254. _To restore sour Wines._

Take calcined gypsum, in powder, 1 oz.

cream of tartar, in powder, 2 oz.

Mix them in a pint or more of brandy; pour it into the cask; put

in, also, a few sticks of cinnamon, and then stir the wine without

disturbing the lees. Bung up the cask the next day.

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