98 THE VINE-DBESSEIi'S MANUAL. 



fermenting in one body, the steadier is the fermenta- 

 tion and the better the "wine. 



Large casks are the pride of a good vintner, because 

 they are a guarantee that his wine will have a chance 

 to ferment well. 



In Europe, casks of 10,000 gallons are frequent, 

 and less than 500 gallons arc seldom used ; and such 

 vintners as have smaller quantities either sell their 

 wine from the press, or, clubbing together, get their 

 wine into large casks, 



A wine house with a cellar underneath, is desirable 

 ill every vineyard of a size suf&cient to justify the ex- 

 pense. The construction is simple, and requires no 

 explanation in this volume. 



TEEATMENT OF THE WINE. 



The young wine fresh from the Press is filled into 

 the casks in the cellar. These casks should be placed 

 upon scantling or scaffolding, and not upon the ground 

 in the cellar. 



They should be filled only three-fourths full. 



The wine will soon commence fermentation, gen- 

 erally within the next twenty-four hours. The mass 

 bubbles, as cider does, during fermentation, and if the 



