1903 The still-room by C. Roundell

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, 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 " Often the blind piper njuould pay us a "visit