1 Duc., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. ; 433 
MOULDINESS. 
This is one of the worst defects, and the most difficult to get rid of. The 
following is a good method of doing so :— 
Pour into the cask a bucket of boiling water, and afterwards pour in 
carefully 4 1b. of sulphuric acid, bung tightly, and roll the cask about so that 
the solution scalds all points of the interior. Repeat at intervals the rolling. 
After a couple of hours of this work empty out the acid where it will do no 
harm, and well rinse the cask with cold water, empty, and drain. Then pour 
in two buckets of water and 4 lb. of bone black, roll about as before for a few 
pours, empty out, wash well with clean water, drain, and match with a sulphur 
match. 
Another way if the mould is bad, and does not go with the above procedures 
is to put into the cask— ; 
2 oz. common salt 
1 oz. peroxide of manganese, powdered 
2 oz. sulphuric acid 
1 qt. boiling water. 
The bung must be tightly closed, the cask rolled a little to mix the 
ingredients, and left for three hours; then empty and wash repeatedly with 
clean water till all smell has left it. The above amounts are for quarter-casks 
and hogsheads; for larger sizes, increase the quantities in proportion. 
To know if the mouldiness has left the cask, pour into it a couple of 
quarts of sound wine, and roll about at intervals for a day or two; then taste 
the wine. This test is good for the cure of other defects. 
TO REMOVE OTHER TAINTS. 
When a cask from which the lees have not been entirely removed has 
been empty some time, it acquires a disagreeable smell of dried lees ; or some- 
times, even if properly cleaned out, the crust of tartar on the interior surface 
will, from damp or other causes, decompose, giving rise to a similar taint, 
which would be communicated to the wine if not removed. ‘To do so, proceed 
as follows :—First work the cask a bit with the chain and a gallon or two of 
water, to break up and remove all adherent deposits from the inside, and well 
wash with clean water. Wash a second time with a milk made of 6 gallons 
of water and 4 lb. of quicklime. A few hours after, rinse with clean water 
till it comes out clear; drain well, and rinse with 2 quarts of wine or a little 
spirit of wine; if with wine, light a match afterwards. 
AnotuEer RECErPr. 
Use the chain as before, and wash out with one gallon of boiling water mixed 
with 8 oz. of bisulphite of lime. After draining as dry as possible, rinse with 
wine or spirit. A third method is—After chaining, wash with two quarts of 
water mixed with 4 oz. of sulphuric acid, putting the water in first. 
After well rolling at intervals for a day, empty and rinse. 
Then put in a couple of quarts of the above milk of lime and roll about. 
Rinse plentifully with clean water and drain well, then rinse with wine or 
spirit. 
CASKS THAT HAVE CONTAINED RUM OR WHISKY. 
Casks that have stored these spirits will infallibly infect a wine with 
these flavours, unless such taint be first removed. ‘The best way is by 
repeatedly washing out with boiling water until the smell disappears, then 
match well. 
SOUR OR VINEGARY CASKS. 
This trouble is pretty frequent, and, unless ai/ the sourness be removed 
from the wood, it will infect the wine or must put into it with the germs of 
acetification. Superficial treatment is useless—the disinfection must be 
