Volume 73: Macarthur family memoranda and accounts relating to wine, 1838-1930: No. 004
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Transcription
il est plus de garde. On a imaginé en france divers moyens pour fouler le raisin, mais je crois que notre mètode est toute aussi bonne ayez un vaisseau de bois comme nos brantes, ayant des brassieres pour le porter facilement sur les reins étant plat pour que le centre de gravite du fardeau soit proche du corps du porteur afin quil puisse marcher aissement sans trop se courber, et quil contienne tout plein 15 galons mais dans lequel un homme ne portera que 10 galons. Ayez un baton ayant une massè au bout avec lequel vous foulerez vos raisains dans ce tub si le raisains est de nature a ce quil nai pas besoin de cuver avec les rafles stems of the grapes pour être de garde, comme il arrive avec les raisain de Bougogne et comme je soupconne que sont tout raisain delicat et agreable a manger, et ayant la peau fine, on tient verse les raisains foulés sur un crible dont les mailles soyent afsèz [assez?] ouvertes pour laisser passer les grains et retiennent les rafles ou grapes ce qui sapelle égraper, le vin en devient plus delicat. La fermentation fait venir à la surface du liquide toutes les matieres non liquide, et forme ce quon apelle le chapeau, dans lequel peut circuler lair si on ny met ordre et le liquide qui est en contact avec lair se gate pour obvier a cet accident on a inventé mille plusieurs manieres
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