ON VINEYARDS. 
207 
hejl. As faji as the wine ran from the prefs into a large re- 
ceiver ^ it was put into the hogfeads, and clofely bunged up. In a 
few hours one would hear the fermentation begiuy which would 
foon burf the cafks, if not guarded againf, by hooping them 
frongly with irony aiid fecwdiig them in frong wooden framesy 
and the heads with wedges. In the height of ferment ation^ 1 
have frequently feen the wine ouzing through the pores of the 
faves, 
Hhefe hog foe ads were left all the depth of winter in the cool 
harny to reap the benefit of the frofisy when the fer7nentation was 
overy which was eafily difcovered by the cefi'ation of noife and 
ouzing ’y but to be more certainy by pegging the cafk^ when it 
would be quite deary then it was racked ofi^ into clean hogfoeadsy 
and carried to the vault Sy before any warmth of weather Could 
raife a fecond fermentation. In March, the hogfoeads were 
examined ; if any were 72ot quite finey they were fined down with 
common fifh gluey in the ufual manner •, thofe that were fine of 
themfilves were not fined downy and all were bottled about the 
end of March , and in about fix weeks more would be in per- 
fe5l order for drinhngy and would be in their prime for above one 
year ; but the fecond year the favour and fweetnefs would abate y 
a?id would gradually declinCy till at lafi it loft all flavour and 
fweetnefs j and fome that I kept fixteen years became fio like Old 
Hock, that it might pafs for fuch tch one who was not a perfeSli 
connoijfeur. 
Hhe 
