and the Method of mating Wirles. 211 



convenient veflTel ; fkim off the foam formed at the fur- 

 face, and pour the compofition into the wine calk from 

 which a part of the liquor has been drawn off: at the end of 

 two or three days the liquor becomes clear, and acquires an 

 agreeable tafte. After being fuffered to remain at reft for 

 about a week, it is then drawn off. 



To revive claret injured by floating lees, two pounds of 

 calcined flints, well pounded^ ten or twelve eggs, and a large 

 handful of fait, are beat up with two gallons of wine, which 

 are then poured into the cafk : two or three days after, the 

 wine is drawn off. 



Thefe compofitions may be varied without end • fom^times 

 flarch is employed, and alfo rice, milk, and other fubftances, 

 more or lefs capable of developing the principles which render 

 the wine turbid. 



Wine is clarified alfo, and its bad tafte is often corre^ed, 

 by making it digeft over {havings of beech wood, previoufly 

 ftripped or tha bark, boiled in water, and dried in the fun or 

 in a ftove : a quarter of a bufliel of thefe (havings will be iuf^ 

 ficient for a muid of wine. They produce a (light movement 

 of fermentation in the liquor, which becomes clear in the 

 courfe of twenty- four hours. 



The art of cutting wines (couper du vin), as \\ is called, 

 (correcting one wine by another — giving a body to thofe 

 wines which are weak — colour to thofe deftitute of it — and 

 an agreeable flavour to thofe which have none, or which 

 have a bad one,) cannot be defcribed. In theie cafes, the 

 tafte, fight, and fmell mud be confulted. The highly va- 

 riable nature of the fubftances employed muftbeftudiedj 

 and it will be fufficient for us to obferve, that in this part 

 of the management of wines every thing confifts : ift, In 

 fweetening wines, and rendering them faccharine by the ad- 

 dition of baked mujl, concentrated with honey, iugar, or 

 another wine of a very lufcious quality. 2d, Colouring the 

 wine by an infution of turnfole cakes, the juice of elder-ber-, 

 ries, logwood, and mixing it with dark, and, generally, coarfe 

 wine. 3d, Perfuming it by fyrup of rafpberries, an infufion 

 of the flowers of the vine fufpended in the caflc, tied up in a 

 bag, as is pracYifed in Es^vpt, accordiug to the teftimony of 

 Haffelquift. 



In the Orleanois, and other countries, a wine is mads 

 called there vin rapL It is prepared ftom picked grapes, 

 which are trod with wine or ley ; placing in the prefs a ilra- 

 tum of vine-twigs and another of grapes in alternate order, 

 or by infufing the twigs in the wine. Thefe wines are made 

 to boil ftrongly, and they are then employed to give ftrength 



O % and 



