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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.