TREATMENT OF THE WINE. 101 



from this tlie otlier caslcs are replenislied. In any cask 

 tliat cannot be kept fall, the vacant space should be 

 burned out with brimstone, as hereafter described, at 

 least once a month. The object of this being to keep 

 it perfectly sweet. 



Empty wine casks should be thus " burnt out" once 

 each quarter of a year, and especially just before fill- 

 ing or immediately after emptying them. Before 

 burning, the casks should be thoroughly washed out 

 with hot and cold water. The brimstone -will not 

 burn unless the casks are nearly clean. 



One can also detect by this means whether the casks 

 are perfectly tight, as the smoke will be sure to escape 

 tl/ rough any crevices, if such exist. 



The brimstone is prepared as follows : 



Put common brimstone in a pot over a slow fire. 

 Be careful not to melt too rapidly, as this may cause it 

 to ignite. When melted, draw through it strips of 

 stout paper, an inch wide and a foot long, and hold 

 them in the air a few minutes till the brimstone 

 hardens. 



To burn out a cask, take out the bung, and after 

 setting fire to one of these strips, quickly insert it into 

 the cask, and drive the bung home upon it, so as to 

 hold it suspended while it burns. 



Some wine-makers, after burning with brimstone, 

 again burn the cask out with a small sponge dipped in 



