“He that would lead a happy wedded life,
  Beware of marrying a too youthful wife.”

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USEFUL DOMESTIC HINTS.

FININGS FOR WINES.

If wine does not become clear soon enough, for each forty gallons dissolve an ounce of isinglass in a quart of water.  Strain and mix this with part of the liquor, beat it up to a froth, and pour it into the rest; stir the whole well, and bung it up, except there should be an appearance of fermentation; if so, leave the bung out till it has ceased.  Instead of isinglass, some use hartshorn shavings, in rather larger quantities; red wines are fined with eggs, twelve to the pipe, beaten up to a froth, mixed with the wine, and well stirred in.

Gypsum or alabaster is used to clear cloudy white wines; as also fresh slaked lime; and the size of a walnut of sugar of lead, with a table spoonful of sal enixum, is put to forty gallons of muddy wine, to clear it; and hence, as the sugar of lead is decomposed, and changed into an insoluble sulphat of lead, which falls to the bottom, the practice is not so dangerous as has been represented.

MANNER OF USING FININGS.

Put the finings, when ready, into a pail, with a little of what you are going to fine; whisk them together till they are perfectly mixed, and then nearly fill up the pail with the liquor, whisking it well about again, after which, if the cask be full, take out four or five gallons to make room; take a staff and stir it well; next whisk the finings up, and put them in, stirring well together for five minutes; then drive in the bung, leaving the vent-peg loose for three or four days, after which drive it in tight.

OF FLAVOURING AND COLOURING WINES.

The quality of roughness natural to those red wines in which the skins and a portion of the stems have been subjected to the process of fermentation, is readily communicated by astringent substances, and by none more easily or purely than by catechu and kino, substances free from injurious flavour; the sloe is also used; similar roughness, accompanied with flavour, is given by the chips of oak and beech; and if logwood and walnut peels are used, the astringency will also be united to a portion of colour and flavour.  All these substances may be rendered highly useful in giving positive qualities to insipid wines.  A simple infusion alone is necessary, in such proportion as the exigencies may require; care being taken to rack and fine the wine after the desired effect has been obtained.—­The Vintner’s Guide.

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THE GATHERER.

   “I am but a Gatherer and disposer of other men’s
    stuff.”—­Wotton.