To lay a fresh body on the WINES.
Take three quarters of a hundred of brown sugar, and put into your
copper, then put a gallon of lime water to it, to keep it from
burning. Keep stirring it about 'till it boils; then take three eggs
and mash all together with the Shells, which put to the sugar. Stir
it about, and as the scum or filth arise take it off. When quite clean
put it into your can, and let it stand 'till it is cold before you use
it. Then break it with the whisk by degrees, with about ten gallons of
the wine, and apply it to the pipe. Work it with your paddle for half
an hour; then put one quart of _stum forcing_ to it, which will unite
their bodies, and likewise make it fine and bright. You must keep it
bung'd very close.
To cure RAISIN WINES that are cloudy.
These wines, if they take a chill, are affected in the same manner
with Port-wines. Like them they will be cloudy, and will have a
floating lee in them, which by shaking in a glass will rise in clouds.
If any thing be apply'd to it cold, it will strike a greater chill
upon it, and change its true colour to a pale or deep blue one; to
prevent which, and take off the chill, you must,
_For a Pipe_,
Take one gallon of lac and one ounce of isinglass broke in small
pieces, three pounds of alabaster, two ounces of sweet spirit of
nitre; boil them together for five or six minutes; Stir them and apply
to the pipe as hot as possible.
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