e beer will begin to
work out yest, and will serve as a ferment for another brewing; thus,
after three or four brewings, your yest will become so improved that it
will be nearly equal to any brewer's yest, and the experiment in
certain situations is well worth trying, when a proper ferment is
wanted and cannot be otherwise procured.

_Process for making and preparing Claret Wine for shipping; without
which preparation such wines are considered unfit for exportation,
being in its natural state about the strength of our common Cider._

Claret wine, before the French revolution, was the staple article of
export from the great commercial City of Bordeaux, to every part of
Europe. And, it may be presumed, will soon again reassume its wanted
importance. The vintage generally begins, for making this sort of wine,
about the middle or latter end of September, and is generally finished
in all the month of October. The mode by which the juice is expressed
from the grape, is by the workmen trampling them with their bare feet in
a large reservoir or cooler, (not the cleanest operation in the world,)
which has an inclination to the point where the spout or spouts are
placed for taking off the expressed juice, which is conveyed to large
open vats, that are thus filled with this juice to within ten or twelve
inches of the upper edge; this space is left to make room for the
fermentation, which spontaneously takes place in this liquor. After the
first fermentation is over, and the wine begins to purify itself, which
is ascertained by means of a small cock placed in the side of the vat,
and takes place generally by the middle of February, or beginning of
March, in the following year; it is then racked off into hogsheads,
carefully cleansed, and a match of sulphur burned in each cask before
filling; when thus racked off, it is bunged up, and immediately bought
up by brokers for the Bordeaux merchants, and here it is made to undergo
the second or finishing fermentation, in the following manner: It may be
proper here to remark, that claret wine is generally divided into three
growths, first, second, and third; the first growths, namely, Latour,
Lafeet, and Chateaux Margo, are uniformly rented for a term of years, at
a given price, to English merchants, through whom, or their agents
_only_ is there a possibility of procuring any portion of this wine. The
second growths are shipped to the different markets of Europe, North and
South A