just air enough to keep it burning. When burnt out put three gallons
of very strong cyder, and one ounce of common allum (pounded and mixt
with the cyder) into the cask. Keep rolling the cask about five or
six times a day for two days. Then take out the bung, and hang the
remainder of the rags on a wire in the cask, as near the cyder as
possible, and set them on fire as before. When burnt out, bung the
cask close and roll it well about three or four times a day for two
days; then let it stand seven or eight days, and this liquor will be
so strong as to affect your eyes by looking at it.

When you force a pipe, take one quart of this liquid, put half an
ounce of isinglass to it beat and pulled to small pieces. Whisk it
together, and it will dissolve in four or five hours. Break the jelly
with your whisk, and put one pound of alabaster to it, then dilute it
with some of the wine, put it in the pipe, bung it close, and in a day
it will be fine and bright.


To cure ACID RAISIN WINES.

The following ingredients must be proportioned to the degree of
acidity; if but small, you must use the less, if a stronger acid a
larger quantity. It must likewise be proportioned to the quantity of
wine as well as to the degree of acidity.

Observe that your cask be nearly full before you apply the
ingredients; which will have this good effect, the acid part of the
wine will rise to the top immediately, and issue out at the bung-hole.
But if the cask be not full, the part that should fly off will still
continue in the cask, and weaken the body of the wine. If your cask be