On going to the wine-room fifty-six hours after the process had been commenced, the six first jars were found sufficiently progressed to proceed with. The grapes and husks had come to the surface and formed a compact cake, which floated on the fermenting juice, and nearly touched the lid. A buzzing noise came from most of the jars, caused by the bursting of innumerable small bubbles, and the temperature of the room was considerably raised by the heat evolved. The Hadji drew my attention to the fact that the jars were getting hot, which was satisfactory, showing that fermentation had thoroughly set in. With the plunger he now thrust the cake of crushed grapes, etc., that had formed on the four first jars, to the bottom, and a considerable escape of gas ensued. The plunger was spun round in the liquor with both hands, and the contents of the jar thoroughly mixed, the cloth and cover were replaced, and the door locked. In four hours’ time the process had to be repeated on eleven more jars and the four original ones. Again in three hours’ time a fresh visit had to be made, and these had to be more and more frequent. Thus great attention was required, for as the room got warmer, from the heat evolved by the fermenting juice, so did the fermentation increase in violence. In some jars it was very furious, and from these the Hadji removed the rushwork lids, leaving the cloths, however, on. The Hadji had with him two of my servants, and he and they crushed in their hands all the grapes that they found in the risen cake that had escaped the feet of the treaders. I had arranged that the wine when made was to be divided between us haphazard, and now the priest told me that I must make up my mind how I wished to have my wine—fruity, syrupy, dry, or very dry. For though as yet the jars had been treated exactly in the same way, _now_ the treatment must differ for making the various different varieties. He told me that for immediate drinking, _i. e._ after the next summer, a dry variety was best, but that for indefinite keeping the more fruity the wine the better. The jars were now marked, and from those that were wanted to contain very fruity wine the husks and stalks were removed, and these husks were added to those which were wished very dry and very astringent. For the fruity, the stalks only were removed and thrown away; while for the dry, things were left _in statu quo_, and the stalks removed with the husks on the twenty-first day (at about this time fermentation had nearly ceased).