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cellar where it has been, exposed to draughts of air, often
by the vibration occasioned by the rolling of heavy bodies
over the cellar; but most frequently it originates from the
wine having been imperfectly fermented. The only safe
remedy for the souring of wine is the cautious addition
of a little neutral tartrate of potash; it may also be mixed
with a larger quantity of rich wine of its kind, at the same
time adding a little good brandy. Wine treated in this way
should be fined after having stood 2 or 3 weeks, and then
immediately bottled, and consumed as soon as possible, for
it will never prove a good keeping wine.
272. TO RESTORE PRICKED OR DECAYING
WINE
If the wine is only thick, add 2 pints of milk to every
30 gallons of wine, and stir 10 minutes. But if the wine
has an inferior taste, or is partly or entirely spoiled, treat
it as follows: Put the 30 gallons wine into a clean cask,
then take 2 pints spirit of wine, 95 per cent; 3 ounces
common salt; i pound white sugar. Dissolve the salt and
sugar in gallon of the wine, and add the spirit. Then
pour the whole gradually into the wine, being careful to
stir it continually with a stick during the operation. After
the mixture is all poured into the wine, stir the whole for
ID minutes longer. Then add 2 pints milk and continue
stirring 10 minutes more. After some days the wine will
be completely clarified and restored. "Pricked" wine sig
nifies wine which has been slightly soured.