. The American encyclopædia of commerce, manufactures, commercial law, and finance. well as the suns actionupon it. On arriving at tlie «, the basket!!, or whateverthe grapes are carried upon, are placed in the shade in a coolspot. When the quantity is sufncient for a , they areheaped with as little motion as possible on the press, and thebunches arc most carefully arranged The must is not imme-diately casked, but is placed in a vat, where it remains for about10 hours, for the dregs i6 deposit, and when it begins to fer-ment is immcdiatclv transferred to the cask. Perhaps there
. The American encyclopædia of commerce, manufactures, commercial law, and finance. well as the suns actionupon it. On arriving at tlie «, the basket!!, or whateverthe grapes are carried upon, are placed in the shade in a coolspot. When the quantity is sufncient for a , they areheaped with as little motion as possible on the press, and thebunches arc most carefully arranged The must is not imme-diately casked, but is placed in a vat, where it remains for about10 hours, for the dregs i6 deposit, and when it begins to fer-ment is immcdiatclv transferred to the cask. Perhaps thereaVenoneof the productions of the earth which require mmecaro than the grape, to make it produce the more deliciouswines in perfection. In no country is the art of making wineso well understood as in France, and being a conimoility whii hit is impossible to equal except in a soil and temperature ofexactly the same character, it is improbable that country willbe excelled by any other In this its staple product; — an ad-vantage of no slight moment, when compared with those man-. Fig 68. — Cbatead op SiitERr. to equ ufactures which time may enable foreigi many cases to surpass. The following Is an account ol tneprocess of bottling and the treatment of the wines of ?. be-fore they arc ready for the market. About Christmas, aOerthe vintage, the fermentation being complete, the wine islacked This is always done in dry weather, and if frost. A month after it is racko<l a second time, andfined with isinglass. Before it is bottled it umlergoes a thirdracking, and a second fining. There are some makers of winewho only fine it once after the second racking, and immedi-ately bottle it, taking care that it has been well fined in thecask : others rack it twice, but fine it at each racking. Thewine which is designed to effervesre IS racked and fined •-March and April in the cellar, out of which it is on in bottles. After being racked and fined, the producdifferent vin
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