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Beverages
—
A
leoholic
should
be
passed
through
the
wine
bag,
and,
when
bottled,
should
be
set
apart
as
inferior
to
the
rest,
or
the
lees
are
collected
in
a
cask
kept
for
the
purpose,
and
the
clear
wine
resulting
from
their
subsidence
is
used
for
filling
up
casks
about
to
be
fined.
The
coopers,
to
prevent
breakage
and
loss,
place
each
bottle,
before
corking
it,
in
a
small
bucket
or
boot
having
a
bottom
made
of
soft
cork
or
leather,
which
is
strapped
on
the
knee
of
the
bottler.
The
bottlers
seldom
break
a
bottle,
though
they
flog
in
the
corks
very
hard.
The
bucket
or
boot
is
now
very
largely
supplanted
by
a
corking
machine,
an
apparatus
which
first
submits
the
cork
to
great
pressure
and
then
immediately
afterward
drives
it
firmly
into
the
neck
of
the
bottle,
in
which,
owing
to
its
subsequent
expansion,
it
fits
very
closely
and
per-
fectly.
When
the
process
of bottling
is
complete
the
bottles
of
wine
are
stored
in
a
cool
cellar
on
their
sides,
but
on
no
account
in
an
upright
position.
Sometimes
they
are
placed
in
damp
straw
or
in
sweet,
dry
sawdust
or
sand.
Cellaring.
—
A
wine
cellar
should
be
dry
at
bottom
and
either
covered
with
good
hard
gravel
or
be
paved
with
flags
or
concrete.
Its
gratings
or
windows
should
prefer-
ably
open
toward
the
north,
and
it
should
be
sunk
suffi-
ciently
below
the
surface
to insure
an
equable
tempera-
ture.
It
should
also
be
sufficiently
removed
from
any
public
thoroughfare
so
as
not
to
suffer
vibration
from
the
passing
of
vehicles.
Should
it
not
be
in
a
position
to
main-
tain
a
regular
temperature,
arrangements
should
be
made
to
apply
artificial
heat
in
winter
and
proper
ventilation
in
summer.
The
temperature
should
range
from
55
to
65°
F.
For
Burgundies
the
former temperature
is
the
more
suitable;
for
ports,
sherries
and
strong
wines
the
latter
temperature.
Clarification
of
Wines.
—
If
the
wine
is
not
clear
and
bright
after
racking
it
is
necessary
to
clarify
it.
There
are
many
causes
which
interfere
with
the
proper
bright-
ness
of
wine,
such
as
changes
of
temperature,
in
careless
racking
and
others.
Some
wines
clear
themselves,
so
that
clarification
need
not
be
resorted
to.
A
great
many
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