[ 2 9 6 ] 
in the air for about a month, and afterwards put into 
the cellars. This is the Au-fpruch. 
Mafilafch. The fame procefs is again repeated, by the ad- 
dition of more of the common juice to the grapes 
which have already undergone the two former pref- 
fures, only they are now aifb wrung with the hands, 
and this gives the Malslafch 
e fourth The fourth kind is made by taking all the grapes 
together at firft, and fubmitting them to the greatefl 
preffure. It is chiefly prepared by the peafants, who 
have not a fufficient quantity of grapes, and cannot 
afford the time and apparatus neceflary for making 
the . different forts. It is, I believe, entirelv con- 
fumed in the country, and forms the common Vin 
du pais. 
The Eflence is thick, and never perfectly clear, 
very fweet and lufcious. It is chiefly ufed to mix 
with the other kinds, and when joined to the Maf- 
flafch, forms a wine equally good with the Auf- 
pruch, and often fold for it. 
The Aufpruch is the wine commonly exported, 
and what is known in foreign countries under the 
name of Tokay. The following are the befl: rules for 
judging of it; though in this, and all fimilar cafes, 
it requires experience to be able to put luch rules in 
practice. 
1. The colour fhould neither be reddifh (which 
it often is) nor very pale, but a light filver. 
2. In trying it, you fhould not (wallow it imme- 
diately, but only wet your palate and the tip of the 
•* I cannot anfvver for the orthography of this and the fore- 
going term, having wiitten them by the ear, as they were 
pronounced. 
tongue. 
