a cer- 



ling 



H* * ^ ^ .- V 



-/jf r -]•"*' 



WIN 



pafs them over, and mention the obfervatlons of 

 tain curious auchor on this lubie£t. 

 The myftery of Wines confifts in i 

 lioratingof natural Wines. , ^^ 

 Melioration is either of found or vicious Wines 

 Sound Wines are bettered,. .- .., 

 I. Bypreferving.; .;. ,;, 

 '- ^- By timely fining,^ ^^:. .^,, .,, ^.. ,\ ,, ^ 



.,3- By mending colour, fmell,, or t^fi:e,:^\^. .;■ •; 

 I. Tq preferve Wines, care muft be taken, that'^after 

 the preffing they may fermenrwelU for without good 

 fermentation they become qually, i. e. cloudy, thick, 

 and dufliy, and will never fine themfelves, as other 

 Wines do ; and when they are fined by art they "muft 

 be fpeedily fpent, or elfe they will become qually 

 again, and then will^not be recoverable by any art.-*.;, 

 To preferve Spanifh Win^s, and chiefly Canarv-, and 

 therefore principally that which isf razie, which will 

 not keep long, they . make _a flayer of Grapes and 

 Giefle, whereby it acquires a better durance and tafte,, 

 and a white colour, mo^ jdeafingVo' the Englifh. . a 

 Razie Wine^is (o called, becaufe a comes from Rhe-' 

 nifh Yinecumngs, fom'etimes renewed. ,:The Grapes 

 of this Vine are. fielhy, yielding but a little juice.. ;;:;:- 

 The French and Rheniih Wines are cJ;ieHy and com- 

 inonly preferved by tfie match^ thus ufe^ at Dordt in 

 Holland: _*;., ,: '; .V-:^ 





IT 



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They talie twenty of tliirty pounds of brimftone, rack 

 into It melted, as Cloves, Cinnamon, Mace, Ginger, 

 and Coriander-feeds ; and fome, to fave charges, ufe 

 thereliquesof the Hippocras bag, and, having mixed 

 thefe well with the brimftone, they draw through this. 



mixture, long, fquare, iiarrow pieces p(caav^s, which 

 pieces they light, and put into the vellelat the bung- 

 hole, and prefentiy ftop' it clqfc: great care is to be. 

 had in proportioning the brimftone* to the, quantity 

 and quality or the Wine, tor too much makes it rouo;h. 

 This fmoking keeps the Wine long v^h'ite and good, 

 and gives it a pleafant tafte. ,.. ., s ■-- Mf^.^i- yj -f ■ 

 There is another way for Frencti and Rhenirti Wines,- 

 ^\z, firing it. It is done in a ftpve, or^elfe^a gpod fire 

 made round about the vefiel, which will gape wide^ 

 vet the Wine never runs out. It will boil,"and after- 





wards may foon be racked. 

 Secondly, for" timely finihg'ofWlnes.fv, AH Wines in 

 the niu{t.are,,rliQre.Qp^CQUS a'nB cloudy!i..^Good Wine 

 ibon fines, and the grofs icttle quickly, and alfo the 

 flying leeTn time^v„^Wheri*the grofier lees are fettled, 

 . they draw off the Wine j this is called t^sl^i^g- -' X^e 

 nfual times for racking are Midfummer and Allhal- 



Idwtide.; ": ■.■..■ .^,!;' • ; ■"; . ..-.-.', aif . v:'- ■• 

 The practice of the Dutch and Enslifh to rid the 

 Wine of the flying lees fpeedily, and which feryes 

 moft for French arid Spanifh W;a?l, is. .thus per- 



rormep ?,.. -,T7- - --— ■ rrri:'T V'^r^'t^.o^jrir/: ■»['■■ r :'V-: '' 

 Talie oFifin^lafs half a pound; ftecp it in half a pint of 



the "hardertFrencli Wipe th^t can be p-or, fo that the 



Wine may fully cover it: let them ftand twenty-four 



hours ; then pull and beat the ilinglals to pieces, and 



add more, Wine ; four .times a day fqueezeit to,a jcl- 



Iv, and as it thickens add more Wine... .When it is 



full, ahdperfeftly jellied, take a pint or quart to' a 



hogfliead, and fo proportionably ; then overdraw three 



or four gallons of that Wine you intend to fine, which 



mix well with the faid quantity of jelly% then put this 



mixture to the piece of ^Wine^, ap^ l)eau^wit.l>, a ,^^^ 



and fill it top-full. v-»/^> ;.;V-*'''c'^i>'j*;fS v^^^^ 

 Note,' That French Wines muft be bunged tip very 



clofe, but not the Spanifli \ 

 the lees to the top of ttrcng Wir 

 precipitates them to the bottom.- -,*'j'v:.^» k^^ :..3inl 

 They nhend" the colour of founLi clarets by adding 

 thereto red Wine, tent, or Alicant; or by an infu- 

 fion of Tu'rnfole, made in two or three gallons of 

 Wine, and then putting it into the velTd, to be then 

 (being well flopped) rolTed for aquaiter of an hour. 



This infufion is fom'ennieV twice or thrpe times re- 

 peated, "according as \nj9."e.cplpur is to be added to 



rhe Wine j about three infutions of the 



fufScicnt ; biitchenTc muftl^e rubbed and wringed. 



W I N^^ 



Claret over-red is amended with the addition of wh:f* 

 ■ Wines. '.•■ > -: -''. ■ - ; ...,.;.. 



* ^ - ^ . _ 



White Wines coming over found, but brown, are 

 ' thus remedied ix-; J " - . . ' j , 



., Take of aiabafter powder, overdraw the hogfliead three 

 J or four gallons, then put this powder into the bung, 

 I and ftir and beat it with a ftaff, and fill it top-full. 

 ; The more the Wine is ftirred, the finer it will come 

 \ upon the lee, that is, the finer it will be. 

 J To colour fack white : take of white ftarch two 

 • 'pounds, of milk two gallons, boil them to^^ether two 

 hours'; when cold-, bca: them well with a handful of 

 white fait, and then put them into a clean but f^'/eec 

 biitf; beating them with aftaff,and.the Wine will be 

 pure and white.. ; 





*% ^' '*■ T 



i 



lyfed. 



and that ifinglafs raifes 



e Turnfole are 



- ' 



ne pound of the before-mentioned jelly of ifiriglafs 

 takes away tHe brownncfs of Trench and Spanifli 

 Win^s, mixed with two or three gallons of Wine ; ac- 

 cordmg as it is brown and ftrong^, more or Icfs to be 



Theh overdraw the piece of Wine about eight 

 I gallons, and ufe the rod ; then fill the vefi^el full, and 

 I in;a day or t\vo it will be fine, and be white, and mend, 

 i if qually; .;■ r!.;,-. l_i)\' .\y:: V> ''; -•;; : 



. Tjie firft budsofRibes nigra, i.e. black Currants, 

 ; infufed in. Wines, efpccially Rheniih, make it diuretic, 

 i and more fragrant in fmell and rafte, and fo doth Clary! 

 j The inconvenience is, that the Wine becomes more 

 . he?idy ; a remedy for which is Elder-flowers added to 

 : the Clary, which alio betters the fragrancy thereof, as 

 jit.is.mahifeft in Eider vinegar, but thefe flowers are 

 : apt to makd the Wine ronv. ; v 





i 



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1 



I To help brown Malagas and Spanifli Wines : take 

 I powder of.. Orris-roots and falt-petre,"of each four 

 {ounces, th? whites of eighj eggs; to which and as 

 I mtich fait as will make a bnne ; put' this mixture into 

 Wi_j]e,'and mix them with' a ftaffi " V '^/T»:o:Vlo'^r;r: 

 j iTo meliorate muddy and tawny clarets'': take'of^rkin 

 : water two pints, the yolks of eight eggs, fait a hand- 

 ful i beat them well, let then) Hand fix hours before 

 you put them into the caflc; then ufe the rod, and in 

 ttiree d^ys it; will c6me to itfelf. ■ > ' v 

 I To amend the tafte and fmelj of Malaga Wine : take 

 j pf^the beft Almonds four pounds, make an emulfion 

 j of them with a fufficient quantity of the W^ine to be 

 [cured '; then take the whites and yolks of twelve eggs,- 

 j beat them together with a handful of fair, put them 

 ! intp^thepip^^, ufi;ig th^j:pd^.. ::5"i uic-^;i v?>'.' (-••.v.,^: ; . 

 j To amend the frhell and tafte of French and Rhenifli' 

 I ■\5;jjies,>vhJQh. are .foul : talsie one pound of hon'ey, a ^ 

 ifiandful of Elder-flowers, an ounce of Orris-powder, 

 j one Nutmeg,' a Tew Cloves to an auin of the Wine ; ' 

 boil theift jn.a fufficient quantity of the Wine' to be 

 j cured, to the confumption of half, and when it is cold,' 

 j ftrarn;it,-'dfid .ufe it with the rod ; fbme add a licde 

 i C^li^- .if .the. Wine be fweet enough, add one pound 

 ^►f the fpirits of Wine to a hogfliead, and give the 

 * cafli a ftfongfcent.r I Spirit of. Wine makes any Wine 

 I brifl<, and fines it, without the former mixture; ^ ■ 

 j A*'Iee of the aflies of Vine branches^ viz. a quart to a 

 i pipe, being beaten into Wine, cures the rbpiriefs of it,'' 

 I and fo infaUibly doth a lee of Oaken aflies;-j c^ il 'Jv 

 ; For Spanifli "ropy Wine : rack it from the lees Into a 

 I new-fcented.caik, then take of allum one pound, of 

 i Orris-roots powdered half a pound f beat them well 

 ! into the Wiiie with a ftafi^; fome add fine anci well 



V - 



(dried fand, put warm to the Wine. ' If the Wine bfe- 

 \ fides prove brown, add three' pottles of milk to a pipe : 

 'this cui-es ropy .Wine, before it begins to fret.'- '\ 

 :To mend and preferve the colour of clarets ; take red 

 Beet-roots, q. f fcrape them clean, and cut them into 

 ;fmall pieces ; thc-n boj! them in q. f of the fame Wine, 

 to the confumption of the third part; fcum it well, 

 'and when cool, decant off what is clear, and ufe the 



rod. ' 



v&i -> 



'Firing of Wines in Germany is thus performed : 

 They have in fome vaults three or four ftoves, which ' 

 they heat very hot ; others make fires almoft before • 

 every vat •, by this means the muft fcrmenteth with 

 that vehemency, that the Wine appears' between tfie 

 ftavcs j when this ebullition, fermentation, and 



14 Y 



work- 



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