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GIGGLE WATER
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slightest proportion of the extract of nut-gall, although
accomplishing the general object of destroying the fungus,
will impart a peculiar taste, which never disappears.
280. ANTIFERMENTS FOR CIDER, WINE,
MALT LIQUORS, ETC.
Grind or bruise together 13 pounds new mustard seed
and I pound cloves. This mixture may be used with or
without the addition of 10 ounces ground capsicum.
281. TO INDUCE FERMENTATION
If fermentation does not begin within a reasonable
time, raise the temperature by covering the vessel with
blankets, and moving it near to a fire. Or, warm a portion
of the must and add it to the rest. A small quantity of
yeast, previously well mixed with some of the liquor,
gently stirred in, will have the same effect. Or, the must
may be warmed by placing large stone bottles, fitted
with boiling water and well corked, in the liquor.
«x»o
282. TO ARREST FERMENTATION
Dip a strip of linen or cotton, an inch wide and seven
inches long, into melted sulphur. Fasten a wire into the
bung of a 60 gallon cask, so that the end will hang about