38 CULTIVATION 



plished by artificial fining* It can be clone in 

 several ways, but Mr. Dufoiir, of Vevay, Indianaj 

 recommended the following. " One egg to every 

 six or ten i^allons, according to the quantity of lees 

 in the winl The eggs 1 first bl-aten i„tU the 

 ropiness is subdued, and then beinsf put into a tub. 

 wLi= drawn o„ then, by a spile 'hole from ,h: 

 cask which is to be fined, and while the wine is 

 running, the eggs are at the same time churned or 

 beaten very briskly until the tub is filled; the whole 

 is then introduced into the cafak again, which ought 

 not to be quite full, for the churning will generate 

 an abundant froth which is the very thing that fines 

 the wine; therefore it ought all to be put into the 

 cask — then with a stick introduced by the bung, a 

 good stirring is to be given to the top of tlic mass 

 of the wine, and the bung made fast. It ought to 

 be performed in a good clear day if possible.'' 



Another method is recommended by Mr* Spooner. 

 "Draw off a gallon or more of wine, then take one 

 quart of new milk from the cow, to which add two 

 table spoonfuls of salt^ and one of street spiriis of 

 niter—mix it with the wine drawn, and pour it into 

 your cask and stir it well ; leave the bung loose for 

 about twelve hours and then drive it tight, and in 

 eight to twelve days it will be beautifully bright 

 and will keep for ages, unless it should extract some 

 fermenting principle from the wood of the cask.'' 



