OCR Text |
Show Wi Take of Ifinglafs halfa Pound, fteep it in half a Pint of the hardeft French Wine that can be got, fo that the ine may fully cover it ; let them ftand twenty-four Hours, then pull and beat the Ifinglafs to Pieces, and add more Wines; four timesa Day{queezeit to Jelly, and as it thickens, add more Wine. Whenit is full and perfeétly jellied, take a Pint or Quart to a Hogfhead, and fo proportionably: ‘Then over-draw three or four Gallons of that Wine you intend to fine, which mix well with the faid Quantity of Jelly, then put this Mix- ture to the Piece of Wine, and beat it with a Staff, and fill it top-full. Note, That French Wines muft be bung’d up very cloie, but not the Spanif/b; and that Ifinglais raifes the Lees to the Top of ftrong Wines, but in weaker, precipitates them to the Bottom. ‘They mendthe Colour of found Clarets by adding thereto Red-wire, Tent, or Alicant, or by an Infufion of Zurnfole, made in two or three Gallons of Wine, and then putting it into theVeflel, to be then (being well {topp’d) rolled for a Quarter of an Hour. This Infufion is fometimes twice or three times repeated, according as more Colour is to be added to the Hie; about three Hours Infufion ofthe Ziris/ole is {ufficient, but then it muft be rubb’d and wring’d. Claret over red is amended with the Addition of White-wines, White-wines coming over found, but brown, are thus remedied: Take of Alabafter Powder, over-draw the Hogfhead three or four Gallons, then put this Powder into the Bung, and ftir and beat it with a Staff, and fill ic top-full. The more the Wine is ftirred, the finer ir will come upon the Lee, that is, the finerit will be, To colour Sack white; take of white Starch two Pounds, of Milk two Gallons, boil them together two Hours; when cold beat them well with a Handful of white Salt, and then putthem into aclean, but {weet Butt, beating them with a Staff, and the Wine will be pure andwhite. One Poundof the before-mention’d Jelly of Ifinglafs takes away the Brownnefs of French and Spanifh three Gallons ot W ii Wwi Wines, mixed with two or Wine ; according as it is brown and ftrong, more or lefs to be ufed. Then over-draw the Piece of Wine about eight Gallons, and ufe the Rod ; thenfill the Veflel full, and in a Day or two it will fine and be white, and mend, if guai/y. The firft Buds of £ 4 ts, infufed in Wir s, efpecially Rbenifh, makes it diuretick, and more fragrant in Smell and Tafte, and fo doth Clary, The Inconyenience is, that the Wine be- comes more heady; a Remedy for which is Elder Flowers added to the Clary, which alfo betters the Fragrancythereof, as’tis manifeft in Elder Vinegar. But thefe Flowers are apt to make the Wine ropy. To help brown Malaga’s and Spanifh Wines, take Powder of Orras Roots and Salt-petre of each four Ounces, the Whites of eight Eggs, to which add as muchSait as will make a Brine; put this Mixture into Wine, and mix them with a Staff, To meliorate muddy and tawny Clarets take of Rain-Water two Pints, the Yolks of eight Eggs, Salt, an Handful, beat them well, let them {tand’6 Hours before you put them into the Cask, then ufe the Rod, andin three Days it will come to itielf. ‘To amend the 'Tafte and Smell of Afai Wine ; Take of the beft Almonds four : make an Emulfion of them with a fuffcient Quantity of the me to be cured; then take the Whites and Yolks of twelve Eggs, beat them together with an Handful of Salt, put theminto the Pipe, ufing the Rod. To amend the Smell and Tafte of Frencd and Rhez Wines which are foul; take one Pound of Honey, an Handful of Elder Flowers, an Ounce ofOrras Powder, one Nutmeg, a few Cloves to an Auln ofthe Wine, boil them in a fufficient Quantity of the Wine to be cured, to the Confumption ofhalf, and when itis cold, ftrain it, and ufe it with the Rod: be fweer Some add alittle Salt. If the Wine enough, add one Poundof the Spirits of Wine to a Hogfhead, and give the Cask a ftrong Scent. Spirit of Wine makes any Winebrisk, and fines it, without the former Mixture A. Lee ofthe Afhes of Vine Branches, viz. a Quart toa Pipe, being beaten into Wie, Wi 2. ’Iwill mend the hard Tafte of Wine, i. ¢. putting a Gallon thereof to a Hogfhead,; and ufing the Rod, and thenlet it reft five or fix Days at the leaft; but if mild enough, Staves; when this Ebullition, Fermentation, add white Muftard-Seedbruifed. To mend andpreferve the Colour of Clarets: Take red Beet-Roots g. /- fcrape them clean, and cut them into fmall Pieces; then boil out Gfeen. them in g. / of the fame Wine, to the Con- fumption of the third Part; fcumit well, and when cool, decant off what’s clear, and ufe the Rod. Alias; Take of Wine and Honey of each two Pounds, Rain-water a Pottle, twelve Beet Roots, ripe Mulberries four or five Handfuls, boil them to half, and when cool, decant, &¥c. of Milk to a Pipe; alias, the Spaen cures topy Wine, before it begins to fret. Herrings Roes preferve any Stum // mes. Toother Rhenifb Wines when fretting. It is commonly in Fune, that Wine begins to ferment and growfick, then have a {pecial Care not to difturb it, either by removing,filling the Veffel, or giving it Vent; only open the Bung, which cover with a Slate, and as often as the Slate is foul, cleanfe ir and the Bung from their Filth; and when the Fermentation To help Spanifh Sour Wines: Firft rack the Wine into a clean Cafk, andfillit up with two Ounces of burnt Chalk, then rack it off after three or four Days, and fill it up again with Some ufe LoomorPlaftering ; if thefe Ino oD redients F make the Wine bitter, correét the ‘aulc with Nutmegs and Cloves, Tohelp Stinking Wines: Take Ginger half Scummer (for which Purpofe they hav Pail offair Waterftanding by tor then put this Mixture hot into < fit Capacity, andlet it ftand unbu cool: Some, to better this, put i Spices. This Mixture is, by the Dute Soet, and will ferve alfo to fine any sn or old, to it; but offends the Head and Stomach, torments the Guts, andis apt to caufe LoofeTo fine Wine prefeatly: Fill a Cafk with Shavings or Chips of Beech or Oak; (which are beit) this isto be done With much Art, or thefe Chips into a Cask, which is called by the Dutch, Een Spaen, i.e. a Chip, into which they pour in as much Wine as the Cask will hold, and in Twenty-four Hours the Wine will be fine. Ora Quart of Vinegar in three Days will fine a Hogfhead of Wine. To fet old Wine a fretting, being deadifh and dull of Tafte: Take of Stum two Gallons to a Hogfhead, put it hot upon the Wine, then fet a Pan ofFire before the Hogfhead, which will then ferment till all the Sweetnefs of the Stum is communicated to the Wine; which thereby becomes brisk and_pleafant. Some ufe this Stamming at any Time; fome in Auguft only, when the Wine hath a Difpofition to fret ofitfelf, more or lefs Stumto be added, as the Wine requires. The beft Time to Rack Wine isin the Decreafe of the Moon, and let it | ferene, free from Thunder and Lightning. The Species of Diambre and Diamofcu Dulce. do the fame; and fo Nutmegs and Cloves, which alfo give a kind of Racinefs. To help Wine that hath anitt Savour from the Lees: Firft rack it into a clean Cask, and if Red or Claret, give it a frefh Lee of the This Mixture meliorates vitious Wines both clean A little Stum put to Wine decay’d; makes it an Ounce, Zedoary two Drams, powder them, andboil them in a Pottle of good Wine, which put fcalding hot into the Vat; bung it up, powder them grofly, hang them in a Bag, and tafte the Wine once in three Days, and when ’tis amended, take out the Bag. Some do it thus: Take of Cloves half a third Part, {cumming them often with a The Bung of the Veffél siuft be continually ftopt, andthe Veffels ftrong, left they break. elfe it feldom hits right, but lafteth long: Put Some ufe Lavender Tops. ; To help Sour French Wine: Take of the beft Wheat four Ounces, and having been boiled in fair Water till it break, when cold, put it into a Vat in a Bag, and ufe the Rod. lias; Take five or fix Cinnamon Canes, hem upwell. is paft, which you fhal!l know by applying your in Smell and Tafte; efpecially Frencl of the beft Honeyone Part, of Rain-Water two Parts, and one Third of found old Wie of the fame Kind; boil them on gentle Fire toa it once fret, it becomes good Wine. and hang them or put themloofe ina Veffel. fame Kind; then take of Cloves, Cinnamon, Ginger two Ounces, Orras Root four Ounces ; Ear to the Veffel, then give it Reft ten ortwelve Days, that the groffer Lees may fettle, then rack it into a frefh-fcented Cask. Wine, preferving itfelf fromm both its Le Precipitation of them; butif through Neg neffes, and fome fay Barrenhefs in Women. Rain-water, if the firft time doth not do it. Wine with a Staff: Some add fine and well dry’d Sand, put warm to the Wine. If the Wine befides prove brown, add three Pottles i. é. new matched, by means whereofit becomes as clear, or clearér, than any other Hole in the Top of the Shells, then put them into the Wine, andall will be confumed. Toprevent Souring ot French Wines: Take Grains of Paradife g. f° beat them in a Pan, half a Pound, beat them into the Stum is nothing elfé but pure Wine kept from fretting by often racking, and matchig it in clean Veffels, and ftrongly fcented, ferment afrefh, and gives Life and Sweetnefs or three Gallons of Water, and add to it four well fome Days, and then rack it. This Firingis only us’d in cold Years, when the Wize talls as above. To preferve Claret rack’d from the Lees: Take to a Tierce ten Eggs, make a fmall cures the Ropinefs ofit, and fo infallibly doth a Lee of Oaken Afhes. For Spanifh ropy Wine, rack it from the Lees into a new-{cented Cask, then take of Allumone Pound, of Orras Roots powder’d and Working ceafeth, theylet the Wine ftand Pound, Majtick, Ginger, Cubebs, of each two Ounces, Spica Nardi three Drams, Orras Root half a Pound; make thereof a fine Powder, which put loofe: into the Vat, and ufe the Rod, and make a good Fire before it. Firing of Wines in Germany is thus performed; They have in fome Vaults three or four Stoves, which they heat very hots others make Fires almoft before every Vat; by this means the Muft fermenteth with that Vehemency, that the Wine appears between the and when the Wine is free fromfretting; the Wind being at North~ Eaft or North-Weft, andnot at South, the Sky Another Match for French Clarets and Spanifo Wines: Take Orras Roots, Majftick and Brimftone of each four Ounces, Cloves two Ounces; ordering it as above in Matching Wines; this will ferve for ali Wines, adding, if you pleafe, Nutmegs, Ginger, Cinnamon, and other Spices; double the Quantity of Orras Root is to be ufed for Spani/fh Wines. To help Malaga’s which will not fine: Take of crude Tartar powdered, fifted and dried, two Pounds, mix it with the Whites of fix Eggs; dry, powder and fift them again, then overdraw the Pipe as much as will ferve to mix with this Powder, and fill the Pipe therewith, beating it with a Staff as before, and this Wine will be fine in ten Days. Another fpeedy Way to fine French Wines: Hanga Piece ofScent in the Cask, and when *tis burnt out, put ina Pint ot the beft Spirit of Wine, and ftir itabout. Some adda little Salt well dry’d; this fines the Wine in Twentyfour Hours. 9S To |