Sept.] THE VINEYARD. 493 
take similar pains in pressing the juice out of the pulp, when suf- 
ficiently fermented, as recommended under the article white wines, 
but this will not be so difficult. 
The antiquity of the practice of boiling the Mit-st maybe inferred 
from the following story related by Mutardi-ben-Gasif, an Ara- 
bian Autr or. 
" Noah being come out of the Ark, he commanded each of his 
sons to build a house: they afterwards busied themselves in sowing 
and planting trees, for which they had found kernels and necessary 
fruits in the Ark. Noah wanted the Fine only, nor could he ever 
find it. Gabriel then gave him notice, that it was the Devil who 
had stolen it away, because he had a right to it. Noah made him 
come forward immediately, and said to him; Oh! thou accursed! 
wherefore hast thou carried the Vine away from me? Because it 
doth belong to me, quoth Satan. Share it betwixt you replies 
Gabriel. I agree to that, continued Noah, and I'll let him have 
the one fourth. That will not be sufficient for him replied Gabriel. 
Weil! I am willing, said Noah, to take one half and he may have 
the other. That is not still enough said Gabriel; he must have 
two thirds of it and thou only one, and thy Mus( shall be boiled on 
the fire, until it has consumed up the two thirds, the use of the re- 
mainder shall be granted unto thee." 
What a pity! that Mutardi-ben-Gasif did not imform us of 
the progress made by his Satanic Majesty in the cultivation of 
the Fine, to w horn Gabriel's favours had been extended so very 
bountifully, even not to the injunction of boiling his Must. 
General Remarks, 
Ideal as well as intrinsic qualities, cause one kind of wine to 
be preferred to another, so that one nation or country admires 
what another does not like, or perhaps despises; and even this ideal 
fancy is not uncommon among individuals of the same country, 
town, or place; consequently, it will be well to know how to vary 
the properties of wine according to fancy. 
If a taste of wine slightly acid, similar to that of the Rhenish is 
desired, some tartarous acid may be added to the Must. 
If the wine is required sweet, the Must should be drained in such 
a manner, that it may retain as little as possible of the lees, and let 
it afterwards ferment of itself. Some sugared matter migiit be 
joined with it. 
If the wine should be wanted delicate and of a light colour, the 
Must should not be suffered to have a long action on the lees, 
from which it takes principics that augment the fermentation, and 
dissolve in consequence the mucilaginous parts, together with the 
colouring matter. 
Should a strong wine of good body be preferred, the Must 
ought to be suffered to remain the longer on the dregs, in case 
the grapes do not afford it of sufficient strengtl). Or the boiling oi 
the Must in the manner before observed, will accomplish this. 
