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Wines
and
Wine
Making
2.
—
The
pokeberry
(the
dark
berries
from
the
plant
growing
all
over
the
United
States)
has
a
very
dark
red
color.
3.
—
Whortleberry,
huckleberry,
elderberry,
blackberry
and
mulberry.
4.
—
Cochineal
gives
a
fine
red
color
by
boiling
finely
ground
cochineal
with
cream
of
tartar.
5.
—
Brazil
wood,
ganders
wood
and
logwood.
These
woods
are
boiled
in
water
and
the
decoctions
yield
shades
of
color
from
red
to
blue.
6.
—
Orchil
produces
a
beautiful
purple.
7.
—
Red
beets
and
carrots
produce
likewise
a
good
color.
8.
—
Indigo
solution,
neutralized
by
potash,
produces
a.
fine
blue.
9.
—
Annatto
and
extract
of
safflower
produce
a
beauti-
ful
yellow.
10.
—
Red
cabbage
produces
a
beautiful
bluish
red.
11.
—
Turmeric
is
the
most
common
color
for
yellow,
as
the
spirit
extracts
all
color
immediately,
as
also
quer-
citron
bark.
12.
—
Garacine
(extract
of
madder)
produces
various
shades
of red.
13.
—
Tincture
of
saffron
(Spanish
saffron)
for
yellow.
14.
—
Blue
vitriol,
or
solution
of
indigo,
produces
blue.
15.
—
Burnt
sugar
produces
a
fine
and
permanent
brown
color
for
wines.
It
is
best to
boil
down
common
sugar
or
loaf
sugar
nearly
to
dryness.
It
is
then
dissolved
in
hot
water
sufficient
to
make
the
consistency
of
syrup,
and
for
the
purpose
of
neutralizing
it
and making
it
a
more
permanent
color,
add
to
each
gal.
of
sugar
color
about
1
oz.
liquid
ammonia.
16.
—
Green
color
for
absinthe
is
prepared
from
a
solu-
tion
of
extract
of
indigo
and
tumeric,
dissolved
in
spirits.
17.
—
Violet
is
obtained
by
a
solution
of
extract
of log-
wood
and
alum.
18.
—
Alkanet
root
produces
a
fine
blue
red
by
macerat-
ing
in
alcohol.
165