V I T 
trown of gold, as they have pieces of wine to draw 
off ; they put this quantity of ifinglafs in one or two 
pints of the fame wines, in a bucket, for a day or 
two, to give it time to diffolve *, others put it in a 
glafs, or a pint of water, according to the quantity, 
in order to haften its diffolving, which is always diffi- 
cult to be done •, forne mix it in a pint of fpirit of 
wine, or excellent aqua vitae. When the ifinglafs is 
grown foft, they beat it -well to divide, and diftribute 
it *, then, when the parts begin to feparate, they put 
ih the bucket or veffel, in which this diffolution is 
made, fo many pints of wine as they have cafks or 
pieces to draw off ; then they beat the ifinglafs again 
and pafs it through a flrainef, the holes of which 
fhould be very fmall •, they often pour in of the fame' 
wine to dilute ft Well ; and when there remains no- 
thing in the {trainer, they pafs all the liquor over 
again through a linen cloth, and fqueeze it very well ; 
and afterwards they put one good pint or lefs into each 
calk, and half a pint into each carteau. 
They ftir the wine in the piece with a flick about the 
middle, without buffering the flick to go any lower. 
It is fufficient to ftir the wine for the fpace of three or 
four minutes. 
A certain private perfon has newly contrived a quicker 
method of diffolving this ifinglafs ; after it has been 
fteeped one day in water, he melts it in a fkillet upon 
the fire, and reduces it to a ball, like a bit of pafte, 
and afterwards put it into the wine, where it diftri- 
butes itfelf with lefs difficulty. After what manner 
foever it is diffolved, care ought to be taken not to 
put in too much liquor, and not to put more than a 
proportionable quantity of water or wine to that of 
ifinglafs. 
The ifinglafs works itfelf ordinarily in two or three 
days, though fometimes it does not clarify the wine 
in fix or eight *, but neverthelefs, you muft wait till 
the wine is clear before you change the veffel. In the 
winter the feafons are oftentimes fo improper for this, 
that there is a neceffity of putting ifinglafs a fecond 
time into the piece, but then you muft not put in 
more than the quantity before mentioned *, but when 
it freezes, or the weather is clear and cold, the wine 
will clarify itfelf perfectly well, and in fewer days ; 
it has a colour more lively and brilliant, than when it 
is fined and drawn off in faint moift weather. 
As foon as the wines are clear, they are to be drawn 
off, and the veffels changed. Four or five new cafks 
are fufficient to draw off two or three hundred pieces 
of wine ; for when they have emptied one piece, they 
take out the lee, and put it into the old cafks, wafh 
it, and it ferves to draw off another into it. 
Nothing is more curious than their contrivance in 
Champaign, to fhift their wines without difplacing 
their cafks. They have a leathern pipe like a gut, 
four or five feet long, and about fix or feven inches 
in circumference, well fewed with a double feam, 
that the wine may not tun through *, there is at both 
ends a cannon or pipe of wood, about ten or twelve 
inches long, and about fix or feven in circumference 
at one end, and about four at the other ; the great 
end of each pipe is fet in a leathern pipe, and well 
bound with ftrong twine on the outfide, that the wine 
may not run out •, they take out the bung that is at 
the top of the tun that they would fill, and drive the 
wood of the pipe in with a wooden mallet, which 
they beat upon a fort of chin cloth, that is fixed to 
each of thefe pipes, which being fattened about two 
inches within an inch or lefs of the great end, and 
which lofes itfelf infenfibly in going towards the fmall 
end, they fet a large fiphon of metal below the cafk 
they would empty, and alfo put into this fiphon the 
fmall end of the other pipe of wood, which is fattened 
to the leather pipe, and afterwards open the fiphon, 
and without the help of any perfon, almoft the half 
of the full veffel paffes into the empty one by the 
weight of the liquor ; and when it is come near the 
level, and will run no longer, they have recourfe to a 
Itind of bellows of a very particular conftruftion 3 to 
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force the wine from the cafk they would empty, to 
pafs into that they would fill. 
Thefe kinds of bellows are about three feet long, and 
a foot and a half broad, and are made and fhaped in 
the common manner to about four inches of the Small 
end •, but from this diftance the bellows have three or 
four inches in breadth. In the infide of this place, 
the air paffes only through one great hole of an inch 
bore : near this hole, on the fide of the fmall end of 
the bellows, there is a piece of leather like a tongue 
or fucker of a pump, which is fattened there, and lies 
clofe againft the fide of the hole and the mouth, fo 
that when the bellows is lifted up to take in the air, 
the air that has paffed once through this hole, and 
has entered into the cafk, cannot return back into 
the bellows, which takes not back a new air, but by 
thofe holes below to fill it again. 
The end of the bellows is different from that of others, 
being clofely {hut up with a nozel of wood of a foot 
long, which is jointed in, glued, and very ftrongly 
fattened by good pegs at the end of the bellows, 
to conduit the air downwards. The nozel is rotind, 
and thick without, about nine or ten inches in cir- 
cumference at the top, and diminifhed infenfibly to- 
wards the fmall end, that it may enter conveniently 
into veffels by the bung-hole, and alfo to fhut it up 
fo clofe, that the air can neither get in nor out any 
way. 
This nozel enters for this purpofe two inches near 
the level at the end of the bellows, and is made in a 
half round at the top, that it may be beaten in with 
a wooden mallet, and forced into the calk ; there is, 
about two fingers length below the upper end of this 
nozel, a hook or brace of iron of a foot long patting 
through an iron ring, which is fattened with nails to 
the nozel, in order by this hook to fatten the bellows 
to the hoops of the cafk, without which the force of 
the air would drive the bellows out again by the bung- 
hole, and the operation of emptying the broached 
veffel would not be performed. 
The mechanifm of thefe bellows thus deferibed, is 
eafy to be conceived. The air enters by the holes be- 
low in the common manner ; ,it advances toward the 
end, according to the degree that the bellows are 
preffed, there it meets with a pipe that caufes it to 
defeend downwards ; but to hinder it from rifing up 
again, as it would do, when the bellows were opened 
to give it a new air, there is in this fpace a fucker or 
tongue of leather, which, as has been faid, is on the 
infide of the hole at about three or four inches from 
the end of the bellows, which fhut up the hole accord- 
ing as you would have it take in again a new air ; this 
new air pufhes flill gently, in preffing the bellows in 
the pipe, becaufe this tongue opens according as it is 
forced by the air ; thus there continually enter a new 
air into the cafk, without being able to get out, be- 
caufe it finds itfelf clofe ftopt by the fame pipe that 
carries the air into it, and the tongue hinders it from 
getting out again. 
The force of this air which continually pufhes in, 
preffing ftrongly upon the bellows, prefles equally 
the fuperficies of the wine over the whole length of 
the piece, without caufing the leafl agitation in the 
wine ; and the force caufes it to pafs down in the pipe 
of leather, from thence into the other cafk that is to 
be filled, where it rifes, becaufe the air is driven to- 
ward the bung-hole, which is open. 
The bellows pufh all the wine in the cafk to about 
ten or twelve pints, or thereabouts, which is known 
when they perceive the wine to hifs in the fiphon ; at 
which time they take from the two cafks, the two 
pipes that have been forced into them, and which are 
joined together by the leather pipe, and nimbly flop 
up the hole at the bottom of the piece with a bung of 
Oak made round, a little Hoping, and drive it with 
a mallet; from the other cafk, that has been emp- 
tied, they pull out the cannon or pipe of wood from 
the fountain of metal, and leave it to drain gently fome 
pints of clear wine into a veffel that receives it. 
