We have the Egyptian pictures showing the whole process of wine-making. We see their vines very carefully trained in bowers, or in avenues, formed by columns and rafters; their vineyards were walled in, and frequently had a reservoir of water within their precincts, together with a building which contained a winepress; whilst boys frightened the birds away with slings and stones, and cries. The grapes, when gathered, were put into deep wicker baskets, which men carried either on their heads or shoulders, or slung upon a yoke, to the winepress, where the wine was squeezed out of a bag by means of two poles turned in contrary directions, an earthen pan receiving the juice. But they also had large presses, in which they trod the fruit with their naked feet, supporting themselves by ropes suspended from the roof. The grape juice having fermented, it was put into earthen jars, resembling the Roman _amphoræ_, which were closed with a lid covered with pitch, clay, mortar or gypsum, and sealed, after which they were removed to the storehouse, and there placed upright. The Egyptians had a peculiar habit, which used also to be general in Italy and Greece, and now obtains in the islands of the Archipelago, of putting a certain quantity of resin or bitumen at the bottom of the amphora before pouring in the wine. This was supposed to preserve it, but it was also added to give it a flavour—a taste probably acquired from their having been used to wine skins, instead of jars, and having employed resins to preserve the skins.