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MANUFACTURING
A.ND.A.DULTF..R.A.TINO LIQUORS.
41
perature. It should also be sufficiently removed from
any public thoroughfare, as not to suffer vibration
from the passing of carriages. Should it not be in a
position to maintain a regular temperature, arrange–
ments should be made
to
apply artificial heat in
winter, and proper ventilation in summer. A cele–
brated wine establishment known to the writer,
whose cellars are above ground, have a number of
thermometers suspended on the walls, and whenever
the mercury sinks below 48° F., several Arnot's
stoves, arranged for that purpose, are immeditaely
lighted, and their action properly watched and regu–
lated.
OoWring.-Wines are as commonly doctored in
their color as their flavor. A
fawn yellow
and
golden
Bherry/
yellow
are given by means of a tincture
or an infusion of saffron, turmeric, or safflower, fol–
lowed by a little spirit coloring to prevent the color
being too lively. All shades of
aml>er
and
fawn
to
deep
'brown
and
'brandy
color, may be given by
burr~.t
sugar.
Oochine<il
(either alone or with a lit–
tle alum) gives a pink color; beet-root and red san–
ders give a
rd
color ; the extracts of rhatany and
logwood, and the juice of elder berries, bilberries,
&c., a
port wine
color. A hogshead of inferior pale
sherry or white cape is commonly converted into a
full-flavored
'brown sherr"!f
by the " honest" wine
Digitized
by