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WINE-MAKING
"
It
should
be
clear
like
the
tears
of
a
penitent,
so
that
a
man
may
see
distinctly
to
the
bottom
of
the
glass
j
its
colour
should
represent
the
greenness
of
a
buffalo''
s
horn
;
njohen
drunk
it
should
descend
impetuously
like
thunder
^
s^eet-tasted
as
an
almond
j
creeping
like
a
squirrel
j
leaping
like
a
roebuck
;
strong
like
the
building
of
a
Cistercian
monastery
;
glittering
like
a
spark
of
fire
j
subtle
like
the
logic
of
the
schools
of
Paris
j
and
delicate
as
fine
silk,
"
Often
the
blind
piper
njuould
pay
us
a
"visit
and
taste
our
gooseberry
ujine,
for
the
making
of
^hich
nve
had
lost
neither
the
receipt
nor
the
reputation^
/^ENERAL
Principles.
—
In
making
wines
from
\jr
fresh
British
fruit,
the
fruit
should
be
quite
mature,
yet
as
fresh
in
reaHty
as
in
name
;
and
too
much
care
cannot
be
taken
in
removing
all
stemsj
leaves,
unripe
or
diseased
fruits,
and
other
refuse
which
would
certainly
affect
the
taste,
appear-
ance,
and
keeping
power
of
the
ultimate
wine.
As
soon
as
possible
after
being
gathered,
the
fruit
is
to
be
placed
in
a
tub
or
other
vessel,
and
submitted
to
the
process
of
crushing
or
bruising.
It
is
then
thrown
into
a
wooden
vat,
the
water
added,
and
the
mixture
allowed
to
stand
for
from
one
to
three
days,
according
to
the
variety
of
wine
and
other
circumstances.
During
this
period
of maceration,
the
mixture
is
to
be
frequently
stirred
by
means
of
a
wooden
stirrer.
The
liquid
portion
is
then
drawn
or
strained
off,
the
residuary
pulp
being
placed
in
80