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apt to be inferior, and deficient in the flavor of the fruit.
The fruit being gathered, it next undergoes the operation
of picking, for the purpose of removing the stalks and
unripe or damaged portion. It is next put in a tub and
well bruised. Raisins are commonly permitted to soak
about 24 hours previously to bruising them, or they may
be advantageously bruised or minced in the dry state. The
bruised fruit is then put into a vat or vessel with a guard
or strainer placed over the tap-hole, to keep back the husks
and seeds of the fruit when the must or juice is drawn
off. The water is now added, and the whole macerated
for 30 or 40 hours, more or less; during which time it is
frequently stirred up with a suitable wooden stirrer. The
liquid portion is next drawn off, and the residuary pulp
is placed in hair bags and undergoes the operation of
pressing to expel the fluid it contains. The sugar, tartar,
etc. (in very fine powder or in solution), are now added
to the mixed liquor, and the whole is well stirred. The
temperature being suitable (generally from 75° to 85°
Fahr.) the vinous fermentation soon commences, when
the liquor is frequently skimmed (if necessary) and well
stirred up, and after 3 or 4 days of this treatment, it is
run into casks, which should be quite filled, and left open
at the bung-hole. In about a week the flavoring ingredi
ents, in the state of coarse powder, are commonly added,
and well stirred in, and in about another week, depending
upon the state of fermentation and the attenuation of the
must, the brandy or spirit is added, and the cask filled
up, and bunged down close. In 4 or 5 weeks more the cask
is again filled up, and, after some weeks—^the longer the
better—it is "pegged" or "spiled" to ascertain if it be fine