strong scent and if it be brown white if not give it a good Pearl and when it is fine you may draw it as you see good 6. For Claret that hath lost its Colour IF his Lee be good and sound overdraw him 3 or 4 gallons then fill him up with good Red-wine and rowl him well upon his Lees and let him lye all night upon his Bung and in the morning lay it upright and let it rest till it be fine then shall you have it well coloured 7. For Claret that is faint and hath lost its Colour RAck it into a fresh-drawn Hogshead upon the red Lees then take 5 pound of Turnsole and steep it in part of the Wine then wash your Rapes clear out and put it in the Hogshead with a pound of the best Allom rowl them well together and your Wine will be brisk and bright 8. For Red-wine that is faint and hath lost its Colour RAck it upon a fresh Lee of Alligant or Red-wine then take 3 pound of the best Turnsole steep it in some of the same Wine and when it is well steeped wring it out and put the Wine so coloured into a Runlet until it be fine then draw it off and put it into your Hogshead and it will make it perfect and bright 9. Another way for the same TAke halâ— a bushel of Elder-berries where they be full ripe pull them from their stalks bruise them and preserve them and put the juyce of them when you have occasion into your Red-wine and it will make it drink brisk and bright 10. To rack Rhenish-wine RAck your Cask very clean and let it remain full of water all night and the next morning draw it clean out and put a good Scent into it and it will make the Wine fret and boyl then if your Wine be hard take 8 or 10 gallons of clarified Honey with a gallon or two of Milk as you shall see good beat it strongly if it be lumpish give it a Pearl and it will do well 11. To make Rhenish-wine TAke a Hogshead of Rochel-wine scent it with a very strong Scent then take the whites of 8 or 10 Eggs Bay-Salt or conduit-Conduit-water then take 10 or 12 gallons of clarified Honey take 60 or 80 pounds of Sugar then stop it up close after you have beaten it well and you shall have it perfect fine and good 12. For Sack that is lumpish or long TAke the whites of Eggs Bay-Salt Roach-Allom and 2 quarts of Bean-flower or beaten Rice beat them together if brown use Milk if white use all these together then blow off the froth and lay a piece of Tyle over the Bung then let it lye till it be fine afterwards rack it off with a good Scent and it will drink very well 13. Another way TAke a Hogshead of Sherry-Sack and 40 pounds of Canary-Syrup it will cost you 9d a pound then take a half-Tub then draw some of your Wine and beat it with a short stubbed Broom then put it into your Hogshead with Milk to whiten it then beat it up with a Pearl and if you sweeten it you may draw it for Malaga or White Bastard 14. A Flavour for Sack or Bastard TAke half a pound of Aniseeds a penniworth of Ginger Cloves Grains Long-Pepper and Liquorish of each a penniworth beat them and hang them in your Wine in a linnen Bag until the Wine taste enough of the flavour then take it out 15. For Bastard that pricks RAck it upon a good Muskadine-Lee then take 3 gallons of the best Ale and 2 or 3 of the best Almonds then fill it up with Bastard-Canary or Sherry of Bastard mix'd with your Lags and it will draw for Bastard or Muskadine 16. Another for the same TAke 5 gallons of clarified Honey and put it into your Cask and beat it up with a Pearl of whites and yelks of Eggs and let it rest 17. For Spanish wines FOr Sack that hath lost its Colour and hath a flying Lee make a Plea of whites of Eggs Bay-Salt and Conduit-water and Milk so much as you shall see good beat all these together then fill it up and blow off the froth very clean and it will be white and good and if you would keep it long you must rack it into another Cask and it will not then flower nor be ill-conditioned for Milk will make it so 18. Another for your Rhenish-wines TAke a good handful of Firr beaten to powder as much Juniper with the juyce of 2 or 3 Lemons and a few Cloves beat all these together and bruise them in your Wine till it taste strong of the Flower then take it out and draw it as you shall see good 19. For Alligant that pricks TAke 2 or 3 Canns of brown Bastard the sweetest you have and a pound of Turnsole and wash out the colour then put it into your Wine and if it be hard then put in some more Bastard if it be tawny Put in more Turnsole or for want of Bastard cut or clarified Honey as much will serve 20. To part a Butt of Muskadel DRaw half your Wine into another Butt then take your Lags of all sorts that do not prick and so much Syrup as will not prick then take your Part and beat them up and let it rest after you have blown the froth from off it 21. The Flavour of your Muskadine MAke a Bag of linnen Cloth about a foot long then take 4 ounces of Coriander-seed 20 ounces of Ani-seed 10 ounces of Allamus alamatus one ounce of Cloves one ounce of Ginger a little handful of Sanders a little Musk or Ambergreese bruise all together and put them into the Bag and let it hang in the Wine till it hath given a flavour then take it out and let it rest or you may put in 3 grains of Musk and some Cyprus according as the quantity of your Wine is 22. How to use a Butt of Sack when it is musty TAke a gallon of Lime and beat it small and put it into the Butt then take a Staff and beat it and let it stand a day or two 23. For Claret that hath lost its Colour TAke a penniworth of Damasons or Bullace or more as you see good and stew them in Red-wine and make a pottle of Syrup or more 24. To make brown Bastard TAke the Lugs of Claret and White-wine and put them into your Cask with your Lugs of Spanish-Wine and before it will prick take 40 pound of Bastard-Syrup and mingle it well with some of the same in a half-Tub then put it into your Cask and beat it up with a Pearl of whites and yelks of Eggs and let it rest 25. A Receipt for Muskadel that pricks IMprimis For two penniworth of Grains as much of Storax Benjamin and Musk fere 26. A Receipt for Sack that pricks IMprimis For Orras-powder take half an ounce of Ani-seeds 3 penniworth of Spanish-white 2 penniworth of Rose-water and Allom boyled with the
which cause precipitation of the gross and used parts of the Wine there afloat 47. An Example to attenuate Spanish Wines that are foul and lumphish HAving racked them into a new scented Cask make a Pearl of burnt Allom Salt and Conduit-water then add thereunto the Powder of Bean-flower or Rice a quart and if they be brown and duskish Milk beat all these together with the Wine blow off the froth and cover the Bung with a clean Tyle after a few days rack the Wine again and put it into a Cask well scented Here some perhaps will not understand well what is meant by scenting of a Cask for this purpose I explain it as follows 48. TAke a Brimstone 4 ounces burnt Allom one ounce Aqua-vitae 2 ounces put them into an earthen Pan or Pipkin and hold them over a Chafing-dish of glowing Coals till the Brimstone runs then dip therein a piece of new Canvas and instantly sprinkle thereon the powder of Nutmegs Cloves Coriander-seeds and Aniseeds And this is the Scent 49. ONe this is First You must give it a Pearl then draw it from the Lees after the clarification by that Pearl this done infuse 2 pound of Turnsole in good Sack all night and the next day putting strained Infusion in the Wine in the Hogshead with a Spring-Funnel leave it to fine and after draw it for excellent Wine 50. Another MAke the Lees of the Ashes of Vine-branches or of Oak-leaves and pour t out into the Wine and after stirring leave it to settle put a quart of Lee to a pint of Wine 51. To mend Claret decayed in Colour FIrst rack the Wine upon a fresh Lee or Aligant or red Bourdeaux-Wine then take 3 pound of Turnsole steep it all night in 2 or 3 gallons of the Wine and having strained the Infusion in a Bag pour the tincture into the Hogshead sometimes they suffer it first to fine of it self in a Runlet and cover the Bung with a Tyle and so let it stand for 2 or 3 days in which time the Wine usually becomes well-coloured and bright some use only the tincture of Turnsole 52. YOu may take for the same purpose a bushel of Elder-berries pick them from their stalks bruise them and put them and the strained juyce into the Hogshead of discoloured Claret to make it drink brisk and bright 53. IF the Claret be not sound and good overdraw 3 or 4 gallons then replenish the Vessel with as much good Wine red and rowl him upon his bed leaving him reversed all night next morning turn the Bung uppermost which being stopp'd leave the Wine to fine Observe in these Causes to set such newly recovered Wines abroach the very next day after fined and draw them for sale speedily The End of the Second Book The Third Book 1. For faint Sack BEat it with Soot and whites and yelks of Eggs. 2. For a Butt of Malaga that boyls TAke a pound of Roach-Allom boyl it in a Pan of Iron take off the skim and beat it together with 6 Eggs and 13 gallons of Milk beat it well in the Butt or Pipe together 3. For a Butt of Sack that pricks TAke 3 quarts of Bean-flower put some of the same Wine into it beat it well for fear of clogging put it in the Butt and beat it 2 hours then fill it again and it will keep it 4. For Sack that is faint and tawny and will not fine BAck them into a clean Cask give them a scent of Aqua-vitae put at the least 2 penniworth in the Butt put in 3 or 4 gallons of Milk beat it for half an hour make a Pearl of 10 whites of Eggs Bay-salt and Conduit-water beat it again and fill it full of Wine and blow off the froth then lay a Tyle on the Bung and put half a pint of Aqua-vitae in it 5. For Sack that is hagar Take 3 or 4 Lime-stones that are white put them into a Can and pour a pottle of the same Wine over them let them stand 3 or 4 hours till they are like Flower then put 2 or 3 gallons of Wine more of the same stir it well till it be like Milk then put it into your Butt let it be half an hour then taste it if the pricking be not gone put more Lime to it when you find the pricking gone then take 3 gallons of Milk the whites of 3 Eggs some Bay-salt a little conduit-Conduit-water and half a pound of burnt Allom beaten together and in a short space it shall be perfect white and fine without pricking 6. How to make a gallon of Hippocras TAke 4 gallons of White-wine 4 pound of powder'd Sugar 5 ounces of Cinamon half an ounce of Cloves 4 ounces of Ginger and 〈◊〉 penniworth of Long Pepper 2 penniworth of Coriander-seed bruife them then steep them in the Wire and let it be close covered and 〈◊〉 quart of the best Sack put them iâ— and stir them well together thâ—â— run it very well 4 times through 〈◊〉 Bag till you see it fine give your Vesel a scent and put it therein 7. To make Bastard White PUt 4 or 5 gallons of Milk into your Butt or Pipe beat it well and give it a Pearl of 10 whites of Eggs and it will fall fine 8. To make a Butt of Muskadine TAke the Lags of all sorts and put them into a Muskadine-Butt and be sure your Lags do not prick put thereto one or two gallons of Soot beat it up and so let it lye but if you want Soot the Syrup of Bastard is as good or better four pound will serve to a Butt 9. For Claret that hath lost his Colour FIll it up with Red-wine and rowl it well and lay it upon the Bung all night lay Gravel upon it in the morning 10. For White-wine that is lumpish and lowring TAke a pound of Roach-Allom burn it and beat it to powder and the whites of 6 Eggs beat them and the Allom in a gallon of the same Wine with a handful of Bay-salt it will be fine by morning 11. A Flavour for a Pipe of Canary TAke 10 ounces of Torsh 10 ounces of Lymon 10 ounces of Coriander-seeds let them be beaten very small and put into a little Bag then take a little Civit-water and put it into a little Fruit-dish on a Chafing-dish of Coals and make the Water lukewarm then take your Bag and dip it in till it hath drank up all the Water hang it into your Pipe 3 foot and when you think by your taste it 's enough take it out and it will serve for another 12. To make an excellent Scent TAke 4 ounces of Brimstone a little Allom a spoonful of Aqua-vitae mix them together when you have done take a new piece of Canvas and dip therein and have in readiness the powder of Antugus 8 Cloves 2 Races of Ginger Orange-peel and a little Coriander-seeds well beaten together then cast them upon the Canvas while it is warm so keep it in a
together and put them into a clean Runlet well scented and give it time to fine 10. How to make Rhenish TAke a Hogshead of Rochel-Cogniacks or Nants-White-wine rack it into a fresh Cask strongly scented then give your white Pearl put into it 8 or 10 gallons of clarified Honey and 4 pound of coarse Sugar beat it well and leave it to clarifie then to give it the flavour add the Decoctio of Clary-seeds or Gallitricum and that will give it the right taste 11. How to make Muskadel TAke a convenient quantity of Rose-water of Musk 2 ounces of Calamus Aromaticus one ounce of Coriander-seeds beaten half an ounce and whilst this Infusion is yet warm put it into a Runlet of old Sack or Malmosey 12. If an Hagshead of Claret be scund and hath lost its colour ADd to it Red-wine Tent or Allegant or by an Infusion of Turnsole as much as you think convenient infused in 2 or 3 gallons of Wine and then put it into the Vessel to be well stopp'd rowl it a quarter of an hour this Infusion is twice or thrice repeated sometimes according as more colour is to be added to the Wine some 3 hours infusion of the Turnsole will be sufficient but then it must be rubbed and wringed What Turnsole is see the Notes or the Arts of Glass 13. White-wines that come over sound and have lost their colour and turn brown TAke of Alablaster-powder 3 or 4 ounces and draw over the Hogshead 3 or 4 gallons then put of this powder into the Bung as much as you think fit and beat it up with a Staff and then fill it up to full the more the Wine is stirred up the siner it will become upon the Lee. 14. To colour Sack white TAke of white Starch 2 pound of Milk 2 gallons boyl them together 2 hours it being cold beat it well with a handful of Salt therein the Salt must be white common Salt let your Wine be racked and then put it into it the Wine being rack'd into a fresh Butt or Pipe beat it well together with your Paddle-staff and it will make the Wine pure and fine 15. Of Rhenish-wine THe first Buds of Ribes nigra infused in Wines especially of Rhenish-wine makes it diversick and more fragrant in smell and taste and so doth Clary The inconvenience is that the Wine becomes more heady the remedy of which is Elder-flowers added to Clary which also betters the fragrancy thereof as it is manifest in Elder-vinegar but these Flowers are apt to make the Wine ropy 16. To help Malagaes or any other Spanish Wine that hath lost their colour or turned brown TAke the powder of Orras-roots and Salt-peter of each 4 ounces he whites of 8 Eggs to which add as much Salt as will make Brine put this mixture into the Wine and mix them with a Paddle-staff 17. To mend the taste and smell of Malagae TAke of the best Almonds 4 pound make with them and a sufficient quantity of the Wine to be cured an Emulsion take then the whites of twelve Eggs and a handful of Salt put all into the Pipe or Butt and beat it well with a Paddle-staff 18. To help Claret that is tawny or muddy TAke of Rain-water one quart 8 Eggs a handful of Salt beat them well and let them stand six hours before you put them into the Cask then use the Paddle-staff and it will come to it self in 3 days 19. To mend the taste and smell of French Wines or Rhenish that are foul TAke a gallon of the Wine a pound of Honey a handful of Elder-flowers Orras-powder one ounce a Nutmeg and a few Cloves boyl them in a sufficient quantity of the Wine to be cured of the consumption of half when it is cold strain it and beat it with a Stick put a little Salt if the Wine be sweet enough add of spirits of Wine one pound to a Hogshead and give the Cask a strong scent spirit of Wine makes any Wine strongly brisk and fines without any further mixture 20. A Lee of the Ashes OF Vine-branches one ounce a quart to a Pipe being beaten into the Wine cures the ropiness of it and the same infallbily doth the Lee of Oaken ashes for Spanish ropy Wines rack it off from its Lee into a new scented Cask take of Allom one pound of Orras-roots powdered half a pound beat them well into the Wine with a Paddle-staff add fine and well dried Sand put it warm to the Wine if the Wine besides prove brown add 3 pottles of Milk to a Pipe otherwise it cures ropy Wines used before they begin to fret 21. To order Rhenish-wines WHen fretting commonly in June when Wines begin to ferment and grow sick then have a special care of disturbing them either by removing filling of Vessels of giving Vent only open the Bung which cover with a Salte and as often as the Slate is foul cleanse it and the Bung from filth and when the Fermentation is past which you shall know by applying your ear to the Vessel then give it rest 10 or 12 days thta the gross Lees may settle then rack it into a fresh-scented Cask 22. To mend and preserve the Colour of Clarets TAke red Beets-roots q.s. scrape them clean and cut them into small pieces then boyl them in a quart of the same Wine till a third part be consumed skim it well and when it is cold take what is clear of it or Decant and use the Paddle-staff 23. Another for the same TAke of the Wine and Honey of each 2 pound of Rain-water a pottle 12 Beet-roots 4. or 5 handfuls of ripe Mulberries boyl them to half and when it 's cool decant with the use of the Paddle-staff 24. To meliorate vicious Wines and especially French both in smell and taste TAke of the best Honey one pint of rain-Rain-water 2 parts and the 3d part of Wine old of the same kind boyl them on a gentle fire to a 3d part skimming them often with a Skimmer and dip the Skimmer into a Pail of clean water every time after it hath been skimmed once to rince the Skimmer then put this mixture into a Vessel of fit capacity and let it stand unbunged till it cool Some to better this put in a bag of Spices this mixture called by the Dutch Soe will serve to fine Wines new or old it will amend the hard taste of Wines and in each putting of a gallon thereof into a Hogshead and using the Paddle-staff let it rest 5 or 6 days at least but if mild enough add white Mustard seed bruised 25. To mend and preserve the Lees of Clarets TAke to a Teirce 10 Eggs make a small hole in the top of the shells then put them into the Wine and all will be consumed 26. To prevent Scouring of French Wines TAke grins of Paradice q.s. beat them in a Pan and hang them or put them loose in a Vessel some use Lavender-tops 27. To help French