On the fifth day after commencement the Hadji began to tilt the jars, and after removing any unripe grapes and some stalks from the cake which always formed, but each day grew thinner, he with bare arm and expanded fingers began to stir up the liquor, which he had previously mixed with the plunger. A sweep all round the wall of the jar was taken at the full depth of his arm, and he counted one for each stir that was done with all his strength. As he stirred he counted aloud, and his four attendants had to do the same. When he got to a hundred strokes they all stopped stirring. This was done at first once a day, afterwards twice, and as fermentation was passing away, again only once a day. It was really hard work, and the Hadji did it and saw it done, never shirking. I was considerably amused at seeing the priest actually carrying on the art of wine-making and _instructing the unbeliever_. By about the twenty-fourth day the wine was ready for clearing of the husk. The sweet wine had already no husks in it, these having been transferred to the jars containing the very dry. The stalks, too, of all the various jars had in the process of mixing been gradually removed. These, with all the unripe grapes and husks, which had been day by day taken out and squeezed, a handful or two at a time, were cast into a jar and preserved for distillation. A few jars were cleared by being filtered through a coarse canvas bag, which was hung into the interior of a kumrah, being lashed to the rim by a cord, and gradually drawn off by a tap which had been inserted in the bottom. This was stored in sealed carboys. The Hadji, however, strongly advised me to treat the wine I meant to lay down in a different manner, assuring me that I should find it a better plan. I did as he directed, and my men pouring the contents of each jar into a basket, I thus cleared it of the coarser impurities only, such as husks, grape stones, etc., and the fluid, of the colour and consistency of thin pea-soup, was put into the jars, which were now filled to within an inch of the brim; the mouth was tied over with the cloth, on the cloth was placed the rushen lid, and the corners being turned over, the whole was plastered with a layer an inch thick of straw and mud. In twenty-four hours this was dry, and wine-making was over. I had ten jars of unfiltered wine, of which about one-twelfth would be sediment; each jar contained forty maunds Tabriz each of seven pounds or pints. I thus had four hundred maunds of wine, or fourteen hundred quarts, of which one-twelfth, or say one hundred bottles, had to be deducted. Thirteen hundred bottles of wine remained, certainly enough for three years. Besides this, I had about one hundred bottles cleared and filtered for present drinking. Total, fourteen hundred bottles for my share.[20] When the next autumn-time came, I took the uncleared wine and put it in carboys. These were sealed up and placed in a dry cellar.