WINE MAKING. 91 



■witli small auger holes. This tub is placed upon two 

 sticks put across a larger cask, and the operator treads 

 the grapes with his feet. 



A machine of very simple construction having two 

 rollers, between which the grapes are passed, may be 

 constructed for a few dollars, and will answer a good 

 purpose. Fig. 26 will serve for an illustration. 



Whenever larger quantities are to be mashed, I 

 would advise the use of the common apple-mashers with 

 horse power. I prefer these as cheapest, very expedi- 

 tious and effective, and in all localities easily obtained. 

 After the pomace has been once slightly pressed, 

 I have always subjected it to a second mashing, and 

 again pressing it. The rollers or mashers should not 

 be set too close, as the stems and kernels should not be 

 crushed. 



In Europe, about twenty years ago, the practice of 

 separating the "berries" from the "combs" before 

 pressing, was much in vogue. 



The comb containing tannin and apple acids, it was 

 deemed desirable to keep these ingredients out of the 

 wine. This was performed by rasps of various con- 

 struction, one of which is represented in Fig. 27, 

 consisting of two shallow boxes or trays ; the bottoms 

 made of crossed slats, laid as represented in cut a, Fig. 

 27, and not laid upon the flat sides of the square. The 

 upper rasp must be small enough to admit of its being 



