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Let the tub be made clean, and return the liquor to it, cover it with a blanket, and place it in a room the temperature of which is not below 60° Fahr.; here it is to remain for twenty-four, forty-eight, or more hours, until there is an appearance of fermentation having begun, when it should be drawn off into the ten-gallon cask, as fine as possible, which cask must be filled up to the bung-hole with water, if there is not liquor enough; let it lean to one side a little, that it may discharge itself; if there is any liquor left in the tub not quite fine, pass it through flannel, and fill up with that instead of water. As the fermentation proceeds and the liquor diminishes, it must be filled up daily, to encourage the fermentation, for ten or twelve days; it then becomes more moderate, when the bung should be put in, and a gimlet hole made at the side of it, fitted with a spile; this spile should be taken out every two or three days, according to the state of the fermentation, for eight or ten days, to allow some of the carbonic acid gas to escape. When this state is passed, the cask may he kept full by pouring a little liquor in at the vent-hole once a week or ten days, for three or four weeks. This operation is performed at long intervals, of a month or more, till the end of December, when on a fine frosty day it should be drawn off from the lees as fine as possible; and the turbid part passed through flannel. Make the cask clean, return the liquor to it, with one drachm of isinglass (pure) dissolved in a little water; stir the whole together, and put the bung in firmly.