Cleaning Musty or Stinking Casks.
When too much fire is applied in making up casks, it raises blisters in the interior of them. These blisters, if not removed, very soon produce mustiness from the filth which gathers under them. They should, therefore, be all cut out with the cooper’s iron, and until this is done, the casks cannot be effectually sweetened. A solution of chloride of lime (bleaching powder) in boiling water will then have the desired effect. Put about twenty or thirty gallons of boiling water into a butt, or less in proportion for smaller casks; then throw in a few ounces of chloride of lime, according to the size or the cask, and then pour in an ounce of muriatic acid (spirit of salt mixed with water) to evolve the chlorine gas rapidly. Bung the casks closely as soon as possible, to prevent the escape of the chlorine gas. Roll the casks about, when the gas, by penetrating the pores of the wood, will very soon remove all remains of mustiness.
Tainted vats or backs are rendered sweet, and fit for use by washing with diluted sulphuric acid, and afterwards with lime water, and then pure water.
In the London porter breweries all the butts and other casks, if long kept and not sweet when returned, as from the country, are steamed, after being washed with boiling water. After the steam-
