OCR Text |
Show Vi Sareea "Phefe at the Extremities ferve to defcribe the Lines which they ought to follow with their Cutting-fhovels, in cutting the Marc, the Sub- caufe that is much more delicate than that of Cut is ftance fqueez’d on two Sides: After the the made, they lay upon thefe Poles, and on Grapes, Planks of the Size of the Preis; and the fecond and third; and that befides, there is time enough to mingle them afterwards, if they are found to betoo fine, and pale enough, and the rather, becaule there is no Remedy it 3 it be done at the firft. upon thefe Planks half Beams of eight or nine At every Cut they raife the great Beams, and they take awayall the Moyaux with the Planks, and the Rods that are immediately Foot diftance one from the other; they put acrofs one upon the Grapes, or upon the Marc with four or five Rows ofthefe Moyaux thefe Steel Cutti xovels they cut the M upon another, which elevates it with the Bag on four Sides, and they caft down. with their about four or five Feet; and they let down wooden Shovels that which is cut, and they upon the Whole three or four great Beams of fpread it even all over the Square to the Enc immenfe Weight, which are plac’d in the that it may not difperfe fo eafily ; that is to | le of the Prefs acrofs, and bor: fay, in thofe Preffes which they call ti id bytwo ftrong Side-beams, Inches fquare, which theycall A : they take Care that the Wheel which is 1 funk fifteen or twenty Feet into th arefaften’d to the Bafes w and which them; at the other End there i theycall it, or a Wheel with a § or lower thefe great Bea and thus to prefs the prefently raife, by the M Endof the Trees on the the of the Cage, which lowers Cheeks or Side-Beams; thent Then they >a Skrew, the Wheel or ind of the the Middle may be made bear, efpecially the Rammerover all the Breadth, ir manner that the Bag maybeequal. Inftead of the Preiles, [a Cage] or Te as the Beams bear more upon the Side of t Wheel than on the Sides of the Corners, th mutt needs be moreof the Marc whenthe Bag placed floping toward the Wheel than toward tt Side oft ed by great Mallet two or four great wooden Qu between the Notch which is in the Side-beams s are alfo lower’d or Cheeks, and thefe B and to prevent to keep themin their Pofition, r this they lower andafte ; them from rifing the other Endbythe Aid of the Skrew, which ins,as will be eafily com vi ¢ the Defcriptions of the . Itis alfo to be obterv’d, that every time they cut the Grapes or the Marc, they t g, becaufe it ha i 1 tion, in fuch fort, that it one-thirdlefs at the Endthanat the Beginning The fecond Cut is iful than the ferves alfo to raife it. Steel Shovels Lowering ard the firlt, becaufe the Grapes Theyuié in thefe Preffes] about a Foot in Breadth, and one and a half begin to be well bruifed, and they do not flip in Depth, very heavy and fharp at the Bot- fo muchto the Sides. The Wine ftrains from the Prefs into a tom, to cut the Marc of the Grapes eafily at Punchion, having the Head ftav’d out, or the four Sid fome other large Ve prepar’d for the PurThe firft time they lower the great Beams he Grapes, theycall the Wine that runs pofe, and funk into the Ground onthe Foreine of Goiite, becaufe it is the fineft t exquifite in the Grape: This Wine is very thin, and has not Body enough; they call this firft Preffing ? Abaiffement: This muft be done with a great deal of Dexterity and Beams may be rais’d imBrisknefs, that the back to the Middle inely, to fe m ftantly the Grapes which are fli Sides all round about, to prefs them briskly the fecond or third time. They call thefe two other Lowerings of the Beams, the firft and fecond Cutting: They muft be done in lefs than an Hour, if you would have the Wine very pale, becaufe Time is not to be given to the Grapes to heat, nor the Liquorto remain upon the Mare. fide to receive it; of the firft preffing, Fine. a Some preferve one or two Carteaux of the firft Tafte, which is that of the Lowering, by itfelf; but it is too fmall or thin, and has not a fufficient Body for Wine. There are fome’skilful Perfons whopretend, that the Lowerings of the Wines ought not to be mix’d ‘but with thofe of the firft Cut, be- an Inwhen they are not in hafte, they leave n every terval of an Hour and a half betwee one of the three laft Cuts; as much to give as to time to the Wine to ftrain infenfibly, themgive the Prefles timeto fleep, or to reft felves; for the Fatigue is very great, they being oblig’d to carry it on Night and Day for about three Weeks. The Preffers of Champaign prefs the Grapes fo hard, that after they have done, the Mare is as hard as a Stone: wre into old Casks, with the Theyput tl they fell it to People, who Heads out, 1 Vite of a very bad draw from it ar Vite of Aixne 5 Tafte, which theycall the Aqua s. but it is good for a great many Purpofe Thofe who have many Vineyards, alfo make two, three, or fourfirft Preflings of fine Wine, ten fix Pieces of Wine will confift of nine or of Fine, three or four of Taille, becaufe they are made onlyofblack Grapes. If the Year be hot, d the Wine ofthe third Cut has a Colour, it muft be mi not with that of the foregoing, but with ‘that of the fourth, and fometimes, though but very rarely, with that of the fifth. They are not in fo much Hafte for thefe Cuts as for the they make an Interval of a good halt between the one and the other: The that comes thence has ‘more of Colour this, which they call ‘the Partridge’s or, the Wine of the Cut: Itis a {trong “Wine, pleafant, fine, ‘good for an Ordinary, and two or three of the Prefs. reOf the common Black Grapes, which they nain after one fecond or third Cuvée, make | hofe that are not very ripe, ‘ons: They make of colour’d, which orthat ferves Vy } = WWhoie-a fticks: They alfo leave thefe ole Days in a great Tub, be- them, to the End that the redder 5 and they mingle all the different ailles of this The white s don’t come into this G hem upon the Stock till Cuvée; they Day, or fometimes till totowards All Sa yr tenth of November, at which Mornings are cold, to make of ita and rra, as they call it, (2.2. a new has not work’d) fweet White Wine, that which they fell while itis quite hot. «when the This Wine is {till the better of Oéfober Grapes have ‘borne the white Frofts Mornand November, or at leaft very -cold ings: A little Rottennefs in thefe Grapes dees give us no Harm; you need only take Careto the the Wine leave to throw out the Filth ‘by Ferment, ‘and purify. d with This White Wine may be mingle the Wine of the Taille, if you will, if you but is better whenit is old. When the Wine of the fourth Cut is too deep, they don’t mingle it with Wine ofthe Cut, but they obferve to mingle it with Wine has.a-good Wine to drink, is pretty pale, and call Wine of the Prefs, whichis too red, pretty ‘into All thefe fine Wines ought ‘to be put anew Cask, asalfo fhould thofe of-the'Zailles of the fifth, fixth, or feventh Cut, which they hard, have net an Opportunity of felling ic-prefently after it is boil’d. Body. This makes a very good re they are well: Some that this will do the Wine good. In Champaign tk rarely put thing but Pieces [Carter { The River Meafu the Mountains: The Pi the Carte firft, fecond or for a Queiie, that of the fecond will not {ell fifty, and that of the above four hundred and 1 fitry, although all the third two hundred 1e fume Vineyard. Wines are of one ¢ there is ordinarily In every firft Pref third of two-thirds of fine Wine, one half of the Cut, and one half thirdof the V drain Handfuls of Fiowers or Pe leaves may be mingled with the Water; and they pretend of the firft Preffingsfells for fix hundred Livres much fuperior the one to the other for Goodnefs and for Price; fo that if the Wine of one clarifies itfelf in the Tun; and it remains per principally when they have gather’d the Grapes during the Dew, or in a fhady Time. Altho’ thefe Wines are white, theycall them greys the Prefs mz ought to be a You muft Brimftone; common Water fill’d, and give them time to by chufing always the moft delicate and ripeft Grapes for their Firflls: Thefe are always it appears to be drawn a feétly white, efpecially when they have pref the two firft Cuts with much Difpatchs | but the Red Wi of the Mo and forty I thirty Pari hundredand fifteen or _They mark regul Piece and every little upon the Red, but ic lofes this little of its Colour according as it is boiling, and firft; Hour Wine withthat ofthe third, according as the Years are than more or lefs hot, and thence they call a Wine Eye; : They ordinarily mingle the Wine of the Abaiffement, or Lowering with that ofthe firft and fecond Cut; and fometimes, butvery rarely, hard, but fit for Houfhold-drinking + But Cutting of the P Green, they< yard from wh Some few in Champaig red as that of Burgundy, and they have { ceeded pretty well as to the Colour; but, in my Opinion, thefe Sorts of Wines don dy, in that they a able to the Palate thelefs many Perfons call for thefe Wines s and fome efteem them the beft. Andas thofe Grey Wines are little fallen, there was made, the laft Year, a great deal of Red in Champai Thefe Wines do well for are frequently fold for Wines, there is none better for Ofall thefe Health, nor more agreeable to the Palate than npaign, of the Colour r the fir, Le of a firft Wines of the two Preffing in pretty hort Years. This Wine has aBody, a Tartnefs, a Headi- nefs, a Balfamicknefs or Perfume, a Quickneié and Delicatenefs, that exceeds all the moft ex- quifite ones of Burgundy. Andthat which fhould engage one to drink it, is its Lightnefs, which makes it ftrain and pafs quicker through the Body than any other Wine in the Kingdom. It is a Miftake to be of Opinion, that the Wine of Champaign can give the Gout. I have fearce ever feen one gouty Perfon in this whole Province ; and e need. be no better Proof. To make good Wine in Champaign, the Black Grapes ought to be gather’d in the Heat of the Day; Care is to be taken to chufe them well, and not to mingle with them the Grapes of the Vine-Arbour, nor the Green ones, or thofe that are partly rotten; to let them be two ‘Days in one Tub, where the Liquor grows red by the Heat that it con- traéts there: Some Hours betore it is put into the Prefs,:it ought to be trampledwith the Feer, : andthe Juice -to be mingled with the Marc Without |