WINE MAKING. 425 



cradles, and be elevated from six to twelve 

 inches above the floor of the cellar. Under 

 certain circumstances carbonic acid gas will 

 accumulate in the cellar in sufficient quantity 

 to be detrimental to health. This must be 

 provided against by careful ventilation. 



Casks. Large casks, for very good reasons, 

 are generally claimed to be better than small 

 ones. They are not only more economical, but 

 a large body of wine will ferment more per- 

 fectly than a small one. Still, we can not do 

 without small casks, and their size must, there- 

 fore, be regulated by circumstances. They 

 should be made of well-seasoned oak, and fin- 

 ished smooth inside and out to facilitate clean- 

 ing. "When new, they should be soaked for a 

 week or so in water, and then rinsed with hot 

 water, to sweeten them ; or they may be washed 

 with lime water, and rinsed. They should 

 never be used except when perfectly clean. 

 If hot water will not cleanse them, they may 

 be washed with a weak solution of sulphuric 

 acid. First put the acid in cold water, pour 

 this in the cask, and then add the hot water. 

 After being well shaken, the cask should be 

 thoroughly rinsed with cold water. This is 



