six or seven days, and you will find it quite fine and bright.


To force RAISIN WINES.

For one pipe, take two quarts of good cyder; put half an ounce of
ground allum to it, and one ounce of isinglass pulled to small pieces.
Beat them well in your can three or four times a day, and let the
mixture stand till it becomes a stiff jelly; then break it with your
whisk, and add to it two pounds of white sand or stone dust. Then
break it up gradually with some of the wine, 'till you have made the
two quarts two gallons, stir it well together, and apply to the pipe,
and bung up close.

The sand will carry down with it all the small particles with the
isinglass misses, and likewise confine the bottom so as to prevent it
from rising. But if you make your wine stronger by allowing a larger
quantity of fruit to the gallon, this _forcing_ will not do; for all
_forcings_ must be stronger than the body forc'd, or else the foul
parts will not fall; therefore such wines must be forced with _English
stum_, a quart of which is sufficient for a pipe, one pound of
alabaster being beat in with it and apply'd as above.


ENGLISH STUM.

Take a five gallon cask that has been well soaked in water, set it to
drain; then take a pound of roll brimstone and melt in a ladle; put as
many rags to it as will suck up the melted brimstone. Burn half those
rags in the cask, covering the bung-hole so much as that it may have