and put it into the cask stiring it well. If not bright in about a week or ten days, fine it for use; previous to which put in at different times a gallon of good brandy. If the wine is short of body, put a gallon or two of brandy in each pipe, by a quart or two at a time, as it feeds the wine better than putting it in all at once. But if the wines are in a bonded cellar, procure a funnel that will go to the bottom of the cask, that the brandy may be completely incorporated with the wine.

To manage Lisbon Wine.

If the Lisbon is dry, take out of the pipe thirty-five or forty gallons, and put in the same quantity of calcavella, stir it well about, and this will make a pipe of good mild Lisbon : or, if it be desired to convert mild into dry, take the same quantity out as above-mentioned, and fill the pipe with Malaga sherry, stirring it about as the other. The same kind of finings used for Vidonia will answer for Lisbon . wines; or it may be fined with the whites and shells of sixteen eggs, and a small handful of salt; beat it together to a froth, and mix it with a little of the wines; then pour it into the pipe, stir it about, and let it have vent for three days; after which bung it up, and in a few days it will be fine. Lisbon when bottled should be packed either in sawdust or leather in a temperate place.

To improve White Wine.

If the wine have any unpleasant taste, rack off one half; and to the remainder add à gallon of new milk, a handful of bay-salt, and as much rice; after which take a staff, beat them well together for half an hour, and fill up the cask, and when rolled well about, stillage it, and in a few days it will be much improved.

If the white wine is foul and has lost its colour, for a butt or pipe take a gallon of new milk, put it into the cask, and stir it well about with a staff; and when it has settled, put in three ounces of isinglass made into a jelly, with a quarter of a pound of loaf sugar scraped fine, and stir it well about. On the day following, bung it up, and in a few days it will be fine and have a good colour.

To improve Wine by Chalk.

Add a little chalk to the must, when it is somewhat sour; for the acidity arising from citric and tartaric acids, there is thus formed a precipitate of citrate and tartrate of lime, while the must becomes sweeter, and yields a much finer wine. Too much chalk may render the wine insipid, since it is proper to leave a little excess of acid in the must. Concentrate the must by boiling, and add the proper quantity of chalk to the liquor, while it is still hot. Even acid wine may be benefited by the addition of chalk. Oystershells may be used with this view; and when calcined are a cleaner carbonate of lime than common chalk.

To fine White Wines.

Take an ounce of isinglass, beat it into thin shreads with a hammer, and dissolve it, by boiling in a pint of water; this, when cold, becomes a stiff jelly. Whisk up some of this jelly into a froth with a little of the wine intended to be fined, then stir it well among the rest in the cask, and bungit down tight; by this means it will become bright in eight or ten days. To fine Red Wine.

Take whites of eggs beat up to a froth, and mix in the same manner as in white wines.

To fine Sherry.

Take an ounce and a half of isinglass, beat it with a hammer till it can be pulled into small pieces, then put it into three pints of cider or perry, and let it remain twenty-four hours, till it becomes a jelly. After which mix it with a quart or two of wine, and whisk it well with the whites and shells of six fresh eggs. Take four or five gallons out to make room for the finings, and stir the wine well. Then nearly fill the can of finings with wine, whisk it well, and put it in the butt, stirring it well for about five minutes; afterwards fill it up, and put the bung in loose. In two days bung it up, and in eight or ten it will be fit for bottling.

To fine pale Sherry.

Put three pints of skim-milk with the whites of eight eggs, beat well together in a can; then put in finings, in the same manner as for common sherry. If the sherry be thin and poor, feed them with good brandy, as other wines.

To fine Madeira.

Take three ounces of isinglass, and dissolve it, but if old wine two ounces will be enough, also one quart of skimmilk, and half a pint of marble sand whisk these in a can with some wine. If the pipe is full, take ont a canful, and stir the pipe well; then put in the can of finings, and stir that with a staff for five minutes; after which, pat the other can of wine into it, and let it have vent for three days. Then close it up, and in ten days or a fortnight it will be fine and fit for bottling and stowing with saw-dust in a warm place.

To improve Madeira which has been round to the Indies. Madeira should be kept in a warmer place than port wine, and therefore requires a good body, and to be fed with brandy, but if deficient in flavour or mellowness, add to it a gallon or two of good Malmsey.

To fine Vidonia Wine.

When first imported, Vidonia has a harsh and acid taste; but if properly managed it more resembles Madeira wine than any other. To take off the harshness, fine it down, and then rack it off upon the lees of Madeira or white Port, fining it again with a light fining; and if 20 or 30 gallons of good Madeira wine be added, it will pass for Madeira.

For the finings, dissolve two ounces of isinglass, and the whites and shells of six fresh eggs; beat them well up together with a whisk and add a gill of marble sand.

To fine Malmsey and other Wines.

Take 20 fresh eggs, beat the whites, yolks, and shells together, and manage it the same as other finings.-Calcavella, Sweet Mountain, Paxaretta, and Malaga, should be managed and fined in the same manner as Lisbon. -Tent, Muscadine, Sack, and Bastard, should be managed the same as Malmsey, and fined with 16 or 20 fresh eggs, and a quart or three pints of skim-milk. Old Hock, and Vin de Grave, are thin, but pleasant wines, and should be fed with a little good brandy, and fined, if necessary, with the whites and shells of six or eight eggs..

To fine Port Wine.

Take the whites and shells of eight fresh eggs, beat them in a wooden can or pail, with a whisk, tillit becomes a thick froth; then add a little wine to it, and whisk it again. If the pipe is full take out four or five gallons of the wine to make room for the finings. It the weather be warmish, add a pint of fresh-water sand to the finings. Stir it well about; after which put in the finings, stirring it for five minutes; put in the can of wine, leaving the bung out for a few hours, that the froth may fail: then bung it up, and in eight or ten days it will be fine and fit for bottling.

To make and apply Finings.

Put the finings into a can or pail, with a little of the liquor about to be fined, whisk them altogether till they are perfectly mixed, and then nearly fill the can with the liquor, whisking it well about again; after which, if the cask be full, take out four or five gallons to make room; then take the staff, and give it a good stirring; next whisk the finings up, and put them in; afterwards stir it with the staff for five minutes. Then drive the bung in, and bore a hole with a gimblet, that it may have vent for three or four days, after which drive in a vent peg.

To convert White Wine into Red.

Pat four ounces of turnesole rags into an earthen vessel, and pour upon them a pint of boiling water; cover the vessel close, and leave it to cool; strain off the liquor, which will be of a fine deep red inclining to purple. A small portion of this colours a large quantity of wine. This tincture may either be made in brandy, or mixed with it, or else made into a syrup, with sugar, for keeping.

In those countries which do not produce the tinging grape which affords a blood-red juice, wherewith the wines of France are often stained, in defect of this, the juice of elderberries is used, and sometimes log-wood is used at Oporto.

To force down the Finings of all White Wines, Arracks, and Small Spirits.

Put a few quarts of skimmed milk into the cask.

To render Red Wine White.

If a few quarts of well-skimed milk be put to a hogshead of red wine, it will soon precipitate the greater part of the colour, and leave the whole nearly white; and this is of known use in the turning red wines, when pricked, inte white; in which a small degree of acidity is not so much perceived.

Milk is, from this quality of discharging colour from wines, of use also to the wine-coopers, for the whitening of wines that have acquired a brown colour from the cask, or from having been hastily boiled before fermenting; for the addition of a little skimmed milk, in these cases, precipitates the brown colour, and leaves the wines almost limped, or of what they call a water whiteness, which is much coveted abroad in wines as well as in brandies.

To preserve new Wine against Thunder.

Thunder will turn and often change wines. Cellars that are paved, and the walls of stone, are preferable to boarded floors. Before a tempest of thunder, it will be advisable to lay a plate of iron on the wine-vessels.

To make Wine settle well.

Take a pint of wheat, and boil it in a quart of water, till it burst and become soft; then squeeze it through a linen cloth, and put a pint of the liquor into a hogshead of unsettled white wine; stir it well about, and it will become fine.

To make a Match for sweetening Casks.

Melt some brimstone, and dip into it a piece of coarse linen cloth; of which, when cold, take a piece of about an inch broad and five inches long, and set fire to it, putting it into the bung-hole, with one end fastened under the bung, which must be driven in very tight: let it remain a few hours before removing it out.

To make Oyster Powder.

Get some fresh oyster-shells, wash them and scrape off the yellow part from the outside; lay them on a clear fire till they become red hot; then lay them to cool, and take off the softest part, powder it, and sift it through a fine sieve; after which use it immediately, or keep it in bottles well corked up, and laid in a dry place.

To make a Filtering Bag.

This bag is made of a yard of either linen or flannel, not

too fine or close, and sloping, so as to have the bottom of it run to a point, and the top as broad as the cloth will allow. It must be well sewed up the side, and the upper part of it folded round a wooden hoop, and well fastened to it; then tie the hoop in three or four places with a cord to support it; and when used, put a can or pail under it to receive the liquor, filling the bag with the sediments; after it has ceased to run, wash out the bag in three or four clear waters, then hang it up to dry in an airy place, that it may not get musty. A wine dealer should always have two bags by him, one for red, and the other for white wines.

To bottle Wine.

When wine is made fine and pleasant, it may be bottled, taking care afterwards to pack it in a temperate place with saw-dust or leather. After which it will not be fit to drink for at least two months. Never use new deal saw-dust, as that causes the wine to fret, and often communicates a strong turpentine smell through the corks to the wine.

To Detect Adulterated Wine.

Heat equal parts of oyster-shells and sulphur together, and keep them in a white heat for fifteen minutes, and when cold, mix them with an equal quantity of cream of tartar; put this mixture into a strong bottle with common water to boil for one hour, and then decant into ounce phials, and add 20 drops of muriatic acid to each; this liquor precipi. tates the least quantity of lead, copper, &c. from wines in a very sensible black precipitate.

To Detect Alum in Wine.

Wine merchants add alum to red wine, to communicate to it a rough taste and deeper colour; but this mixture produces on the system the most serious effects. For the discovery of the fraud in question, adopt the following means: -The wine is to be discoloured by means of a concentrated solution of chlorine; the mixture is to be evaporated until reduced to nearly the fourth of its original volume; the liquor is to be filtered; it then possesses the following properties when it contains alum:-ist. It has a sweetish astringent taste; 2d. it furnishes a white precipitate (sulphate of barytes) with nitrate of barytes, insoluble in water and in nitric acid; 3d. caustic potass rise to a yellowish white precipitate of alumine, soluble in an excess of potass; 4th. the sub-carbonate of soda produces a yellowish white precipitate (sub-carbonate of alumine) decomposable by fire into carbonic acid gas, alumine, easily recognisable by its

characters.