ate the wines are immediately shipped. Here
it may be proper to state, that the lees that remain on the different
hogsheads that have been racked off, are collected and put into pipes of
one hundred and forty, or one hundred and fifty gallons each, and this
lee wine, as it is termed, is fined down again with a proportionate
number of eggs and salt. After which, it is generally shipped off as
third growth, or used at table mixed with water. If at any time
hereafter the method herein given of making and preparing claret wine
for shipping, as practised in Bordeaux and its neighbourhood, should
be applied to the red wines of this country, particularly those of
Kaskaskias; it may be proper here to give a description of the mode in
which these wines are racked, which will be found simple, effectual, and
expeditious; I mean for the lower or ground tiers. The upper, or more
elevated ones, rack themselves, without coercion of any kind. When you
are about to rack a hogshead of wine upon the ground tier, you place
your empty hogshead close to the full one, in which you then put your
brass racking cock; on the nozzle of which cock you tie on a leather
hose, which is generally from three to four feet long; on the other
end of this hose is a brass pipe, the size of the tap hole, with a
projecting shoulder towards the hose to facilitate knocking in this pipe
into the empty hogshead, which is then removed a sufficient distance
from the full hogshead in order to stretch the hose, now communicating
with both. The cock is then turned, and the wine soon finds its level in
the empty hogshead; then a large sized bellows, with an angular nozzle,
and sharp iron feet towards the handle, which feet are forced down into
the hoops of the cask on which it rests, in order to keep this bellows
stationary, whilst the nozzle is hammered in tight at the bung hole of
the racking hogshead; the bellows is then worked by one man, and in
about five minutes the racking of the hogshead is completed. The
pressure of the air introduced into the hogshead, by the bellows, acts
so forcibly on the surface of the liquor, that it requires but a few
minutes to finish the operation; when the cock is stopped, the hose
taken off, and a new operation commences. This mode may possibly, in
some cases, be advantageously applied to racking off beer, ale, and
cider.

[8] Stum is a certain quantity of white wine, strongly impregnated
with sulphur. The mode of prepari