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98

USEFUL FORMULAS.

447

CASKINESS.

Caskiness is caused by wine being put into a dirty cask or into one that

has been unused for a long time.

It

can be removed by vigorously agitating

the wine for some time with a little sweet or almond oil. The cause of the

bad

tast~

is the presence of an essential oil, which the fixecl oil combines with

and carries to the surface, from whence it can- be skimmed off or the 'yine

be drawn off b eneath it. A little coarsely powdered, freshly burnt charcoal,

r

~ome

slices of bread toasted black, or brufoed mustard seed, sometimes effect

the removal of the objectionable taste.

448

CEMENT FOR BOTTLES.

Melt together one-quarter pound of resin and a _couple of ounces of bees–

wax; when it froths, stir it with a tallow candle, and as soon as it melts dip the

mouths of the corked bottles into it.

449

CHAMPAGNE CIDER.

Good cider, twenty gallons; spirit, one gallon; honey or sugar, six pounds.

Mix

and let tliem rest a fortnight; then fine with skimmed milk, one quart.

Bottle well ·and tie corks securely, as after being bottled for some time it

becomes very lively.

Another ·good recipe: Goocl pale vinous cider, 1 hogshea¢1; proof spirit

(pale) 3 gallons; hon ey or sugar, 14 lbs. Mix, ancl let them remain together

in a temperate situation for one month; then adcl orange-flower water, 1 quart ;

and fine it down with skimmed milk, one-half gallon. This will be very pale ;

and a similar article, when bottled in champagne bottles, silvered ancl labelcrl ,

has been often sold

to

the ignorant for champagne.

It

opens very brisk,

if

mr!'.13ged pr operly.