, _ 



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If facks dr Canary Wines chance to boil over, draw- 

 off four or five gallons ; then putting into the Wine 

 two gallons of milk, from which the cream hath been 

 Ikimmed, beat them till they are thoroughly mixed 

 together, and add a pennyworth of roche allum, dried 

 in a fiic-fhovel, and powdered, and as much of white 

 ftarch ; after this take the v/hite of eight or ten e^ss, 

 a handful of bay fait, and having beaten them toge- 

 ther in a tray, put them alfo into the Wine, filling up 

 the pipe again, and letting the Wine ftand two or three 

 days ; in which time the Wine will recover to be fine 

 and bright to the eye, and quick to the tafte ; but 

 you mult be fure to draw ic off that bottom very foon, 

 and fpend it as faft as you can. ' ;. . 



For claret, in like manner diftempered v/ith a flying 

 lee, they make ufe of this artifice : -^ , 



They take two pounds of the powder of pebble ftones, 

 baked in an oven, the whites of ten or twelve eggs, 

 a handful of bay fait ; and having beaten them well 

 together in two gallons of the Wine, they mix them 

 •with that in the calk, and after two or three days draw 

 off the Wine from the botton 



• r * 



The fame parell ferves alfo for white Wines upon the 

 fret, by the turbulency and rifing of their lee. - 



To cure Rhenifh of its fretting (to which it is moft 

 prone a little after Midfummer, as was before ob- 

 ferved,) they feldom ufe any other art but giving it 

 vent, and covering the Oaken bung with a tile or 

 flate^ from which they carefully wipe off the filth 

 , purged from the Wine by exhalations ; and after the 

 commotion is by this means compofed, and much of 

 the fretting matter caft forth, they let it remain quiet 

 for a fortnight, or thereabouts, and then rack in into 

 a frelh cafk, newly fumed with afulphurated niatch. 

 As for the various accidents that frequently enfue, 



; and vitiate Wine (after thofe before-mentioned re- 

 boilingSi' notwithftanding their fuppreffion before they 

 were incurable you may remember they have all 

 been referred to fuch as alter and deprave Wines, ei- 

 ther in colour or confiftence, or tafte, orfmell. Now 

 for eachof thefe maladies our vintners are provided 

 of a cure. ' .-!rM-> lo- 



To reftore Spanifh and Auftrian Wines grown yellow 



• or brownifh, ihey add to them fomecimes milk alone, 



, and fometimes milk and ifinglafs well diffolved there- 

 in ; fometimes milk and white ftarch ; by which they 



- force the exalted fulphur to Jepafate from the liquor, 

 and fink to the bbttoniTfo reducing the Wine to its 

 former clearnefs and whitenefs. ■■^ 

 The fame effeft they produce with ^ corftpdfition* of 

 Iris roots and falt-petre, of each four or five ounces, 



. the whites of eight or ten eggs, and a competent 





*» 



quantity of common fait, mixed and beaten in the 



Wine. - ■ ..^^ . , ■•■ - - - ■■ •: - - ->- ^'i'.^ir^h^ _ 



To amend claret decayed in colour, firft they rabk 



it upon a frefh lee, either of Alicant or red Bourdeaux 



' .Wine ; then they take three pounds of Turnfole, and 



■ fteep it all night in two or three gallons of the fame 

 Wine ; arid having ftfained the infufion thro' a bag, 



' they pour the tindure into a hogftiead (fometimes they 



fuffer it firft to fine itfelf in a rundlet,) and tlien cover 



t-he bung-hole with a tile, and fo let it ftand for two 



'■ or three days, in which time the Wine uftially becomes 



well-coloured and bright. • ' - r -rr: r ^-, /-. ;riir;j 



%-^_ ■ ^''^^'\9 



-Some fufe only the tinfture of Turnfole. 



* Others take half a bulhel of full ripe Elder-berries, 



. pick them from their ftalks, bruife them, arid put the 



, llrained juice into a hogOiead of difcoloured claret, 



■ and fo make it drink briflc," and appear brfght. ^v>m 



, Others, if the claret be otherwife foUnd; arid the lee 



' good, overdraw three or four gallons ; then replenifli 



. the veffel with as much good red Wine, and roll it 



upon its bed, leaving it reverfed all night j an4 then 



next m^orning they turn it again, fo as the bung- hole 



may be uppermoft ; which ftoppcd, they leave the 



Winetofine^: :■:-. •- -'-^ ' ^^j ^^ 



But in all thefe cafes they obferve to fet fuch newly re- 

 covered Wines abroach the very next day after they 

 are fined, and to draw them for fait fpecdily. r— 



WIN 



To correct Wines faulcv in confiftence, i.e. fuch as 

 arc lumplfli, foul, or ropy •, * 

 They gencraliy make gfc of the powders of burnt 

 allum, lime chalk plaifter, Spanilh white, calcined 

 murble, bay fair, and other the like bodies, which 

 caufe a precipivation of the grofs and vifcid parts of 

 the Wine then afloat : as for example •, 

 For artenuacion of Spanifh Wines that are foul and 

 lumpiih, having firit racked them into a newly fcent- 

 ed caik, they make a parell of burnt allum, bay fair, 

 and conduit water ; then they add to thefe a quart of 

 Bean flour, or powder of Rice ; and if the Vv ine be 

 brown and dufl^y, milk, otherwife not; and beating 

 all thefe well together with the Wine, blow off the 

 froth, and cover the bung with a clean tile or ftone. 

 Laftly, they rack the Wine again after a few days, and 

 put it into a caflc wtII fcented. 

 The manner of fccnting cafks is as follows : 

 They take four ounces of brimftone, one ounce of 

 burnt allum, and two ounces of aqua vitfe ; thefe 

 may be put together in an earthen pan or pipkin, and 

 hold them over a chafing-difli of glowing coals, till 

 the brimftone is melted and runs ^ then they dip there- 

 in a little piece of new canvas, and inftantly fprinkle 

 thereon the powders of Nutmegs, Cloves, Coriander, 

 and Anife-feeds. This canvas they fire, and let it 

 burn out in the bung-hole, fo as the fume may be re- 

 ceived into the veffel ; and this is faid to be tiie beft 

 fcent for all Wines. 



To prevent the foulnefs and ropinefs of Wines, the 

 old Romans ufed to mix fea water with their iT^uft. 

 To cure the ropinefs of claret, the vintners, as well 

 French as Englifli, have many remedies ; of which 

 thefe that follow are the moft ufual : 



i"* *%■*> 



* Firft they give the Wine the parell, then draw it 

 from the lee, after' the clarification "by that parell ; 

 this done, they infufe two pounds of Tournfole in 

 good fack all night ; and the next day, putting the 

 ftrained infufion into a hogfhead of Wine with a fpring 

 funnel, leave it to fine, and after draw it for excclienc 



_Wine; : . : .- ::;■-:':■;":-' '' - 



■ Another is this : they make a lee of the afl:ies of Vine 

 branches, or of Oaken leaves, and pour it into the 

 ?Wine hot, and after ftirring, leave it to fettle -, the. 

 quantity of a quart of lee to a pipe of Wine. 

 A third is only fpirit of Wine ; which, put into a 

 muddy claret, ferves to the refining it effedtually and 



fpeedily ; the proportion being a^ pint of fpirit to a. 

 ^^:ihogfliead ; but this is not to be ufed in fharp and 



eager.Wines. j^^^^^ui^ ^ "' :: u ^^^ ]^..^.^^: 

 >;»When white Wines grow foul and tawny, they only 



rack them on a frefh lee, and give them time to fine! 

 ' rFor the mending of Wines that offend in tafte, vint- 

 • nershave few other correftiv^s, but what conduce to 

 I fr clarification"! nor do they indeed much need variety 

 ,... in the cafe, feeing all unfavourinefs of Wines whatever 

 .proceeds from their impurities fet afloat, and the do- 

 minion of others, their. fulphureous or faline parts, 

 ->./ over the finer and fweeter j which caufes are removed 





^'f •!- 



^x; 



1' '» *-. - 





\^ ^-y 



chiefly by precipitation.- 

 ,*o For all clarification of liquors may be referred to one 



of thefe three caufes :*r'? ?? 

 -c-i; Separation of the groffcr parts of the liquor from 

 :'-- the fintr. jo vr v::i%; "vn^n !»^.s --: ..mU,-:. ... • 



2. The equal diftribution of the fpirits of the liquor, 

 •: which always renders bodies clear arid untroubled. 

 ■.■ 3. The refining of the fpirit itfelf- ir^J^^;.?; ;' y;. 

 -:u And the two latter are confcqiients of the firft, which 

 -is'cffefted chiefly by precipitation, the inftruments 

 -. whereof are weight and vifcofity of the body mixed 

 : with it ; the one caufing it to cleave to the grofs parts 

 .. of the liquor flying up and down in it, the other 

 - : finking them to the bottom. ■. . ^ y~- . 



But this being more than vintners commonly under- 

 ftand, they reft not in clarification alone, having 

 found out certain fpecifics, as it were, to palliate the 

 feveral vices of Wines of all forts, which make them 



Of thefe I fliall recite two or three of the 



difsiuftful. 



o-reateft ufe and efteem amongft them. 



--■-id 



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To 



