Sept.] THE VINEYARD. 495 
superfices exposed to the action of the air," which greatly injures 
the wine. 
To obviate this evil, the people of Champagne and other wine 
countries, make use of the following expedient, viz. To a leather 
pipe from four to six feet in length and two inches in diameter are 
adapted, at each end, wooden pipes nine or ten inches in length, 
which decrease in diameter towards the ends, and are fastened to 
the leather pipes by means of a piece of twine. The bung of the 
cask intended to be filled is taken out and one of the pipes put 
into it. A good cock is fixed in the cask to be emptied; two or 
three inches from the bottom,- and in this is inserted the extremity 
of the other pipe. A pair of bellows of two feet long, including the 
handles, and ten inches in diameter, with a wooden pipe, to the 
extremity of which is fixed a small leather valve to prevent the air 
from rushing out when the bellows are opened, is introduced 
through a hole made in the bung and fitted exactly thereto. When 
the bellows are worked, the pressure exercised on the wine, obliges 
it to issue from the cask and to ascend and pass through the leather 
pipe into the other cask. When the pipe is once filled, the wine 
will pass through without the application of any further force till 
each cask is half full, but then by working the bellows the artificial 
pressure of the air on the surface of the wine, will oblige the re- 
mainder to pass off, without any agitation or shaking. When a 
hissing is heard at the cock, it is a sign that all the wine has passed. 
This operation may be performed in another manner, without the 
assistance of a cock, by making one of the wooden pipes so long as 
to reach within five or six inches of the bottom, and introducing it 
through the bung, together with the pipe of the bellows, which when 
worked, will force up the liquor as before. 
Clarification of Wines. 
When wines have been racked off three or four times, in the 
preceding manner, they may be fined or clarified as follows. For 
white wines, mix a quart of new milk and about an ounce of salt, 
with two or three quarts of wine and pour it into the cask, then 
with a strong lath or flat stick, stir the wine in the cask very well, 
observing not to put the stick to the bottom, least you disturb the 
lees or sediment. This will be sufficient for sixty-three gallons. 
Some for this purpose use a solution of isinglass, about the 
quantity of an ounce to every fifty gallons of wine; but Chaptal 
observes, " the use of this substance is dreaded in warm climates, 
and its place is supplied by whites of eggs: ten or twelve are suf- 
ficient for half a muid, or seventy-two gallons English. They should 
be well beaten up, and mixed with a pint of new milk." 
For a hogshead of red wine, beat up effectually the whites of ten 
or twelve/res^ eggs, and incorporate this well with three or four 
quarts of wine, which pour into the cask, stirring it as above direct- 
ed. In five or six days after, the wines will be fit to draw off for 
bottling, &c. 
