78 / 104
78
DRINKS
A
LA
MODE
The
bins
should
be
built
so
that
a
certain
number
of
bottles
will
fit
into
each
tier,
without
having
to
use
blocks.
The
strong
wrought-iron
wine
bins
are
first-rate
to
have
in
a
cellar,
as
they
are
made
so
that
there
is
a
place
for
every
bottle.
They
are
made
to
any
size
and
height,
and
to
hold
any
quantity,
and
they
look
well.
On
each
bin a
card
should
be
placed,
giving
the
name
and
date
of
the
wine.
Little
zinc
labels
are
best,
written
with white
ink.
Fine
wines
are
exceedingly
sensitive.
Thunder,
the
rolling
of
heavy
bodies
over
the
cellar,
will
often
renew
fermentation.
Nothing
should
be
ever
kept
in
the
wine
cellar
—
that
is
to
say,
edible
—
as
such
things
are
apt
to
impart
a
bad
flavour
or
generate
acidity.
Care
should
be
taken
to
store
wine
as
far
as
possible
from
sewers
and
drains,
as
in
wet
weather
the
wine
would
be
influenced
by
them
and
acetous
fermentation
promoted.
Spark-
ling
wines
should
be
kept
in
the
coolest
part
of the
cellar,
with
the
cork
downwards.
To
Fine
Wine.
Dissolve
one
ounce
of
isinglass
in
a
pint
of
boiling
liquid,
and
let
it
get
cold,
when
it
will
be
jellied.
Whisk
some
of
this
into
a
froth
with
a
little
of
the
wine
to
be
fined,
and
stir
it
up
well
into
the
wine
in
the
cask,
and
bung
it
up
tightly.
This
is
for
white
wines,
and
the
wine
ought
to
be
bright
and
fine
in
twelve
days.
For
red
wines,
beat
up
into
a
froth
from
fifteen
to
twenty
eggs
and
mix
into
the
wine,
and
then
into
the
cask,
as
for
the
white
wines.