clean from it's bottoms, and throw a quart of _stum forcing_ to it.


To colour RAISIN WINES.

Wine made of raisins of the sun is always of the colour of rhenish,
which is almost white. Very often that which is made of malaga's
(especially if the fruit be but indifferent) will not hold its colour,
but must have a colour laid on it.

The right colour of raisin wine is the colour of mountain. You must
take care that your wine has not a great bottom in it; for if it has,
'twill be longer before it falls fine.

In order to lay a mountain colour on your wine, you must take three or
four pounds of brown sugar, according to the quantity of wine you want
to colour. Put it in an iron pan or iron ladle, set it over the fire,
and keep stirring it about. Let it burn in this manner 'till it is
quite black and bitter, which will be in about half an hour.

If you burn one pound of sugar, put a quart of boiling hot water to
it; stir it about, and let it boil a quarter of an hour longer, then
take it off and let it cool. A pint of this mixture is sufficient to
colour a pipe of wine; but note, that with every pint you must mix a
quarter of an ounce of common allum pounded to a fine powder; which
will set the colour so that it will not subside, other wise it will
fall to the bottom, and have no good effect on the liquor.

If you would have your wine of the colour of port, you must take eight
ounces of logwood raspings, four ounces of alkanet root, one ounce of