BE MI- T no PIC CA L IFOlt.Y/i. 
heat, and watched and scummed til! abso¬ 
lutely no more scum arises. Thi* ri most 
important. The evaporation should then 
bo continued at a moderate heat till the 
must shall have become “sticky" to the 
fingers, and, when cold, the nearer to thin 
honey the better. Often a good, rough 
way to teat it is to dip in a bit of chip, and 
drawing it slowly out observe the length of 
the thread it brings with it. 
Thorn is, however, a point which the per¬ 
son who is watching tho evaporation may 
notice as a guide. Hr must remember, 
however, that one essential matter is to 
avoid any burning of the must; for a taste 
of the lire greatly injures it. Now, at a 
certain point, if hi* fire is just enough 0 
keep evaporation going actively on, the 
whole contents of hi* ili«h will begin to 
rise up a little, and roll over and ov. r, and 
look like a mass of gray hair. A few min¬ 
utes after that appears he should extin¬ 
guish his fire, and let the matter oool. 
That having been done, the ariribi' is put 
in clean vessels of wood, or, better still, 
oarthware, ami five or six per cent, of g.-ori 
proof brandy added to it, to guard against 
furmontatiun, and prevent any laouldiness 
arising. This, then, should he alwny* on 
hand lor the purposes now to bo detailed. 
UBKS OK AKKUBE, A.V» HOW TO V»K tT. 
Before all it is prudent to take from Iwn 
to live gallons of the best and richest must 
of Muscatel and formant it in a demijohn 
aa far as ever it will go down, till it be¬ 
comes, in fact, a-s dry as possible, and then 
determine the total amount of alcohol lo 
distillation. Still the tables supplied will, 
Salcrou’s small stills, whether French or 
British, do not indicate the total nnutunt 
of alcohol present. To obtain it, »be 
strength indicated by the table must be 
multiplied by 4, and the product divide.i 
bv T, which will giro tho total quantity. 
Example: proof strength, 24“; I4.X4w»yr, 
: 7—13.714 alcohol. When the total 
amount has thus been ascertained, |an- 
ahonld be taken in adding spirit, m anv 
form, *o that, the wine should never inurii 
nxcued the amount it would have forme.I 
naturally if allowed to become perfectly 
dry wine. Working within the above Inn 
its with spirit alone, or what ia of ». r- 
consequence with arroW, the wine will 
never need lo exceed its natural strength; 
and it will be quite pure wine because it 
will contain nothing but vinous matter. 
Wine so prepared would, among other 
purposes, lie availablo for aacrammital 
uses. 
HACKINO. 
Generally the first racking would take 
place in this Statu during ihn first fine, 
still weather in March, and again in t>, 
toiler. 
Now, on each of those occasions, a por¬ 
tion, say one per cent, of strong win.' 
brandv, and on* jmirth per cent. 01 atrobt', 
la adiled before tho cask is eloaed down. 
The ©no per cent, of brandy ia added to 
the arrobc, and the whole well mixed, and 
a gallon or two of the wiue drawn oil and 
blended with it, and then poured into the 
cask and well stirred, or the cask railed i 
about for nmn time. Nothing more is] 
needed but to keep the r«ak.s ronsUntl* 1 
full to the bung. At this point it becomes i 
necessary to draw a little on the faith and 1 
patience of the cellar master, because, or ] 
dinarily, the wine will become milky to look 
at. sweetv-sour t»> the taste, etc.', and in 
cellar parlance, “kirk ahmil s good deal " 
But it will work all right if tha above pr* 
cautions have been taken. 
ruun. 
Here the raal difficulty with Muscatel 
wine comes in; fur it requires skill to ren¬ 
der it “candle bright." 
Probably others who bare hail experience 
in treating Muscatel hare found methy ls 
of fining it that satisfy themselves; 1 can 
only say what 1 foaui! to answer both in 
Portugal and Australia. 
The plan was first to take a large trAUr 
i/luM bottle, tin* bigger the better, and 
treat aa much at could be conveniently 
handled in it- Tha quanutv, whatever it 
may be, ia ascertained, u w*fl as the naan 
tity of fining employed. Moreover, the 
amount of tanaiii present must b« roughly 
estimated; and this is easily done by filter¬ 
ing a wineglass of the wine, unless it is 
pretty bright; and then nutting into it a 
teaspoonful of baking soda (the bi-oarbou- 
itc of adds). Stirring it well, and after a 
few minutes noting the depth of blue-black, 
or nearly quite black, color. Tho deeper 
tho tint the more abundant the tannin, and 
the leas fear in using finings. Still, every 
precaution needs to be taken not to rob it 
ol tannin, and the same applies to ail while 
wines. 
Tiie safest plan Is to use real isinglass. 
When eoaknl tn the usual way and quite 
thin and fine, add first a small quantity of 
wine, and then about an equal quantity of 
brandy, partly to fix the isinglass mi as not 
to act too much on the Lauum, and yet 
sweep the impurities with it aa it fettles. 
If white of egg or other albuminous sub¬ 
stations be uses!, even greater care is need 
ml. The whites i f *ix perfectly fresh hens’ 
qm should be ample for l*kt gals. win*. 
Since the object aimed in fining is to 
render the wine bright, wo should reason 
•bly suppose the readiest way to affect it 
would lie lo put it through a filter; hut as 
(bat cannot be safely done with delicsi- 
wines, we make a filter and put it through 
tht o'in.. 
In ruy experience, and it was consider 
able in Australia, I found, tn the instance 
of Muscat wine*, that the addition of a 
little finely washed Spanish clay, or very 
tine white silver sand, thoroughly washed, 
both accelerates the work "f fining, am! 
rruder it mure elf relive. Tha more equable 
the temperature of the cellar the IwUcr, 
•specially after the tiuings have been put 
The above are the principal point** and 
are respectfully submitted to makers of 
Muscatel wine. 
5<ti Monhio*i»rv Sr , i 
Bam Fuam. imw, Fvb, 7, 1 <W1. t 
S*Mt-TRom' Cau. 41.50 per yaar. i 
CITRUS FA in, 
w*»’H 14-13. 
IIORTICUEXT RAL PAVII.Kin 
'>/-* far rnn rf„,„ smi^ 
• rA 'it# March 10, and will rema 
for tho •**try of exhthiu until lo 
T-.i-sdaf, March lo. 
Puxaa A-so.i*r.os of the pacific 
« _ 
im<y|kl at the Pavilion. 
VmJart flh, Horti.-ulr.ical S. 
to „n ear ft the ’purtiiim Httur-la., 
■, .V-ireA 
If. rt«r fh « Member. 
who will 
d.1 »o are requested to leave word to that 
•fleet with tha Secretary, Bonn 
1, Bakar 
Thia ia a matter of pride, and it 
ia hoped 
one cannot personally help at the 
Pavilion, 
etc, Not-fv ua earl». 
19* Tha tmti" an «spc *«/ a. 
thrif 
Wants or rn* Crrasa Fata - 
Wanted, 
it-* ■ 
wanted, lflO,iXtJ floral decorations; 
kern • ai- 
if- mia to supply thaaa wants. 
wive*, will visit our Otrus Fair 
Ml Tuna- 
ua hi 
hand to be read* wuh i>ur exhibits 
by 13 o’clock that day. 
a special 
feature at the Citrua Fair; thus 
showing 
ilie keeping quantum, and «U» 
mg thai 
Smtharn California not «nly fmm the 
iargaa> and nueat apph-* an>l pear 
A Oroir* Fata - W. I*ar« fra* 
» tlM 
1— ! 1 will ** I'nmiMI 
thn -nlT hi rtivi'lursl i-mi 1 .-«■ •*> 
* Pa. ttic 
us Fair, * 
held at 1.0* Angvdca, Caii/orms, 
1 ith lo the |i*lht>( March nest 1 
m.i^f |i)l . .flier n^-lil.'la ,if ti 
Ini* arc to be elM-'c.l •ini hba 
real pre- 
inmms wilt be awarded. The cu 
in that part of Cahiurtua of wh 
Vrgulea IS the -vrii.r, and wa 
.iouht that the exhibition will '* 
■wtarfiMSiu*.-.W~* O- 
