Cask

“ That’s no fair expression. I rather felt as though I was a large cask filled a little too full of mixed white lead, putty, or something heavy that way, and that the head was forced down upon it with considerable pressure—especially about the stomach, where I fancied one of the hoops of the imaginary cask might be located, and about the “brow,” where the upper hoop might be, did I experience this indescribable heaviness. I imagined the heavy cask (myself, John Smith,) to be rolling and tumbling about loose, and the white lead or putty straining to get out. ”

“ You packed it then in a cask?’
‘Yes. We make a special kind of cask in two sizes, very heavy and strong, for sending out such pieces. It is our own idea, and we are rather proud of it. We find it simpler and safer than a crate.’
‘We have the cask in a cart outside. Perhaps, if we brought it in, you would be good enough to see if it could be identified, firstly if it is yours, and secondly, if so, if it is the particular one you sent to Felix.’
‘Well, you see, unfortunately it was sent from our showrooms in the Boulevard des Capucines. ”

“ Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for ten days, sometimes for three weeks: when ceased, and only a hissing noise remains, draw off two or three bottles, according to the strength you wish it to have, from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much sherry, together with a 1⁄4 oz. of isinglass dissolved in water to make it quite liquid; stir the whole well. Bung the cask up, and surround the bung with clay ”

“ The large cask, No. 2, contains seven gallons of orange juice and one gallon of brandy. The small cask, No. 3, contains five quarts of lemon juice and one of brandy.
When you come to make use of the juice which is in the casks, do not open the bung-hole, but draw it off at the end of the cask by means of a wooden cock, and make a vent-hole with a peg in it at the top of the cask; and always observe this method when you draw off the juice you keep in casks. It would not be amiss if you were to take out with you several wooden cocks, lest any should be lost or broken ”

“ He worked quickly, boring cask after cask down the alleyway that led to deeper twilight. When he had reached the end of the first row of casks he paused a moment to listen to the gurglings of the many half-inch streams running to waste. ”

“ Fewer sovereigns were found, suggesting that these had been placed at the top of the cask after the remainder of the contents had been packed.
‘All the sawdust we can get at is out now,’ Burnley said presently, and then, in a lower tone, ‘I’m afraid it’s a body. I’ve come on a hand.’
‘A hand? A body?’ cried Felix, his face paling and an expression of fear growing in his eyes. The Chief moved closer to him as the others bent over the cask. ”

“ There is something patriarchal and princely about such a house, almost unknown in our businesses at home—from the portraits of the founders, from the caskmakers, at lunch-time, broiling their own fish over a huge fireplace and drawing wine from the common cask as they have done for generations ”

“ On the other hand he had failed to find any trace of the unpacking of the cask, and his search had been so thorough that he almost felt impelled to the conclusion that it had not been there at all. And then a possible explanation struck him. Suppose Felix had got a cart and brought the cask to St. Malo, intending to remove it again the following morning. Where would he put it for the night? It was too heavy to move by himself, and he would want to have a helper. ”

“ He held the cap as before, and the foreman carefully picked out with the cold chisel the sawdust surrounding the fingers. As its level lowered, the remainder of the hand and the wrist gradually became revealed. The sight of the whole only accentuated the first impression of dainty beauty and elegance.
Broughton emptied the cap on to the top of the cask. Three more sovereigns were found hidden in it, and these he pocketed with the others. Then he turned to re-examine the cask. ”

“ William Penn is one of the few characters, which, wine-like, improves by age. His cask was filled with pure juices of the grape, grown in honest soils, and ripened by the natural sun. Tested in every way, it shows no adulterations. ”

“ I tell you, Burnley, mark my words, we are on to it now. That’s where the cask stood while Felix, or Boirac, or both of them together, packed the body into it.’
‘By Jove!’ Burnley cried again, as he turned over this new idea in his mind. ‘I shouldn’t wonder if you are right!’
‘Of course I’m right. The thing’s as plain as a pike-staff. A woman disappears and her body is found packed in sawdust in a cask, and here, in the very house where she vanishes, is the mark of the same cask—a very unusual size, mind you—as well as traces of the sawdust.’
‘Ay, it’s likely enough. ”

“ A cask is to be set on end, with the head taken out. If it formerly contained vinegar or wine, so much the better, as it will promote the fermentation, and give the cabbage a more vinous taste; if not, the inside may be rubbed over with sour kraut liquor. Caraway seeds are to be mixed with the shreds of cabbage, a good layer of salt is placed at the bottom of the cask, and then cabbage shreds evenly packed, to the [242] depth of four or six inches. The layers are regularly stamped down with a wooden stamper, to half their original bulk. ”

“ Of cleaning and sweetening Casks & Brewing Vessels.
If a cask, after the beer is drank out, be well stopt to keep out the air, and the lees remaining in it till you want to use it again, you will need only to scald it well, and take care of the hoops before you fill it; but if air gets into a foul empty cask, it will contract an ill scent in spight of scalding. A handful of bruised pepper boiled in the water you scald with, will take out a little musty smell ”

“ Burnley showed his credentials, and the other said:—
‘Very good. Then I may admit I misled you about the contents of the cask, though I told you the literal and absolute truth. The cask is full of plaques—plaques of kings and queens. Isn’t that statuary? And if the plaques should be small and made of gold and called sovereigns, aren’t they still statuary? That is what the cask contains, Mr. Inspector. Sovereigns. £988 in gold.’
‘What else?’
‘Nothing else.’
‘Oh, come now, Mr. Felix. We knew there was money in the cask. We also know there is something else. ”

“ The type of cask exercises a marked influence on the course of maturation; and, as regards whisky, spirit stored in a sherry cask undoubtedly matures more quickly than that contained in a plain wood cask. The relative humidity of the cellar in which spirit is stored has a very great effect on the course of maturation. In a very damp cellar the spirit will lose alcohol very rapidly and as a resiilt all those changes which are favoured by these conditions will take place with relative rapidity. ”

“ Strain the liquid through a jelly-bag or fine sieve, pressing the pulp as dry as possible without allowing any of it to pass through the sieve. Add the sugar, stir occasionally until dissolved, then turn the preparation into a cask, and cover the bung-hole with a folded cloth. As soon as fermentation subsides add the brandy. Bung the cask securely, and allow it to remain undisturbed for 3 months. Rack the wine into a clean, dry cask, add the very finely-pared rind of the oranges and lemons, the barley-sugar finely-powdered, and the isinglass dissolved in a little warm water. ”

“ I filled up the cask with sawdust, ramming it tight. The body being so much larger than the group, there was a lot of sawdust over. This I swept up with the clothes brush from the hall and put in a handbag, which I locked. Finally I replaced the wooden top of the cask loosely as before, though still strongly enough not to come out if the cask was moved. When I had finished no one would have suspected that anything had been tampered with.
“It was my intention to create the impression that my wife had gone away with Felix. To this end two things appeared immediately necessary. ”

“ Such beer as this ale will keep almost any length of time. As to the mode of tapping, that is as easy almost as drinking. When the cask is empty, great care must be taken to cork it tightly up, so that no air get in; for, if it do, the cask is moulded, and when once moulded, it is spoiled for ever. It is never again fit to be used about beer. Before the cask be used again, the grounds must be poured out, and the cask cleaned by several times scalding ”

“ I do not see any wisdom in building a monster cask to hoard up emptiness in, when you can get a better quality, outside, any day, free of expense. What could this cask have been built for? The more one studies over that, the more uncertain and unhappy he becomes. Some historians say that thirty couples, some say thirty thousand couples, can dance on the head of this cask at the same time. ”

“ But they must be carefully washed before putting wine into them. They are less liable to be attacked by the borer if stored in a dark place.
New Casks.—Before putting wine into a new cask, it is ordinarily sufficient to give it a thorough washing with boiling water. Pour in one or two gallons of hot water, bung it up, and roll it and shake it about till it is thoroughly rinsed, letting it rest awhile on each end, and not only will this sufficiently cleanse the cask, but will show if there are any leaks. ”

“ On leaving the cask he had evidently driven along the road until he found a gate that did not lead to a house. It was, as I said, that of a field. The marks there are unmistakable. He led the dray in behind the hedge and tied the horse to a tree. Then he came back to reconnoitre and heard you going out. He must have immediately returned and brought the dray, got the cask, and cleared out, and I imagine he was not many minutes gone before my man Walker returned. What do you think of that for a working theory? ”

“ The plate or disc derives its name from its shape, its colour is that of amber, it gives out some diverging rays from its sides, but not in large quantity. The cask has really the form of a cask, which one might suppose to be staved in smoke enveloped in light. The retort imitates the figure of a horn, and the lamp that of a burning flame. The horse-comet represents the mane of a horse which is violently agitated, as by a circular, or rather cylindrical, motion. Such a comet appears also of singular whiteness, with hair of a silver hue; it is so bright that one can scarcely look at it. ”

“ New casks should be seasoned before they are used; one way recommended is, to boil 2 pecks of bran or malt dust in a copper of water, pour it hot into the cask, stop close, and let it stand two days, then wash it out well, and drain the cask. Servants are negligent about vent-pegs and bungs. They should be put in tight, the tap taken out, and a cork put in, as soon as the last beer is drawn. If the casks were kept in proper order, beer would not so often be spoiled. Of equal consequence, is the cleanness of the brewing utensils. ”

“ The workman, by bearing down on the lever, or by pulling the strap at the end, tips the cask forward. When the wine has nearly all run out, it should frequently be examined by holding a small quantity to the light in a small, thin glass, and as soon as the slightest appearance of lees presents itself, the operation should cease, and none of the muddy wine should be poured into the other cask. ”

“ If none of these inquiries help us, other points would be the confronting of Felix and Boirac with the various luggage clerks that did business with the black-bearded man with the cask, in the hope that some of them might possibly identify him. The tracing of the carters who brought the cask to and from the various stations might or might not lead us to the men from whom they got their instructions. An exhaustive inquiry into the past life of Mme. Boirac and all the suspected men is also likely to be necessary. ”

“ Take as much water as will be required to fill up the cask, put it on the fire, with 22 lbs. of the best lump sugar, stir from time to time, and let it boil gently about a quarter of an hour, taking off the scum as it rises. Take it off the fire, let it cool, pour it into the cask, and put in a little good yeast. It may, perhaps, continue to ferment two or three weeks; when this has ceased, put in 3 lbs. raisins, chopped fine; these may cause fresh fermentation, which must be allowed to subside; then put in the rinds of 4 Seville oranges, and their juice, also a quart of good brandy ”

“ They had finished eating all their salt pork, but had never once opened the cask of beef since Eric abstracted the piece he roasted the year before “for a treat”; and, now, on going to get out a good boiling piece, in order to cook it in a more legitimate fashion, they found to their grief that, whether through damp, or exposure to the air, or from some other cause, the cask of beef was completely putrid and unfit for human food! ”

“ The vault or cellar should be of a temperate heat, and the casks sweet and clean. Should they have an acid or musty smell, it may be remedied by burning brimstone matches in them; and if not clean, rinse them well out with cold water, and after draining rinse with a quart of brandy, putting the brandy afterwards into the ullage cask. Then strain the lees or bottoms through a flannel or linen bag. But put the bottoms of port into the ullage cask without going through the filtering bag. In racking wine that is not on the stillage, a wine-pump is desirable. ”