253. _To correct sharp, tart, acid Wines._ Mix one ounce of calcined gypsum, in powder, and two pounds of honey, in one quart of brandy; pour the mixture into the wine, and stir it so as not to disturb the lees; fill up the cask, and the following day bung it up:—rack this wine as soon as fine. Or, mix half an ounce of the salt of tartar, half an ounce of calcined gypsum, in powder, with a pint of the wine; pour it into the cask, and put an ounce of cinnamon in the stick; stir the wine without disturbing the lees, fill up the cask, and the day following bung it up. Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out. 254. _To restore sour Wines._ Take calcined gypsum, in powder, 1 oz. cream of tartar, in powder, 2 oz. Mix them in a pint or more of brandy; pour it into the cask; put in, also, a few sticks of cinnamon, and then stir the wine without disturbing the lees. Bung up the cask the next day. 255. _Another Method._ Boil a gallon of wine, with some beaten oyster-shells and crabs’ claws burnt into powder, an ounce of each to every ten gallons of wine; then strain out the liquor through a sieve, and when cold, put it into wine of the same sort, and it will give it a pleasant lively taste. A lump of unslacked lime put into the cask will also keep wine from turning sour. 256. _To fine or clarify Wines._ Boil a pint of skimmed milk; when cold mix with it an ounce of chalk, in fine powder, pour it into the cask, and roll it ten minutes. The following day bung up the wine, and rack it off as soon as fine. 257. _Another Method._ Or, take 1½ oz. of gum-arabic, in fine powder, and 1 oz. of chalk, in powder. Mix those up with a pint more of wine, pour the mixture into the cask, roll it ten minutes, and then fill it up. Bung it up the next day, and rack off the wine as soon as fine. Or, take the yolk and white of an egg, ½ oz. of chalk, in powder, and ½ oz. of burnt alum, in powder. Beat those up in a mortar with a pint of spring water, and pour the mixture into the wine, roll the cask; then fill it up, and bung it up the next day.—Rack off the wine as soon as fine. 258. _To sweeten Wines._ In 30 gallons of wine infuse a handful of the flowers of clary; then add a pound of mustard seed, dry ground, put it into a bag, and sink it to the bottom of the cask. 259. _To stop the Fermentation of Wine._