480 
If skins have been used for making piquette or have been ex- 
hausted of spirits by the diffusion method, cart away and let drain 
for a couple of days. Spread over the ground a layer one foot 
deep. Broadcast over this 4 per cent. basie slag or basic super- 
phosphate (super with 7 to 8 per cent. of slaked lime mixed) and 
2 per cent. sulphate of potash. 
In an open barrel prepare an artificial lye as follows :— 
Water za oe ae .. 25 gallons 
Quceklime oe sah ee 22 bss 
Sulphate of ammonia .. .. 5 Ibs. 
Slake the quicklime with a little water and make gradually into 
a lime milk and add the sulphate of ammonia and rouse with a stick 
till dissolved—about quarter of an hour—and the lye is ready. 
Water copiously with this lye the first layer of skins and build 
up another layer, to which apply the same treatment; the topmost 
layer cover with a few inches of earth. After a little time the tem- 
perature rises and fermentation sets in. After three weeks cut the 
heap across to build it up again alongside. This mixes up the stuff 
and fermentation starts again, though not so active, and the mare 
becomes more friable. Fifteen pounds per vine planted 8ft. apart 
constitutes a complete measure. 
Amateur WINE Borruina. 
Bottled and cased wine is often costly, the consumer having 
to pay for bottles, corks, capsules, labels, and cases, and also the 
cost of the labour entailed by these operations. Wine bought in 
wood, on the other hand, particularly light wines such as claret and 
light white wines, often proves more costly still to those who, 
through want of experience and neglect, fail to observe ordinary pre- 
caution for its safe-keeping. 
Wine in bulk and bought in cask is also cheaper than smaller 
quantities sold by the case. The wine-maker or the wine merchant 
generally allows the full amount for casks returned in good order, 
so that by buying in bulk and seeing to the bottling himself, the 
consumer ean stock his cellar with good sound wine at a reasonable 
cost. Instead of paying 2s. 6d. and more a bottle, he can lay down 
a stock of wine at half the cost. 
A few notes on the question of the home-bottling of wine will 
enable many to procure sound wine at a small cost and bottle and 
keep it until required for use. Instead of deteriorating, such wine 
keeps on improving when thus put away. 
Having procured the particular Kind of wine desired— 
Be ready for bottling—The cask having reached the cellar, 
place it on a small stand at a height of 15 to 18 inches from the 
ground. Collect bottles or buy them. For home use, it is immaterial 
