The principal object to be attended to in the management of foreign wine vaults, is to keep them of a temperate heat. Care must be taken, therefore, to close up every aperture or opening, that there may be no admission given to the external air. The floor of the vault should likewise be well covered with saw-dust, which must not be suffered to get too dry and dusty, but must receive now and then an addition of new, lest, when bottling or racking wine, some of the old dust should fly into it. At most vaults, in the winter, it is necessary to have a stove or chafing-dish, to keep up a proper degree of warmth. In the summer time it will be best to keep them as cool as possible. _To Fit up a Cellar of Wines and Spirits._ Provide a good rope and tackling, to let down the casks into the vault or cellar, and a slide, ladder, or pulley for the casks to slide or roll on; A pair of strong slings; A pair of can hooks and a pair of crate hooks; A block of wood to put under the pipes when topping them over in a narrow passage, or in casing them; A small valinch to taste wine; A crane, and a small copper pump to rack off; Two or three gallon cans, made of wood; A large wooden funnel; Two or three copper funnels from a quart to a gallon each; Two racking cocks; Two wine bottling cocks; A brace and various bits; Two small tubs; A square basket to hold the corks; Two small tin funnels; A small strainer; Two cork screws; Two or three baskets; A wisk to beat the finings; Three flannel or linen bags; A strong iron screw to raise the bungs; A pair of pliers; Bungs, corks, and vent pegs; Two frets or middle sized gimblets; Some sheet lead and tacks to put on broken staves; Brown paper to put round cocks and under the lead, when stopping leaks; A staff with a chain at one end to rumage the wines, &c. Shots and lead canister, or bristle brush, and two cloths to wash bottles; Two large tubs; Some small racks that will hold six dozen each; A cooper’s adze; An iron and a wooden driver to tighten hoops; Two dozen of wooden bungs of different sizes; A thermometer, which is to be kept in the vault, a stove or chafing-dish, to keep the heat of the vault to a known temperature; A few dozen of delf labels; A cup-board to hold all the tools; A spade, two good stiff birch brooms, and a rake to level the saw-dust. _To restore pricked British Wines._ Rack the wines down to the lees into another cask, where the lees of good wines are fresh; then put a pint of strong aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt; after which dip a piece of cloth into it, and when a little dry, set it on fire with a brimstone match, put it into the bung-hole, and stop it up close. _Another Method._