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How to Fine and Preserve Wine

THE following recipes for the treatment and fining of wine we feel confident will prove generally useful to the merchant and manufacturer.

If there is one species of knowledge more essential to a wine merchant than another, it is a perfect acquaint ance with the most wholesome, safe, and efficient treat ment of his wines.

These recipes are not the product of mere theory, or founded on other books on the subject, but are the result of above twenty years' extensive and uninterrupted experience in the management of wines, aided by the instruction of which the author had the advantage in early life from celebrated wine growers in Europe.

To fine Wine difficult to clarify, or thick in consequence of an Imperfect Fermentation. To clarify 60 gallons. Take 1 oz. of the species of Dock or Rumex plant, called patience root, which boil in + gal. water. When cold, filter, and add 1 oz. common salt, then 1 glass of sheep's blood. Beat all the ingredients well together with a broom until the mixture foams up well, then add it gradually to the wine, stirring continually while pouring it in, and for 15 minutes afterwards. In a few days the wine will be clear. (168) • •