Sept.] THE VINEYARD. 493 
become stationary, the fermenting mass always swelling in bulk 
till the vinous fermentation is completely accomplished, becoming 
then stationary previous to the commencement of an acetous fer- 
mentation, and sinking with that, which if suffered without draw- 
ing off" the liquor, would ruin all. Eerthollet and other authors 
recommend not to draw oft" the wine till you are able to perceive 
the cylinder begin to lower a little. 
When the liquor is drawn oft' into clean sweet casks, place them 
in the cellar, fill them up within an inch or two of the top, and lay 
a piece of leather with a small weight on it over each bung-hole 
that may yield to a second fermentation, which generally takes 
place. When the wine has settled or ceased to ferment, bung the 
casks as close as possible, and the subsequent treatment is exactly 
the same as directed for white wines. 
In the making of red wines it is customary to mix with the fruit 
a small portion of what is called the claret grape, to heighten the 
colour, as the entire juice of this variety is of a deep red. 
It is also customary, and even necessary, with wine of a weak 
body, made from newly established vineyards, or from worn out 
old ones, to add two or three gallons of very nice brandy, and five 
or six of old strong wine of the same colour, and as near the intend- 
ed flavour as possible, to every hogshead of sixty or sixty-three 
gallons of the new winej this is usually done after the fermentation 
is over. 
In Spain and other parts of Europe, if the season proves wet, or 
if they think the must or expressed juice too replete with watery 
particles, they boil the whole or part thereof, to evaporate the 
superabundance; but this is done immediately after the juice is 
expressed before the least fermentation takes place. 
The evaporation ought not to be by an intense ebullition, and 
although the fire may be ardent, the ebullition may be prevented 
by pouring some cold must into the kettle every time you perceive 
it ready to boil. 
The acid contained in the must being capable of dissolving cop- 
per and converting it into verdigris, you must, therefore, be careful 
not to boil it in any kettle but such as is perfectly well tinned; 
and some people, after cleaning the inside effectually, rub it all 
over with a woollen rag dipped in sweet oil; if these precautions 
are neglected the dissolution of the copper will give a disagreeable 
brass taste to the wine, and perhaps render it pernicious to the 
health of those who drink it. 
The kettle should be large, wide in the mouth and flat in the 
bottom, which will produce a saving in the consumption of fuel 
and expedite the process. 
The whole of the must may be boiled, or if only a part thereof 
be so reduced, this should be mixed with the remainder, and if 
intended for wiiite wine, put into casks to undergo the process of 
vinous fermentation as before noticed. But if designed for red 
wine it must be poured into the vat, when of a temperate degree of 
heat, on the pulp and skins, there to undergo with them the neces- 
sary degree of fermentation to extract the colour and to form the 
