432 RECEPTACLES AND IMPLEMENTS. 



nicious than the native spirit of the wine, but I am 

 inclined to think, that quantity solely occasions any 

 difference in such respect. 



The necessary receptacles, implements, and tools 

 also, with which the wine-brewer works, are indispen- 

 sably intituled to their due share of consideration 

 vats, tubs, casks, bottles, tunnels, strainers, press, 

 the whole train of well-known et ccetera. These must 

 be in the most perfect state of cleanliness and sweet- 

 ness, since a taint once acquired, is never to be eradi- 

 cated from wine or beer. The excessive care and 

 caution practised in the vineyards of the continent, 

 those of France particularly, with regard to cleanli- 

 ness in their casks and utensils, will scarcely be 

 attempted by the private family wine-makers of this 

 country; our best ordinary routine having proved 

 generally successful as to preserving the wine free 

 from taint, whether of scent or flavour ; but as to the 

 accident of too apparent ruin of the wine, from the 

 acetous fermentation, that may be merely such, arising 

 from causes beyond our control, even after the most 

 strict perseverance in the customary measures of care 

 and prevention. I have never succeeded with beer 

 pricked or turned sour, and but once with wine. 



To remove the peculiar scent of the wood from new 

 casks, various means are used, fill the cask nearly 

 with water, adding, if an eighteen gallon cask, up- 

 wards of a pottle of lime ; bung it up, and shaking it 

 well, leave it several days. Or, a strong solution of 

 common salt and water. Or, place the cask over a 

 copper of boiling water, that the gas or steam may 

 be received at the bung-hole ; this, however, should 



