244. _To remove a musty or disagreeable taste in Wines_.

Put into the cask three or four sticks of charcoal, and bung up the

cask tight. In a month after take them out.—Or, cut two ripe medlars,

put them in a gauze bag, and suspend them from the bung-hole into

the wine, and bung up the cask air-tight. A month after take them

out, and bung up the cask again.—Or, mix half a pound of bruised

mustard-seed, with a pint or more of brandy, and stir it up in the

wine; and two days after bung up the cask.