White dry foap without oil is the belt for greafing 
the fcrew, for when oil is mingled with the foap, that 
draws the rats, which gnaw the fcrew, and it occafions 
a gum or thick fubftance, which makes it go hard 
when they prefs the marc. 
The trendle ought alio to be placed at a reafonable 
diftance from the middle of the prefs upon the nave 
of the wheel, and being well rubbed with hog’s lard, 
the trendle will turn the better. Others make ufe of 
an iron crow, which at lealt produces as good an ef- 
fect as the nave. 
When the ftaves or rammers are rather long than fhort, 
and that the trendle is pierced with a height agreeable 
to a man of a middle ftature, they will have the more 
force to prefs the marc. 
After the plank has been let down, and the troughs 
filled to a pannier or thereabouts, and they have af- 
terwards added the wine that comes from thefe preff- 
ings, they give the firfc fqueezing, which ought to 
be followecfiby three others in a fhort time, becaufe 
the Auvernat having in it much fire, its marc would 
dry quickly, and yield much lefs wine, if there were 
much time between thefe preffings. 
It is not enough to greafe the fcrew of the prefs the 
firft operation, before the balance is let down, when 
it is a wheel prefs ; it ought to be done from time 
to time, efpecially when the fcrew is perceived to be 
rough, or icreaks in the nut, when the trendle is 
turned. 
Some, before they give the marc the laft operation, 
barbager ; that is to fay, they work it, or prick it 
with an inftrument of iron, but without touching the 
fides, becaufe they chufe to hinder it from falling on 
the middle. They pretend that this little fqueezing 
makes the marc yield about two pints of wine the 
puncheon. 
I have never made the experiment, but this is feldom 
pradiled but in the marcs of white wine, becaufe 
they are thicker, and not fo hot by much as thofe of 
Auvernat. 
The laft operation or prefling being given, you may 
•wait twelve or fifteen hours for taking off the marc, 
that it may have time to drain; and they feldom do 
it fooner, except they want the prefs for making other 
wine. 
Although the wine that comes out of one vat is the 
fame, yet they give it two different names ; the one 
they call unpreffed wine, and the other the wine of 
the prefs. 
The firft is that which comes from the red or white 
Grapes, when they have been trod, whether they 
have been tunned or not, and the fecond is that 
which comes from the marc after the preffmg. As 
this laft has always a great deal more colour and 
harfhnefs than the firft, they mix them together, to 
the end that they may make an equal wine ; and if 
they do not do this, they would have one part of 
the wine of the fame vat too delicate and weak in co- 
lour, and the other too red, and too harfh, which 
would not be fit for the merchants, who are for an 
equal wine. 
When I fay the wine fhould be equal, I mean only 
that of one vat, and not of one whole cellar ; for as 
all the wine that one buys cannot be all fpent at the 
fame time, and that the merchants fearch fometimes 
for wine high-coloured, and a little firm, and fome- 
times for a wine more delicate and fit for prefent 
drinking, therefore it is, in my opinion, the prudence 
of a citizen to have tuns of different degrees of co- 
lour and firmnefs, that the more delicate may be firft 
drank, and the firmeft feme time after, or the year 
following, for moil perfons love old wine better than 
new. ... 
But it is yet more advantageous for a citizen to have 
wine that is rather a little firm and too delicate, be- 
caufe, if that be not fold quickly, it may grow ropy, 
or be fpoiled ; when, on the other hand, that which 
is well mixed will keep a great while, and he may fell 
it a long time after. 
It is true the merchants often flight, or rather feem to 
flight than reject, a wine that has been but little fer- 
mented ; but it is very often nothing but a little chi- 
cane that thofe make ufe of, who are employed to pur- 
chafe wines to buy them the cheaper ; therefore we 
muft give them leave to fay what they will, but al- 
ways give the wine fomething of the tun ; becaufe if 
it be not fold at firft, it will at laft ; whereas, when 
it is made for prefent drinking, it muft be fold as foon 
as may be, and perhaps under price. 
Some perfons, out of thriftinefs, or rather fordid co- 
vetouinefs, fearing to lofe a little wine, never entire- 
ly fill their calks till the wine has caft forth its great- 
eft fire, i. e. they will not make it boil till it has no 
force left •, and there being only one pannier full of 
wine put into the cafk the next day, or two days after 
it has' been filled, that it has not the force to warm it 
again fufficiently to make it boil. 
This way of: managing wine is very wrong ; for it 
caufes all its excrement to remain at the bottom of the 
cafk, which augments the lee, and often contributes 
to the fpoiling the wine, and to keep it for a long 
time foul, which therefore the merchants reject. 
It would be much better to fill it prelently up to the 
bung with the preffurage, or with what has been 
preffed, which is taken from the preffings that they 
give to the marc, becaufe the calks being always full, 
the wine purifies itfelf the more, and becomes clear 
in lefs time, and of confequence is more palatable, and 
may be fooner fold. 
It is not enough to fill the calks up to the bung the 
firft time that the wine is put into them, they ought 
to be refilled many times ; thax is to fay, as foon as 
the boiling is over, wine muft be put in to excite it 
to boil ; and the fame thing is to be done the next 
day, and afterwards for eight or ten days every other 
day. 
The neceftity there is of filling the calks as foon as 
the new wine has been put in them, is proved by the 
accident that happened to the wines in the year 1718, 
when the ftafon was too hot and dry during the months 
of July and Auguft. 
The wines were then fo extreme hot as to boil very 
low in the calks, fo that many who had negledred to 
fill them at firft up to the bung, had their wines turn- 
ed four, which did not happen to thofe who had ufed 
the precaution of filling them to the bung, and keep- 
ing them full; and for this reafon, -thofe who have 
many tuns of wine ought always to take of the laft 
they have made to fill all thofe puncheons of the other 
tuns ; and when a perfon has but one, he muft put 
wine into a cafk called a gueulebee, to fill thofe pun- 
cheons as far as the bung, as foon as the wine has done 
boiling ; then the wine that remains muft be put into 
the calks of gueulebee, or into a very dole veil'd, for 
fear of its evaporating or lofing its fpirit. 
I will fay, by the bye, that many deceive themfelves 
in making wane thefe hot years ; for they let it fer- 
ment but a little, becaufe it boils as foon as it is trod ; 
but this is but a falfe boiling, which comes rather 
from the fire that is in the Grape, than from the 
working in the tun, therefore it ought to be tunned 
a confiderable time. It is in fuch years the Grapes 
fhould the rather be ftoned, and the wine iufffciendy 
fermented. 
It is true there is fome inconvenience in filling the 
cafks up to the bung the firft time the wine is put in, 
becaufe it is impoffible not to lofe fome of it, for it 
will mix with the fcurfl and the lee which come out at 
the bung ;' but this inconvenience may be remedied by 
fetting gutters above the bung, and pans or veffels of 
wood under the gutters, to receive all that which 
comes out. 
And whereas fome pretend, that lead communicates 
an ill tafte to the wine, it is the iureft way to have 
them of pewter, in fuch a manner, that nothing but 
the end of the focket may enter into the hole of the 
bung, for if the hole be made larger than that the 
focket may play within it, the gutter will be ufelefs, 
becaufe the wine would run out between the wood and 
the focket. 
There 
