460 
The first of these methods is largely practised in the Bordeaux 
district and in Burgundy, and answers very well for transferring 
the more delicate wines quickly from one hogshead to another with- 
out exposing them too much to the action of the air. It must be 
remembered that these hogsheads are piled up in two or three tiers 
one above the other. A hose connects the tap-hole of one hogshead 
to the other, and the wine from the full cask passes on to the empty 
one, if they are at the same height, till the level in each hogshead 
balances. By means of a pump fixed to the bung-hole of the first 
hogshead air is then forced into the cask, and extra pressure causing 
the wine to rise into the second cask until the contents of one have 
been transferred to the other. When the hogsheads of the second 
tier are decanted into the hogsheads of a lower one no air-pump 
is required, and the wine flows down by gravitation. The whistling 
sound of air getting into the hose tells that one of the hogsheads is 
almost empty; the hose is then disconnected, the cask gently tilted, 
and what clear wine remains in it is collected into a wooden pail, 
frequent samples being taken in a glass to show exactly the moment 
the slightest cloudiness is detected, when the racking must be 
stopped. 
The second method of transferring from one cask to another 
by means of pails and other small vessels is still much used in some 
districts and notably at M&con, in France, and in small private 
cellars. This method, however, is not advisable, except for young 
and full-bodied and heavy wines, as it favours too much exposure 
to air. 
The method of racking by means of a pump is much prefer- 
able, bemg the more rapid and involving the employment of less 
hand labour. It is much used, especially in the more modern and 
best equipped cellars of the South of France, where wine is gen- 
erally, like in Australia, stored in large-sized casks. 
When pumping new wine it is advisable to first draw it into a 
tub, whence it is pumped wherever required. By this means the 
wine becomes aerated and receives the ripening and mellowing action 
of the air. 
Various methods are employed to effect the racking, but it is 
essential that pipes, hose, and pumps should be kept thoroughly 
clean and sweet by running water through them after they have 
been used. The suction hose should be steel-ribbed to prevent it 
from collapsing under the foree of the suction. As to pumps, some 
very good models are now in use, the best being made of gun metal 
or of copper, and although they cost a little more in the first in- 
stance, they last much longer, and are not susceptible of being at- 
tacked by the acids in the wine. 
A syphon is also much used in the process of decanting clear 
wine from one cask into another. A little practice will make any- 
one skilful m using it. One essential is, that the receiving vessel 
