1 Ocr., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 409 
Modus Operandi.—It is supposed that the wine is bright and in good 
condition for bottling. If it is turbid and dull looking, write for information, 
or seek the advice of someone who knows how to handle wine. The cask has 
been allowed to rest on the stand, bung on top, for a week or so, and any 
sediment that may have been in it has settled into the bilge of the cask. 
Remove the wooden shive by hitting the top stave, in which the bunghule is 
bored, on each side alternately. This will start the shive, which will then be 
easily removed. If too tightly driven, a wood chisel and a hammer will soon 
remove it, but the circular bunghole must not be damaged by the chisel, as this 
will make it difficult to bung it down again when used another time. 
The clean bottles have all been arranged around the cask. The operator, 
after having run water in the indiarubber tubing to cleanse it, places one piece 
into the cask through the bunghole, as shown in the above illustration, until he 
‘feels that the syphon touches the bottom of the cask. He then stands alongside 
the cask, holds the tube between the thumb and forefinger, about the same 
height as the top of the cask, sucks only once, and promptly lowers his end of 
the tube. If the suction has been properly applied, no wine will be spilled, and 
it will run out at once. Half a glassful is collected, and if not clear and bright 
ig is run into a jug until the clear wine comes out. 
The thumb and forefinger compress the end of .the tube, which is now 
placed just inside the neck of the bottle; the pressure is relaxed, and when the 
wine rises to the middle of the neck of the bottle the rubber tube is pressed 
again, another bottle is filled, and so on until all the bottles are filled. 
Six bottles will be necessary for every gallon of wine in the cask. If the 
syphoning has been well done there will not be more than a quart of wine left 
in the cask. Do not use a tap; wine is almost sure to be spilled unless it is 
cleverly fixed on, and it, moreover, damages the head of the cask. 
Corking.—Put the corks in a bucket of warm water; this will soften them 
and make it easier to drive them. If tapered corks are used they are simply 
fitted in the neck of the filled bottles, and they are then driven in with the 
driver. If the corks are not tapered, each one in turn is put in the chamber of 
the hand corking tube, which is then placed on neck of the bottle, and the pusher 
is then driven down by means of the driver or a wooden mallet. 
It is advisable that the bottles be well filled, but plenty of room should be 
left for the cork or else the bottle might burst. 
When filled, lay the bottles in rows on their sides, and note any which 
may be leaking at the cork. Put these by for more immediate use; the others 
are slightly dipped at the neck in bottling wax, which may be bought ata cork 
merchant’s or at a wholesale druggist’s for a few pence per pound. Care should 
be used in melting to keep the wax continually stirred to prevent it burning and 
assuming the appearance of a gritty deposit. 
Wine thus bottled may be kept sound for years. It will greatly improve 
by keeping for a few months before it is used. 
PINEAPPLE WINE. 
A small quantity is made as follows :—Over the peelings of two pineapples 
pour 1 quart of boiling water; allow it to steep until cold, then sweeten to 
taste, strain and bottle. Tie down the cork, and place the bottle on its side; 
if placed in a warm place, it will be ripe in twenty-four hours. A small piece of 
ginger placed in each bottle will improve the flavour. If made in large quanti- 
ties, the whole pineapple chopped should be used. 
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