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

knee, the bot t le placed in it, and t he cor k , aft er being squeezed in the p r ess, d r iven in by a flat wooden m allet . A s the w in e d r aw s n ear to t he bot t om o f the cask , a t h ick piece o f m uslin m ust be placed in the st r ai n er t o preven t the vi scou s gr oun ds fr om passin g int o the bot t le. H av i n g coun t ed the bot t les, t hey should be st ored aw ay in t heir respect i ve bin s, a layer of sand or saw du st being placed under t he fir st t ier , and anot her over i t ; a second t i er l aid over t h is prot ect ed by a lat h , the head o f the second being laid to t he bot t om o f the f i r st ; over t h is anot her bed o f saw du st m ust be l ai d ,'n o t t oo t h i ck ; anot her lat h , and so on, t ill the bin is filled. W in e so laid in w i l l be r ead y f o r use accor d in g to it s qu ali t y and age, Po r t w in e old in t he wood, w i l l be r ead y to d r in k in five or si x m on t h s; but i f it is a f r u i t y w in e, it w i l l im pr ove ever y year . Sh er r y i f o f good quali t y, w i l l be fit t o d r in k as soon as the “ sick n ess” ( as it s fir st condit ion aft er bot t ling is cal led ) ceases, and w i l l also i m p r ove; but the cellar m ust be k ept at a p er fect l y st eady t em per at u r e, neit her t oo hot nor t oo cold, but about 55 or 60 degrees, and absolu t ely fr ee fr om d r augh t s o f cold air. HOW TO CLEAN DECANTERS. Ro l l up in sm all pieces some so f t b r ow n or b l ot t i n g-pap er ; w et t hem , and soap t hem well. Pu t them int o the decan t er s abou t on e-quart er

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