C S8 ] 
NOTE. 
METHOD OF CLEANSING CASKS, COMMUNICATED?’ 
By EZRA IJHOMMEDIEUs Vice-President of the Society, 
TAKE, for a barrel, one pint at least, of unslak¬ 
ed lime ; put it in the barrel; pour in a considera¬ 
ble quantity, two or three gallons, of hot water ; 
bung the barrel, and shake it. While the lime is 
slaking observe, occasionally, to give it vent, lest 
the barrel should burst. Let it stand in till cool¬ 
ed, and then rinse the barrel with cold water 5 it 
will be perfectly sweet for use. 
ANOTHER METHOD, COMMUNICATED 
By Mr, VAJV DER VEER, of Kings county, 
TAKE, for a barrel, half a bushel of hickory-nut 
leaves, gathered from the tree—boil them in 2 or 
3 pails of water—after boiling \ or ^ of an hour, 
poor the water and the leaves into the barrel ; 
bung it up close, and let it stand over night. In 
the morning rinse out the barrel with cold water, 
and it is fit for use. Note.—The former method 
communicates no taste to the cider ; the latter gives 
it a taste and flavor which is extremely agreeable 
to some. 
