and the Method of making Wines. 
in tliem near the bang,, which is closed with a peg. This 
peg is drawn out from time to time to suffer the remain- 
der of the gas to escape. 
In the environs of Bordeaux it is customary to begin 
pouring in new wine eight or ten days after the wine has 
been put into the casks. A month after, the bung is put 
in, and new wine is poured in every eight days : at first, 
the bung is put in very gently, and it is gradually driven 
in closer without incurring any danger. 
The white wines are drawn off about the middle of 
December, and they are then sulphured. The white re- 
quire more care than the red, because they contain more 
dregs, and are more disposed to become oily. 
Med wines are not drawn off till the end of March or 
beginning of April. The latter easier turn sour than the 
white, which renders it necessary to keep them in cooler 
cellars during the hot weather. 
Some people, after the second drawing off, turn the 
barrels with the bung on one side, and thus keep the wine 
hermetically sealed, without having need to pour in new 
wine, as there is no loss. The wine then is not drawn off 
but every year at the same period, until it is found con- 
venient to drink it. As the processes every where follow- 
ed are nearly the same, we shall not multiply details, 
which would be only repetitions. 
When the fermentation has ceased, and the mass en- 
joys perfect repose, the wine is completely made. But 
it acquires new qualities by clarification ; and by this 
operation is preserved from the danger of turning sour. 
This clarification is effected spontaneously by time 
and repose ; and there is gradually formed a deposit at 
the bottom of the cask and on the sides, which frees the 
wine from every thing not in absolute solution in it, or 
which is in it in excess. This deposit, called the lees, 
YoL. I. % H 
