AND WIKE MAKING. 155 



of the wine, however, can safely be sold now, or kept in 

 ^casks. All the wine to be kept should be racked once 

 _about every six months, and the casks kept well filled. 



DISEASES OF WINE AND THEIK REMEDIES. 



Wine properly made, and with all ingredients in right 

 proportion, will seldom sufEer from any disease. Cases 

 may arise, however, which may make it necessary to give 

 it a different treatment, or fine it by artificial means. 



^^_TREATMENT OF FLAT AND T0RBID WINE. 



_The c ause of flat w ine isjgenerally lack of tann in. If the 



wine has a peculiar flat, soft t aste, and looks cloudy, this 

 is~uniformly the case. Draw the wine into another cask, 

 which has been well sulphured, and add some pulverized 

 tannin, which can be had at any drug store. The tan- 

 nin may be dissolved either in water or wine, about an 

 ounce to e very two hundred gallons of y ine, and poured 

 in at_thfi_iittng, after which the wine should be well 



"sErred with a stick i nserted t hrough the bung-hole. 

 ShouldTTnolTbecome clear in aboutthree weeks, it must 



• be fined. This can be done by adding about an ounce of 



_gow(isifid_guiiLJirabic, or isinglass, to each forty gallons. 

 The gumarabjiL will dissolve in cold water, but isinglass 



^^regujSiiEotjiiater ; stir the wine well when it has been 

 poured in. Or take some wine out of the cask, and, for 

 ea ch forty ga llons of wine, add the whites of ten eggs, 



"wEipped to foam with the wine taken out; pour this 

 mixture into the cask, stir well, and bung tightly. 

 After a week the wine will generally be clear, and should 

 then be drawn ofE. An easier and speedier method to fine 

 is to put it through a filter filled with paper pulp, but 

 the apparatus is somewhat costly. As it is accompanied 

 by directions for use to those who purchase it, it would 

 be superfluous to describe it here. As stated before; if 



~the wine has been properly made and fermented, such 



