and the Method of making Wines. 4&1 
indies above the ground, is opened, and the wine is suffer- 
ed to run into a reservoir, generally constructed below, 
or into a vessel placed on purpose to receive it : the wine 
is immediately drawn from the reservoir and carried to 
the casks, into which it is introduced by means of a 
funnel. 
The liquor which floats over the deposit of the vat is 
called in Burgundy surmou\ This surmout is carefully 
drawn off, and put into casks capable of containing 30 
gallons, or into half casks of 15. This surmout forms a 
lighter kind of wine, more delicate and less coloured. 
When all the wine which the vat can furnish has been 
drawn off, nothing remains but the head, which has sunk 
down almost to the deposit. This refuse is still impreg- 
nated with wine, and retains such a quantity, that it may 
be extracted by means of the press. But as the head, 
which has been in contact with the atmospheric air, for 
the most part contracts a little acidity, especially when 
the vintage has remained a long time in the vat, it must 
be carefully separated, in order to be pressed by itself; 
by which means it will produce very good vinegar. 
When the deposit in the vat has been pressed, the wine 
that flows from it is put into the casks with the rest ; after 
which the press is eased, and the refuse is cut quite round, 
to the thickness of three or four inches, with a sharp 
shovel ; that which has been cut off* is thrown into the 
middle, and again subjected to the press : the operation 
of cutting is a second time repeated, and the cut matter is 
pressed as before. 
The wine arising from the first cutting is the strongest ; 
that arising from the third is harder, harsher, greener, 
and more coloured. 
Sometimes a first cutting is thought sufficient, especial- 
ly when the refuse is destined for the acetous fermenta- 
tion, The product of these different cuttings is often mix- 
