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WiUxm
the
bung-hole.
Allow
no
hole
for
a
vent
peg,
lest
it
should
once
be
forgotten,
and
the
whole
cask
of
wine
be
spoiled.
If
the
wine
wants
vent
it
will
be
sure
to
burst
the
paper;
if
not
the
paper
will
sufficiently
exclude
the
air.
Once
a
week
or
so
it
may
be
looked
to
if
the
paper
is
burst,
renew
it,
and
continue
to
do
so
until
it
remains
clear
and
dry.
A
great
difference
of
opinion
prevails
as
to
racking
the
wine,
or
suffering
it
to
re-
main
on
the
lees.
Those
who
adopt
the
for-
mer
plan
do
it
at
the
end
of
six
months
draw
off
the
wine
perfectly
clear,
and
put
it
into
a
fresh cask,
in
which
it
is
to
remain
six
months,
and
then
be
bottled.
If
this
plan
is
adopted,
it
may
be
better,
instead
of
put-
ting
the
brandy
and
honey
in
the
first
cask,
to
put
it
in
that
in
which
the
wine
is
to
be
racked
;
but
on
the
whole,
it
is,
perhaps,
pref-
erable
to
leave
the
wine
a
year
in
the
first
cask,
and
then
bottle
it
at
once.
All
British
wines
improve
in
the
cask
more
than
in
the
bottle.
Have
very
nice
clear
and
dry
bottles
;
do
not
fill
them
too
high.
Good
soft
corks,
made
supple
by
soaking
in
a
lit-
tle
of
the
wine;
press
them
in,
but
do
not
knock.
Keep
the
bottles
lying
in
sawdust.
This
plan
will
apply
equally
well
to
raspber-
ries,
cherries,
mulberries,
and
all
kinds
of
ripe
summer
fruits.
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