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38
WINE.
eggs into a froth, and mixing them with three
times their bulk of water, then adding two gal–
lons of the wine, in the proportion of twenty–
eight eggs to the hogshead. Bullock's blood,
which was at one time 111uch in vogue, is now
seldom used. Other articles are frequently
used, but possess no advantages over the eggs
and isinglass, which ans,ver every indication,
and are easily obtained.
In
bottlin.g,
care should be taken that the bot–
tles have been properly cleansed, being
clear
and
clry
and free from
oclor.
Prepare the
corks
by placing them in a bucket, and covering them
with a solution made by dissolving two ounces
of bicarbonate of soda in one gallon of boiling
water, then standing twelve hours. Then place
them in a bucket of boiling water containing
half a pound of loaf sugar. After standing
another twelve hours, soak them in clear cold
water, and they are fit for use. After bottling
put the bottled wine in the place where it is to
remain, which shoul<l be, as before stated, a