First prepare a fresh empty cask, that has had the same kind of wine in it which is about to be racked, then match it, and rack off the wine, putting to every ten gallons two ounces of oyster powder, and half an ounce of bay-salt, then get the staff and stir it well about, letting it stand till it is fine, which will be in a few days; after which rack it off into another cask, (previously matched) and if the lees of some wine of the same kind can be got, it will improve it much.—Put likewise a quart of brandy to every ten gallons, and if the cask has been emptied a long time, it will match better on that account; but if even a new cask, the matching must not be omitted. A fresh empty cask is to be preferred. N. B. This method will answer for all made wines. 262. A NEW METHOD OF MAKING CURRANT WINE. Boiling the fruit is a practice of decided advantage. From this treatment many tasteless fruits acquire a flavour, as is well known, and many bad flavours are converted into agreeable ones. In no case perhaps is this more remarkable than in the black currant, which, harsh and comparatively insipid in its natural state, acquires by boiling a powerful, and, to most persons, a highly agreeable flavour. In making wine from this variety of currant, the effects of this process are very remarkable; the produce of the raw fruit being scarcely distinguished by any particular property from the herd of made wines, while that of the boiled fruit may with careful management be brought to resemble some of the best of the sweet Cape wines. In the white and red currant the same precaution has been attended with results equally successful, though not marked by a contrast so decided. If sweet wine is intended, the quantity of fruit for 10 gallons should not exceed 40 pounds; if dry wine is desired, it may extend to 60. The proportion of sugar will be 30 pounds as before. If a much stronger wine of either quality is desired, it must extend to 40 pounds. Unsound or bruised fruit should be rejected; and the remains of the blossom and fruit stalk carefully removed. PERFUMERY AND COSMETICS. ———— 263. A NATURAL DENTIFRICE. The common strawberry is a natural dentifrice, and its juice, without any preparation, dissolves the tartareous incrustations on the teeth, and makes the breath sweet and agreeable. 264. TO MAKE EAU DE MELISSE DES CARMES. Take of spirit of balm, 8 pints, lemon peel, 4 do. nutmegs, and coriander seeds, each, 2 do. rosemary, marjoram, thyme, hissop, cinnamon, sage, aniseed, cloves, angelica roots, each 1 pint. Mix. Distil and keep it for a year in an ice-house.