Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/176

 But whether it is determined that the stalks shall ferment with the grapes, or be taken out, the advantage of treading them, in all cases, has never been called in question. This operation generally takes place as they arrive from the vineyard, though, for the reasons stated in a preceding chapter, it would be better to submit them all to it at the same time, and this remark is more particularly applicable, in situations, where the grape, owing to climate, or other causes, is not rich in saccharine matter, and, consequently, not capable of undergoing a lengthened fermentation.

A sort of case, or cage, is provided, made of barn of wood: it is open above, and about two feet in height, and four in width; the intervals are sufficently wide to allow the expressed juice to escape, but close enough to retain the entine fruit; this is placed above the vat, where it is supported by two beams resting against its sides. Into this the fruit is emptied, and a man, leaning upon the beams, continues to jump and dance upon it with large wooden shoes, till all the grapes are broken; after which, a sliding bar, in one of the sides, is drawn, and the skins and stores pushed into the vat, or out of the vat, according to the intention of allowing them to ferment with the must or not.

No sooner is the cage cleared, than another supply of grapes is furnished, and the operation