1239. _To sweeten Casks._--If a cask, after the contents are drunk out, be well stopped, and the lees be allowed to remain in it till it is again to be used, it will only be necessary to scald it; taking care, before you fill it, to see that the hoops are well driven. Should the air get into the cask, it will become musty, and scalding will not improve it; the surest way will be then to take out the head of the cask, to be shaved, then to burn it a little, and scald it for use. Or, put into the cask some quick lime and cold water, bung it down, shake it for some time, and then scald it; or, burn a _match_ in it, and scald it. Or, mix half a pint of the strongest sulphuric acid in an open vessel, with a quart of water, put it into the cask, and roll it well about; next day, add one pound of chalk, bung it down, and in three or four days the cask should be washed out with boiling water. To prepare a match, melt some brimstone, and dip into it a long narrow piece of coarse linen cloth, or brown paper; when to be used, set fire to the match, put it in at the bung-hole of the cask, fastening one end under the bung, and let it remain, for a few hours. 1240. _A Filtering Bag._--Will be useful in fining wines: it may be made of a yard of moderately-fine flannel, laid sloping, so as to have the bottom very narrow, and the top the full breadth; strongly sew up the side, and fold and sew the upper part of the bag about a broad wooden hoop, to be suspended by a cord fastened in three or four places. 1241. _Coloring Wines._--In the coloring of wines, many substances have been used, and it is desirable to select such as may also communicate an agreeable flavor. Red colors are easily obtained from beet-root, logwood, or the berries of the elder; and every variety of yellow may be produced by the use of burnt sugar, which also gives an agreeable bitterness. There is no end to the materials which have been used to give a flavor to wine. The flowers of elder, cowslips, clove-pinks, and mignonette, are well known. The shavings of _orris-root_, in the proportion of half an ounce to twenty gallons, will be found to communicate an agreeable perfume. The shavings should be tied in a linen bag, and suspended in the cask by a string, so as to be removable at pleasure, if, upon trial, it is found that the flavor is likely to be too predominant. 1242. _To check Fermentation._--_Sulphate of potash_ will stop fermentation. _One dram_ is sufficient for a pipe of liquor. It will be useful to the _confectioner_ to know, that by the use of the same salt, the fermentation of syrups and preserves may also be effectually prevented. 1243. _Currant Shrub; easily made._--To every quart of juice, add one pound of sugar, and one gill of brandy. Bottle and cork it tight. Do not put it over the fire.