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408 QUEENSLAND AGRICULTURAL JOURNAL. {1 Ocr., 1901. 
Australia, which is so clear and plain in its language that anyone with intelli-- 
gence can easily follow out the instruction. It refers distinetly to “ amateur 
bottlers ”’—not to the proprietors of large cellars. 
The writer premises that the consumer of bottled wines has to pay not 
only for the wine but for bottles, corks, capsules, labels, and the cost of labour.. 
By buying a cask of wine, he pays only for the wine, the cask being returnable: 
to and allowed for by the seller. Thus, instead of paying 1s. 6d. or 2s., or- 
even more, a bottle, a good stock of sound wine can be laid down in the cellar 
at 1s. or even less per bottle. 
In selecting wine for bottling, only that which is properly fermnted and 
matured should be chosen. Young Wines are still surcharged with carbonic: 
acid gas, with cream of tartar, with dead cells of yeast and of other ferments, 
and with an excess of colouring matter, which make their use unpalatable as. 
well as unwholesome. Such wines produce dizziness and headaches, they check 
digestion, and, worst of all, when taken to excess, they lead to kidney troubles. 
When buying. therefore, always obtain a wine at least two or three years old, of 
whatever type you require. 
Be Ready for Bottling.—The cask haying reached the cellar, place it on a 
small stand, at a height of from 15 to 18 inches from the ground. Having — 
collected the necessary number of bottles—for home use they may be either: 
wine, brandy, or even beer bottles—the first thing to do is to thoroughly clean 
them. It often happens they have a cork inside; this is easily removed by 
using a special cork-drawer made with wires armed with a spike or hook at the: 
end, costing about 1s. The bottles are placed in soak in water containing a- 
handful of washing soda for each gallon; they are then cleaned of stains and 
crust by using small shot or coarse sand and water. It is important that no 
shot be left in the bottle, as the action of the. acid in wine on the shot would. 
result in the wine containing in solution salts of lead, which are highly 
poisonous. When cleaned the bottles are rinsed in fresh water and placed in 
cases, in baskets, or in crates to drain. 
Corks are also required; these vary in texture and in_ shape. If a 
powerful corking machine is available a larger cork is preferable ; if not 
tapered corks should be procured; they cost from 8s. to 4s. per gross. Beer 
corks, which are cheaper, are unsuitable; they are too porous, and are not 
lasting enough. 
A Syphon is much preferable than taps for drawing the wine from the 
cask and running it into the bottles. The best syphonis a flexible piece of india- 
rubber tubing about -inch inside diameter. Gas piping answers the purpose 
very well; 2 yards, costing ly. 6d. a yard, are sufficient. 
A Corking Machine is very convenient. A good substitute is a hand- 
corking tube, made of boxwood, and costing only 2s. 6d., and a cork-driver,. 
made of a piece of board cut into the shape of a flat beetle. 
