Lay the meat on a table or in a tub with a double bottom, that the brine may drain off as fast as it forms, rub the salt well in, and be careful to apply it to every niche; afterwards put it into either of the above utensils; when it must be frequently turned, after the brine has ceased running, it must be quite buried in salt, and kept closely packed. Meat which has had the bones taken out is the best for salting. In some places the salted meat is pressed by heavy weights, or a screw, to extract the moisture sooner. 131. TO PICKLE IN BRINE. A good brine is made of bay salt and water, thoroughly saturated, so that some of the salt remains undissolved; into this brine the substances to be preserved are plunged, and kept covered with it. Among vegetables, French beans, artichokes, olives, and the different sorts of samphire, may be thus preserved, and among animals, herrings. 132. _To Salt by another Method._ Mix brown sugar, bay salt, common salt, each two pounds, saltpetre eight ounces, water two gallons; this pickle gives meats a fine red colour, while the sugar renders them mild and of excellent flavour.—Large quantities are to be managed by the above proportions. BRITISH WINES. ———— The different processes in wine making, range themselves under the following heads: Gathering the fruit,—picking the fruit,—bruising the fruit,—and vatting the fruit. Vinous fermentation, flavouring the wine,—drawing the must,—pressing the husks,—casking the must. Spirituous fermentation, racking the wine,—fuming the wine,—bottling and corking the wine. APPARATUS FOR WINE MAKING. To make wine well, and with facility, persons should have all the requisite apparatus, namely, the _vats, vat-staff, fruit-bruiser, strainer, hair-bags, canvas-bags, wine-press, thermometer, and bottling-machine_. 133. GATHERING THE FRUIT. Fruit of every description, says Mr. Carnell, in his excellent treatise on wine making, should be gathered in fine weather; those of the berry kind often appear ripe to the eye before they really are so, therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity. If the fruit be not ripe, the wine will be harsh and hard, and unpleasant to the palate, and more so to the stomach; it will also take more spirit and saccharine, and take a longer time to be fit for the table. If the fruit be too ripe, the wine from it will be faint, low, and vapid; it will not be strong and generous; it will also require more trouble, additional spirit, and expense. 134. PICKING. Detach the unripe and bad berries: the result when the wine is drank, will be greatly superior in richness. Pick the stalks from grapes, currants, and gooseberries, previously to their being placed in the vat. 135. BRUISING.