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VI
IT.
'
ON
BARRELLING
LIQUORS,
GIVING
AGE
TO
NEW
BARRELS,
AND
BRIGHTENING
OLD
ONES,
CLEANSING
AND
SWEETENING
OLD
BARRELS,
BRANDS
AND
BRANDING
BARRELS,
MARKS
THAT
ARE NOT
CUSTOM-
HOUSE
MARKS.
barrels
are
to
be
used,
the
"hoops
should
be
well
driven
and
nailed.
If
the
barrels
should
ap-
pear
slack,
swell
them
with
water.
If
they
are
pipes,
restore,
if
needed,
the
plaster
of
Paris
on
the
heads,
by
mixing
plaster
of
Paris
with
water
to
the
consistence
of
thin
mortar,
and
apply
as
necessary.
It
will
set
or
harden
immediately.
If
the
plaster
is
to
be
colored,
stir
in
uniformly
Venetian
red
or
any
color
to
suit
taste
(in
the
plaster
while
it's
being
mixed).
If
the
heads
of
the
barrels
are
to
be
plain,
and
they
are
"old
ones,
examine
carefully
for
the
retailer's
faucet-
opening.
Plug
this
up
carefully,
allowing
the
plug
to
sink
about
the
twentieth
of
an
inch
in
the
head
of
the
barrel,
thus
allowing
a
small
space
to
be
filled