408 
and the Method of making Wines , 
8 inches in thickness. When bad weather prevents the 
cattle from going out into the fields, about 6 or 7 pounds 
of this refuse is soaked in warm water with bran, straw, 
turnips, potatoes, and oak or vine-leaves, which have 
been preserved on purpose in water : a little salt may be 
added to this mixture, which is given to the cattle in a tub 
evening and morning. Horses and cows are fond of this 
food ; but it must be given to the latter in moderation, 
because it would cause their milk to turn sour. The re- 
fuse of white grapes is preferred on account of its not hav- 
ing been fermented. 
5th, The stones contained in the grapes serve for feed- 
ing poultry : oil, also may be extracted from them. 
6th, The refuse may be burnt to obtain alkali : 4000 
pounds of refuse yield 500 pounds of ashes, which give 
10 pounds of dry alkali. 
VI. Of the Method of managing the Wine in the Casks. 
The wine deposited in the casks has not reached its 
last degree of preparation. It is turbid, and still fer- 
ments ; but, as the movement of it is less tumultuous, this 
state of it has been called the insensible fermentation. 
Soon after the wine has been put into the cask, a slight 
hissing is heard, which arises from the continued disen- 
gagement of the carbonic acid gas that escapes from every 
point of the liquor ; foam, which passes over through the 
bunghole, is formed at the top, and care is taken to keep 
the cask always full, that the foam may escape, and that 
the wine may disgorge itself. For a short time it will be 
sufficient to fasten a piece of paper on the bung, or to lay 
a tile over it. 
In proportion as the fermentation decreases the mass of 
the liquid sinks down ; and this depression is carefully 
watched, in order to pour in more wine, that the casks 
may be always kept full. There are some countries where 
