Wines on the fret should be racked; if their own lees indicates decay they should be racked on the sound lees of another wine of similar, but stronger quality, to protract their decline; if this be done at an early period, it may renovate the sick wine; on these occasions, giving the sick wine a cooler place, will retard its progress to acidity; if convenient, such wines should be forced and bottled. Previous to bottling, or rather at the forcing, give it one, two, or three table-spoonsful of calcined gypsum finely pulverised. This will check its tendency to acidity, without exciting much intumescence, without injuring the colour of the red wine, and without retarding its coating to the bottle, which it rather promotes. The proper forcing for red wines are, the whites of ten or twelve eggs, beat up with one or two tea-spoonsful of salt per hogshead, and well worked into the wine with a forcing-rod; the gypsum should be first boiled in a little water. This is intended to check the acetous process. To retard the vinous, the French are in the habit of burning sulphur immediately under the cask, and possibly the sulphuric acid evolved by the combustion, may check its progress and prevent the necessity of an _admixture_. _To Mellow Wine._ Cover the orifices of the vessels containing it with bladders closely fastened instead of the usual materials, and an aqueous exhalation will pass through the bladder, leaving some fine crystallizations on the surface of the wine, which, when skimmed off, leaves the wine in a highly improved state of flavour. Remnants of wine covered in this manner, whether in bottles or casks, will not turn mouldy, as when stopped in the usual way, but will be improved instead of being deteriorated. _German method of restoring sour Wines._ Put a small quantity of powdered charcoal in the wine: shake it, and after it has remained still for forty-eight hours, decant steadily. _To Concentrate Wines by Cold._ If any kind of wine be exposed to a sufficient degree of cold in frosty weather, or be put into any place where ice continues all the year, as in ice-houses, and there suffered to freeze, the superfluous water contained in the wine will be frozen into ice, and will leave the proper and truly essential part of the wine unfrozen, unless the degree of cold should be very intense, or the wine but weak and poor. When the frost is moderate, the experiment has no difficulty, because not above a third or fourth part of the superfluous water will be frozen in a whole night; but if the cold be very intense, the best way is, at the end of a few hours, when a tolerable quantity of ice is formed, to pour out the remaining fluid liquor, and set it in another vessel to freeze again by itself.