are, however, devised to suit the 

 requirements of each particular case, but it is essential that pipes, 

 hose, and pumps should be kept thoroughly clean and sweet by 

 running water through them after they have been used. The 

 suction hose should be steel-ribbed to prevent it from collapsing 

 under the force of the suction. As to pumps, some very good 

 models are now in use, the best being made of gun metal or of 

 copper, and although they cost a little more in the first instance, 

 they last much longer, and are not susceptible of being attacked by 

 the acids in the wine. 



A syphon is also much used in the process of decanting clear 

 wine from one cask into another. A little practice will make any- 



