1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

USEFUL FORMUI,AS.

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.

the

wine is not perfectly bright and sound

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

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

is practiced abroad so as to free the casks for holding the new

vintage.

Having calculated the number

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withdrawn the bit be allows the wine to run for two or three seconds, and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-