407 
more particular attention, as it is often overlooked. It is from this 
spot that the acetic germs generally start invading the cask. 
New casks, unless seasoned and treated, impart a woody and 
disagreeable taste to the wine. To free them from this defect they 
are first steamed and rinsed, then treated with a weak solution of 
sulphuric acid, the cask being allowed to stand alternately on one 
head, and a few hours after on the other; next a solution of wash- 
ing soda is similarly allowed to stand in the cask for a day or two, 
allowed to run out. After rinsing and draining the cask is sul- 
phured by burning a short length of sulphur tape, and it is bunged 
down until used. 
Another method consists in filling the cask with 1 per cent. of 
carbonate of soda (washing soda) for 8 or 10 days; or, again, 
filling with a 5 per cent. common salt, or sea water if handy. For 
small casks 1lb. of common salt in 2% gallons of boiling water; 
roll about, let stand, and rinse. 
To Discotour CasKs. 
Although it is not advisable to use casks which have contained 
red wine for white wine, one is sometimes compelled to use them. 
Large red wine casks which cannot be filled with water are not easily 
discoloured. Even frequent washings are not sufficient to dissolve 
the erust which covers the staves. Such casks should be thoroughly 
scraped inside. If possible, they should be filled with water, to 
which is added two or three quarts of sulphuric acid per 1,000 gal- 
lons, and left in soda for a few days. Whenever practicable it is 
advisable to turn steam into the cask and then wash thoroughly. 
It is advisable, when acidulated water is used, to grease the taps 
and other metallic parts which might be corroded by the acid. The 
wood may remain pink, but the colour won’t affect the white wine. 
To Distnrect CasKs. 
1st—Steam is the best mould and germ destroyer that can be 
used. It penetrates deep into the pores and cracks of the wood, 
effectively destroying all living organisms; it also leads to the 
detection of any flaw or erack in defective vessels, and soon causes 
the shrunken staves to swell and any leakage to stop in what may 
be otherwise sound casks. When leaky casks are filled with water 
it should not be allowed to stand long, as it soon turns putrid and 
becomes invaded by moulds. It is advisable in such cases to add 
to the water quarter of a lb. of bisuphite of lime or loz. of chloride 
of lime per hogshead. 
2nd. Chlorine Gas.—For casks, for every 100 gallons capacity 
pour into the vessel 162 grammes (2ozs.) of chloride of sodium 
