CELLARING. — The difference between the modern cellar and the Roman cellarium is marked, notwithstand- ing the fact that for an underground store-room we claim no other origin. Natural caves and cells hollowed out of rocks were at one time used for storing provisions, amongst which were enumerated drinks as well as solids ; but since the introduction of the pantry for solids, to the cellar has been delegated the preservation and stor- ing of wines, beers, and other choice liquors. In selecting caves for cellars, the Romans showed great discretion — that is, if it were not more a matter of convenience than choice, and it would have been well if such a choice could have remained with us, for in the cave are to be found liquor-preserving qualities of no mean order ; such, indeed, as it is almost impossible to secure in the under- ground chambers we have built for ourselves. In the wine districts of the Continent, cave-stores are very much prized by vintners. In this article it would be impossible to enter upon all the details of what are termed “ cellaring,” that is the art of treating various liquors by fining, racking, bottling, or what not ; but as all these are exhaustively described and worked out under their various headings, it remains for us here to consider the apartment ; its suitability for the several purposes required of it ; fittings, and management. Every good cellar should be divided into at least two compartments — one for beer, and the other for wines These might undergo some further sub-division, but this is not material, because very good results can be obtained from a double cellar. This two-fold arrangement is advisable for wines and beers, because the temperatures required differ considerably. Beers are better at a uniform temperature as nearly 55deg. Fahr. as possible; wines will take as high as 60deg. to 65deg. if stored for ripening. When merely racked for immediate use, they will do very well in the beer-cellar, provided the butler takes the precaution to warm them before uncorking. Experienced cellarmen have determined the various For details respectiny Culinary Processes , Utensils , Sauces , tfec., referred to, see under their special heads. 330 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cellaring — continued. temperatures that are desirable in their stores, and these are given in the following table : Spirits and aerated waters, anything under ... Champagne, Moselle, hock, and other sparkling light white wines Ale, stout, and bottled beer for keeping Burgundy, claret, and other light red wines ... Port, sherry, Madeira, and Marsala Bottled beer intended to mature rapidly Wines in wood for ripening, not over ... 50deg. Fahr. 50deg. ,, 54deg. „ 55deg. „ 58deg. ,, 60deg. ,, 65deg. ,,

AI-modernized reading of the original text

CELLARING. — The difference between the modern cellar and the Roman cellarium is marked, notwithstanding the fact that for an underground store-room we claim no other origin. Natural caves and cells hollowed out of rocks were at one time used for storing provisions, amongst which were enumerated drinks as well as solids ; but since the introduction of the pantry for solids, to the cellar has been delegated the preservation and storing of wines, beers, and other choice liquors. In selecting caves for cellars, the Romans showed great discretion — that is, if it were not more a matter of convenience than choice, and it would have been well if such a choice could have remained with us, for in the cave are to be found liquor-preserving qualities of no mean order ; such, indeed, as it is almost impossible to secure in the underground chambers we have built for ourselves. In the wine districts of the Continent, cave-stores are very much prized by vintners. In this article it would be impossible to enter upon all the details of what are termed “ cellaring,” that is the art of treating various liquors by fining, racking, bottling, or what not ; but as all these are exhaustively described and worked out under their various headings, it remains for us here to consider the apartment ; its suitability for the several purposes required of it ; fittings, and management. Every good cellar should be divided into at least two compartments — one for beer, and the other for wines These might undergo some further sub-division, but this is not material, because very good results can be obtained from a double cellar. This two-fold arrangement is advisable for wines and beers, because the temperatures required differ considerably. Beers are better at a uniform temperature as nearly 55deg. Fahr. as possible; wines will take as high as 60deg. to 65deg. if stored for ripening. When merely racked for immediate use, they will do very well in the beer-cellar, provided the butler takes the precaution to warm them before uncorking. Experienced cellarmen have determined the various For details respectiny Culinary Processes , Utensils , Sauces , tfec., referred to, see under their special heads. Cellaring — continued. temperatures that are desirable in their stores, and these are given in the following table : Spirits and aerated waters, anything under ... Champagne, Moselle, hock, and other sparkling light white wines Ale, stout, and bottled beer for keeping Burgundy, claret, and other light red wines ... Port, sherry, Madeira, and Marsala Bottled beer intended to mature rapidly Wines in wood for ripening, not over ... 50deg. Fahr. 50deg. ,, 54deg. „ 55deg. „ 58deg. ,, 60deg. ,, 65deg. ,,

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