Different woods, oak wood, storing casks, [61]; new casks, [62]; old casks, rinsing chain, visitor to examine the inside of a cask, [63]; empty casks, washing, sulphuring casks, condition to be examined, [64]; flatness in the cask, acidity, mouldy casks, [65]; rottenness, brandy casks, caution as to sulphuring, cask borers, [66]; size of casks, [67].
CHAPTER IX.
SULPHURING. ARRESTING FERMENTATION.
Sulphuring casks, must and wine, sulphurous oxide or sulphur dioxide, the sulphurer or sulphur burner, [69]; sulphur matches or bands, to sulphur a cask, [70]; to sulphur wine, sulphuring should be avoided in certain cases, [71]; arresting fermentation, unfermented must, prepared in two ways, [72]; clarification and care of unfermented must, sulphur flavor, [73]; other substances to arrest fermentation, burning alcohol, aqueous solution of sulphurous acid, bisulphite of lime, [74]; salicylic acid, [75].
CHAPTER X.
AGING.—EFFECTS OF VARIOUS INFLUENCES.
General considerations, how new wine differs from old, development of bouquet and flavor, old wine, characteristics of, [76]; color, aroma, flavor, influences which develop, also destroy, influence of the air, [77]; variations of temperature, influence of heat, [78]; aging by heat, [79]; preserving wine by heat, [80]; influence of cold, treatment of frozen wine, [81]; influence of light, aging by sunlight, effect of motion of voyages, wines suitable for shipment, [82]; shipping new wine, [83]; other motions, aging by fining, aging generally, [84]; wines which gain the most by aging processes, [85].
CHAPTER XI.
GENERAL TREATMENT—CELLARS.
Unfortified or table wines, deposits, lees, etc., [86]; to prevent degeneration, CELLARS: temperature, [87]; dampness, ventilation, evaporation, [88]; other precautions, supports for casks and tuns, [89].