1928 Giggle Water by Charles S Warnock

98 GIGGLE WATER 198. TO REMOVE THE TASTE OF THE CASK FROM WINE Finest oil of olives, one pound. Put it into the hogs head, bung dose, 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.

199. TO REMOVE ROPINESS FROM WINE Add a little catechu or a small quantity of the bruised berries of the mountain ash.

200. TO RESTORE WINE WHEN SOUR OR SHARP I. Fill a bag with leek-seed, or with leaves or twisters of vine, and put either of them to infuse in the cask. 2. Put a small quantity of powdered charcoal in the wine, shake it, and after it has remained still for forty-eight hours, decant steadily.

201. TO MAKE APPLE WINE To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through