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When the vines are well grown, so as to bring full clusters, be careful to disencumber them of some part of their leaves that too much shade the grapes, but not so much in a hot season, as that the sun may too swiftly draw away their moisture, and wither them: stay not till they are all ripe at once, for then some will be over-ripe, or burst, or incline to rot before the underlings are come to perfection; but every two or three days pick off the choice and ripest grapes, and spread them in dry shady places sideways, that they contract not a heat and must; by which means, those that remain on the clusters, having more juice to nourish them, will grow bigger, or be sooner ripe; and when you have got a sufficient quantity, put them into an open vessel, and bruise them well with your hands; or if the quantity be too large, gently press them with a flat wooden beater, that is, a thick board fastened at the end of a staff; for treading them with the feet, as practiced in France, and other countries, is a very slovenly way. Take care you break the stones as little as possible, for that will make the wine have a bitterish twang.

Having bruised the grapes well, so that they are become pulp, or mash, provide a tap at the bottom of your cask, tie a hair-cloth over your fosset, and let out that which will run voluntarily of itself, as the best wine; then take out the pulp, and