Take 1 ounce of chalk, in powder,
½ an ounce of burnt alum,
the white of an egg, and
one pint of spring water.
Beat the whole up in a mortar, and pour it into the wine; after
which, roll the cask ten minutes; and then place it on the stand,
leaving the bung out for a few days. As soon as the wine is fine,
rack it off.
Or, take 1 oz. of ground rice,
½ oz. of burnt alum, and
½ oz. of bay-salt.
Beat the whole up in a mortar, with a pint or more of the wine,
pour it into the cask, and roll it ten minutes. The cask must not
be bunged up for a few days. As soon as such wine becomes fine,
rack it off.
Or, bring the cask of wine out of the cellar, and place it in a
shady situation to receive the circulation of the air; and take out
the bung. In three weeks or a month, rack it off into a sweet cask,
which fill up, and put into the wine an ounce of cinnamon, in the
stick; and bung it up tight.