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98
GIGGLE WATER
198. TO REMOVE THE TASTE OF THE CASK
FROM WINE
Finest oil of olives, one pound. Put it into the hogs
head, bung dose, and roll it about, or otherwise well
agitate it, for three or four hours, then gib, and allow
it to settle. The olive oil will gradually rise to the top
and carry the ill flavor with it.
199. TO REMOVE ROPINESS FROM WINE
Add a little catechu or a small quantity of the bruised
berries of the mountain ash.
200. TO RESTORE WINE WHEN SOUR OR
SHARP
I. Fill a bag with leek-seed, or with leaves or twisters
of vine, and put either of them to infuse in the cask.
2. Put a small quantity of powdered charcoal in the wine,
shake it, and after it has remained still for forty-eight
hours, decant steadily.
201. TO MAKE APPLE WINE
To every gallon of apple juice, immediately as it comes
from the press, add two pounds of common loaf sugar;
boil it as long as any scum rises, then strain it through