W I N 
If facks or 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 
fkimmed, beat them till they are thoroughly mixed 
together, and add a pennyworth of roche allum, dried 
in a fire- (hovel, and powdered, and as much of white 
ftarch ; after this take the white of eight or ten eggs, 
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 Hand tv/o 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 remit be jure to draw it off that bottom very loon, 
and fpend it as faff as_ you can. 
For claret, in like manner cliftempered with a flying 
lee, they make ufe of this artifice : 
They take two pounds of the powder of pebble Hones, 
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 bottom. ' 
The fame pared ferves'alfo for white Wanes upon the 
fret, by the turbuiency and rifing of their lee. 
To cure Rheififh of its fretting (to which it is moft 
prone a little after Midfummer, as was before ob- 
ierved,) they felciom ufe any other art but giving it 
vent, and covering the Oaken bung with a tile or 
date, from which they carefully wipe off the filth 
purged from the Wine by exhalations ; and after the 
commotion is by this means cornpofed, and much of 
the fretting matter caff forth, they let it remain quiet 
for a fortnight, or thereabouts, and then rack in into 
a frefh calk, newly fumed with a fulphurated match. 
As for the various accidents that frequently enfue, 
and vitiate Wine (after thofe before-mentioned re- 
boilings, notwithftanding their fuppreflion before they 
were incurable ;) you may remember they have all 
been referred to fuch as alter and deprave Wines, ei- 
ther in colour or c<?nfiftence, or tafte, or ffnell. Now 
for each of thefe maladies our vintners are provided 
of a cure. 
To reftore Spanifh and Auftrian Wines grown yellow 
Or brOwnifh, they add to them fometimes milk alone, 
and fometimes milk and ifinglafs well difl'olved there- 
in ; fometimes milk and white ftarch ; by which they 
force the exalted fulphur to feparate from the liquor, 
and link to the bottom •, fo reducing the Wine to its 
former clearnelsand whitenefs. 
The lame effeeft they produce with a compofition of 
Iris roots and lalt-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 o amend claret decayed in colour, firft they rack 
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 ; and having ftrained the infufion thro’ a bag, 
they pour the tinfture into a hoglhead (fometimes they 
iuffer it firft to fine itfelf in a rundlet,) and then cover 
the bung-hole with a tile, and fo let it Hand for two 
or three days, in which time the Wine ulually becomes 
well- coloured and bright. 
Some fufe only the tin&ure of Turnfole. 
Others take half a bufhel of full ripe Elder-berries, 
pick them from their ftalks, bruife them, and put the 
ftrained juice into a hoglhead of difcoloured claret, 
and fo make it drink brifk, and appear bright. 
Others, if the claret be otherwife found, and the lee 
good, overdraw three or four gallons ; then replenifh 
the veffel with as much good red Wine, and roll it 
upon its bed, leaving it reverfed all night ; and then 
next morning they turn it again, fo as the buno--hole 
may be uppermoft ; which Hopped, they leave the 
Wine to fine. 
But in all theie cafes they obferve to fet fuch newly re- 
covered W ines abroach the very next day after they 
are fined, and to draw them for fale fpeedily. 
To correct Wines faulty in confluence, i. e. fuch as 
are lumpifh, foul, or ropy ; 
They generally make ufe of the powders of burnt 
allum, lime chalk plaifteiy Spanifh white, calcined 
marble, bay fait, and other the like bodies, which 
caufe a precipitation of the grofs and vifeid parts of 
the Wine then afloat : as for example ; 
For attenuation of Spanifli Wines that are foul and 
lumpfjfh, having firft racked them into a newly feent- 
ed calk, they make a parell of burnt allum, bay fait, 
and conduit water ; then they add to thefe a quart of 
Bean flour, or powder of Rice; and if the Vfine be 
brown and dufky, 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 calk well feented. 
The manner of fcenting calks is as follows : 
They take four ounces of brimffone, one ounce of 
burnt allum, and two ounces of aqua vitm ; thefe 
may be put together in an earthen pan or pipkin, and 
hold them over a chafing-diili of glowing coals, till 
the brim ftone 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 Amfe-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 the belt 
feent for all Wines. 
To prevent the foulnefs and ropinefs of Wines, the 
old Romans tiled to mix lea water with their mult. 
Fo cure the ropinefs of claret, the vintners, as well' 
French as Englifh, have many remedies ; of which 
thefe that follow are the moft ufual : 
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 lack all night ; and the next day, putting the 
ftrained infufion into a hogfhead of Wine with a ipri'ng 
funnel, leave it to fine, and after draw it for excellent • 
Wine. 
Another is this : they make a lee of the allies 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 effectually and 
fpeedily ; the proportion being a pint of fpirit to a 
hoglhead ; but this is not to be ufed in fharp and 
eager Wines. 
When white Wines grow foul and tawny, they only 
rack them on a frelh lee, and give them time to fine. 
For the mending of Wines that offend in tafte, vint- 
ners have few other correctives, -but what conduce to 
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 ; which caufes are removed 
chiefly by precipitation. 
For all clarification of liquors may be referred to one 
of thefe three caufes : 
1 . Separation of the groffer parts of the liquor from 
the finer. 
2. The equal diftribution of the fpirits of the liquor, 
which always renders bodies clear and untroubled. 
3. The refining of the fpirit itfelf. 
And the two latter are confequents of the firft, which 
is effefted chiefly by precipitation, the inftruments ' 
whereof are weight and vifeofity 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, °t he other 
finking them to the bottom. 
But this being more than vintners commonly under- 
ftand, they reft not in clarification alone, having 
found out certain lpecifics, as it were, to palliate thd 
feveral vices of Wines of all forts, which make th-m 
difguftful. Of thefe I fhall recite two or three of the 
greateft ufe and efteem amongft them. 
To 
