466 
Another efficient filter, made by Dondey and Testro, copper- 
smiths and stillmakers, in Melbourne, is here illustrated. The 
filtering paste is placed inside the filter and the wine is forced 
through under the force of gravitation or of a small pump attached 
to the filter. Other models are also found which are quite efficacious. 
If the wine does not run clear at first it is passed through again, 
and the machine can be worked until the run becomes too small and 
the filtering material becomes clogged, when the filter is opened, 
washed, refilled with new filtering material, or with the same after 
scouring it and squeezing out the water. 
When it is suspected that the filtered wine is not sound, the 
cellulose packing, bags, and filter itself should be disinfected and 
treated with hot steam or boiling water. 
It is an advantage to fine the wine prior to filtration; better 
result is thus achieved. When infusorial earth is used it is recom- 
mended to add some gelatine as a support. 
Filtering is more generally used by merchants than by wine- 
makers, who generally use a fining material for conditioning their 
wine. 
Lees AND TARTAR. 
After racking there is left in the bilge a varying quantity of 
muddy lees and of wine, containing as much as 70 per cent. of wine 
and 30 per cent. of dry sediments. That wine, after fining, filtering, 
and sulphuring, can be put on the market or put through the still. 
As for the solid residuum it can be stored and sold for extracting 
tartaric acid and cream of tartar. According to analysis, air-dried 
lees obtained from claret wines contain on an averago— 
Bitartrate of Potash ... att ... 18 per cent. 
Tartrate of Lime fae se Seen, uk. ogy 
25 
In addition there is sulphate of lime 15 per cent., organic mat- 
ter 33 per cent., containing nitrogen 4 per cent. Fifty gallons of 
wine will deposit at least one gallon of lees, four-fifths of which will 
be wine, one-fifth solid sediment. consisting of bitartrate of potash 
and tartrate of lime, and of debris of dead yeast, ete., representing 
about 4 per cent. of nitrogen of value as manure. 
The separation of lees is very simple. The muddy wine is 
either poured into a eanvas filter previously steeped for a few days 
in soda or potash lve, and afterwards into lees with tartaric acid 
added, and then washed. This will rid it of its peculiar taste. The 
liquid wine collected is placed into a well-sulphured cask, or again 
