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CULTIVATION of the VINE. 



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people about Pi^ris, for this reafon, becaufe there is a rich 

 pulp that adheres to the fivin of the grape, whicl 



I IS not 



feparated by the firft treading; but by lying eight and 

 forty hours in the murk, and the vat covered with fliceis 

 or blankets, which is the pradice, a pretty ftrong fermen- 

 tation has begun and continued fome time, which partly 

 diffolves and partly loofens this rich pulp, that ftuck to 



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the ikin, which then chiefly comes away hy preffing 

 however I am of opinion that, the treading of thefe huflcs 

 after the fermentation, the rnufl: having firft run off into 



the receiver, would do the work more efFedually if they 

 were well prefled after it. But then we muft take this 

 caution along with us, that if vines are young, wluch al- 

 v^rays afford a thin weak wine, or if the feafons have beea 

 wet and bad, fo that the juices are not rich, in thofe cafes 

 the muft fhould be boiled before any fermentation, in order 

 to preferve the wine (as I fhall farther dirciS you when we 

 come to the boiling of wines) in that cafe the Portuguefe 

 method muft be purfued, becaufe the boiling of wine af- 

 ter ihe fermentation has begun, would entirely fpoil it; 

 the fweet muft only, as it runs from the treading into the 

 receiver, muft be boiled. The firft and fecond prefling 

 being mixed together is put into hogfheads, which muft 

 he filled within four inches of the bung, that it may have 



room to work and ferment, the caflcs being placed in fome 



t^/arm room or dry cellar. Then having a fiTiall fpile 

 fixed in the middle of the head of the calk, the third or 



fourth day, draw a little of the wine in a glafs, and if it 

 be pretty fine, draw it off immediately into a clean dry 

 well fcentcd cafk, the larger the better, fo you have wine 

 enough to fill it, vAiich you muft do within two inches of 

 the bung, and flop it dole, leaving only the vent liole 

 open for' a fecond fermentation; after a few days it will 

 work a fecond time, but not fo much as at the firft; if your 

 wine be ftrong and good, which you may know by the 

 a^-e of your vineyard, and by the goodnefs of the feafons, 



it will be bcft to leave the bung hole open for this fecond 



working, 



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