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A32715
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Two discourses
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Charleton, Walter, 1619-1707.
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1669
(1669)
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Wing C3694; ESTC R7401
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49,868
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248
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them together 2 hours when cold beat them well with a handfull of white Salt and then put them into a clean and sweet Butt beating them with a staff and the wine will be pure and white One pound of the aforementioned gelly of Isinglass takes away the browness of French and Spanish wines mix'd with 2 or 3 gallons of wine accoriding as 't is brown and strong more or less to be used Then overdraw the peice of wine about 8 gallons and use the Rod and then fill the Vessel full and in a day or two 't will fine and be white and mend if qualley The first Buds of Ribes nigra infused in wines especially Rhenish makes it diuretick and more fragrant in Smell and Taste and so doth Clary The inconvenience is that the Wine becomes more heady a Remedy whereof is Elder-flowers added to the Clary which also betters the fragrancy thereof as 't is manifest in Elder-vinegar But these flowers are apt to make the wine Ropy To help brown Malago's and Spanish wines Take powder of Orras-roots and Salt-peter of each 4 ounces the whites of 8 eggs whereto add as much Salt as will make a brine put this mixture into the Wine and mix them with a Staff To meliorate Muddy and Tauny Clarets Take of Rain-water 2 pints the Yelks of 8 Eggs Salt an handfull beat them well let them stand 6 hours before you put them into the Cask then use the Rod and in 3 dayes it will come to it self To amend the Taste and Smell of Malago Take of the best Almonds 4 pounds make therewith and with sufficient quantity of the wine to be cured an Emulsion then take the whites and yelks of 12 Eggs beat them together with Salt an handfull put them into the Pipe using the Rod. To amend the smell and taste of French and Rhenish which are foul Take to an Auln of the Wine of honey one pound of Elder-flowers a handfull Orras powder an ounce one Nutmeg a few Cloves boyle them in sufficient quantity of the wine to be cured to the consumption of half when 't is cold strain and use it with the Rod some add a little Salt If the wine be sweet enough add of spirits of Wine one pound to a hoggshead and give the Cask a strong scent Spirit of Wine makes any wine brisk and fines it without the former mixture A lee of the Ashes of Vine-branches viz. a quart to a Pipe being beaten into the wine cures the ropiness of it and so infallibly doth a Lee of Oaken Ashes For Spanish ropy wine rack it from its Lees into a new scented Cask then take of Alum one pound Orras roots powdered half a pound beat them well into the wine with a staff Some add fine and well-dryed sand put warm to the wine If the wine besides prove brown add 3 pottles of Milk to a Pipe Alias the Spaen cures ropy wine used before it begins to fret Herrings Roes preserve any Stum wines To order Rhenish wines when fretting Commonly in Iune that Wines begin to ferment and grow sick then have a special care not to disturb it either by removing filling the Vessel or giving it Vent only open the Bung which cover with a slate and as often as the slate is foul cleanse it and the bung from their 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 dayes that the grosser Lees may settle then rack it into a fresh scented Cask This mixture meliorates vitious wines both in smell and taste especially French Take of the best honey one part of Rain-water two parts and one third of sound old wine of the same kind boyle them on a gentle fire to a third part scumming them often with a clean Scummer to which purpose they have a payle of fair water standing by to rince it in then put this mixture hot into a Vessel of fit capacity and let it stand unbunged till cool Some to better this put in a bag of Spices This mixture called by the Dutch Soet will serve also to fine any Wine new or old 2. 'T will mend the hard taste of wine i. e. putting a gallon thereof to a hogshead and using the Rod and then let it rest 5 or 6 dayes at the least but if mild enough add white mustardseed bruised To mend and preserve the Colour of Clarets Take red Beet-roots q. s. scrape them clean and cut them into small pieces then boyle them in q. s. of the same wine to the consumption of a third part scum it well and when cool decant off what 's clear and use the Rod. Alias Take of the wine and honey of each 2 pounds Rain-water a pottle 12. Beet-roots ripe Mulberries 4 or 5 handfulls boyle them to half and when cool decant c. ut suprà To preserve Claret rack'd from its Lees. Take to a Tierce 10 Eggs make a small hole in the top of the shells then put them into the wine and all will be consumed To prevent souring of French wines Take Grains of Paradise q. s. beat them in a pan and hang them or put them loose into a vessel Some use Lavender tops To help sour French wine Take of the best wheat 4 ounces boyled in fair water till it break and when cold put it into a Vat in a bag and use the Rod. Alias Take 5 or 6 Cinnamon canes bung them up well To help Spanish sour wines First rack the wine into a clean Cask and fill it up with two or three Gallons of water and add thereto of burnt Chalk 4 ounces and after 3 or 4 dayes it must be rackt and filled up again with rain water if the first time doth not do it Some use Loam or Plastering If these Ingredients make the Wine bitter correct the fault with Nutmegs and Cloves To help stinking wines Take Ginger half an ounce Zedoary 2 drachms powder and boyle them in a pottle of good wine which put scalding hot into the Vat bung it up and let it lye the species of Diambrae and Diamoscu Dulc do the same and so Nutmegs and Cloves which also give a kind of Raziness To help Wine that hath an ill savour from the Lees. First rack it into a clean Cask and if Red or Claret give him a fresh Lee of the same kind Then take of Cloves Ginger and Cinnamon 2 ounces Orras-root 4 ounces powder them grosly hang them in a bag and taste the wine once in 3 dayes and when 't is amended take out the bagg Some do it thus Take of Cloves half a pound Mastick Ginger Cubebs of each 2 ounces Spica nardi 3 drachms Orras root half a pound make thereof a fine powder which put loose into the Vat and use the Rod then make a good fire before it Firing of Wines in Germany is thus performed they have in some Vaults 3 or 4 Stoves which they heat very
into a fresh Cask newly fumed with a Sulphurate Match call'd in Latine tela Sulphurata in High-Dutch Einschlag ¶ As for the various Accidents that frequently ensue and vitiate Wines after those forementioned Reboylings notwithstanding their suppression before they were incurable You may please to remember I referr'd them all to such as alter and deprave Wines either in Colour or Consistence or Taste or Smell Now for each of these Maladies our Vintners are provided of a Cure â—n particular To restore Spanish and Austrian wines grown Yellow or Brownish they add to them sometimes Milk alone sometimes Milk and Isinglass well dissolved therein sometimes Milk and White Starch by which they force the exalted Sulphur to separate from the liquor and sink to the bottom so reducing the wine to its former clearness and whiteness The same Effect they produce with a composition of Flower-â—eluce roots and Salt-petre ana 4â— or 5 ounces the whites of 8 or 10 Eggs and a competent quantity of common Salt mixt and beaten in the wine To amend Claret decayed iâ— Colour first they rack it upon 〈◊〉 fresh Lee either of Alicant or Râ— Bordeaux wine then theâ— take 3 pound of Turnsol steep it in all night in two or three gallons of the same wine and having strained the infusion through a bagg pour the tincture into the Hoggshead sometimes they suffer it first to fine of it self in a Rundler and then cover the bung-hole with a tile and so let it stand for 2 or 3 dayes in which time the wine usually becomes well-coloured and bright Some use only the tincture of Turnsol Others take half a bushel of full-ripe Elder-berries pick them from their stalks bruise them and put the strain'd juice into a hoggs-head of discoloured Claret and so make it drink brisk and appear bright Others if the Claret be otherwise sound and the Lee good overdraw 3 or 4 gallons then replenish the vessel with as much good Red Wine and rowl him upon his bed leaving him reversed all night next morning turn him again so as the bung-hole may be uppermost which stopt they leave the wine to fine But in all these cases they observe to set such newly recovered wines abroach the very next day after they are fined and to draw them for sale speedily To correct wines faulty in Consistence i. e. such as are lumpish foul or Ropy they generally make use of the powders of burnt Alum Line Chalk Plaistre Spanish White Calcined Marble bay Salt and other the like bodies which cause a precipitation of the gross and viscid parts of the wine then afloat For Example For the Attenuation of Spanish Wines that are foul and lumpish having first rack'd them into a newly scented Cask they make a Parell of burn'd Alum bay Salt and conduit Water then they add thereto a quart of Bean-Flower or powder of Rice and if the wine be also brown and dusky Milk otherwise not and beating all these well together with the wine blow off the froth and cover the bung with a clean â—ile-stone Lastly they again rack the wine after a few dayes and put it into a Cask well Scented Here perhaps some not well understanding what is meant by this Scenting of Casks will pardon me if I make a short stand to explain it They take of Brimstone 4 ounces of burn'd Alum 1 ounce of Aqua vitae 2 ounces these they put together in an earthen pan or pipkin and hold them over a a Chausing dish of glowing coals till the Brimstone is melted and runs then they dipp therein a little piece of new Canvas and instantly sprinkle thereon the powders of Nutmeggs Cloves Coriandre and Anise seeds This Canvas they fire and let it burn out in the bung-hole so as the fume may be received into the vessel And this as I have been credibly informed is the best scent for all Wines Nor is it a Modern invention both Canterarius cap. 8. membr sect 23. and Levinus Lemnius Occult. lib. 2. cap. 48. taking notice of the like use among the Ancients of fuming their Casks with Sulphur Ut vasa à putredine defenderentur vinum ipsum majorem calorem aut Spiritus acriores acquireret To prevent the foulness and ropiness of Wines the old Roman Vindemiatores used to mix Sea-water with the Must Ut suo calore ne Vina lentescerent pendulaque fierent conservaret dum pondere suo in vase subsideret faeces secum ad fundum deferret Cato de R. R. cap. 104. Langius 2. Epist. 32. To cure the Ropiness of Claret the Vintners as well French as English have many Remedies among which I have selected two or three as most memorable because most usual One is this First they give the Wine a Parell then draw it from the Lee after the clarification by that Parell this done they infuse 2 pound of Turnsol in good Sack all night and the next day putting the strain'd infusion into a hoggshead of the Wine with a spring funnel leave it to fine and after draw it for excellent Wine Another this They make a Lee of the ashes of Vine-branches or of Oaken leaves and pour it into the wine hot and after stirring leave it to settle The quantity a quart of Lee to a Pipe of Wine A third is only Spirit of Wine which put into muddy Claret serves to the refining it effectually and speedily the proportion being a pint of Spirit to a hoggs-head But this is not to be used in sharp and eagre Wines When White wines grow foul and tawny they only rack them on a fresh Lee and give them time to fine For the Emendation of Wines offending in Taste Vintners have few other Correctives but what conduce to Clarification Nor do they indeed much need variety in the case seeing all Unsavouriness of Wines whatever seems to proceed from their impurities set afloat and the dominion of either their Sulphureous or Saline parts over the finer and sweeter which causes are removed chiefly by Precipitation For all Clarification of liquors may be referred to one of these three causes 1. Separation of the grosser parts of the liquor from the finer 2. The equal distribution of the Spirits of the liquor which alwayes rendreth bodies clear and untroubled 3. The refining of the Spirit it self And the two latter are consequents of the first which is effected chiefly by Precipitation the instruments whereof are weight and viscosity of the body admixt the one causing it to cleave to the gross parts of the liquor flying up and down in it the other sinking them to the bottom But this being more than Vintners commonly understand they rest not in Clarification alone having found out certain Specifics as it were to palliate the several Vices of Wines of all sorts which make them disgustfull Of these likewise I shall recite two or three of greatest use and esteem among them To correct Rankness Eagerness and Pricking of Sacks and other sweet Wines they