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:MANUFACTURING AND ADULTERATING LIQUORS.
39
and stored in a cool place, having a uniform tempe–
rature. To promote the ripening of wine, some per-
. sons cover the mouths of the casks or bottles with
bladder, and others remove them into a warmer situa–
tion. A small quantity of pure acetic or tartaric
acidmay be added
to
the coarser grades for the same
purpose ; 2 or 3 drops added to a bottle of some
kinds of new wine, immediately gives it the appear–
ance ot' being 2 or 3 years old."
Bo~tling.-"
The secret of bottling wine with suc–
cess consists in the simple exercise of care and
cleanliness. The
bottles
should be
scnvnd, ckan,
and
dry,
and perfectly free from the least
mustiness
or
other odor. The corkSBhould be of the best quality,
and immediately before being placed in the bottles,
should be compressed by means of a ' cork
squeezer.' For superior or very delicate wines, the
corks are usually prepared by placing them in a
copper, or tub, covering them with weights to keep
them down, then pouring over them polling water,
holding a little pearlash in solution.
In
this state
they are allowed
to
remain for
24
hours, when they
are drained, and 're-immersed for a second
24.
hours
in hot water, after which they are well washed an?
soaked in clean cold water, drained, dried out of
conta:ct with dust, put into paper bags, and hung up
in a dry place for use. The
wine
should be
ckar
and
Digitized
by