cochineal. Infuse them over a slow fire for three hours; strain the
liquor from the wood, and keep it boiling. Then burn three pounds of
brown sugar as before, and put the colour'd liquor to it; boil all
together a quarter of an hour longer; then take it off, and when cold,
bottle it for use.

A pint of this liquor will make a pipe the colour of port wine. You
must always remember to set the colour with a quarter of an ounce of
common allum, ground or beaten to a fine powder.




PART III

THE _Housekeepers_ DIRECTOR.


FORCING for BEER.

There are two sorts of forcings for beer; for what will agree with one
kind of beer will not serve for another. Some beer when kept twelve or
fourteen months will taste as new and sweet as if not brew'd more than
six or seven, nay a much shorter time, which must have a different
forcing from that which is proper for beer that is ripe or less sweet.

Beers that are full and sweet must be forc'd in the following manner,
viz.

For a hogshead, take a gallon of stale cyder, likewise one ounce of