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-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
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-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
Rothal and Gascoign Wines for Sack and take 5 gallons of Milk and 8 Whites of Eggs a handful of Bay-Salt and as much Whiting beat them all together then mingle them well with Milk and put them into the Bastard and beat it well for half an hour then fill him full with your Lags and give him 8 or 9 stroaks stop it close and within 3 days you may broach him 34. IF red Wine be faint draw it out into fresh Lees and put into him 4 or 5 gallons of Allagant then turn him twice in the Lees and let him lye with the Bung upright 7 days before you broach him and it will have a good colour and taste 35. A Pearl for Scent and Flavour for a Butt of Muskadine TAke a quarter of a yard of Canvas and make a Bag of it then take an ounce of Calamus Aromaticus of Floras 2 ounces of Orras one ounce of Coriander-seed as much of Aniseeds bruised and beaten Put these into the Bag and let it hang in the midst of the Wine 3 days and nights then take it out after that 2 grains of Civet as much Musk a pint of damask-rose-Damask-Rose-water warm the Water bloud-warm rub well the Musk with the back of a and so put it into the Butt and stop it close and rowl him but turn him not over and it will be perfect in 2 days 36. If White have an ill Taste or Scent HAlf draw him out then take to either part 2 gallons of Mornings Milk or more and a handful of Rice and as much Bay-Salt beat them together with a Paddle-staff for half an hour then fill up the Hogshead and rowl it well and turn it over in the Lees and broach him within two days 37. If Claret be faint and want colour DRaw it off into a fresh Hogshead and fresh Lees as can be gotten and draw it out very closely then take 2 pennyworth of Turnsel lay it in steep in 3 or 4 gallons of the same Wine for 3 hours then rub it and all to wash with your hands till it colour your Wine deeply then put it into the Hogshead then draw as much out and use accodingly and so the 3d or 4th time rowl it half an hour and lay it up stopp'd and in 3 days broach it 38. A pleasant Scent for Red-wine TAke 2 ounces of Brimstone ½ ounce of Calamus mix them together in a pinte and half of Burrage-water melt the Brimstone in a Pan and let the rest be with it therein dip it in so many cloaths as will take it up and put the cloaths in your Hogshead then take out your Ashes and rack your Wine in then put in it a pinte of rose-Rose-water rowl it well half an hour and it being close stopt let it lye 2 days and this shall give it or any other Gascoign-wine a pleasant scent or taste 39. If a Butt of Sack be small TAke half a peck of Lime-stones well burned put them in at the Bung-hole amongst the Wine then beat or roll it well together and let it lie till it be fine then rack it off into a clean Cask and fill it full and draw it off when you please 40. If Wine at any time grow Long or Lowring TAke 2 penniworth of Roach Allom and bruise it small to powder over-draw the Hogshead four gallons then strow the powder therein and beat it well half an hour then fill it up and broach it within three days and be sure it take no vent 41. If Sack or White-wine have lost its colour TAke four gallons of Milk let it stand three hours in a Tub skim off the cream overdraw your Hogshead 6 gallons take the yelks of six Eggs beaten put them into your milk and beat them together and put them into the Wine and beat the Wine well and stop it up close and in four days draw it 42. How to mend a Butt of Sack Malaga or Pipe of Canary that pricks TAke about 8 or 10 ounces of meer Chalk beat it very well and put it in steep in 4 or 5 gallons of Milk put in about two pounds of powder'd Suggar according to the hardness of the Wine let this lie in steep a day and a night stir it together now and then so as when you put in your Wine beat it reasonably well before you put it in then put it in as fast as you can and beat it lustily for a quarter of an hour lay it upright and it will take away the prickin of it and fine it The end of the First Book The Second Book 1. To correct the Rankness and Eagerness of Wines as Sack and Malaga or any other Sweet Wines TAke 26 or 30 of the whitest Lime-stones and stake them in a gallon of the best wine then add more wine and stir them together in a Half-Tub with a Paddle-staff pour this mixture into the Hogshead and again use the Paddle-staff Let the Wine settle and then rack it off from the white bottom 2. Against the pricking of French-wines TAke of the powder of Tyle one pound Roch-allom half a pound mix them and beat them well together with some of the Wine then put them into your Hogshead as the former 3. When Rhenish-wines prick RAck them into a clean and strongly scented Cask or Phatt add then to the Wine 8 or 10 gallons of clarified Honey with one gallon or 2 of skum'd Milk beat them all together and let them settle 4. For Claret that hath lost its briskness RAck it upon a good Lee of red Wine and put into it a gallon of the juice of Sloes or Bullace which after a little fomentation and rest makes Wine drink brisk and rough 5. Another THe like may be done with Virginian Pears otherwise called Metagane Sunaux which hath a deep sanguine colour and a rough taste 6. To meliorate the taste of hungry and too eager White-wines DRaw off 3 or 4 gallons of the Wine and infuse therein as many pounds of Malaga-Raisins stoned and bruised in a stone-Mortar till the Wine hath sufficiently imbibed their sweetness and tincture which it will do in a days time then run it through an Hippocras-bag and put it into a fresh Cask well scented together with the whole remainder of the Wine in the Hogshead and so leave it to fine 7. To help stinking Wines THe best way is to rack them from their old and corrupt Lee besides you must give them a fragrant smell or flavour by hanging in them a little bag of Spices such as Ginger Zadoary Cloves Cinamon Orris-roots Cubebs grains of Paradice Spicknard Or you may use these only A few-Cinamon-canes hung in it some use Elder-flowers and tops of Lavender 8. For Claret that decayeth RAck it upon a new and fresh Lee and the shaving of Fir-wood which will bring it to its body again 9. How to make Bastard TAke 4 gallons of White 3 gallons of Canary that is old 5 pound of Bastard-Syrup beat them well
dry place 13. The best time to taste Wines WHen the Wind is East-ward for when the East-winds blow the Wines begin to move themselves shewing what they are in goodness or badness 14. For Spanish Wine that will not fine TAke half a peck of Callis Tauta and put it into the Vessel let it be well beaten together let it stand then and it will be fine 15. Another for the same TAke 12 Eggs new laid and a pint of conduit-Conduit-water and a handful of Bay-salt beat them well together and put them into your Vessel then beat them well again and it will fine but let not the Vessel be unfilled 16. For Whiting of a Butt of Sack TAke 5 or 6 gallons of Milk four handfuls of Bay-salt draw some of the same Wine and put them into the Butt together one hour and when the Lees are fallen rack it otherwise it will fret and boyl 17. For high-Countrey Wines RAck them off their gross Lees within a week after they are fallen and if they are brown put a gallon of Milk into your Hogshead and a good scent let it be always filled and your Wine will keep the better 18. For White-wines that fret DRaw 6 gallons and take a handful of Bay-salt and a gallon of Milk a handful of Flower and the whites of 6 Eggs then beat these very well together and give it a good scent put these into the Vessel and rack it at 4 or 5 days end 19. For Spanish Wines that prick TAke a handful of Rosemary at the Bung-hole of your Vessel bruise it before you put it in and let it hang in the Wine till it be without pricking 20. to make Malaga for a need TAke a Hogshead of green Sherry and 3 pound of white-Candy Syrup beat these in the Wine give it a Pearl and put it into your Vessel and draw it for good Malaga 21. For Sack that hath lost its Colour or is musty TAke a quart of Barley-meal the whites of 20 Eggs half an ounce of Cloves well beaten and a pottle of the same Wine beat them and put them into your Wines so let it rest with Vent and it will be pursued 22. To preserve Malmsie IF it fade put into the Vessel 20 ounces of Mossel then rowl your Vessel and let it 〈…〉 Vent and so it shall 〈…〉 good to the end 23. For a Pipe of Sack that is long 〈◊〉 TAke a pound of Roach-Allom beat it well and mix it with some of the Wine then put it into the Butt and beat it well and when it is fine rack it and this will help it 24. To help the boyling of Gascoign Wine IN Summer take a Hogshead wash it clean and scent it well be sure your Scent be very fine from the Lee the foul Lee makes it boyl take a handful of Pebble-stones and those will help it 〈…〉 a Pipe of Alligant 〈…〉 a Pipe and wash it very clean 〈…〉 and take a Hogshead of high-â—ountrey Claret that is sweet and fine and rack it into the Pipe then take 8 gallons of Soot and put to it and beat it as you do Muskadine before you put it in take 8 gallons of Sack and the rest of any Laggs of Claret if it be not deep enough you may put Red-wine into it if not sweet enough 2 gallons of Honey and beat it till it have a Pearl and fill it into the Pipe let it stand till it be fine then rack it into another Pipe then take 20 ounces of Aniseeds bruise them and put them into a Bag in at the Bung and there let it be 12 or 14 days then take it out and it will serve very well 26. For Claret that is tawny TAke a pound of Turnsole and steep it in some of the same Wine 24 hours then put it into the Hogshead through a Catch beat it and it will make perfect white 27. If Red-wines be dark PUt into the Vessel a gallon of Milk then take as much Turnsole as you did before to your Claret and use it as abovesaid 28. How to make 10 gallons of Hippocras TAke 10 ounces of Cinamon as much Ginger 5 ounces of Long Pepper and 5 of Nutmegs of Cloves 2 ounces as much of Caraway-seed beat all these together and lay them in steep 24 hours in the Wine the first half being Malaga the other White-wine stir them well together and let the Wine run through a Cloth take a pound of powder'd Sugar then run a pottle of Milk through the Bag into the Wine when it is fine put it into your Runlet and give it a scent and it wiâ—â— keep a quarter of a year 29. To make Scent TAke a flat earthen Pan put into it two penniworth of Brimstonâ— beaten small and a penniworth of Aqua-vitae put it over the fire and when it is ready to boyl let it run through a linnen Cloth and let it be cold and add a pound of Coriander-feed Nutmegs and Long Pepper beaten and these will make a good Scent for any Wine 30. How to make 10 gallons of Soot TAke 6 pound of Honey and a quarter of a pound of Liquorish when the Bark is taken from it beat it in a Mortar with 2 penniworth of Long Almonds and boyl them in a Kettle stirring them well and when it is cold strain it and put it into a Runlet and draw it with your Sack or Gascoign-Wine and it will be pleasant enough The End of the Third Book The Fourth Book 1. For White-wine that is faint and hath lost its Colour RAck it from its Bed and if you have any Connick-Lees you may put your faint or tawny Wines upon them then rowl them over or beat them twice a day and within 10 or 12 days you may rack it off and you shall have it brisk and white 2. Another for the same TAke your Wine and rack it from its Lees then take a pint of Roach-Allom the whites of 6 Eggs a handful of Salt and a quartern of Bean-flower or a pound of Rice and a little Conduit-water 3. To make white Lags TAke a clean Runlet that will hold the quantity of them and beat them with a Pearl made of Eggs Bay-Salt and Roach-Allom and whiten them with some Milk and if you will put some Canary in them and it will draw very well 4. To make your Claret lose Lags DRaw them into a Runlet put to them some Red-wine as much Turnsole as will make it bright beat it with as much Allom as will serve for the quantity of the Wine and when it fines you may draw it away with what you think good 5. Another for making of white Lags IF you have any white Lags rack them upon half a Butt of Malaga and Canary Lees let them lye about 3 weeks and beat them up every other day upon those Lees till you have gathered the strength thereof let them abide thereon till they begin to fine then rack them into a clean Cask and give it a
Wines that are sower TAke 4 ounces of the best Wheat boyled in fair water till it break and then when it 's cold put it into a Phatt in a bag and use the Paddle-staff otherwise take 5 or 6 Cinamon-canes bung them well 28. To help Spanish Wines that are sower FIrst rack the Wines into a clear Cask and fill it up with 2 or 3 gallons of Water after 3 or 4 days it must be rack'd and filled up again with Rain-water if the first doth not do some use Lome or Plastering If these Ingredients make the Wine bitter correct the fault with Nutmegs and Cloves 29. To help stinking Wines TAke Ginger half an ounce Zedoary 2 drams pound and boyl them in a pottle of good Wine which put scalding hot into the Phatt bung it up and let it lye the space of two days Diambrae and Diamosne dulce do the same and so Nutmegs and Cloves which also give a kind of Raciness 30. To help Wine that hath an ill savour from Lees. RAck it into a clean Cask and if it be White or Claret give it a fresh Lee of the same Wine then of Cloves Ginger and Cinamon 2 ounces Orras-roots 4 ounces powder them grosly hang them in a Bag and taste the Wine once in three days and when 't is amended take out the Bag. 31. Or as some do it TAke of Cloves hafl a pound Mastick Ginger Cubebs of each 2 ounces Spicknard 2 drams Orras-roots half a pound make thereof a fine Powder and put it loose in the Phatt and use the Paddle-staff then make a good fire before it 32. The best time to rack Wines IS at the Decrease of the Moon and when the Wine is free from fretting the Wind being at North-east or North-west and not at South the Stern free from Thundrig and Lightning 33. For a Scent for French and Spanish Wines TAke Orras-roots Mastick and Brimstone of each 4 ounces of Cloves 2 ounces ordering ut supra in making Wines this will serve for all Wines adding if you please Nutmegs Ginger Cinamon and other Spices double the quantity of Orras-roots for the Spanish Wines 34. To help Malagaes that will not fine TAke crude Tartar-powder sifted and dried 2 pounds mix it with the whites of 6 Eggs dried to a powder then sift them again then overdraw the Pipes as much as will serve to mix this powder and fill the Pipe therewith beating it with a staff as before and the Wine will be fine in 10 days 35. To fine French Wines HAng a piece of Scent in the Cask and when 't is burn'd out put in a pint of the best spirit of Wine and stir it about some add a little Salt well dried this fines Wine in 24 hours 36. To keep Must a year TAke Must put it into a Cask pitch'd within and without half full stop the Bung close with Mortar others sew the Cask in Skins and link it for 30 days in a Well or River or else a Garland of Pulvium Montanium to hang in the Vessel or else rub the inside with Cheese These preserve the Rhenish Must as the Scholiast Ondodorus in Dutch 37. To keep Wines from turning flat faint or brown ALlom ut into a Hogs Bladder keeps Wine from turning flat faint or brown and beaten with whites of Eggs removes its Ropiness 38. WInes recovered with Spirits of Wine Raisins and Sugar or Molosses and Sacks by drawing them on fresh Lees. 39. How to make Muskadine TAke 30 gallons of Soot which is Wine boyled to a consumption of half to a Butt of Wine or the Lees and droppings boyled and clarified its flavour is made of Coriander-seeds prepared and the shavings of Cyprus-trees Some instead of Soot make of Sugar Molosses and Honey or mix them with the Soot 40. To make Hippocras TAke of Cardamons Carpobasamus of each half an ounce Coriander-seeds prepared Nutmegs Ginger of each 2 ounces Cloves 2 drams bruise and infuse them 48 hours in Rerer and White-wine of each a gallon after stirring of them add thereto 3 pints of Milk strain it through an Hippocras-bag and put thereto a pound of Sugar-candy to sweeten it 41. For the boyling of Canary or Sacks DRaw off 4 or 5 gallons then put to it 21 gallons of Milk from which the Cream hath been skimmed beat them till they be throughly commixed adding one penniworth of Roach-Allom dried in a Fire-shovel and powdred and as much of white Salt After this take for the boyling of Canary or Sack the whites of 10 or 12 Eggs and a handful of Bay-salt having beaten them together in a Tray put them also in the Wine filling up the Wine in the Pipe again and letting the Wine stand 2 or 3 days in which time the Wine will recover to be bright to the eye and fine and quick in taste but be sure you draw it off from that bottom soon and spend it as soon as you can 42. For Claret that frets and hath a flying Lee. TAke 21 pound of the powder of Pebble-stones baked in an Oven the whites of 10 or 12 Eggs and a handful of Bay-salt having beaten them well together in 2 gallons of the same Whine then mix them with that in the Cask and after 2 or 3 days draw off the Wine from the bottom The same Pearl serves for White-wine upon the fret by the turbulency and resting of their Lee. 43. For Rhenish that frets TO which 't is most prone after Midsummer as aforesaid They seldom use any other Art but giving of it Vent and Covering then open the Bung with a Tyle or Slate but be sure to wipe the filth off the Slate when there is any and when it hath done fretting let it rest for a week then rack it off into a new scented Cask and this will cure it 44. For Spanis Wine disturbed by a flying Lee. TAke of whites of Eggs Bay-salt conduit-Conduit-water and Milk beat them well together in a convenient Vessel then pour them into the Pipe of Wine having drawn first out of the Pipe a gallon of Wine or two blow off the Froth very clear thereby the Tumult will in 2 or 3 days be composed the Liquor confined and the Wine drink pleasant but will not continue so long Therefore I counsel to rack it off from the milky bottom after a weeks settlement lest otherwise it drink foul and change colour and this will do 45. For Spanish or Austrian Wines grown yellow or brownish TAke as much Milk as you think fit sometimes alone and somtimes with Izinglass well dissolved and sometimes with white Starch by which the Sulphur is forced to the bottom of the Vessel The same effects Flower-deluce-roots and Salt-peter 4 or 5 ounces of whites of Eggs 8 or 10. and a convenient quantity of common Salt mix'd and beaten in Wine 46. To correct Wines that are lumpish foul and ropy TAke Powder of burnt-Allom Lime Chalk Plaster for Spanish white calamed Marble Bay-salt and other the like Bodies
Rose-water and so take it and put it into the But. 27. A Receipt for Sack that will not fine TAke 2 penniworth of Rice and beat it up very small and 2 penniworth of Allom this will keep your Wine from quarrelling and make it fine 28. How to help Wine that hath lost Colour and Strength TAke 6 quarts of new Milk the Cream being taken off the whites of 22 Eggs a handful of Bay-Salt a quart of fine white-Flower and 2 penniworth of Roach-Allom beat these things a long space and put them into the Hogshead 2 pound of Stace will do well 29. To give Sack Strength if it lack and grow faint MAke a Match of Ani-seeds and fine Fennel-seeds a little Brimstone with a little quantity of Long-Pepper beaten not too small put all into a linnen Bag that will go in and out at the Bung-hole then stop it up close for the space of 6 or 8 days 30. A Receipt for the Crist GInger and Cinamon of each 3 ounces Cloves 4 ounces Nutmegs 10 penniworth Coriander-seed 2 ounces Carraway-seeds 11 ounces Calamus 2 penniworth 31. A Note for Wines and what Countrey THe Wines of Bourdeaux are called Jasterre you shall know them by their small Hazel-hoops and likely they be full gage 32. THen there are high-Countrey Wines and they come not till Christmas for if they do they are forfeited you shall know them by their Willow-hoops and they most commonly want of gage 33. THen have you Galliack Wines in Pipes and Hogsheads and they be high-coloured and 3 quarters bound and lack of gage 2 Testers 34. A Remedy for the same WAsh your Cask very clean and let it be all night full of Water and the next morning draw it clean out burn a good Scent in it and it will make your Wine fret and boyl then if your Wine be hard take 8 or 10 gallons of clarified Honey with a gallon of Milk or two as you shall see fit beat it strongly if it be lumpish you may give it a Pearl and it will do well The End of the Fourth Book THE CONTENTS THe best way to help the fretting or boyling of any piece of Spanish Wine page 1 To keep Wines fresh all the year p. 2 For Canary having a flying Lee. ib. To make or divide Malmosey p. 3 4 For Claret that hath lost its colour p. 4 For Bastard that pricks p. 5 To make brown Bastard ib. For White-wine that hath lost its Colour with lying p. 6 For Sack that is lumpish or lowring ib. For Sack or any other Wine that doth prick or boyl p. 7 How to make Scent ib. How to make Ipocris p. 8 To fine your Wines and make them pleasant p. 9 For Ipocris Gyle ib. Another p. 10 Wines commonly compounded p. 11 The fittest times to rack Wine ib. For White-wine that hath lost its Colour ib. How to break Wine that roaps p. 12 How to make any Wine speedily fine ib. For an Hogshead of Claret or White-Wine that hath lost its Colour p. 13 How to mend a Piece of Canary or Butt of Malaga that is brown p. 14 To flower a Butt of Muskadine ib. How to make Rhenish-wine p. 15 A Pearl for Malmosey and for Muskadine p. 16 How to make tawny Bastard white p. 17 A Pearl for Scent and Flavour for a Butt of Muskadine p. 18 If Wine have a Taste or Scent ib. If Claret be faint and want colour p. 19 A pleasant Scent for Red-wine p. 20 If a Butt of Sack be small ib. If Wine grow long or lowring p. 21 If Sack or White-wine have lost its Colour ib. How to mend a Butt of Sack c. that pricks p. 22 For pricking of French-wines p. 23 When Rhenish-wine pricks p. 24 When Claret bath lost its Briskness ib. To help the Eagerness of hungry White-wine p. 25 To help stinking Wines ib. For Claret that decays p. 26 To make Bastard ib. To make Rhenish and Muskadel p. 27 If an Hogshead of Claret or White-wine lose its Colour p. 28 To colour Sack white p. 29 Of Rhenish-wine ib. For any Spanish wine that hath lost its Colour and Taste p. 30 For muddy or tawny Claret p. 31 For foul Rhenish or French-wines ib. A Lee of the Ashes p. 32 To order Rhenish-wines p. 33 To mend and preserve Claret-colour ib. and p. 34 To mend Wine in Smell and Toste p. 34 To mend and preserve the Lees of Claret p. 35 For sour French and Spanish-wines p. 36 For stinking Wines p. 37 For Wine that hath an ill Savour from Lees. ib. Otherwise p. 38 The best time to rack Wine ib. A Scent for French or Spanish-wines ib. For Malaga's and French that will not fine p. 39 To keep Must a year p. 40 To keep Wines from turning flat c. ib. To make Muskadine and Hippocris p. 41 For the boyling of Canary c. p. 42 For Claret all Rhenish that frets c. p. 43 For Spanish-wine disturb'd c. p. 44 For Spanish c. grown yellow c. p. 45 To correct roapish Wines c. ib. An Example to attenuate Spanish c. p. 46 47 For Claret decay'd in Colour p. 48 49 For faint pricking and boyling Sack c. p. 50 For Sack that will not fine and is hagar p. 51 To make a gallon of Hippocras p. 52 To make Bastard white p. 53 To make a Butt of Muskadine ib. For Claret that hath lost its Colour ib. For lumpish and lowring White-wine p. 54 A Flavour for a Pipe of Canary ib. To make an excellent Scent p. 55 The best time to taste Wines ib. For Spanish that will not fine p. 56 For whiting a Butt of Sack ib. For high-Countrey Wines p. 57 For White-wines that fret ib. For Spanish-wines that prick ib. To make Malaga for a Need. p. 58 For Sack that hath lost its Colour or is musty ib. To preserve Malmsey ib. For a Pipe of Sack that is long p. 59 To help the boyling of Gascoin-wine ib. To make a Pipe of Aâ—â—gant p. 60 For tawny Claret p. 61 For dark Red-wines ib. To make 10 gallons of Hippocras ib. To make Scent p. 62 To make 10 gallons of Soot ib. For White-wine that is faint and hath lost its Colour p. 64 To make white Lags p. 65 To make your Claret lose Lags ib. Another to make white Lags p. 66 For Claret that hath lost its Colour ib. For Claret and Red-wine that is faint c. p. 67 Another way p. 68 To rack Rhenish-wine ib. To make Rhenish-wine p. 69 For long or lumpish Sack ib. Another way p. 70 A Flavour for Sack or Bastard ib. For Bastard that pricks p. 71 For Spanish-wines ib. Another for Rhenish-wines p. 72 For Alligant that pricks ib. To part a Butt of Muskadel p. 73 The Flavour of your Muskadine ib. How to use a Butt of Sack when it is musty p. 74 For Claret that hath lost its Colour ib. To make brown Bastard ib. A Receipt for Muskadel that pricks p. 75 A Receipt for Sack that pricks ib. A Receipt for Sack that will not fine p. 76 How to help Wine that hath lost Colour and Strength ib. To give Sack Strength if it lack and grow faint p. 77 A Receipt for the Crist ib. A Note for Wines and what Countrey ib. A Remedy for the same p. 78 FINIS