pt in
casks. All the wine to be kept thus, should be racked once in about six
months, and the casks kept well filled. Most of our native wines,
however, are generally sold after the second racking in March, and a
great many even as soon as clear--in January.

DISEASES OF THE WINE AND THEIR REMEDIES.

These will seldom occur, if the wine has been properly treated. Cases
may arise, however, when it will become necessary to rack the wine, or
fine it by artificial means.

TREATMENT OF FLAT AND TURBID WINE.

The cause of this is generally a want of Tannin. If the wine has a
peculiar, flat, soft taste, and looks cloudy, this is generally the
case. Draw the wine into another cask, which has been well sulphured,
and add some pulverized tannin, which can be had in every drug store.
The tannin may be dissolved in water--about an ounce to every two
hundred gallons of wine--and the wine well stirred, by inserting a
stick at the bung. Should it not have become clear after about three
weeks, it should be fined. This can be done, by adding about an ounce
of powdered gum-arabic to each forty gallons, and stirring the wine
well when it has been poured in. Or, take some wine out of the
casks--add to each forty gallons which it contains the whites of ten
eggs, whipped to foam with the wine taken out--pour in the mixture
again--stir up well, and bung up tight. After a week the wine will
generally be clear, and should then be drawn off.

USE OF THE HUSKS AND LEES.

These should be distilled, and will make a very strong, fine flavored
brandy. The husks are put into empty barrels or vats--stamped down
close, and a cover of clay made over them, to exclude the air. They
will thus undergo a fermentation, and be ready for distillation in
about a month. They should be taken fresh from the press, however; for
if they come into contact with the air, they will soon become sour and
mouldy. The lees can be distilled immediately. Good fresh lees, from
rather astringent wines are also an excellent remedy when the wine
becomes flat, as before described.

DR. GALL'S AND PETIOL'S METHOD OF WINE MAKING.

The process of wine making before described, however, can only be
applied in such seasons, and with such varieties of grapes, that
contain all the necessary elements for a good wine in due proportion.
For unfavorable seasons, with such varieties of grapes as are deficient
in some of the principal ingredients, we must take a different
cours