1863 The manufacture of liquors, wines, and cordials

BARRELLING LIQUORS.

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ull odors, or they will, to a considerable extent, in- jure their proposed contents. Take, owing to a greater or less extent of the fetor, from a half to one glass of sulphuric acid, and pour into the barrel and bung down tightly, and roll the barrel in such a manner that the acid will reach all parts of the in- side of the barrel. The acid can be decanted and kept for future use. Recollect to rinse out the bar- rel first with pure water before the acid is used. Another mode is to smear or saturate strips of cot- ton fabric with sulphur, rendered fluid by heat. Ai- tach the end of one of these pieces to the under part of the bung, ignite the opposite end, put it in the barrel, and bung tightly. The manufacturer should pay the strictest atten- tion to the manner in which all of his brands and stencil patterns are executed. Neatness, correct proportion, and delicacy of touch should characterize the mechanical portion of them ; and where instances may arise that the heads should be painted, nothing but the prettiest colors should be used. A few ex- amples are offered. They can be adapted to suit convenience. A beautiful rose pink or peach blos- som can be made by adding equal proportions of vermilion and drop lake, well ground together, to white lead, until the shade sought is produced. Paris green, mixed with turpentine and oil, is the