384 



For a leak between head and chime, the flagging material is 

 carefully inserted into the groove of the stave. 



CRACKED STAVES. 



Kepeated use of the cask often damages one or more of the 

 staves or the bung hole. If the bung hole is slightly splintered but 

 not quite unsound, carefully drive down a bung, and treat like a 

 cracked stave. For that purpose, first work a little white lead 

 into the crack, then place a piece of brown paper over it, and cover 

 the brown paper with a piece of sheet lead cut the required size. 

 Instead of white of lead, a paste made by boiling a little linseed is 

 used, and this is covered as described. The sheet lead is tacked 

 round, all creases being carefully hammered out, commencing at one 

 end and proceeding to the other, as the tacking is done. The tacks 

 of course should not be too large. 



KEEPING WOODEN VATS IN GOOD ORDER. 



During the period which elapses from vintage to vintage 

 wooden tubs and vats are idle and shrink, although whitewashed, 

 and this must give trouble when vintage comes on again. 



Some wine-makers fill them with water which keeps them 

 together, but the water often rots and taints the wood unless 

 made into brine or permanganate of potash. A method which finds 

 favour with some is to first well dry the tubs and vats, after 

 thorough cleansing, and then paint them over with melted paraifin 

 wax, which is then burnt in with a plumber's lamp, starting from 

 the lower part of the vertical walls. This fills the pores of the 

 wood and prevents shrinking, and at the same time gives an even 

 and uniform coat. If the tin containing the molten paraifin be 

 placed in a bucket of hot water, the substance will keep fluid 

 longer. 



BRICK AND CEMENT VATS. 



Of late years wooden vats have been discarded in the more 

 modern fermenting sheds in favour of cement vats, which offer 

 marked advantages. Their initial cost is from one-third to one- half 

 that of the wooden vessels ; they occupy less room in the fer- 

 menting shed and thus constitute a great economy of roof superfices ; 

 they are easier to keep sound and sweet, and are less likely to 

 taint wine, while they do not shrink, rot, or burn. 



Vats, rectangular in shape, with an inside dimension of 5ft. x 

 5ft. x 4ft., and the angles rounded, would have a capacity of a little 

 over 600 gallons, and would in practice ferment 500 gallons of wine. 

 Another convenient size is 6ft. x 6ft. x 3ft. 6 inches, giving a capacity 

 of 787 gallons. 



A good deal of care is required in their construction, and in 

 this respect I will quote the experience of some who have largely 

 used these vats. 



