WINE MAKING. 93 



The slats niay be three-fourths of an inch or an 

 inch in thickness. 



These rasps may be of wood of any size from two 

 feet to six feet square ; made somewhat like a window- 

 sash with a rim around the margin six inches high. 



They are placed over a tub of the proper size when 

 being used. 



This method of mashing grapes will not probably 

 prevail to any great extent in the United States. The 

 harder skin of our grapes and their peculiar pulp ren- 

 der it more laborious, and it is the opinion of many of 

 our best vintners that the " tannin" of the stem, both 

 improves the flavor of the wine and furnishes some 

 preservative qualities. 



Many of the wine manufacturers of Europe allow 

 the mashed grapes to ferment in stand casks before 

 pressing, and for grapes thus to be fermented the rasp- 

 ing process is certainly to be recommended. 



This fermentation will, I think, not be adopted gen- 

 erally in this country, owing to the warmth of the 

 season at the time of vintage. It is a matter upon 

 which it is well to experiment, however, and the result 

 would be interesting to the public. 



The practice most be recommended is to mash the 

 berries upon the stems effectually, and any method 

 which accomplishes this, without too much bruising 

 the comb or crushing the kernel, may be adopted. The 



