In the middle of it stood a lusty and jolly contadino, nor stood, merely, but stamped with all his might, and danced amain; while the red juice bathed his feet, and threw its foam midway up his brown and shaggy legs.

Here, then, was the very process that shows so picturesquely in Scripture and in poetry, of treading out the wine-press and dyeing the feet and garments with the crimson effusion as with the blood of a battlefield.
The memory of the process does not make the Tuscan wine taste more deliciously.

The contadini hospitably offered Kenyon a sample of the new liquor, that had already stood fermenting for a day or two.

He had tried a similar draught, however, in years past, and was little inclined to make proof of it again; for he knew that it would be a sour and bitter juice, a wine of woe and tribulation, and that the more a man drinks of such liquor, the sorrier he is likely to be.
The scene reminded the sculptor of our New England vintages, where the big piles of golden and rosy apples lie under the orchard trees, in the mild, autumnal sunshine; and the creaking cider-mill, set in motion by a circumgyratory horse, is all a-gush with the luscious juice.

To speak frankly, the cider-making is the more picturesque sight of the two, and the new, sweet cider an infinitely better drink than the ordinary, unripe Tuscan wine.