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Show put it To keep Muff a Year: Take Muft, a Cask pitch’d within and without, half into Mortar. — full, ftop the Bung-hole clofe with it Others few the Cask in Skins, and fink or elfe for thirty Days into a Well or Rivers a V efa Garland of Polium Montanum hung in with fel; or rub the Infide of the Vefiel Cheefe : All thefe preferve Rhenisb Muft. Alum put into a Hog’s Bladder, keeps Wine fromturning flat, faint, or browns and beaten with the Whites of Eggs, removes 1ts eu Ropinefs. Flat Wines are recover’d with Spirit of Wine, Raifins and Sugar or Melaffes ; and Sacks, by drawing them on frefh Lees. Our Wine-Coopers of later Times ufe vaft Quantities of Sugar and Melafles, to make give them drink brisk and fparkling, and to them Spirits; and alfo to mend their bad gathered very green) continue rolling them in the whole about five or fix Weeks, N.B. This Rolling isto be performeddif- cretionally, in proportion to the Ripenefs or Greennefs of the Grapes when gathered, viz. If Ripe, verylittle Rolling will ferve, once in four or five Days for a Monthis fufficient. This Rolling heightens the Fermentation, heats the Wine, caufing it to purge and purify, and helps to ripen it better than any Method yet known. Bejfides, this mixing it with the Lee, fweetens and ftrengthens it, and renders it more palatable. When your Wines ferment, (which they'll do in a few Days) take out the Bung ofeach Cafk, covering it with a Cloth laid hollow over the Hole, to prevent Dirt fromfalling therein. Take off the Froth, which workslike Yeaft, and put a little into thofe Casks which are backward in fermenting, and it will greatly help their Fermentation. _ It is to be obferved, that the fineft Wines with raw Beef; andin Town, their Canaries ferment the fooneft, the reft in proportion to with Malaga, whichis added more or leis to their Goodnefs. The Fermentation will conall 5, tinue about ten or twelve Days at leaft. The Gompofition of Wines is manifold, the When the Fermentation is over, (which Vintners ufually drawing out of two or three you'll know by the Frothceafing) fill up each Casks for one Pint, to accommodate it to the Cafk within two Inches, and bung it up clofe, Palate of thofe that drink it. Moft ofthe opening at the fame timea fmall Vent-hole, Canary is made with Xerez Sack. to carry off what may be thrown up by the As for compounded Wines, as Mujfcadine and [Zippocras; the formeris ufually made with Fermentation’s not being quite ceafed. Taftes; all which Raifins, and Cute, and Stum perform. Country Vintners feed their fretting Wines thirty Gallons of Cute, which is Wine boil’d to the Confumption of half, or the Lees and Droppings boil’d andclarified ; its Flavour is Continue filling up, as before, for ten or twelve Days, till you are fure the Wine has done Fermentation, left the Foulnefs, which fhould work through the Vent-hole, fink down for want of Paffage, and foul the Wine. After thefe twelve Days are expired, fill the Cafk within one Inch, once in fix Days for laffes and Honey, or mix them with the Cute. a Month; after which, once in fifteen Days may be made as follows; Take of Cardamoms, Carpobalfamum, of for three Months. For tho’ the Fermentation each half an Ounce ; Coriander Seeds prepar- will be quite over long before this Time, yet ed, Nutmegs, Ginger, of each two Ounces; the Casks muft be fill’?d once a Month, as Cloves two Drams; bruife and infufe them long as they are kept in the Cellar or WareForty-eight Hours in Xerez and White-wine, houfe, becaufe all Wines will wafte in the Cask, of each a Gallon, often ftirring them; then and if they are not kept continually filled up, add thereto of Milk three Pints, ftrain it thro’ they will grow flat and heavy. Stop up the Vent-hole as foon as you are an Hippocras Bag, and fweeten it with a fure the Wines have done working, and open Pound of Sugar-Candy. Acertain Modern gives the following Di- them when you perceive them to work at rections for the ordering and improving of any Time. Obfervation and Difcretion will beft guide on thefe Occafions. Wines. In Champaign and Burgundy, fuch as are When your Wines are prefs’d, put theminto Casks that have been well cleanfed and curious in their Wines, keep Warehoufes as made of Coriander Seeds prepared, and Shave- ings of Cyprefs Wood. Some inftead of Cute, make it of Sugar Me- infed two or three Days before with Water, yhich the Leaves or Flowers of Peaches been infufed, which gives them an agreeable Flavour. N.B. Put White-wines in new Casks, left old ones change their Colour. If your Grapes are not ripe enough, or ofthe laft gathering, or of a /mall Body, about three W ecks after they are put up in Casks, roll them five orfix times a Day for four or five Days following; then two or three times a Day for three or four Days following ; once a Day for ten Days after that; thence once in three or four Days (and if your Grapes were well as Cellars, for the Advant of keeping their Wines cool, into which they move them alternately twice a Year, viz. from April to November they keep themin their C , and from November to April in Warehoufes above Ground; Wi Ww iI wi wi fuch Warehoufes being found, by Experience, to be cooler in Winter than Cel- lars, being more expos’d to the Rigour of the Summers Seafon ; whereas Cellars are cooleft in being lefs expos’d to the Warmth of the Sun and Air. ?Tis a known Rule, that the cooler Wines are kept, the longer they will laft good, and be more grateful to the Palate, and ’tis ia to <eep keep them, as near as pofible, in an equal Degree of Heat. Wines kept too warm are apt to turn four. your About the Middle of December, if Wines are fertled after working, draw them frefh off from the Lees for the firft Time into direétCasks, cleanfed and prepared as before fill’d ed; obferving (as before) to keep them e up, and continue undifturbed till the Middl ot February, at which Time draw them off again as before. and Do the like at the latter End of March, into again in April, before they are laid before the Cellars for to keep them cool as directed. Drawing off Wines frequently from the Lees, in renders them brisk, lively, and fparkling mudthe Glafs; while the contrary produces a or dy Dreg or Sediment, makes them thick dull, and fometimes ropy. draw off To remedy which, when they fs the Wines firft, take an Ounceoffine Ifingla well to each Fifty Gallons of Wine: Beat it Quart with a Hammer; infufe it in about a difof Brandy or White-wine, till ic is fully folved, a which will be done fooneft over it is gentle Fire, ftrain it through a Sieve till into the clear from any Foulnefs, then pourit a Stick 5 but Bung-hole, ftirring it well with little as fo as to move the Lees or Bottom as a pofible. This Stirring puts the Wine into the LfinFerment, and the glutinous Parts of makes it fink glafs feizes all the Foulnefs, and in about feven to the Bottom, and become fine 3 Days. e to do When you Bottle off Wines, obferv and in it in Winter on a frofty or dry Days Hot, mifty or rainy Summer, on a cool Day. Red-wines prick’d or four may be changed to White-wines, and become drinkable by the following Method praétifed by the London Vintners. When Red-qwines are prick’d or eager, take three or four Gallons of new Milk, let it ftand till it creams, skim it clean, and fet it again to cream, and repeat the Skimming till no more Cream will arife, and the Milk appear blueifh; then take the Whites of about eighteen or twenty Eggs, beat them well, and mix them well wich the Milk; then pour it into your Cask ofeager Red-wine, and witha Stick which reaches almoft to the Bottom, {tir ic about as quick as you canfor fix or feven Minutes; then ftop the Cask up clofe, and the Red Colour will all fink to the Lees, and a clear White-wine will remain; which, if too weak or faint, may be helped and reviv’d with Aqua Vite, Spirits of ‘ine, or other {trong Mixture, till *tis of a Strength fuitable to your Purpofe, which muft be guided by your Difcretion and Judgments let it ftand fome Time to fettle before you drawit. This is a common Praétice at this Day, though knownto few, but profefs’d Vintners and Wine-Coopers. Having thus given an Account of the different Praétices of the Vignerons, Vintners, and Wine-Coopers, in the Management oftheir feveral Wines, 1 fhall next otter a few things which have occurred to me from fome Obfervations and Experiments relating to the making of Wines in England. The Grapes being ripe, fhould be cut when they are perfeCtly dry, andcarried into alarge, dry Room, where they muft be fpread upon Wheat Straw, in fuch a manner as not to lie Weather being detrimental to them. corkWhenyour Bottles are filled and well or Wareed, ftrew the Floor of the Cellar three houfe with Sand or Saw Duft about wife Inches thick, laying your Bottle flopewhich thereon, andnot fetting them upright, down Jets in Air. It will not be amifs to tie upon each other; in this Place they may remain a Fortnight, three Weeks or a Month, d, the Bottles into the Rofin and Pitch warme or the which will prevent the Air getting in, Wine \eaking out. prove It the Wine in your Bottles fhould being too ropy on Occafion of the Grapes of fhould be pulled off the Bunches and put into Tubs, being careful to throw away fuch as are Mouth of the Corks, and to dip them and the them out ripe, or any other Caufe, move a Garret, the Cellars into the open Air, (into quickly. if you have one) *twill recover them ion of a In Champaign they have an Invent to the BungLeather Pipe, which they affix and by hole ofthe full and empty Hogfhead s contriv’d which means, and a Pair of Bellow withfor the Purpofe, they fhife their Wines n Way out difturbing them; but our commo as it may ferve of the Crane being as good, b’d in the well, tife* that is particularly defcri Letter W, Chapter treating of Wi e-Prefs in ated there deline and alfo the Formofthem is : on a Copper Plate. dt: if well obThefe Rules and Inftruétions, ferved, will be fufficient for € 1 Management » Grapes, Pret- ind Preferving according as there is Conveniency, obferving to let them have Air every Day, that the Moifture perfpired from the Grapes may be carried off. Then, having the Prefies and other things in Order, you fhould proceed in the following manner: Firft, all the Grapes mouldy, rotten or not ripe, which, if mix’d with the others, will fpoil the Wine; and if the Stalks of the Bunches are preis’d with the Grapes, there will be an auftere Juice come from them, which will render the Wine acid andfharp 3 This, I fear, has fpoil’d a great Quantity of Wine which was made in England, have which, if otherwife managed, might proved very good. For we find in France, and other Wine Countries, where Perfons arc always defirous of having good Wine, they pick the Grapes from off the Stalks before common they are prefs’d ; tho’? indeed the QuanVignerons, whohave more regard to the tity than the Quality of their Wines, do not practife this. But as in England we labour under the Inclemency of Climate, fo we fhould neceflary omit nothing of Arc which may be ' ‘ to help the Want of Sun, The Grapes, being thus carefully pick’d off, fhould be well prefs’d; and if it is vee é |