When violent fermentation has ceased, say after about ten or twelve days, and the must has become quiet, the cask should be closed with a tight bung, and the wine is left until it is clear. In about two to three months it ought to be perfectly clear and fine--is then racked, _i.e._, drawn from the lees, by means of a faucet, and put into clean, sweet casks. It is very important that the casks are "wine-seasoned," that is, have no other tang than of wine. For must, fresh brandy or whiskey casks may be used, but after the wine has fermented, it will not do to use such, as the wine will acquire the smell and taste of the liquor. When a cask has been emptied, it should be carefully cleaned, as before described, by entering at the door, or with smaller casks, by taking out the head. After it is thoroughly cleansed, it may be fumigated slightly, by burning a small piece of sulphured paper, or a nutmeg in it, and then filled. To keep empty casks in good condition they should, after cleaning, be allowed to become thoroughly dry, when they are sulphured, closed tightly, and laid away in the cellar. The operation of sulphuring should be repeated every six weeks. If wanted for use, they are simply rinsed with cold water. [Illustration: FIG. 31.] For racking the wine, we should have: 1st a large brass faucet. 2d. Pails of a peculiar shape, wider at the top, to prevent wastage. 3d. A wooden funnel, as shown in Fig. 31, to hold about six gallons. In racking--first carefully lift the bung of the cask, as the exclusion of air from above would cause a gurgling motion in the cask, if tapped below, which would stir up the lees in the bottom. Then, after having loosened with a hammer the wooden peg, closing the tap hole, let your assistant hold the pail opposite the hole, hold the faucet in your right hand, and with the left, withdraw the plug, inserting the faucet quickly. Drive it in firmly with a hammer, and you are ready for the work. Do not fully open the faucet at first, because the first pailful is generally not quite clear, and should run slowly. You can keep this by itself; and this, and the last from the lees, is generally put into a cask together and allowed to settle again. It will make a good, clear wine after a few weeks. As soon as the wine runs quite clear and limpid, it can be put into the cask destined to receive it, and you can let it run as fast as it can be emptied. When the wine has run off down to the tap hole, the cask may be carefully raised on the other end, one inserting a brick or piece of board under it, while the other lifts gently and slowly. This may be repeated several times, as long as the wine runs clear; and even the somewhat cloudy wine may be put with the first pailful into a separate cask. As soon as it comes thick or muddy, it is time to stop. The lees are emptied out, and will, if distilled, make a fine flavored and very strong brandy.