At the finish of the process, when the brandy or spirit is put to the wine, it is particularly recommended that a quarter of an ounce of crystal camphor, in the lump, be dropped into the bung-hole of each eighteen gallons of wine. 246. _Another Method_. Oil poured upon wine, or any other liquor, will prevent it from growing musty, or becoming corrupt. 247. _To take away the ill scent of Wines._ Bake a long roller of dough, stuck well with cloves, and hang it in the cask. 248. _To pass White Wine off for Champaign_. Rack it often from the lees; and when very brilliant, bottle it off:—this must be done between vintage time and the month of May. It has (says Mr. Carnell) been a most absurd practice with many families to use green gooseberries, in order to imitate Champaign wine; but green fruit is by no means fit or proper for the making of any wine. Nor, indeed, is it at all necessary in the making an imitation of Champaign. 249. _To make Wine sparkle like Champaign._ Take great care to rack off the wine well, and in March bottle it as quick as possible. The bottles must be very clean and dry, and the corks of the best sort, made of velvet or white cork. In two months after the wine will be in fine condition to drink. 250. _To clear foul or ropy Wines_. Take 1 ounce of chalk, in powder, ½ an ounce of burnt alum, the white of an egg, and one pint of spring water. Beat the whole up in a mortar, and pour it into the wine; after which, roll the cask ten minutes; and then place it on the stand, leaving the bung out for a few days. As soon as the wine is fine, rack it off. Or, take 1 oz. of ground rice, ½ oz. of burnt alum, and ½ oz. of bay-salt. Beat the whole up in a mortar, with a pint or more of the wine, pour it into the cask, and roll it ten minutes. The cask must not be bunged up for a few days. As soon as such wine becomes fine, rack it off. Or, bring the cask of wine out of the cellar, and place it in a shady situation to receive the circulation of the air; and take out the bung. In three weeks or a month, rack it off into a sweet cask, which fill up, and put into the wine an ounce of cinnamon, in the stick; and bung it up tight. 251. _Another Method_. Tap the cask, and put a piece of coarse cloth upon that end of the cock which goes to the inside of the cask; then rack it into a dry cask to thirty gallons of wine, and put in five ounces of powdered alum. Roll and shake them well together, and it will fine down, and prove a very clear and pleasant wine. 252. _To correct green or harsh Wines._ Take 1 oz. of salt, ½ an oz. of calcined gypsum, in powder, and 1 pint of skimmed milk. Mix those up with a little of the wine, and then pour the mixture into the cask; put in a few lavender leaves, stir the wine with a stick, so as not to disturb the lees, and bung it up.