WINE MAKING. 



have liad a fitrtlier experience of ten or fifteen years, 

 and after we shall have planted really good vineyards. 

 For' the same reason I dispense with several other pro- 

 lific subjects, which usually form a part of such books. 



WINE MAKING. 



MASHING THE GEAPES. 



Almost every vine- dresser in this country has his 

 own mode of mashing grapes, as has almost every 

 neighborhood in Europe. 



I will endeavor to describe some of the more simple 

 methods, and they may serve the reader as an indica- 

 tion of what he may require, each case being modified 

 by the kind and particularly the quantity of grapes 

 to be mashed. 



For a few bushels of grapes I know of no more sim- 

 ple and efficacious method than to prepare a wooden 

 stamper three feet and a half long, of the form repre- 

 sented in Fig. 25, being at the larger end six inches in 

 diameter and having the bottom a little scooped out 

 or concave. Bore holes entirely through the large end 

 with a quarter-inch auger in every direction, and in- 



