42 / 244
42
Wines.
Sherries
and
other
full-bodied
wines
are
best
de-
canted
an
hour
or
so
before
using
;
but
Clarets,
and
other
wines
of
that
class,
should
be
left
undecanted
till
nearly
when
required
for
use.
When
decanting
in
the
cellar,
you
require
a
good
light,
also
a
cork
bin,
with
pointed
corkscrew,
to
prevent
pieces
of
cork
from
getting
into
the
wine
and
a
strainer,
with
some
cambric,
which
should
be
hung
up
after
use,
or
it
will
be
apt
to
give
a
musty
taste
to
the
wine.
As
regards
bottling,
it
is
strongly
recommended
that
the
merchant
who
supplied
the
wine
should
send
an
experienced
cooper
to
do
this.
Many
a
good
butt
of
wine
has
been
entirely
ruined
by
ama-
teur
bottling,
and
the
blame
thrown
upon
the
wine-
merchant.
But
if
you
have
a
small
quantity,
and
wish
to
do
it
yourself,
be
particularly
careful
to
have
clean,
dry
bottles,
and
sound
corks
—
it is
a
very
bad
economy
to
have
inferior
ones.
You
will
also
require
a
bottling-boot,
apron,
and
cork-squeezer,
a
driving-mallet,
which
ought
to
weigh
about
a
pound
and
a
half,
and
a
pan
with
a
little
of
the
wine
for
dipping
the
corks
in
:
take
care
to
drive
the
corks
in
straight,
and
nearly
home,
leaving
the
space
of
about
an
inch
between
the
wine
and
cork
in the
neck
of
the
bottle.
Be
sure,
ere
you