266 THE 3,IAXUFACTURE OF WINE. 



tion, as it improves from 25 to 50 per cent, in quality every year 

 it is suffered to stand. The barrels should be kept in a dark 

 cellar. 



"The above contams all the most important particulars of the 

 doctor's process of making wine, to the best of my recollection. 

 It will answer very well where one only desires to make a 

 little for his own use; but would hardly answer on a large 

 RcrJe. 



"Fumigating the barrels with a sulphur match destroys any 

 musty or unpleasant smell which the barrel may have, and is 

 done by melting flowers of sulphur or roll brimstone in an iron 

 vessel on the stove; making a swab by rolling a rag around the 

 end of an iron rod, saturate the rag with the melted sulphur 

 as you roll it around ; stick the other end of the rod into a 

 good sized potatoe, and set fire to the rag or swab; hang it in 

 the barrel at the bung-hole, the potatoe will prevent it dropping 

 down in the barrel." 



