408 
(common salt) or of chloride of lime, dissolved in a gallon of boil- 
ing water; to this add a small quantity of sulphuric acid, drive in 
the bung, and let the chemical reaction set in inside the cask. Under 
the influence of the sulphuric acide, chlorine fumes are disengaged 
A 
Steamingi Cask. 
from the chloride and effect a complete disinfection. This chlorine 
gas, however, should be got rid of before putting any wine into the 
cask on account of its strong irritating action on the tissues of the 
digestive organs, and also of its pronounced bleaching action, which 
would decolourise the wine. The method, although very efficacious, 
needs to be applied with a certain amount of care. 
The addition to the common salt of one ounce or so of pow- 
dered black oxide of manganese causes a more ready evolution of 
the chlorine gas at a lower temperature, and is for that reason an 
advantage. The chlorine gas combines with the hydrogen of the 
water and liberates the oxygen, which is then said to be “nascent,” 
and in that state combines with the vegetable tissues of moulds 
which may be present, and cause their destruction. 
