MANAGEMENT OF CASKS. 433 



not be prolonged above an hour or two, as otherwise 

 the searching effects of the steam being so considerable, 

 the hoops and staves of the cask might probably be 

 loosened* Some prefer the method of burying the 

 cask, half depth, bung-hole downwards, in the garden 

 mould, there to remain a week. It is also said to 

 have succeeded, to fill a musty cask with a strong 

 decoction of pepper and water ; but I apprehend, in 

 the case of must, the cooper, with the aid of fire, can 

 be the only effective operator. The cask may be 

 afterwards sulphured, which is -performed by attaching 

 to the wooden bung the upper part of a long linen 

 rag previously .dipped in melted sulphur and fired. 

 Such are the methods in general use, for sweetening 

 casks and removing impurities, but in the mishap of 

 an inveterately stinking or infected cask, should it 

 be thought prudent to risk the use of such, the dernier 

 ressort, or last resource, is in the cooper's unheading 

 the cask at one end, and scraping the inside off, or 

 rather shaving the staves ; lastly, using the fire. But 

 prevention here, as in every other case, is cheaper and 

 more certain than the best remedy. This consists in 

 the proper keeping of the casks while empty of all but 

 the lees, in a cool place, not exposed to the weather. 

 Being close bunged and the external air excluded, the 

 fresh lees will remain sound and the cask will be pre- 

 served sweet and fit for the next occasion, with only 

 the labour of washing and seasoning with water. It 

 may be worth while to note that, where assistance is 

 wanted in preparing for, and the operation of wine- 

 making, a practical family brewer, man or woman, is 

 the person. 



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