95 / 154
USEFUL FORMUI,AS.
95
beer in Munich tha t in ordering it a person usually called simply for • Einbeck,"
which soon became corrupted into "Einbock," and this became "Ein Bock"
just before the r evo1ution of 1848-49. So a bock or goat was made the
symbol of the famous brew, which originally bad as little real or figurative
connection with a goat as .Einbeck ha<l.
BOTTLED SODA WATER WITHOUT A MACHINE. 441
Sweeten a gallon of water to taste, and put it into soda bottles. Into
each bottle drop half a drachm of bi-carbonate of soda and half a drachm
of citric acid (crystallized). Cork inunedia t ely, and tie the corks securely.
BOTTLING OF WINES.
442
Brightness is the first condition to be secured for bottling wines.
If
the
wine is not perfectly bright and sound
it
is better in the cask than in the
bottle, where it can be treated and cured if possible. There should not be any
sediment to bottled wine-only loose crusts occasionally. Bottlers maintain
that the b est months for bottling a r e September, October and ovember. The
·temperature is lower then than during the summer months, and consequently
it is thought that the expansion is less; but
if
the temperature of the cellar
or store is properly and ca refully r egula t ed this variation of temperature from
external causes would not exist. Therefore, I take for granted that some
other reason must be given for selecting these months for bottling, and I
suggest that
it
is practiced abroad so as to free the casks for holding the new
vintage.
Having calculated the number
vf
bottles you require and had them
thoroughly washed and stood bottom upwards to drain for a few hours, and
having ascertained that the quality and condition of the wine are up to the mark,
you, as cella.r-master, give instruction; to proceed. You must not wait to
examine the first and the last bottle to verify the brightness throughout.
A cask is generally tapped by means of a bit, about two inches over the
chine. When the bit is introduced into the cask the operator, in order to
obtain a well-made hole, twists the bit rapidly around; it acts as a
scr~vr,
churning its way into the wine, and this action stirs up the lees. HaVIDg
withdrawn the bit be allows the wine to run for two or three seconds, and
before inserting the tap introduces his
fing~r
to free the aperture from the
chips produced by the boring. But the cellarman's fingers too often leave
much that is to be desired in point of cleanliness, and while groping about be
stirs up the lees, even more greatly injuring the wine. The head cellarman
in his turn is much surprised at this cloudiness as the wine flows into the bottle,
.an.Q.
i.s 1,lnab;l..e to ac.coun.t for wha.t is in fact due to the bun.gllng of bis as
is.t-