238. _To guard against unripe Fruit_.

If the season proves bad, so that some fruits are not sufficiently

ripe, immediately after the vinous fermentation, and the _must_ of

such fruit is put into the cask, it is to be rolled two or three

times a day, for a week or two. A spirituous fermentation will soon

commence, the bung of the cask must then be taken out, and the hole

covered with a bit of light wood or canvas, and as any scum arises,

it should be taken away. When the scum disappears, fill up the cask,

and bung it up. But a vent-hole must be left open for a week.