CHAPTER VII. 



OF THE WINE PRESS. 



As soon as the wine is drawn off, the murk, or pumice, is to be lifted 

 out and subjected to the press ; it affords a wine nearly equal to that 

 which has flowed freely from the vat. It is distinguished into first, 

 second, and third qualities, according to the first, second, and third 

 cutting of the murk. The wine produced by the first cut is the most 

 lively, that from the third, the tartest, hardest, coarsest, and deepest 

 in colour. The residue is kept near Montpellier for the fabrication 

 of verdegris ; in other places it is packed down, well sprinkled with 

 bran, and dealt out as fodder for cattle ; or is used as a manure for 

 vineyards, or food for pigeons, who eat it v/ith a sort of gluttony ; 

 others apply water to it, and draw from it beverages slightly vinous and 

 tart, that 'go by the name of pricked wines. 



Some make a practice of mingling the vat and press-wines together 

 as soon as made, which is wrong ; it is better to keep them apart 

 until it is seen whether it be necessary to add the press-wine to the 

 other to heighten its strength or colour. Otherwise there is a risk 

 of entirely depriving the wine from the vat of all its perfume and 

 delicacy ; and also to render it hard, dull, thick, and indigestible ; 

 press-wines alway being tart, harsh, and dark coloured. 



When the murk is to be used for vinegar, only one turn is given 

 to the press. 



There are many sorts of presses ; of the two most in use, one requires 

 from ten to twelve men, breaks often and is slow ; the other, every 

 way less costly, requires but four men and has a greater effect than 

 the former. But both of them cut the murk at each turn, which 

 gives the harsh taste of the stem to the wine. A third press, called 

 the single or double box-press (Ic pressoir a coffre simple ou double ;) 

 is the best yet invented ; the wine that proceeds from the highest 

 pressure is separated from that which flows first, because of inferior 

 quality; but there is no cutting of the murk. The press is filled 

 seven feet thick with the pumice, which it reduces to 18 inches, 

 yielding one fifteenth more wine than is obtained by any other sort 

 of press. 



