with the wine of choice, a second, a third, and sometimes a fourth cut is given, but the wine from the latter is always stained and harsh.
When it is proposed to make pink wine, vin rosé, a few of the stalks are taken from the grapes, and they are trod lightly, and allowed to enter into fermentation; they are then carried to the press, and subjected to the same pressings as for the white, but the wine resulting from them all, is mixed.
The white wine is no sooner deposited in the casks, than it forthwith enters into a turmultious fermentation, which, however, soon degenerates into an insensible fermentation.
Towards the end of December, it ceases to ferment, and becoures clear. It is then decanted, and clarified with isinglass, in the proportion of half an ounce to fifty gallons. A month (illegible text) weeks afterwards, there is another movement of fermentation, when it is again decanted, and clarified with half the quantity. It remains in this state till March, at which time it is bottled. All these manipulations should take place in clear and frosty weather.
The fermentation not having entirely ceased; when the wine is bottled, it frequently happens, during the autumn, that it bursts the bottles.
It is not till eighteen months after bottling, that the fermentation has entirely ceased, at which time
