1876 Facts About Sherry by Henry Vizetelly

The Bodegas in the old Mooonsh Quarter of Jerez. 65

long bundles of osier, for making tbe wooden boops. The staves eome in shiploads from New York,and Messrs. Gonzalez have a large depot for them at Puei-to Eeal,fifteen mUes distant from Jerez on the Cadiz line of railway. In a neighbouring shed a sawmill is at work cutting these stavesto precise lengths; after which they are sent in truck-loads up a steep incline to the cooperage, the traction being accomplished by steam-power obtained from an adjacent engine, which is principally employed in pumping water into the reservoir already mentioned. The cooperage occupies a vast open space surrounded on all sides by a broad colonnade, where scores of coopers are engaged trimming and planing the staves into shape with quaint-looking tools, which they use with singular skill and certitude. This work is principally accomplished by men sitting astride slanting benches,the lower ends of which grasp the staves,while the men trim and plane them,both their hands being disengaged for this purpose. After the sides, where the staves join together, have been carefully adjusted,and every little hole and crevice has been plugged with pieces of eane,a cooper proceeds to put the casks together,the staves being arranged so as to be perfectly close at the top and spread out at the bottom. Some iron hoops being temporarily wound round them to hold them firmly together,the staves are so placed as to encompass a blazing fire,imder the influence of which they are bent; and the cask being thus formed, it is kept in shape by permanent iron hoops. The charred wood is now scraped from the inside of each butt, which next has its bottom and top inserted, the edges of its staves bevelled, and finally its bung-hole drilled. The cask is now ready for being steamed, and at Messrs. Gonzalez' this very essential process is accomplished by machinery,which causes the casks to revolve in an eccentric circle by the aid of steam-power. The butts subsequently remain fiUed with water for three months, and then with wine fora hke period,after which they are branded, and are ready for use. On our way to the bodegas we glance at the stables, but the score of mules and half-a-dozen horses are all out at work. Two superannuated animals are the only occupants—a white