and the Method of making Wines . 275 
them. This box is placed on the vat, and kept in its po- 
sition by two beams resting on the edge of the vessel. 
The grapes are poured into this box as they arrive from 
the vineyards, and are immediately trod, in a strong and 
equal manner, by a man, having on his feet large wooden 
clogs, or strong shoes. While employed in this labour, 
he rests with his two hands on the edge of the box, 
stamping with rapidity on the stratum of the grapes, 
while the expressed juice runs into the vat through the 
interstices left between the bars. Nothing remains in the 
box but the pellicle and stalks of the grapes 5 and when 
the workman finds that all the juice is expressed, he 
raises a plank, which forms a part of one of the sides of 
the box, and pushes the skins and stalks with his foot 
into the vat. This door slides in two grooves, formed on 
two perpendicular bars. As soon as the box has been 
cleaned, a new quantity of grapes are introduced to be 
trod in the same manner ; and this operation is continued 
till the vat is full, or until the vintage is terminated. 
In some countries the grapes are trod in tubs. This 
method is perhaps better in regard to the effect than the 
former, but it is slower, and cannot be employed in coun- 
tries where the vineyards are of great extent. 
There are some countries also where the grapes are 
poured into the vat as they come from the vineyards ; and 
when fermentation begins to take place, the must, which 
floats on the surface, is carefully removed in order to be 
conveyed to the casks, where the fermentation is com- 
pleted. The residuum is then squeezed under a press, to 
form wine of a higher colour and less flavour. 
In general^ whatever be the method employed in tread 
ing the grapes, what concerns this important operation 
may be reduced to the two following principles : 
Grapes cannot experience spirituous fermentation un» 
less the sugar be extracted by proper pressure, in order 
