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TORAY. 267
avhich contains feventeen or cighteen Englifh gallons, is two bufhels
of Troken-beers ; and for a catk of Ma/chlafi, which is only a lels
rich liquor, the fame quantity is taken; but then the cafk is about
equal 'to two antals; fo that only half the quantity of Troken-becrs
ate ufed'to make Ma/chlafs as are ufed to make Au/aruche. But as
the police does not interfere in this matter, and every one does as he
thinks proper, thefe two liquors are often very near alike, and the
ptincipal difference then 'confifts in the fize of the cafks.
The mixture being made, it is ftrongly ftirred together. By this
operation the feeds are feparated from the flefh of the grapes, and
come to the top, and are taken out with a net or fieve: thus it
semains in the fame veflel, covered over for a couple.of days, till
fermentation begins; and this is fuffered to continue:about three days,
according to the weather; that is, till the fermentation has properly
mixed the flefhy pulp of the Zroken-beers with the common juice :
it fhould be flirred every morning and evening, and the feeds care¬
fully taken out. If the fermentation is continued toe long, the
wine receives from the {kins a difagreeable brown colour, and forms
a deal 6f yeaftand-fediment in the cafk. Nothing now remains to
be done, but to pour this liquor through a cloth or fieve into the
barrels in which it is to be kept. The refiduum is then preffed :
fome even after this, pour the common juice upon this preffed
refiduum ; but if the prefs is good the common wine gains little
by ate
M m 2 When
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