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Wine-
suspended
in
the
wine
when
active
fermentation
is
subsiding,
as
suggested
in
the
directions
for
making.
Commonly
for
elderberry
wine,
a
mixture
of
crushed
ginger,
cinnamon,
cloves,
and
mace
—
of
each
half
an
ounce
to
the
gallon
—
is
employed,
and
for
whortle-
berry
wine
a
mixture
of
lavender,
rosemary,
and
ginger.
British
wines
have
earned
their
bad
name
partly
through
the
careless
manner
in
which
they
are
usually
prepared,
unclean
bottles,
corks,
casks,
and
vats
being
commonly
used
;
and
partly
through
the
absurdly
short
space
of
time
allowed
to
elapse
between
making
and
drinking.
No
wine
is
fit
to
drink
under
two
years
from
the
time
of
its
manu-
facture,
and
most
wines
should
be
kept
in
bottle
much
longer
than
is
customary.
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