1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

I f the cask s ar e ver y m ust y, t h ey m ay be sweet ened by w ash i n g them out fir st w it h a lit t le su lph u r i c acid and then w it h clean w at er . A f t er t h is operat ion t h ey should be_ scalded sever al t im es w it h fr esh w at er . I f the cask s ar e ver y lar ge, t he expen se o f su lph u r i c acid m ay be avoided by unhead in g t hem and w h it ew ash in g t hem t h r ough ou t w it h quick -lim e, or t hey can be rendered p er fect l y sweet by bein g sm oked w it h su r ph u r m i xed w it h a lit t le n it r at e o f pot ash . I n all these cases, gr eat car e m ust be t aken t h at the cask s ar e well scalded w it h clean w at er . I t is a good plan to use a piece o f clean ir on chain to shak e about inside the cask wh ile w ash i n g it out. A METHOD OF BOTTLING WINE. H av i n g t h or ough ly w ashed and d ried the bot ­ t les, supposin g t h ey h ave been befor e used f o r the sam e k ind o f w ine, p r ovi d e cor k s, w h ich w ill be im pr oved b y bein g sligh t ly boiled, or at least t h ey should be soak ed in hot w at er , and a squeezer f o r t he cor k s. Bor e a hole in the low er par t o f the cask w it h a gim let , r ecei vi n g the liqu id st r eam wh ich fol l ow s in the bot t le and filt er er , wh ich is placed in a t ub or basin . T h i s operat ion is best p er fo rm ed by t w o per son s, one t o d r aw the w ine, t he ot h er to cor k t he bot t les. T h e d r aw er is to see t h at the bot t les ar e up to the m ar k , but not t oo fu l l, the bot t les being placed in a clean t ub t o p r even t wast e. T h e cor k i n g boot is to be buck led by a st r ap t o the 51