1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

38

WINE.

eggs into a froth, and mixing them with three times their bulk of water, then adding two gal– lons of the wine, in the proportion of twenty– eight eggs to the hogshead. Bullock's blood, which was at one time 111uch in vogue, is now seldom used. Other articles are frequently used, but possess no advantages over the eggs and isinglass, which ans,ver every indication, and are easily obtained. In bottlin.g, care should be taken that the bot– tles have been properly cleansed, being clear and clry and free from oclor. Prepare the corks by placing them in a bucket, and covering them with a solution made by dissolving two ounces of bicarbonate of soda in one gallon of boiling water, then standing twelve hours. Then place them in a bucket of boiling water containing half a pound of loaf sugar. After standing another twelve hours, soak them in clear cold water, and they are fit for use. After bottling put the bottled wine in the place where it is to remain, which shoul