138. FLAVOURING.

When the vinous fermentation is about half over, the flavouring

ingredients are to be put into the vat and well stirred into the

contents. If almonds form a component part, they are first to be

beaten to a paste and mixed with a pint or two of the must. Nutmegs,

cinnamon, ginger, seeds, &c. should, before they are put into the

vat, be reduced to powder, and mixed with some of the _must_.