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Show Vi Without, this the Wine will not be of a fuffi- eient Rednefs. If it be let ftand more than two Days in the Tub, it will tafte too much of the Stone. If it be mingled with the Wine of the Prefs, it will be too thick, too hard, and too unpleafant. If they would continue to make good Red Wine in Champaign, they muft trample the Grapes as in 4 dy, and leave them for three, four or five Days in one Tub: But as time as if-it had been tranfported from one Place to another. Thefe Wines muft belet ftand in the Cellar till towards the tenth of April, when they carry them downinto the Wault; but as foon as it begins to be cold, the y are to be carry’d up again into the Cellar: It is of Confequenceto be obferv’d, upon this Subjeét, that the Wines ought always tobe in cool Places, and never to fuffer the Heat. And as the Vaults are the Red Wine of Ch ign never equals the Goodnefs of that of Burgundy, the Reputa- cool in the Summer, and warm in the Winter, as foon as it begins to be hot, the Wines muft tion of the Grey Wines will fink in a fhort time, be carry’d down, whether they be in Pieces or in Bottles, into the Vaults; and when it begins to be cold, they muft be carry’dup into the Cellar. There has been nothing better invented and more ufeful than the Manner of Drawingoff Nines. Certain Experience convinces, that it and the Publick will infenfibly lofe the Relifh ofit, andthis will bring an infinite Detriment to the Province. The Wine ofthe firft Preffing being finifh’d, and the Vefiels mark’d, they fet them in a Rowin a Cellar or Court-yard. Thofe who have a great deal of Wine, and are good OEconomifts, take great Care to gather the Scum that comes out ofevery Veitel, while Wines ferment, by the Means ofa kind nnel, made bending downwards, lets the Scumfall into a wooden Bowl, is placed between two Casks; they afterwards put thefe Scums into the Wines of the Prefs: but, neverthelefs, there are but few that ufe this Piece of OEconomy. They let thefe Grey Wines ftand to ferment in the Casks ten or twelve D becaufe thefe Wi t fo much the more ¢ y how much they have more or lefs Warmth, or as the Years are more or lefs hot. After the. Win ftop’ up the Ve and leave on the Side forward an Opening, about b Farthing, by Which one mayput in his Finger; t they eall Le Brog r: Andtheyftop thi up ten or twelve Days after, with a wooden Peg of about two Inches long, for the more readily taking it out andputting it in. _ All the while the Wines are fermenting, the Vefiels are to be kept almoft full, to give them an Opportunity of cafting out all that is impure. In order for this they muft be filled up for three Days, within two Fingers of the Bung; after they have been bung’d up, they muft be filled up every eighth Day, at as little Hole, for the Space of two orthree W eeks more 5 and after that, once a Day for fifteen Days during one Month or two 3 and aiter that once every two Months, as long as the Wine remains in the Vault, if it be there for Years. When the Wines have not Body enough, Or are too green, as it often happens in moift, cold Years, and when they have too much Liquor, as in hot and dry Years; three Wecks after the Wines have been made, they muft be rolled in the Casks fiveor fix Turns, to mingle them well with the Lees, andthis mutt be continued every eight Days, for three or four W eeks 5 this Mingling ofthe Lee with ee = nas ened. ftrengthen it, oe en pen its and render it more fori ake it fit to drink, in as fhort Vit V iI eee is the Lee that {poils Wines; and that they are never better nor more lively than when they have been well drawn off, whether you would Bottle it or keepit in the Pieces: It ought always to be another, at wafh’d, | | wn off out of one Vefiel into into another Veflel well in the former. You fhould draw off the Wines the firft time towards the lle of December; the fecond towards the Middle of February, and to glue them in March or April, eight Daysorthereabouts before you bottle i For every Piece of Wine you muft have of Fifh-glue, that is the whiteft, of the Weight of a Crown of Gold, weighing two Deniers fifteen Grains, or fixty three Grains. They take fo manytimes the Weight of a Crown of Gold as they have Pieces of Wine to draw off; they put this Quantity of Glue in one or two Pints of the fame Wine in a Bucket for a Dayortwo, to give it time to diffolve; others put it in a Glafs, or a Pint of Water, according to the Quantity, in order to haften its diffolving, which is always difficult to be done; fome mix it in a Chopin or Pint of § pirit of Wine, or excellent gua Vite: When the Glue is grown foft, they handle it well to divide it, and diftribute it; then, when the Parts begin to feparate, they put in the Bucket or the Vefiel in which this Diffolution is made, fo many Pints of Wine as they have Casks or Pieces to draw off; then they handle the Glue well again, and pafs it through a Strainer, the Holes of which fhould be very fmall: They often pour in of the fame Wine to dilute it well; and when there remains nothing in the Strainer, they pafs all the Liquor over again through a Linen-cloth, and fqueeze it very well, and afterwards they put one good Pint or lefs into each Cask, and half into each Carteau. They ftir the Wine in the Piece with a Stick about the Middle, without fuffering the Stick to go any lower. It is fufficient to ftir the Wine for the Space of three or four Minutes, A certain private Perfon has newly contriv’d a quicker Method of diffolving this Glue: After it has been fteep’d one Day in Water, he melts it in a Skillet upon the Fire, andreduces duces it to a Ball, like a Bit of Pafte, and afterwards puts it into the Wine, where it diftributes itfelf with lefs difficulty. After what manner foever it be diffolv’d, Care ought to be taken, not to put in too much Liquor, and not to put more than a proportionable Quantity of Water or Wine to that ofthe Ifinglafs. from this Diftance the Bellows have three or four Inches in Breadth. In the Infide ofthis Place, the Air paffes only through one great Hole of an Inch bore: Near this Hole, on the Side of the fmall Endof the Bellows, there is a Piece of Leather,like a Tongue or Sucker of a Pump, which is faften’d there, and lies clofe againft the Side of the Hole and the The Ifinglafs works its Effect ordinarily in two or three Days; tho’ fometimes it does not clarify the Wine in fix or eight; but neverthelefs you muft wait till the Wine is clear before you change the Veffel. In the Winter the Seafons are oftentimes fo improper forthis, that there is a Neceflity of putting Ifinglafs a Mouth, whenthe Bellows is lifted up to take in the Air, that the Air which has pafs’d once ther is clear and cold, the Wine will clarify itfelf perfectly well, and in fewer Days: It has a Colour more lively and brilliant, than whenit is fined and drawnoff in faint, moift Weather. As foon as the Wines are clear, they are to be drawn off, and the Veffels chang’d. Four or five newCasks are fufficient to draw offtwo or three hundred Pieces of Wine; for when they have empty’d one Piece, they take out the Lee, and put it into the old Casks, wath it, and it ferves to draw off anotherinto it. Nothing is more curious than their Contri- by good Pegs at the End of the Bellows, to conduct the Air downwards: This Nozle is round and thick without, about nine or ten Inches in Circumference at the Top, and diminifhes infenfibly towards the {mall End, that it may enter convenientlyinto the Veffels by the Bung-hole, and alfo to fhut it up fo clofe that the Air can neither get in nor out any thro’ this Hole, and whichhas entred into the Cask, cannot return back into the Bellows ; which takes not back a new Air, but bythefe Holes below to fill it again. The End of the Bellows is different from fecond time into the Piece, but then you muft that of others, being clofely fhut up with a not put in more than the Quantity before Nozle of Wood of a Foot long, which is mentiond: But whenit freezes, or the Wea- jointed in, glued, and very ftrongly faften’d vance in Champaign, to fhift their Wines with- out difplacing their Casks. They have a Leathern Pipe, like a Gut, four or five Feet long and about fix or feven Inches in Circumference, well few’d with a double Seam, that the Wine may not run through: Thereis at both Ends a Cannon or Pipe of Wood, about ten or twelve Inches long, and about fix or feven in Circumference at one End, and about four at the other: The great End of each Pipe is fet in a Leathern Pipe, and well bound with ftrong Twine on the Outfide, that the Wine may not run out: They take out the Bung that is at the Bottom of the Tunthat they would fill, and drive the Wood of the Pipe in with a wooden Mallet, which they beat upon a Sort of Chin-cloth, that is to each of thefe Pipes, which being rais’d about two Inches from an Inch orlefs of the great End, aid which lofes itfelf infenfibly in going towards the fmall End; they fet a large Syphon of Metal below the Cask they would empty, and alfo put into this Syphon the way. This Nozle enters for this purpofe two Inches, near the Level at the End of the Bellows, and is made in a half Round at the Top, that it may be beaten in with a wooden Mallet, and forc’d into the Cask: There is, about two Fingers Length below the upper End of this Nozle, a Hook or Brace of Iron of a Foot long, paffing through an Iron Ring, which is faften’d with Nails to the Nozle, in order by this Hook to faften the Bellows to the Hoops of the Cask, without which the Force of the Air, would drive the Bellows out again by the Bung-hole, and the Operation of emptying the broached Veffel would not be perform’d. The Mechanifm of thefe Bellows thus de- {erib’d is eafy to be conceiv’d: The Air enters by the Holes below in the common manner: It advances towards the End, according to the Degree that the Bellows are prefs'd: ‘There it meets with a Pipe that caufes it to defcend downwards ; but to hinder it from rifing up again, as it would do, when the Bellows were open’d to give it a new Air, there is in this Space a Sucker or Tongue of Leather, which, as has been faid, is the infide of the Hole at about three or four Inches from the End of the Bellows which fhut up the Hole according fmall End of the other Pipe of Wood, which as you would haveit take in again a newAir ; is faften’d to the Leather Pipe, and afterwards this new Air pufhes ftill gently, in preffing the open the Syphon; and without the Help of Bellows in the Pipe, becaufe this Tongue opens any Perfon, almoft the Half of the full Veffel according as it is forc’d bythe Air; thus there paffes into the empty one by the Weight of continually enters a new Air into the Cask, the Liquor; and when it is come neat the without being able to get out, becaufe it finds Level, and will run no longer, they have irfelf clofe ftop’d by the fame Pipe that carries recourfe to a kind of Bellows, of a very par- the Air into it, and the Tongue hinders it ticular Conftruétion, to force the Wine from from getting up again. The Force of this Air, which continually the Cask they would empty, to pafs into that pufhes in preffing ftrongly the Bellows, preffes they would fill. Thefe kinds of Bellows are about three equally the Superficies of the Wine over the Feet long, and a Foot and half broad; and whole Length of the Piece, without caufing are made and fhap’d in the common manner the leaft Agitation in the Wine; and the Force to about four Inches of the fmall End; but caufes it to pafs down in the Pipe of Leather, 8 U and |