1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

157

ing of wine good, — to its purification, strength, — and is per- formed by drawing oft' the wine and leaving the sediment in the cask. A siphon should be used but, if not, the cask should be tapped 2 or 3 days previously. It may be racked off into another cask again, after it has been well cleaned; and, if re- quisite, the cask may be slightly fumigated, imme- diately before the wine is returned into it. If the wine, on being tasted, is found weak, a little spirits to be given to it, the cask filled up, and bunged tight. The racking off ought to be performed in temperate weather; and, as soon as the wines appear clear, a second racking will make them per- fectly brilliant ; and, if so, they will want no fining. colour, brilliancy, richness, and flavour, No. 337. How to fine or clear Wine. One of the best finings is as follow^s : Take 1 pound fresh marshmallow-roots, washed clean, and cut into small pieces ; macerate them in 2 quarts of soft water for 24 hours, then gently boil the liquor down to 3 half-pints, strain it, and, when cold, mix with I ounce pipe-clay or chalk in powder; then pour the mucilage into the cask, and stir up the wine, so as not to disturb the sediment or lees, and leave the vent-peg out for some days after. Or, take boiled rice, 2 tablespoonfuls, the white of 1 new Qgg^ and \ ounce burnt alum in powder. Mix with a pint or more of the wine, then pour the mucilage into the cask, and stir the wine with a stout stick, but not to agitate the sediment or lees. Or, dissolve, in a gentle heat, \ ounce isinglass in 14