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ing with the hand is to be preferred; if shaken,
protect them from bruising by thick inats, or
other suitable material.
2d. In grinding, reduce the whole fruit–
skin and seeds-to a unifonn pulp.
3d. Allow the pumice, or bruised inass, to
remain from two to eight days, according to the
state of the weather,-if warm for a shorter
period, if cold for a longer period,-agitating the
mass every day until put to the press.
4th. If there is a deficiency of the saccharine
principle, add sugn,r before fermentation, or
alcohol after fermentation.
5th. Let the liquor remain a few days after
being strained through a sieve, taking off the
scum as it rises, then racked in casks, and
placed in a cool cellar; or let it be a few hours
after the pressing, placed in a cool cellar in
strong, tight, sweet casks, and, after the pulp
has all overflown, drive the bung close, and
seal, leaving a vent, the spile only to be drawn
when necessary to prevent bursting.