17 / 158
f^onte
JWaire
WLintu
COLORING
FOR
WINES
One
pound
of
white
sugar.
Put
into
an
iron
kettle,
let
boil,
and
burn
to
a
red
black,
and
thick;
remove
from
the
fire,
and
add
a
little
hot
water,
to
keep
it
from
hardening
as
it
cools;
then
bottle
for
use.
FINING
OR
CLEARING
For
fining
or
clearing
the
wine
use
one
quarter
pound
of
isinglass,
dissolved
in
a
portion
of
the
wine,
to
a
barrel.
This
must
be
put
in
after
the
fermentation
is
over,
and
should
be
added
gently
at
the
bung-hole,
and
managed
so as
to
spread
as
much
as
possible
over
the
upper
surface
of
the
liquid;
the
intention
being
that
the
isinglass
should
unite
with
impurities
and
carry
them
with
it
to
the
bottom.
TO
FLAVOR
WINE
When
the
vinous
fermentation
is
about
half-over,
the
flavoring
ingredients
are
to
be
put
into
the
vat
and
well
stirred
into
the
contents.
If
almonds
form
a
component
part,
they
are
first
to
be
beaten
to
a
paste
and
mixed
with
a
pint
or
two
of
the
must.
Nutmegs,
cinnamon,
ginger,
seeds,
etc.,
should,
before
they
are
put
into
the
vat,
be
17