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cool, dry wine-cellar,
paved or graveled,. with
openings toward the north, and of such depth
as to insure the proper temperature, which can
only be ascertained and regulated by having one
or more thermometers suspended on the walls.
The fining of the wine can be done to the
greatest perfection by bottling or racking off
during the
clearest
and
coldest
weather in win–
ter, at which time it will, of course, deposit
most of its soluble matter. "This was an im..
portant secret kept and practiced with much
success by a celebrated Philadelphia wine-mer–
chant."
Coloring matters
are very generally employed
to deepen or change the tint of wine. In
Spain
boiled mitst,
of the consistency of mo-
'
.
lasses, and having a si1nilar flavor, but with
a strong empyreumatic taste, is employed to
deepen the color of Sherry.
Caramel
or burnt
sugar is used for the same purpose, and may be
used to color fro1n a light an1ber to a dark
brown. In Portugal the juice of the
elder-