WINE MAKING. 449 



in. They should then be sealed by dipping 

 them in melted sealing-wax, and placed upright 

 till the wax cools. The bottles should then be 

 packed away in the cellar on their sides, so as 

 to cover the corks, which will prevent the accu- 

 mulation of mould. A sediment will collect 

 after a time. If this consists of cream of tar- 

 tar, it may remain ; otherwise the wine must 

 be transferred to other bottles, leaving the sedi- 

 ment behind. 



Wasting. Even in the best of casks there is 

 more or less evaporation of the spirit and wa- 

 ter of the wine, which leaves a vacancy at the 

 top. A vacancy is also caused by drawing off 

 portions of the wine. This vacancy should be 

 filled within a day or two. When this can not 

 be done, it is usual to sulphurize it from time 

 to time by burning a sulphur match. If, in 

 filling up, there should be mould on the wine, 

 the filling should be done through a email pipe, 

 the end being put under the surface. When 

 full, the mould should be carefully removed. 



Use of Husks. The husks are used for va- 

 rious purposes, such as making vinegar, brandy, 

 potash, etc. If used for brandy, they must be 

 kept from the air, and worked up with as little 

 delay as possible. The pomace or " cheese " is 



