152 AMERICAN GRAPE GROWIITG 



to become thoroughly dry, when they are sulphured, 

 closed tightly, and laid away in the cellar. The sulphur- 

 ing should be repeated every six weeks. When wanted 

 for use, they are rinsed with cold water. 



For racking the wine we should have : 1st. A large, 

 brass or wooden faucet. 3d. Pails of a peculiar shape, 

 narrow at the top, to prevent wastage. 3d. A wooden 

 funnel, as described before, to hold about six gallons. 



In racking, first loosen the bung of the cask. Then, 

 after loosening the wooden peg, and closing the tap hole, 

 let your assistant hold the pail opposite the hole. You 

 hold the faucet with your right hand, and with the left 

 withdraw the plug, inserting the faucet quickly ; drive it 

 in firmly and you are ready for the work. 



Do not fully open the faucet at first, because the firSlN 

 pailful is generally not quite clear, and should run 

 slowly. This, and the last from the lees, are generally 

 put into a cask together, and allowed to settle, when, in 

 a few weeks, it will become clear, and make a good wine. 

 As soon as the wine runs clear and limpid, it can be put 

 into the cask, and you can let it run as fast as the faucet 

 will allow, opening it to its fullest capacity. When the 

 wine has run off down to the tap hole, the cask may be 

 carefully raised at the other end, one inserting a piece of 

 board or a brick under it, while the other lifts slowly and 

 gently. This may be repeated several times, as long as 

 the wine runs clear, and when it becomes slightly cloudy, 

 keep the cloudy wine to put with what i-an out first. As 

 soon as it becomes thick and muddy it is time to stop. 

 The door is then taken out of the cask and the lees 

 emptied out. They will, if distilled, make a fine flavored 

 and strong brandy. If your cellar is built according to 

 the plan already given, you can attach a hose to the faucet 

 and run your wine from the fermenting cellar into the 

 cellar and casks below, which is a great saving of time 

 and wastage. The must can also be run from the press- 



