116 THE AMERICAN VINE-DRESSER'S GUIDE. 



a handful of salt for every sixty gallons. 

 When a good froth is produced, pour the 

 wliole into the cask of wine, stirring up the 

 latter, with a stick split at one end or mounted 

 with a horse-hair whisk, until the froth comes 

 out at the bung-hole. Do not bottle until quite 

 clear, which will be in from five to eight days ; 

 and choose fine weather, with a north w^ind, 

 if possible, for the operation. Let your corks 

 be smooth and of good quality, and seal care- 

 fully. 



OF BRANDY. 



It is useless for me to point out the mode 

 of making brandy from wine, the process be- 

 inoj similar to that followed with all other 

 fruits or grain, such as apples, Indian corn, 

 rye, etc. 



