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CULTIVATION of the VINE. 



244 



gallons of good old wine and two gallons of brandy to an 

 Englifli hogfliead, which contains from 60 to 6;^ gallons- 

 Where the fame kind of wine is not to be had, he makes^ 

 ufe of port wine. He then fills the caflc quite full and 

 bungs it up tight, leaving only the vent hole open to let 

 out the generated air. Note, when I fay, where the fame 

 kind of wine is not to be had he makes ufe of Portugal 

 wines, this is mentioned for our pradice, not that the 



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French make ufe of fuch wines, for they always have wines 

 enough of their own of the fame kind. 



This management of red wrines, which perhaps with 

 little variation, is almofl: as ancient as the making of wine 

 in Erance, deferves fome attention and a clofe examination, 

 in as much as I am fully perfuaded that it is capable of 



an elfential improvement. 



- To underftand the nature of this affair rightly, w^e muft 

 know that,^ befides the main pulp or core of the grape, 

 which is white in black grapes as well as others, there 

 flicks to the infide of the fkin, a confiderable body of rich 

 pulp, which is perfectly red, of a deeper die in fome than 

 in others. This pulp gives the colour to the grape, accords- 

 ing to the lightnefs or deepnefs of its tinCture: thus we 

 fee fome grapes of a light red, fome of a full red and fome 

 of a deep red, fome again are almoft black, fome quite 

 black and fome of a fhining jett; this fame pulp alfo 

 t2:ivcs the tinfture or colour to the wine, for the fime grape 



is capable of making white wine as well as red wine; if 

 the main core which is firft trod out, be only ufed, the 

 wine will be white; thus they make white Burgundy, &c. 

 but if the red pulp be mixed with it, it makes it of a rich 

 purple colour; as this is a clear cafe and lies expofed to 

 every difcerning eye, the great point of improvement to 

 be gained, is to diill)lve or extrad this rich pulp, without 

 injuring the wine. That the prefent method is the beft 

 and moft cffx^dual to that purpofe, I can by no means think; 

 the violent fermentation through which the wine is made to 

 pafs, in order to procure the tindure, rauft exhauft the 



ipints 



