^(.■^ 



^-_ . r- 



r _L n -I \ Y 



I-J-JISr^S^- _iZ=-_H?K^ijK* 



1-1^ \ii|J- |i--A^in^^ 



CULTIVATION of the VINE. 25 



pitch cool, in which cafe the pitch grows fo thick and hard 

 as torefnfe to he fpread: By this managment of the calk, 

 it was made peril-dtly tight, all the pores of the wood were 

 flopped, the wine was prcferved from wade, which wine 

 merchants very well know is a great faving, and well de- 

 ferves the trouble and expencc, and the fpirits of the wine 

 which are always adive, and driving to lly ofF throu"-h 

 every pore, are greatly preferved, and the air withoSt, 

 which preflcs liard to infuuiate itfelf through every pore, 

 is efFeaiially prevented. If men that fell rum, or any 

 other {pirituous liquors, could at hril afford to have good 

 iron bound casks, for conftant Handing casks to keep their 

 liquors in, and draw it off as they fell it, they would foon 

 find themfelves great gainers by this praftice. I think 

 rofin and turpentine well waflied with lye in the fame man- 

 ner, would be fweeter, and better anfwer all the purpofcs; 

 or indeed rofin alone would do as well. 

 ^ I fliall now propofc the managment of fomefmall quan- 

 tities, in different manners, by way of experiments ia 

 order, if polllble, to arrive at fome tolerable pcrfedlion in 



this new undertaking. 



I ft. Let a keg of four gallons be filled three-fourths 

 with murk, that is, with the muft and skins of black 

 grapes, for making of red wine, (the skins having been 

 well fqueezed) before any fermentation; let the bung hole 

 be flopped clofe, and leave the vent hole open, to let out 

 the generated air, and after the fecond fermentation iill up 

 the keg with old wine, and let tlie vent hole remain open, 

 and let it Hand fo till February, then draw it off, and 

 iiiaua^.;e it as occafion ftuall require; if it be clear fweet 

 and good, bottle it, fo lliall you have pure getufine wine 

 with its own peculiar flavour; if you find it thin and weak 

 you muft help it as in other cafes. 



2d. Let a keg of four gallons be filled with the wine 

 that is drawn off, after thefirft fermentation is over, the keo- 

 having iirft been well flummed, flop all clofe, and let i't 

 fiand till February, if it then be fme bottle it, if not, ftum 



a 



!! 



■4 



,^ I 





■ M 

 I E 



!1| 



-'I 



■>:■■> 



^.\- 



ip 



I - 



^.= 



& 



, ^ 



