They must at all times be kept in a cool cellar, if not, they will ferment. If wines are kept in a warm cellar, an acetous fermentation will soon commence, and the result consequently will be vinegar. The more a wine frets and ferments, the more it parts with its strength and goodness: when wines are found to work improperly in the cellar, the vent-peg must be taken out for a week or two. If any wine ferments, after being perfected, draw off a quart and boil it, and pour it hot into the cask, add a pint or a quart of brandy, and bung up a day or two after. Or, draw off the wine, and fumigate the cask, with one ounce of flour of brimstone, and half an ounce of cinnamon, in powder. Mix the two together, and tie them up in a rag. Turn the bung-hole of the cask downwards, place the rag under the bung-hole, and set fire to it, so that the gas ascends into the cask. As soon as it is burnt out, fill up the cask with wine, and bung it up tight. 240. _To sweeten a foul Cask_. Set fire to a pound or more of broken charcoal, put it into the cask and immediately fill up the cask with boiling water. After this, roll the cask once or twice a day for a week; then pour out the charcoal and water, wash out the cask with clean cold water, and expose it to the external air for some days. 241. _To improve Poor Wines_. Poor wines may be improved by being racked off, and returned into the cask again; and then putting into the wine about a pound of jar or box raisins, bruised, and a quart of brandy. Or, put to the wine two pounds of honey, and a pint or two of brandy. The honey and brandy to be first mixed together. Or, draw off three or four quarts of such wine, and fill the cask up with strong wine. 242. _To improve Wine when lowering or decaying_. Take one ounce of roche-alum, make it into powder; then draw out four gallons of wine, mix the powder with it, and beat it well for half an hour; then fill up the cask, and when fine (which will be in a week’s time or little more) bottle it off. This will make it drink fine and brisk. 243. _To restore Flat Wines_. Flat wines may be restored by one pound of jar raisins, one pound of honey, and half a pint of spirit of wine, beaten up in a mortar with some of the wine, and then put into the cask. 244. _To remove a musty or disagreeable taste in Wines_. Put into the cask three or four sticks of charcoal, and bung up the cask tight. In a month after take them out.—Or, cut two ripe medlars, put them in a gauze bag, and suspend them from the bung-hole into the wine, and bung up the cask air-tight. A month after take them out, and bung up the cask again.—Or, mix half a pound of bruised mustard-seed, with a pint or more of brandy, and stir it up in the wine; and two days after bung up the cask. 245. _Another Method_.