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CULTIVATION of the VINE 



245 



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txtraaed a great part of its tinaure j from the whole then, 

 I think I have reafon to conclude, that if the hufks or 

 &ins, after four days lying in the murk, were taken out 

 and thrown into the mafh vat, and heartily trod over again, 

 and efpecially if fome of the rnuft, or rather wine, for it is 

 wine after fermentation, be now and then thrown over 

 the hufks, as they are trampling it in order to wafh away 

 the pulp, that a full tindure may be obtained, without tor- 

 turing the wine, as the prcfent manner is, and without 

 running fo great a rifque of fpoiling it. 



As this is a very important point, upon the right ma- 

 nagement of which depends the goodnefs of the wine, 

 and as a farther improvement is hereby defigned, I have 

 dwelt the longer upon the fubjca, and therd'ore 'hope it 

 wiH not be looked upon, as a ufclefs digreffion. 



'" ne made from young vineyards is always thin and 

 weak, and fo are wines from old vineyards, when the 

 feafons have been cold, ftormy and wet, and without forae 

 affiftance, they will not hold found long; now this is given 



two ways, either by the help of forae old ftrong wine, one 

 fourth part at leaft, and four gallons of brandy to an Eng- 

 Viih hogfliead, or if that is not in your power, then half 

 of the rnuft is to be boiled away to one half of its quantity, 

 that is, if one half of your mutt contains forty gallons, 

 that rnuft be boiled away to twenty, this greatly enriches 

 it, and makes it of the confiftence of liquid honey. As 



foon as it is cool, mix it with the reft of the muft, and let 

 it ferment together, and then manage it as before direaed 

 of other wines; when your vineyard comes to be ten or 

 twelve years old, it will yield much ftronger wines. 



The boiling of your muft is managed in the following 

 manner, which muft be carefully attended to ; your cop- 

 per or kettle being well cleaned, rub the infidc all over with 

 a woollen rag dipped in fweet oil, which preferves the 

 wine from contraaing a naufeous, copper or brafs tafte; 

 then throw In your muft, and kindle a gentle fire under 



Vol. I. 



mail ipiu woou, your 

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