1*30 On the Cultivationof the Vine * 
irate to any depth at pleasure* without agitating the lees. 
But all these methods are attended with faults* which 
have been completely remedied by the help of a pump* 
the use of which has been established in Champagne and 
other wine countries. 
To a leather pipe* of from four to six feet in length* 
and two incjies in diameter* are adapted at each end 
wooden pipes* nine or ten inches in length* which de- 
crease in diameter towards the ends* and are fixed to the 
leather pipe by means of a piece of packthread. The 
hung of the cask intended to he filled is taken out* and 
one of the extremities of the pipe is put into it. A good 
cock is fixed in the cask to be emptied two or three in- 
ches from the bottom* and into this is inserted the other 
extremity of the pipe. 
By this mechanism alone* the half of the one cask is 
emptied into the other : for this purpose nothing is neces- 
sary but to open the cock ; and the remainder may be 
made to pass by a very simple process* for which a pair 
of bellows about two feet in length, comprehending the 
handles* and ten inches in breadth* are employed. The 
bellows force the air through a hole formed at the ante- 
rior part of the small end : a small leather valve* placed 
below the small hole* prevents the air from rushing out 
when the bellows are opened* and to the extremity of the 
bellows is adapted a perpendicular wooden pipe to con- 
vey the air downwards : this tube is fitted into the bung- 
hole in such a manner* that when the bellows are w orked 
and the air forced out* a pressure is exercised on the wine* 
by which means it is obliged to issue from the one cask, 
and to ascend into the other. When a hissing is heard 
at the cock* it is speedily shut : this is a sign that all the 
wine has passed. 
Funnels of tin plate* the tubes of which are at least a 
foot and a half in length* that they may be immersed in 
