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CULTIVATION OF the VINE. 



248 



1, 



into brandy, and the fame day the cafk muft be filled with 

 water, or elfc they will be deftroyed by a fiiiall v>^orm, 

 which will pierce it like a five. 



Every man that lias a vineyard fliould have a ftlll and 

 good worm, thathemay dirtilall the lees, the husks and the 

 fcum into good brandy, which he will want for the prefer- 

 vation of his wines, the fame Rill will do to make peach 

 brandy and the fpirits of cyder, which will foon pay for 

 It. A ftill that holds a barrel is quite large enough, un- 

 lefs your vineyard and orchards be very large indeed. 



I now pafs on to tlie different management of wine af- 

 ter fermentation; one method I have 'already mentioned' 

 fome after the fecond fermentation, leave the wine in the 

 iame cask upon the lees, and adding the old wine and 

 brandy to it (for which they make room) they ilop up tiie 

 bung hole, and leave only the vent hole open to let out 

 the generated air, till the month of March, filling up the 

 cask from time to time as the winefubfides or walles, and 

 then draw it off into a clean, well fcented and well flum- 

 med-cask, and ftop all clofe with morter. 



Others again in the month of March, before they rack 

 it off and ftum it, roll the cask backward and forward in 



the cellar to mix the lees thoroughly with the wine, think- 

 ing thereby to communicate the ftrength of tlie lees to the 

 wine, and then let it ftand and fettle till it is fine, and rack 



it off into clean well ftummed casks, and flop and plaiftcr 

 all upc lofe. 



Here I think it proper to take notice, that the lees of 

 ftrong wines may be of advantage, and communicate fome 

 flrength to weak wines, that are racked off upon them, 

 but it does not therefore follow, that all lees are beneficial 

 to the wines that produce them; for, as I have already ob- 

 fervcd, the lees, in the time of fermentation, bcinp- thr 



'0 w n 



up to the top of the vcflel, there meet with the air, and 

 being expofed to it for four or five days, contrad a harili 

 and rancid nature, if they do not grow quite four, and then 

 fubfiding, as foon as the fermentation is over, and fettling 



to 



