Others, again,
will boil a large quantity of brown sugar and mix with it, which gives
it a colour indeed, tho' a light one; when two pounds of good sugar,
properly used, is sufficient to colour ten hogsheads, as follows:
Take two pounds of powder sugar, the whiter the sugar the farther it
will go, and the better the colour will be. Put it in an iron pot or
ladle; set it over the fire, and let it burn 'till it is black and
bitter; then put two quarts of boiling hot water to it; keep stirring
it about, and boil it a quarter of an hour after you have put the
water to it. Take it off the fire, and let it stand 'till it is cold;
then bottle it for use.
Half a pint of this will colour a hogshead. Put to each half pint,
when you use it, a quarter of an ounce of allum ground, to set the
colour.
PART II.
The _Sweet-Maker's_ Assistant.
Of RAISIN WINES.
These wines are made of various kinds of fruit; of _Malaga's,
Belvederes, Smyrna's, Raisins of the Sun_, &c. But the fruit that
produces the best wines is black _Smyrna's_, their juice being the
strongest, and the fruit clearest from stalks: for the stalks in
_Malaga's_ and _Belvideres_ are apt to give the wine a bad flavour,
and will always throw an acid on it; for the stalks of all fruits are
acid; but the stalks of _Smyrna's_ are so trifling, that after rubbing
the fruit between your hands, they will easily sift out.
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