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^omt
i^atiir
Wiinm
reduced
to
powder,
and
mixed
with
some
of
the
must.
TO
MELLOW
WINE
Wine,
either
in
bottle
or
wood,
will
mel-
low
much
quicker
when
only
covered
with
pieces
of
bladder
well
secured,
than
with
corks
or
bungs.
The
bladder
allows
the
wat-
ery
particles
to
escape,
but
is
impervious
to
alcohol.
TO
REMOVE
THE
TASTE
OF
THE
CASK
FROM
WINE
Finest
oil
of
olives,
one
pound.
Put
it
into
the
hogshead,
bung
close,
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.
TO
REMOVE
ROPINESS
FROM
WINE
Add
a
little
catechu
or
a
small
quantity
of
the
bruised
berries
of
the
mountain
ash.
TO
RESTORE
WINE
WHEN
SOUR
OR
SHARP
1.
Fill
a
bag
with
leek-seed,
or
of
leaves
or
twisters
of
vine,
and
put
either
of
them
to
infuse
in
the
cask.
18