gh inside, 10 inches wide at the bottom, 20 inches
wide at the top, being flat on one side, where it is carried on the
back, and bound with thin iron hoops. It is carried by two
leather-straps running over the shoulders, as shown in Fig. 29, and
should contain about eight to ten pails, or a little over two bushels
of grapes. The carrier can pass easily through the rows with it to any
part of the vineyard, and lean it against a post until full. If the
vineyard is close to the cellar or press-house, the grapes can be
carried to it directly; if too far, we must provide a long tub or vat,
to place on the wagon, into which the grapes are emptied. I will here
again repeat that the utmost cleanliness should be observed in _all_
the apparatus; and no tub or vat should be used that is in the least
degree mouldy. Everything should be perfectly sweet and clean, and a
strict supervision kept up, that the laborers do not drop any crumbs of
bread, &c., among the grapes, as this will immediately cause acetous
fermentation. The weather should be dry and fair, and the grapes dry
when gathered.

THE WINE-CELLAR.

As the wine-cellar and press-house are generally built together, I will
also describe them together. A good cellar should keep about an even
temperature in cold and warm weather, and should, therefore, be built
sufficiently deep, arched over with stone, well ventilated, and kept
dry. Where the ground is hilly, a northern or northwestern slope should
be chosen, as it is a great convenience, if the entrance can be made
even with the ground. Its size depends, of course, upon the quantity of
wine to be stored. I will here give the dimensions of one I am
constructing at present, and which is calculated to store from 15,000
to 20,000 gallons of wine. The principal cellar will be 100 feet long,
by 18-1/2 feet wide inside, and 12 feet high under the middle of the
arch. This will be divided into two compartments; the back one, at the
farthest end of the cellar, to be 40 feet, which is destined to keep
old wine of former vintages; as it is the deepest below the ground, it
will keep the coolest temperature. It is divided from the front
compartment by a wall and doors, so that it can be shut off should it
become necessary to heat the other, while the must is fermenting. The
other compartment will be 60 feet long, and is intended for the new
wine, as the temperature will be somewhat higher, and, therefore,
better adapted to the fermentat