1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

^omt i^atiir Wiinm

reduced to powder, and mixed with some of the must. TO MELLOW WINE Wine, either in bottle or wood, will mel- low much quicker when only covered with pieces of bladder well secured, than with corks or bungs. The bladder allows the wat- ery particles to escape, but is impervious to alcohol. TO REMOVE THE TASTE OF THE CASK FROM WINE Finest oil of olives, one pound. Put it into the hogshead, bung close, and roll it about, or otherwise well agitate it, for three or four hours, then gib, and allow it to settle. The olive oil will gradually rise to the top and carry the ill flavor with it. TO REMOVE ROPINESS FROM WINE Add a little catechu or a small quantity of the bruised berries of the mountain ash. TO RESTORE WINE WHEN SOUR OR SHARP 1. Fill a bag with leek-seed, or of leaves or twisters of vine, and put either of them to infuse in the cask. 18