240 THE ART OP WINE MAKING. 



mould in the cask, and by thus appropriating it, 

 relieving the wine of the injurious flavour so con- 

 tracted. Some recommend an infusion for two 

 or three days of cheese, or a crust of toasted 

 bread. There can be no doubt that if the mould 

 arise from sulphurate hydrogen, such farinaceous 

 bodies, reduced to a state of carbon, may be effi- 

 cacious; but it is with such wines the same, as 

 with those that have become affected by the taste 

 of the cork. 



No certain means exist, which are known to 

 the profession, by which the evil can be correct- 

 ed. They are to be prevented by a perfect 

 cleansing of the wine vessel, and by a judicious 

 choice and preparation of the corks. 



Bottling the Wine. 



As soon as the wines have been a sufficient 

 time in, the casks to allow a full and complete 

 clarifying, and the isinglass or other material 

 used for the purpose, has taken up and appro- 

 priated all the foreign substances with which they 

 are charged, and which exercise an influence so 

 unfavourable to the results of the vintage, they 

 should be carefully and judiciously put in bottle, 

 there to undergo the insensible fermentation 

 from which they receive the last degree of ripen- 

 ing, and which may be regarded as the final im- 



