The Horticulturist and journal of rural art and rural taste . a chan-nel into them. Above the press is a vastbeam, weighed down by a heavy stone, in-tended, by placing boards beneath it, topress the last remaining juice from thehusks. Into the press the baskets of grapesare emptied as they are brought in, while abare-legged urchin stands in the middle,and with a rake levels the bunches, andanother picks out the bare stems or chancepoor grapes, etc. The grapes are sometimes separated fromthe stems, but the latter are said, in goodseasons, in no way to injure the delicacyof the wine ; and if the
The Horticulturist and journal of rural art and rural taste . a chan-nel into them. Above the press is a vastbeam, weighed down by a heavy stone, in-tended, by placing boards beneath it, topress the last remaining juice from thehusks. Into the press the baskets of grapesare emptied as they are brought in, while abare-legged urchin stands in the middle,and with a rake levels the bunches, andanother picks out the bare stems or chancepoor grapes, etc. The grapes are sometimes separated fromthe stems, but the latter are said, in goodseasons, in no way to injure the delicacyof the wine ; and if the astringent qualityso much admired in Port wine is desired,they are necessary; besides, they assist toaid fermentation. The mashing and press-ing the grapes is performed by twenty orthirty of the men getting into the vat ortank with their trowsers legs rolled up,and dancing, keeping time to the musicof fifes, fiddles, and drums. The grapesare thus trodden under foot for two,three, and four successive days, withintervals only of six hours, or till the juice. Fig. 42. - The Wine Pr is supposed to be thoroughly expressedand the skin well bruised to extract thecolor, for it is in the skin alone the coloris found. The Avine is then allowed toferment with the husks for about the samelength of time, according to the greater orless degree of saccharine matter. The m ust,as the juice is termed, is then drawn offinto the tonels, and brandy is added, whenit is careiully sealed up till the husks are now pressed, and the liquidis designed for the use of the laborers, orfor making into brandy. The Lagrima Ghristi, a delicious whitewine, is made from the first juice run from the grape without pressing the impression of some persons, that purePort wine has had no addition of brandy,it seems has no foundation; for not only isbrandy added at the time of pressing, butafterward, before it is shipped, the mer-chant treats it to a little more delicattbrandy, claiming that such is
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Keywords: ., bookcentury1800, bookdecade1840, bookpublis, booksubjectgardening
