Wisconsin herald. [volume] (Lancaster, Wis.) 1846-1849, 1846-01-10
NO. A..

the scuttlers empty it in the casks pre-
pared for it. The residuum OF the
grapes thus passed is called lees The
lees become so compact from the pres
sure, that they are obliged to cut them
with an axe. After two or three
DRESSINGS they are sold to the distiler,
who makes from them that peculiar
kind of brandy which the soldiers, in
their emphatic language, call sacrs
chien.
The grapes intended for red wineare
put into an enormous vat, where they
are left 10 ferment for week, for it is
by fermentation that the juice of tho
grape, naturally whitsh, takes the CO.
lor of its skin. To hasten the fermen-
ton, the grapes are crushed by means
ola hammer or maui, and men are sent
entirely naked into the vat, where they
tramplc them with their feet. They
come out from the vat Of the CO.
Tor of boiled Holsters. This kind Of
bath is reputed te be very strengthen
ing, and is sometimes recommended to
sick.y constitutions. When the fer
mentation is in full activity, it boils up
with dull and heavy sound, enough
to make one shudder, and when child
| used to think it representation Of
the DEVILS coppers. The quicker the
fermentation the better The quality Of
the wine. 1.-THE harvest has been had,
they throw common sugar into the vat,
which makes it better.
The day on which the grapes are put
TO press is new holyday. Besides the
public presses where the large propri-
etors have their gatherings pressed;
there are movable presses, mounted up
on four wheels, which are rolled about
from door to door for the use of minor
Iproprietors. A long as the wine runs
in stream into the reservoir, every
lover Of it has the privilege of drinking
as much as he pleases, even TO the ex-
haustion Of the contents of the vat, for
which purpose wooden bowl or por.
ringer is left floaiing on the rosy CO.
lorcd liquor, at the service of all. The
wine merchant takes his taste in little
silver cup, which he always carries
about him; 1t is the tool of his trade
When the pressing is finished and the
wine put into barrels, scutters and
presscrs repair TO the house of the plan.
ter, where an abundant dinner awaits
them. At this dinner, on enormous
leg Of mutton occupies the place ofhon-
or, and seems TO invite the guests to cut
and come again. This dish is indis-
pcnsable; and therefore the day be-
comes a sort of st. Bartholomew to
the sheep race. The prcsscrs, who
often wait upon several proprietors in
the course of the same day, particular
ly if the harvesfs have not been very
abundant, thus get as many meals as
they have had customers. They some
times dine seven or eight times 10 tho
twelve hours. Thus they become as
fat and plump as the mutton itself, and
have pretty much the same odor. It
would not be surprising if their hair
should turn into wool.
The casks, into which the wine is
put as 1t comes from the press, remain
unbunged; that is TO say, open duringa
certain time, for the liquor undergoes
second fermentationwhich throws off
all foreign matters, and purifies it,
During this period the proprietors be-
come wine merchants, and bush, that
is TO say, bunch Of something green
suspended over the door, indicates that
for two sous any one may 90 down into
the cellar and drink at pleasure. Many
60 down, but few are able to come up
again without the help of a friend.-
The latter in such cases takes off his
cap or bonnet, aud, like Napoleon 70
the wounded Muscoviies, charitably
exclaims-"Honor to unfortunate bra
veryp
Such are the ordinary phases in the
preparation Of those wines which
many among you, my dear readers,
drink without knowing any Of the
mysteries Of their origin. Indeed,
many Parisians know as little abou.
ii as the Americans.
D,,r,f,, of e Al.