[ 2 95 1 
They are fuppofed to have a particular flavour, which 
I own I could not perceive, though they were be- 
ginning to be ripe when I was there, in the end of 
Auguft (1768), and I have often eat of fuch as have 
been brought to Vienna. 
The vintage is always as late as pofhble. It com- Vintage, 
monly begins at the feaft of St. Simon and Jude, 
October 28, fometimes as late as St. Martin’s, No- 
vember 11. This is determined by the feafon, for 
they have the grapes on the vines as long as the 
weather permits, as the frofls, which from the end 
of Auguft are very keen during the nights, are 
thought to be of great fervice to the wine. By this 
means it happens, that when the vintage begins, a 
great many of the grapes are fhrivelled, and have, in 
fome meafure, the appearance of dried raifins. 
There are four forts of wine made from the fame Different 
grapes, which they diftinguifh at Tokay by the forts ’ 
names of E (fence, Aulprucb, Mafslafch, and the 
common wine. 
The procefs for making them is as follows. 
The half-dried and fhriveled grapes, being care- Vhe 
fully picked out from the others, are put into a per- fence ' 
forated veffel, where they remain as long as any juice 
runs off by the mere preffure of their own weight. 
This is put into fmali cafks, and is called the Ef- 
fence. 
On the grapes from which the effence has run off, 2 - Aufprgth. 
is poured the exprefled juice of the others from 
which they had been picked, and then they tread 
them with their feet. The liquor obtained in this 
manner ftands to ferment during a day or two, after 
which it is poured into fmali cafks, which are kept 
in 
