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MANUFACTURING AND ADULTERATING LIQUORS.
10!)
and the methods of preparing them, have been al–
ready described.
(&e
Ale, Beer, Brewing, P<Yrter,
&c.)
The present article will, therefore, be confined
to a short notice of the
cillar
management,
and the
diBeaseJJ
ef
malt
liquors genera},ly.
Bottling.-Olean, sweet, and dry bottles, and
sound and good corks, should be had in readiness.
The liquor to be bottled should be perfectly clear;
and if it be not so, it must be submitted
to
the opera–
tion of" fining." When quite fine, and in good con–
dition, the bung of the cask should be left out all
night ; and next day the liquor should be put into
bottles, which, after remaining 24 hours merely
covered with sheets of paper
to
keep out the flies
and dust, must be securely corked down. Porter is
generally wired over.
If
the liquor
is
intended for·
exportation to a hot climate, the bottles should re–
main filled for three days, or more, before corking
them.
The stock of bottled liquor should be stored in a
cool situation, and a
amoJ1,
quanflity
to meet pre–
sent
dimand&
should also be set on their sides in a
warmer place to ripen.
OcWber beer
should not be
bottled before midsummer, nor
MQ/l'ch
beer
till Christ–
mas.
Ripening.-The addition of a small Jump of white
sugar to each bottle of ale or beer, and a tea-spoonful
Digitized
by