 | Thomas Webster - 1855 - 678 pagine
...noon burst the casks if not guarded against by hi toping them strongly with iron, and securing-thera f s '!b3 + v JJg LL g <% Fʶ 4 FX 2 M ǰ ) xS ....+yq,&~>i > i u} @ q w SAf1 M L Pg cDž \3 x9+ c x benefit nf the frosts. When the fermentation was over, which was easily discovered by the cessation... | |
 | 1824 - 406 pagine
...hours one could hear the fermentation begin, which would soon burst the casks, if not guarded :igainst, by hooping them strongly with iron, and securing them...frequently seen the wine oozing through the pores of the stares. " 'These ho^hcnds were left all the depth of winter in the cool bam, to reap the benefit of... | |
 | William Henry Roberts - 1835 - 342 pagine
...into the hogsheads, and closely bunged up. In a few hours, one could hear the fermentation begin ; which would soon burst the casks, if not guarded against...the depth of winter, in the cool barn, to reap the benefit of the frosts. When the fermentation was over — which was easily discovered by the cessation... | |
 | John Baxter - 1836 - 324 pagine
...put into the hogsheads, and closely bunged up. In a few hours one could hear the fermentation begin ; which would soon burst the casks, if not guarded against...frequently seen the wine oozing through the pores of ihe staves. "These hogsheads were left, all the depth of winter, in the cool barn, to reap the benefit... | |
 | Maria Eliza Rundell - 1837 - 596 pagine
...it should be put into hogsheads, and closely bunged up. In a few hours, the fermentation will begin, which would soon burst the casks, if not guarded against,...heads with wedges. In the height of the fermentation, the wine may be often seen oozing through the pores of the staves. These hogsheads should be left,... | |
 | Joseph Hartley - 1839 - 246 pagine
...was put into a hogshead and closely bunged up. In a few hours one would hear the fermentation begin, which would soon burst the casks if not guarded against...and securing them in strong wooden frames, and the head with wedges. In the height of the fermentation I have frequently seen the wine oozing through... | |
 | Gibbons Merle - 1842 - 570 pagine
...put into the hogsheads, and closely bunged up. In a few hours one could hear the fermentation begin, which would soon burst the casks, if not guarded against...the depth of winter, in the cool barn, to reap the benefit of the frosts. When the fermentation was over — which was easily discovered by the cessation... | |
 | William Augustus Henderson - 1847 - 466 pagine
...hours, one would hear the fermentation begin ; which would soon burst the casks, if not guarded again by hooping them strongly with iron, and securing them...hogsheads were left all the depth of winter in the cold barn, to have •the benefit of the frost. When the fermentation was over, which was easily discovered... | |
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As fast as the wine ran from the press into a large receiver, it was put into the hogsheads, and closely bunged up. In a few hours, one could hear the fermentation begin ; which would soon burst the casks, if not guarded against by hooping them strongly... 