1. The best way for to help the fretting or boyling of any piece of Spanish Wine.

TAke the Butt or Pipe that fre [...]s or boyls, and rack it off clean from the gross Lee; then take two or three pennyworth of the strongest Aqua vitae, and put it in at the Bung-hole, as you do a piece [Page 2]of Scent, and it will burn in the Pipe very well: Be sure that you drain the Pipe well; and this will lay the fret­ting of it.

2. To keep Wines sound and fresh all the year.

YOu must fill your vessel once a month or six weeks with your best Reeds you can get: for Reeds do preserve the Claret as Soot doth Malmosey or Bastard. Fill White and all other Wines with the same; and those you intend to keep, give them their Lees a day together; then at night lay them upright, and be careful to keep them; if lack vent in any place they will faint and spoil.

Note that July and August are the worst months to keep Wines in.

3. For Canary that hath a flying Lee.

IF your Canary hath a flying Lee, and will not find down, draw him [Page 3]into a fresh Butt or Pipe with fresh Lees, and give him a good pearl with the whites of 8 Eggs, and beat them with a handful of white Salt: And if it be any whit tawny, put thereto a gallon of Milk, and beat it well, then lay it upright, stop it close; and in two days broach it if you will.

4. To make or divide Malmosey.

IF you have three Butts of Malmo­sey you may make four if you please: If you have two, you may make three; if one Butt, you may make one and a half thereof, with such Laggs as you have of White, Claret, and Canary that are old, with two gallons of Cutt to every Butt, so that it be Spa­nish Cutt. This way you may rid your Leggs and old Canary away. The Art followeth.

[Page 4]5. The Art of Making or Dividing Mal­mosey.

TAke to every Butt six Eggs both yelks and whites, and a handful of Bay-salt, beat them well together, mixing therewith a pint of old Sack, and put it into the Butt; then beat the Butt well; and if it want a co­lour, take two gallons of Red-wine, and a quarter of a pound of Coriander seed well beaten sinall; mix them to­gether, and put them into the Butt; then give it six or eight stroaks more, then stop it three or four days; broach it after at your will.

6. For Claret that hath lost his Co­lour.

TAke a pennyworth of Damsons or Bullace, or more if you see good, and stew them in Red-wine, and make a pottle or more of the Syrup.

[Page 5]7. For Bastard that pricks.

RAck him upon a good Muscadine Lee, then take three gallons of the best Ale, and put therein two or three Almonds, then fill it up with Bastard Syrup or Canary mixed with your Laggs, and it will draw for Ba­stard or Muscadine.

8. Another for the same.

TAke five gallons of clarified Ho­ney, and put it into your Cask, and beat in it a pearl of the whites and yolks of 6 Eggs, and let it rest.

9. To make brown Bastard.

TAke the Laggs of Clarret or White-wine, and put them into your Cask, with your Laggs of Spa­nish wine before you do prick; then take 30 or 40 pounds of Bastard Sy­rup, and beat it well with the same [Page 6]wine in a half Tub, then put it into your Cask and beat it up with pearl of the yelks and whites of Eggs, and let it rest.

10. For White-wine that hath lost its colour with lying.

OVerdraw the Hogshead of wine some five or six gallons; take three gallons of new Milk, put it into a pale, and let it remain there till the cream be settled for 30 hours; then skim it and put it into the Hogs­head, and beat it well, and then all it up; and if it be in the morning, the next morning it will be fine: you may add to it a little Starch and a little Bay-salt beaten together as a­foresaid.

11. Sack that is lumpish or lowring.

BEat the whites of 6 or 8 Eggs with Bay-salt, Roch-allom, and a quart of Bean flower or beaten Rice, [Page 7]if it be brown, but if white use Milk; beat all these together, then blow off the froth very clean, and lay a clean sherd of a Tyle over the Bung-hole: let it lie till it be fine, then rack it off with a good scent, and it will draw well.

12. For Sack or any other Wine that doth prick or boyl.

TAke 30 or 40 of the whitest Lime-stones you can get, slake them in a pottle of the same Wine in a Cann, then take more wine and stirr them together; and put it into your Cask, and stir it well till you think it be enough. Let it rest till it be fine, and it will take away the pricking, and make it drink kindly.

13. How to make Scent.

TAke four ounces of Brimstone and a little Allom, and a spoon­ful of Aqua vitae and mix them toge­ther, [Page 8]then take a piece of new Canvas and dip therein; then must you have in readiness the powder of Nutmegs and a few Cloves or Orange peels, a few Coriander-seeds and Anniseeds, being ready bruised before your Brimstone be cold: strew them upon your Cloth, and when it is cold lay it upon a clean paper, and it will be very good for your Cask.

14. How to make Ipocris.

TAke for a gallon of White a pound of Sugar, one ounce of Cinamon beaten, 2 or 3 ounces of Cloves, two ounces of Gallingall, half an ounce of Grenes; bruise your spice together with a handful of Rosemary, and let it stand and steep 12 hours, then stir it well together, and put it into an Ipocris bag, and let it run into a clear Vessel, and so you may draw it.

[Page 9]15. To fine your Wines and make them pleasant.

TAke white peble stones, and bake them in an Oven till they begin to crack, then beat them to fine powder; then with a good quantity of Stone-honey clarified, and so in some of the same dis­solve them and put them into your Cask, and stir them with your padle­staff, and in a day they will be fine.

16. For Ipecris Gyle.

CInamon one ounce, Ginger half an ounce, grains 2 d. Long-pep­per, Cloves, Coriander-seeds, Cali­mas andores, Nutmegs, Cariway-seeds 2 d. Lemons, Rosewater, Bay-leaves and Rosemary.

[Page 10]17. Another for the same.

GInger 3 ounces, Cinamon 3 oun­ces, Calamus one ounce, Cloves half an ounce, Coriander seeds three ounces, Nutmegs three pennyworth, Long-pepper three pennyworth.

18. Another for the same.

CInamon 3 ounces, Cariophilo­rum 2 ounces, Cardimum and Cubebis, Gallingal half an ounce, Jingiberis one ounce, Cantherum 3 pennyworth, Grana Paradica 3 penny­worth.

19. Then for the Spanish-Wines, Sherry, Sacks, white and hard be best.

RIght Malagaes are as good as Canaries, but the other are pleasanter.

Right Muscadines are hard to come by, therefore they are commonly com­pounded.

[Page 11]20. Wines commonly compounded.

IPocris, Brown Bastard, White Ba­stard, Rumrey, Hallacker, Aligant: and these likewise, Frantigniack, Tent, Cutt, Rhenish, and Deal Wines.

21. The fittest times to rack Wines.

RAck your Wines when the wind is in the North, and when it is clear and temperate weather; in the Increase of the Moon, when she is un­der the Earth, and not in the full heighth. They turn eager before Whitsuntide; through extraordinary heat they turn eager, or otherwise ill-conditioned.

22. For White-wine that hath lost its Colour.

FIrst rack him for his Lees, then if you have any Coniack Lees, you may put your faint and tawny Wine [Page 12]upon them; rowl them over and beat them, and within the space of 10 or 12 days rack them off; then shall you have it drink brisk and white.

23. How to break Wine that roaps.

TAke a course harden Cloth, and put it before the Bore when you have set it abroach; then put in your Leathers, and rack it into a dry Cask; then take 5 or 6 ounces of beaten Al­lom, and put it in, and beat that Wine and Allom well together, and it will fine down very well.

24. How to make any Wine fine speedily.

TAke a handful of dried Lemmon­rine, and put it into 10 or 12 gallons of White, and put therein a pinte of Damask-Rose-water; then rowl it up and down, and lay it up­right; then take a sprig of Clarey that is seeded, and let it steep 24 hours; then take it out, and it will cap very well.

[Page 13]25. If a Hogshead of Claret hath lost its Colour.

TAke one gallon of Sloes and Da­masons, or Black-Cherries, bruise them well and strain them, and put the juyce into a Hogshead of tawny Wine, and it will drink very well.

26. How to mend the Colour of White­wine.

TAke 3 or 4 gallons of Milk, or less, according as you think fit, or do find the Colour of the Wine decayed; put it into your Hogshead; then rowl it well; and then open your Bung, and put in 3 or 4 ounces; then fill up your HOgshead, and rowl it 4 or 5 times over, and lay it up, that you may rack it when it is fine.

[Page 14]27. How to mend a Piece of Canary, or a Butt of Malaga that is brown.

TAke 5 or 6 gallons of Milk, if it be very brown; if not, take as much as you think fit, and over-draw your Butt or Pipe; then put in your Milk, and beat it a good while; and when it is well beaten, take 5 or 6 ounces of Roach-Allum, and put it therein; then give it some 30 or 40 stroaks; then fill up your Cask, and let it lye till it be fine; then rack it off from its white bottom, and rack it into a clear Cask, and burn a piece of Scent init; and then fill it up, and let it lye till it be fine, and it will spend very well.

28. For to flower a Butt of Muskadine.

TAke one grain of Musk, one ounce of Cloves, one ounce of Nut­megs, one of Anisceds, and one ounce of Coriander-seeds, and two handfuls [Page 15]of Orange and Lemon Pills well dried and beaten, and a grain of Long-Pep­per together; put it into a bag, and hang it in the Bung-hole for some 2 or 3 days together with 10 gallons of Bastard.

29. How to make Rhenish-wine.

TAke one handful of dried Lemon­peels, and put them into 10 or 12 gallons of White-wine, and put in one pint of Damask-Rose-water; then rowl it up and down, and lay it upright, and open the Bung of it, and take a little branch of Clarey, and let it steep 24 hours; then take it out, and it will taste very well.

30.

A Butt of Malaga if it be full ga­ged 126 gallons, the Tun is 232 or 252 gallons, and every Se­stron is 4 gallons, and at 12 ^d. the gallon.

[Page 16]31. A Pearl for Malmosey.

AS you pearl your Muskadine, so you must your Malosey, but use not the Whites of Eggs.

32. A Pearl for Muskadine.

WHen it comes to be fine, within 4 hours after take new-laid Eggs, beat them Shells and all, with two handfuls of Bay-Salt; put to the same a quart of good Sack which is old; a handful of white Sugar-candy beatch small; then beat them all to­gether very well; then over-draw your Butt some 8 or 10 gallons; then beat your Butt an hour; then put in your Pearl; then beat him again gent­ly half an hour, stop him close up, and in 24 hours broach him.

[Page 17]33. How to make tawny Bastard white.

IF it be full, draw out 10 or 12 gallons; then fill it near up with­in 10 gallons, with the Lags of Ro­thal and Gascoign Wines for Sack; and take 5 gallons of Milk, and 8 Whites of Eggs; a handful of Bay-Salt, and as much Whiting; beat them all together; then mingle them well with Milk, and put them into the Bastard, and beat it well for half an hour; then fill him full with your Lags, and give him 8 or 9 stroaks, stop it close, and within 3 days you may broach him.

34.

IF red Wine be faint, draw it out into fresh Lees, and put into him 4 or 5 gallons of Allagant; then turn him twice in the Lees, and let him lye with the Bung upright 7 days before you broach him, and it will have a good colour and taste.

[Page 18]35. A Pearl for Scent and Flavour for a Butt of Muskadine.

TAke a quarter of a yard of Can­vas, and make a Bag of it; then take an ounce of Calamus Aromati­cus; of Floras 2 ounces; of Orras one ounce; of Coriander-seed as much; of Aniseeds bruised and bea­ten: Put these into the Bag, and let it hang in the midst of the Wine 3 days and nights; then take it out; after that 2 grains of Civet; as much Musk; a pint of Damask-Rose-wa­ter; warm the Water bloud-warm, rub well the Musk with the back of a and so put it into the Butt, and stop it close, and rowl him, but turn him not over, and it will be per­fect in 2 days.

36. If White have an ill Taste or Scent.

HAlf draw him out; then take to either part 2 gallons of Mor­nings [Page 19]Milk, or more, and a handful of Rice, and as much Bay-Salt; beat them together with a Paddle-staff for half an hour; then fill up the Hogs­head, and rowl it well, and turn it over in the Lees, and broach him within two days.

37. If Claret be faint and want colour.

DRaw it off into a fresh Hogs­head and fresh Lees as can be gotten, and draw it out very close­ly; then take 2 pennyworth of Turn­sel, lay it in steep in 3 or 4 gallons of the same Wine for 3 hours; then rub it and all to wash with your hands, till it colour your Wine deep­ly; then put it into the Hogshead; then draw as much out and use ac­codingly, and so the 3 ^d or 4 ^th time rowl it half an hour, and lay it up stopp'd, and in 3 days broach it.

[Page 20]38. A pleasant Scent for Red-wine.

TAke 2 ounces of Brimstone, ½ ounce of Calamus; mix them together in a pinte and half of Burrage-water; melt the Brimstone in a Pan, and let the rest be with it therein; dip it in so many cloaths as will take it up, and put the cloaths in your Hogs­head; then take out your Ashes, and rack your Wine in; then put in it a pinte of Rose-water, rowl it well half an hour, and it being close stopt, let it lye 2 days, and this shall give it or any other Gascoign-wine, a plea­sant scent or taste.

39. If a Butt of Sack be small.

TAke half a peck of Lime-stones well burned, put them in at the Bung-hole amongst the Wine, then beat or roll it well together, and let it lie till it be fine, then rack it off into a clean Cask, and fill it full, and draw it off when you please.

[Page 21]40. If Wine at any time grow Long or Lowring.

TAke 2 penniworth of Roach Allom and bruise it small to powder: over-draw the Hogshead four gallons, then strow the powder therein, and beat it well half an hour; then fill it up and broach it within three days, and be sure it take no vent.

41. If Sack or White-wine have lost its colour.

TAke four gallons of Milk, let it stand three hours in a Tub; skim off the cream, & overdraw your Hogs­head 6 gallons: take the yelks of six Eggs beaten; put them into your milk, and beat them together, and put them into the Wine, and beat the Wine well, and stop it up close, and in four days draw it.

[Page 22]42. How to mend a Butt of Sack, Ma­laga, or Pipe of Canary that pricks.

TAke about 8 or 10 ounces of meer Chalk, beat it very well, and put it in steep in 4 or 5 gallons of Milk; put in about two pounds of powder'd Suggar according to the hardness of the Wine: let this lie in steep a day and a night; stir it together now and then, so as when you put in your Wine beat it reasonably well before you put it in, then put it in as fast as you can, and beat it lustily for a quar­ter of an hour: lay it upright and it will take away the prickin of it and fine it.

The Second Book.

1. To correct the Rankness and Eagerness of Wines, as Sack and Malaga, or any other Sweet Wines.

TAke 26 or 30 of the whitest Lime-stones, and stake them in a gallon of the best wine, then add more wine, and stir them together in a Half-Tub with a Paddle­staff: pour this mixture into the Hogshead, and again use the Paddle­staff: Let the Wine settle, and then rack it off from the white bottom.

2. Against the pricking of French-wines.

TAke of the powder of Tyle one pound, Roch-allom half a pound; [Page 24]mix them and beat them well toge­ther with some of the Wine, then put them into your Hogshead as the former.

3. When Rhenish-wines prick.

RAck them into a clean and strongly scented Cask or Phatt; add then to the Wine 8 or 10 gallons of clarified Honey, with one gallon or 2 of skum'd Milk; beat them all together, and let them settle.

4. For Claret that hath lost its briskness.

RAck it upon a good Lee of red Wine, and put into it a gallon of the juice of Sloes or Bullace; which after a little fomentation and rest makes Wine drink brisk and rough.

5. Another.

THe like may be done with Vir­ginian Pears, otherwise called [Page 25] Metagane Sunaux, which hath a deep sanguine colour, and a rough taste.

6. To meliorate the taste of hungry and too eager White-wines.

DRaw off 3 or 4 gallons of the Wine, and infuse therein as many pounds of Malaga-Raisins, sto­ned and bruised in a stone-Mortar, till the Wine hath sufficiently imbi­bed their sweetness and tincture, which it will do in a days time; then run it through an Hippocras-bag, and put it into a fresh Cask well scented, together with the whole remainder of the Wine in the Hogshead, and so leave it to fine.

7. To help stinking Wines.

THe best way is to rack them from their old and corrupt Lee; be­sides you must give them a fragrant smell or flavour, by hanging in them a little bag of Spices, such as Ginger, [Page 26]Zadoary, Cloves, Cinamon, Orris­roots, Cubebs, grains of Paradice, Spicknard: Or you may use these on­ly; A few-Cinamon-canes hung in it; some use Elder-flowers, and tops of Lavender.

8. For Claret that decayeth.

RAck it upon a new and fresh Lee, and the shaving of Fir­wood, which will bring it to its body again.

9. How to make Bastard.

TAke 4 gallons of White, 3 gallons of Canary that is old, 5 pound of Bastard-Syrup; beat them well together, and put them into a clean Runlet well scented, and give it time to fine.

[Page 27]10. How to make Rhenish.

TAke a Hogshead of Rochel-Cogni­acks, or Nants-White-wine; rack it into a fresh Cask strongly scented; then give your white Pearl; put into it 8 or 10 gallons of clarified Honey, and 4 pound of coarse Sugar; beat it well, and leave it to clarifie; then to give it the flavour, add the Decoctio of Clary-seeds or Gallitri­cum, and that will give it the right taste.

11. How to make Muskadel.

TAke a convenient quantity of Rose-water, of Musk 2 ounces, of Calamus Aromaticus one ounce, of Coriander-seeds beaten half an ounce; and whilst this Infusion is yet warm, put it into a Runlet of old Sack or Malmosey.

[Page 28]12. If an Hagshead of Claret be scund, and hath lost its colour.

ADd to it Red-wine, Tent or Al­legant, or by an Infusion of Turnsole, as much as you think con­venient, infused in 2 or 3 gallons of Wine; and then put it into the Ves­sel to be well stopp'd, rowl it a quar­ter of an hour; this Infusion is twice or thrice repeated sometimes, accor­ding as more colour is to be added to the Wine; some 3 hours infusion of the Turnsole will be sufficient, but then it must be rubbed and wringed. What Turnsole is, see the Notes or the Arts of Glass.

13. White-wines that come over sound, and have lost their colour, and turn brown.

TAke of Alablaster-powder 3 or 4 ounces, and draw over the Hogs­head 3 or 4 gallons; then put of [Page 29]this powder into the Bung as much as you think fit, and beat it up with a Staff, and then fill it up to full; the more the Wine is stirred up, the siner it will become upon the Lee.

14. To colour Sack white.

TAke of white Starch 2 pound, of Milk 2 gallons, boyl them toge­ther 2 hours; it being cold, beat it well with a handful of Salt therein, the Salt must be white common Salt; let your Wine be racked, and then put it into it; the Wine being rack'd into a fresh Butt or Pipe, beat it well together with your Paddle-staff, and it will make the Wine pure and fine.

15. Of Rhenish-wine.

THe first Buds of Ribes nigra infu­sed in Wines, especially of Rhe­nish-wine, makes it diversick, and more fragrant in smell and taste, and so doth Clary: The inconvenience is, [Page 30]that the Wine becomes more heady; the remedy of which is Elder-flow­ers added to Clary, which also bet­ters the fragrancy thereof, as it is manifest in Elder-vinegar; but these Flowers are apt to make the Wine ropy.

16. To help Malagaes, or any other Spanish Wine, that hath lost their colour, or turned brown.

TAke the powder of Orras-roots, and Salt-peter, of each 4 ounces, he whites of 8 Eggs, to which add as much Salt as will make Brine; put this mixture into the Wine, and mix them with a Paddle-staff.

17. To mend the taste and smell of Malagae.

TAke of the best Almonds 4 pound, make with them and a sufficient quantity of the Wine to be cured, an Emulsion; take then the whites of [Page 31]twelve Eggs, and a handful of Salt; put all into the Pipe or Butt, and beat it well with a Paddle-staff.

18. To help Claret that is tawny or muddy.

TAke of Rain-water one quart, 8 Eggs, a handful of Salt; beat them well, and let them stand six hours before you put them into the Cask; then use the Paddle-staff, and it will come to it self in 3 days.

19. To mend the taste and smell of French Wines or Rhenish, that are foul.

TAke a gallon of the Wine, a pound of Honey, a handful of Elder­flowers, Orras-powder one ounce, a Nutmeg, and a few Cloves; boyl them in a sufficient quantity of the Wine to be cured, of the consumpti­on of half; when it is cold, strain it, and beat it with a Stick; put a little [Page 32]Salt, if the Wine be sweet enough; add of spirits of Wine one pound to a Hogshead, and give the Cask a strong scent; spirit of Wine makes any Wine strongly brisk, and fines with­out any further mixture.

20. A Lee of the Ashes.

OF Vine-branches one ounce; a quart to a Pipe being beaten in­to the Wine cures the ropiness of it, and the same infallbily doth the Lee of Oaken ashes; for Spanish ropy Wines, rack it off from its Lee into a new scented Cask; take of Allom one pound, of Orras-roots powdered half a pound; beat them well in­to the Wine with a Paddle-staff; add fine and well dried Sand, put it warm to the Wine; if the Wine be­sides prove brown, add 3 pottles of Milk to a Pipe; otherwise it cures ropy Wines, used before they begin to fret.

[Page 33]21. To order Rhenish-wines.

WHen fretting commonly in June, when Wines begin to ferment and grow sick, then have a special care of disturbing them, either by removing, filling of Vessels, of giving Vent, only open the Bung, which cover with a Salte, and as of­ten as the Slate is foul, cleanse it and the Bung from filth; and when the Fermentation is past, which you shall know by applying your ear to the Vessel, then give it rest 10 or 12 days, thta the gross Lees may settle; then rack it into a fresh-scented Cask.

22. To mend and preserve the Colour of Clarets.

TAke red Beets-roots (q.s.) scrape them clean and cut them into small pieces; then boyl them in a quart of the same Wine, till a third part be consumed; skim it well, and [Page 34]when it is cold, take what is clear of it (or Decant) and use the Paddle-staff.

23. Another for the same.

TAke of the Wine and Honey of each 2 pound, of Rain-water a pottle, 12 Beet-roots, 4. or 5 hand­fuls of ripe Mulberries; boyl them to half, and when it's cool, decant with the use of the Paddle-staff.

24. To meliorate vicious Wines, and especially French, both in smell and taste.

TAke of the best Honey one pint, of Rain-water 2 parts, and the 3 ^d part of Wine old, of the same kind; boyl them on a gentle fire to a 3 ^d part, skimming them often with a Skimmer, and dip the Skimmer in­to a Pail of clean water every time af­ter it hath been skimmed, once to rince the Skimmer; then put this [Page 35]mixture into a Vessel of fit capacity, and let it stand unbunged till it cool: Some to better this, put in a bag of Spices this mixture, called by the Dutch, Soe, will serve to fine Wines new or old; it will amend the hard taste of Wines, and in each putting of a gallon thereof into a Hogshead, and using the Paddle-staff, let it rest 5 or 6 days at least; but if mild enough, add white Mustard seed bruised.

25. To mend and preserve the Lees of Clarets.

TAke to a Teirce 10 Eggs, make a small hole in the top of the shells; then put them into the Wine, and all will be consumed.

26. To prevent Scouring of French Wines.

TAke grins of Paradice (q.s.) beat them in a Pan, and hang them [Page 36]or put them loose in a Vessel; some use Lavender-tops.

27. To help French -Wines that are sower.

TAke 4 ounces of the best Wheat boyled in fair water till it break, and then when it's cold, put it into a Phatt in a bag, and use the Paddle-staff; otherwise take 5 or 6 Cina­mon-canes, bung them well.

28. To help Spanish -Wines that are sower.

FIrst rack the Wines into a clear Cask, and fill it up with 2 or 3 gallons of Water; after 3 or 4 days it must be rack'd and filled up again with Rain-water; if the first doth not do, some use Lome or Plastering: If these Ingredients make the Wine bitter, correct the fault with Nut­megs and Cloves.

[Page 37]29. To help stinking Wines.

TAke Ginger half an ounce, Zedo­ary 2 drams; pound and boyl them in a pottle of good Wine, which put scalding hot into the Phatt; bung it up, and let it lye the space of two days; Diambrae and Diamosne dulce do the same, and so Nutmegs and Cloves, which also give a kind of Raciness.

30. To help Wine that hath an ill sa­vour from Lees.

RAck it into a clean Cask, and if it be White or Claret, give it a fresh Lee of the same Wine; then of Cloves, Ginger and Cinamon 2 ounces, Orras-roots 4 ounces; powder them grosly, hang them in a Bag, and taste the Wine once in three days, and when 'tis amended, take out the Bag.

[Page 38]31. Or as some do it.

TAke of Cloves hafl a pound, Ma­stick, Ginger, Cubebs, of each 2 ounces, Spicknard 2 drams, Orras-roots half a pound; make thereof a fine Powder, and put it loose in the Phatt, and use the Paddle-staff, then make a good fire before it.

32. The best time to rack Wines,

IS at the Decrease of the Moon, and when the Wine is free from fret­ting, the Wind being at North-east or North-west, and not at South, the Stern free from Thundrig and Lightning.

33. For a Scent for French and Spa­nish Wines.

TAke Orras-roots, Mastick and Brimstone, of each 4 ounces, of Cloves 2 ounces, ordering ut supra; [Page 39]in making Wines this will serve for all Wines, adding if you please, Nut­megs, Ginger, Cinamon, and other Spices; double the quantity of Or­ras-roots for the Spanish Wines.

34. To help Malagaes that will not fine.

TAke crude Tartar-powder sifted and dried 2 pounds, mix it with the whites of 6 Eggs dried to a pow­der; then sift them again; then overdraw the Pipes as much as will serve to mix this powder, and fill the Pipe therewith, beating it with a staff as before, and the Wine will be fine in 10 days.

35. To fine French Wines.

HAng a piece of Scent in the Cask, and when 'tis burn'd out, put in a pint of the best spirit of Wine, and stir it about; some add a little Salt well dried; this fines Wine in 24 hours.

[Page 40]36. To keep Must a year.

TAke Must, put it into a Cask pitch'd within and without half full, stop the Bung close with Mor­tar; others sew the Cask in Skins, and link it for 30 days in a Well or River; or else a Garland of Pulvium Montanium to hang in the Vessel; or else rub the inside with Cheese: These preserve the Rhenish Must, as the Scholiast Ondodorus in Dutch.

37. To keep Wines from turning flat, faint or brown.

ALlom ut into a Hogs Bladder keeps Wine from turning flat, faint or brown, and beaten with whites of Eggs removes its Ropiness.

38.

WInes recovered with Spirits of Wine, Raisins and Sugar, or [Page 41]Molosses; and Sacks, by drawing them on fresh Lees.

39. How to make Muskadine.

TAke 30 gallons of Soot, which is Wine boyled to a consumption, of half to a Butt of Wine, or the Lees and droppings boyled and clarified; its flavour is made of Coriander-seeds prepared, and the shavings of Cyprus-trees: Some instead of Soot make of Sugar Molosses and Honey, or mix them with the Soot.

40. To make Hippocras.

TAke of Cardamons, Carpobasa­mus, of each half an ounce, Co­riander-seeds prepared, Nutmegs, Ginger, of each 2 ounces, Cloves 2 drams; bruise and infuse them 48 hours in Rerer and White-wine, of each a gallon; after stirring of them, add thereto 3 pints of Milk, strain it through an Hippocras-bag, and put [Page 42]thereto a pound of Sugar-candy to sweeten it.

41. For the boyling of Canary or Sacks.

DRaw off 4 or 5 gallons, then put to it 21 gallons of Milk, from which the Cream hath been skimmed; beat them till they be throughly commixed, adding one penniworth of Roach-Allom dried in a Fire-shovel and powdred, and as much of white Salt: After this take for the boyling of Canary or Sack, the whites of 10 or 12 Eggs, and a handful of Bay-salt; having beaten them together in a Tray, put them also in the Wine, filling up the Wine in the Pipe again, and letting the Wine stand 2 or 3 days, in which time the Wine will recover to be bright to the eye and fine, and quick in taste; but be sure you draw it off from that bottom soon, and spend it as soon as you can.

[Page 43]42. For Claret that frets, and hath a flying Lee.

TAke 21 pound of the powder of Pebble-stones baked in an Oven, the whites of 10 or 12 Eggs, and a handful of Bay-salt; having beaten them well together in 2 gallons of the same Whine, then mix them with that in the Cask, and after 2 or 3 days draw off the Wine from the bot­tom: The same Pearl serves for White-wine upon the fret, by the turbulency and resting of their Lee.

43. For Rhenish that frets.

TO which 'tis most prone after Mid­summer as aforesaid, They sel­dom use any other Art but giving of it Vent and Covering; then open the Bung with a Tyle or Slate, but be sure to wipe the filth off the Slate when there is any, and when it hath done fretting, let it rest for a week; [Page 44]then rack it off into a new scented Cask, and this will cure it.

44. For Spanis Wine disturbed by a flying Lee.

TAke of whites of Eggs, Bay-salt, Conduit-water and Milk; beat them well together in a convenient Vessel; then pour them into the Pipe of Wine, having drawn first out of the Pipe a gallon of Wine or two; blow off the Froth very clear; there­by the Tumult will in 2 or 3 days be composed, the Liquor confined, and the Wine drink pleasant, but will not continue so long: Therefore I counsel to rack it off from the milky bottom after a weeks settlement, lest otherwise it drink foul, and change colour, and this will do.

[Page 45]45. For Spanish or Austrian Wines, grown yellow or brownish.

TAke as much Milk as you think fit, sometimes alone and somtimes with Izinglass well dissolved, and sometimes with white Starch, by which the Sulphur is forced to the bottom of the Vessel: The same ef­fects Flower-deluce-roots, and Salt­peter 4 or 5 ounces, of whites of Eggs 8 or 10. and a convenient quan­tity of common Salt mix'd and bea­ten in Wine.

46. To correct Wines that are lumpish, foul and ropy.

TAke Powder of burnt-Allom, Lime, Chalk, Plaster; for Spanish, white calamed Marble, Bay-salt, and other the like Bodies, which cause precipitation of the gross and used parts of the Wine there afloat.

[Page 46]47. An Example to attenuate Spanish Wines that are foul and lumphish.

HAving racked them into a new scented Cask, make a Pearl of burnt Allom, Salt and Conduit-wa­ter; then add thereunto the Powder of Bean-flower or Rice a quart, and if they be brown and duskish Milk, beat all these together with the Wine, blow off the froth, and cover the Bung with a clean Tyle; after a few days rack the Wine again, and put it into a Cask well scented: Here some perhaps will not understand well what is meant by scenting of a Cask; for this purpose I explain it as fol­lows.

48.

TAke a Brimstone 4 ounces, burnt Allom one ounce, Aqua-vitae 2 ounces; put them into an earthen Pan or Pipkin, and hold them over a [Page 47]Chafing-dish of glowing Coals till the Brimstone runs; then dip therein a piece of new Canvas, and instantly sprinkle thereon the powder of Nut­megs, Cloves, Coriander-seeds and Aniseeds. And this is the Scent.

49.

ONe this is: First, You must give it a Pearl, then draw it from the Lees, after the clarification by that Pearl; this done, infuse 2 pound of Turnsole in good Sack all night, and the next day putting strained Infusion in the Wine in the Hogshead with a Spring-Funnel, leave it to fine, and after draw it for excellent Wine.

50. Another.

MAke the Lees of the Ashes of Vine-branches, or of Oak-leaves, and pour t out into the Wine, and after stirring leave it to settle; [Page 48]put a quart of Lee to a pint of Wine.

51. To mend Claret decayed in Colour.

FIrst rack the Wine upon a fresh Lee, or Aligant, or red Bourde­aux-Wine; then take 3 pound of Turnsole, steep it all night in 2 or 3 gallons of the Wine, and having strai­ned the Infusion in a Bag, pour the tincture into the Hogshead; some­times they suffer it first to fine of it self in a Runlet, and cover the Bung with a Tyle, and so let it stand for 2 or 3 days, in which time the Wine usually becomes well-coloured and bright, some use only the tincture of Turnsole.

52.

YOu may take for the same pur­pose a bushel of Elder-berries, pick them from their stalks, bruise them, and put them and the strained [Page 49]juyce into the Hogshead of discolour­ed Claret, to make it drink brisk and bright.

53.

IF the Claret be not sound and good, overdraw 3 or 4 gallons, then replenish the Vessel with as much good Wine red, and rowl him upon his bed, leaving him reversed all night, next morning turn the Bung uppermost, which being stopp'd, leave the Wine to fine: Observe in these Causes, to set such newly re­covered Wines abroach the very next day after fined, and draw them for sale speedily.

The Third Book.

1. For faint Sack.

BEat it with Soot, and whites and yelks of Eggs.

2. For a Butt of Malaga that boyls.

TAke a pound of Roach-Allom, boyl it in a Pan of Iron, take off the skim, and beat it together with 6 Eggs and 13 gallons of Milk, beat it well in the Butt or Pipe together.

3. For a Butt of Sack that pricks.

TAke 3 quarts of Bean-flower, put some of the same Wine in­to it, beat it well for fear of clog­ging, put it in the Butt, and beat it 2 hours, then fill it again, and it will keep it.

[Page 51]4. For Sack that is faint and tawny, and will not fine.

BAck them into a clean Cask, give them a scent of Aqua-vi­tae, put at the least 2 penniworth in the Butt, put in 3 or 4 gallons of Milk, beat it for half an hour, make a Pearl of 10 whites of Eggs, Bay­salt and Conduit-water, beat it again, and fill it full of Wine, and blow off the froth; then lay a Tyle on the Bung, and put half a pint of Aqua-vitae in it.

5. For Sack that is hagar.

Take 3 or 4 Lime-stones that are white, put them into a Can, and pour a pottle of the same Wine over them, let them stand 3 or 4 hours till they are like Flower; then put 2 or 3 gallons of Wine more of the same, stir it well till it be like Milk; then put it into your Butt, let [Page 52]it be half an hour; then taste it; if the pricking be not gone, put more Lime to it; when you find the prick­ing gone, then take 3 gallons of Milk, the whites of 3 Eggs, some Bay-salt, a little Conduit-water, and half a pound of burnt Allom beaten toge­ther, and in a short space it shall be perfect white, and fine without pricking.

6. How to make a gallon of Hippocras.

TAke 4 gallons of White-wine, 4 pound of powder'd Sugar, 5 ounces of Cinamon, half an ounce of Cloves, 4 ounces of Ginger, and [...] penniworth of Long Pepper, 2 penni­worth of Coriander-seed; bruife them, then steep them in the Wire, and let it be close covered, and [...] quart of the best Sack, put them i [...] and stir them well together; th [...] run it very well 4 times through [...] Bag till you see it fine, give your Ve­sel a scent, and put it therein.

[Page 53]7. To make Bastard White.

PUt 4 or 5 gallons of Milk into your Butt or Pipe, beat it well, and give it a Pearl of 10 whites of Eggs, and it will fall fine.

8. To make a Butt of Muskadine.

TAke the Lags of all sorts, and put them into a Muskadine-Butt, and be sure your Lags do not prick; put thereto one or two gallons of Soot, beat it up and so let it lye; but if you want Soot, the Syrup of Bastard is as good or better; four pound will serve to a Butt.

9. For Claret that hath lost his Colour.

FIll it up with Red-wine, and rowl it well, and lay it upon the Bung all night, lay Gravel upon it in the morning.

[Page 54]10. For White-wine that is lumpish and lowring.

TAke a pound of Roach-Allom, burn it and beat it to powder, and the whites of 6 Eggs; beat them and the Allom in a gallon of the same Wine, with a handful of Bay-salt; it will be fine by morning.

11. A Flavour for a Pipe of Canary.

TAke 10 ounces of Torsh, 10 oun­ces of Lymon, 10 ounces of Coriander-seeds, let them be beaten very small, and put into a little Bag; then take a little Civit-water, and put it into a little Fruit-dish on a Chafing-dish of Coals, and make the Water lukewarm; then take your Bag, and dip it in till it hath drank up all the Water; hang it into your Pipe 3 foot, and when you think by your taste it's enough, take it out, and it will serve for another.

[Page 55]12. To make an excellent Scent.

TAke 4 ounces of Brimstone, a little Allom, a spoonful of Aqua-vitae, mix them together; when you have done, take a new piece of Canvas and dip therein, and have in readiness the powder of Antugus, 8 Cloves, 2 Ra­ces of Ginger, Orange-peel, and a little Coriander-seeds, well beaten together; then cast them upon the Canvas while it is warm, so keep it in a dry place.

13. The best time to taste Wines.

WHen the Wind is East-ward; for when the East-winds blow, the Wines begin to move themselves, shewing what they are in goodness or badness.

[Page 56]14. For Spanish -Wine that will not fine.

TAke half a peck of Callis Tauta, and put it into the Vessel, let it be well beaten together; let it stand then and it will be fine.

15. Another for the same.

TAke 12 Eggs new laid, and a pint of Conduit-water, and a hand­ful of Bay-salt, beat them well toge­ther, and put them into your Vessel; then beat them well again and it will fine; but let not the Vessel be unfil­led.

16. For Whiting of a Butt of Sack.

TAke 5 or 6 gallons of Milk, four handfuls of Bay-salt, draw some of the same Wine, and put them into the Butt together one hour; and when the Lees are fallen, rack it, otherwise it will fret and boyl.

[Page 57]17. For high-Countrey Wines.

RAck them off their gross Lees within a week after they are fallen; and if they are brown, put a gallon of Milk into your Hogshead, and a good scent; let it be always filled, and your Wine will keep the better.

18. For White-wines that fret.

DRaw 6 gallons, and take a handful of Bay-salt and a gal­lon of Milk, a handful of Flower and the whites of 6 Eggs; then beat these very well together, and give it a good scent; put these into the Vessel, and rack it at 4 or 5 days end.

19. For Spanish -Wines that prick.

TAke a handful of Rosemary at the Bung-hole of your Vessel, bruise it before you put it in, and let it hang [Page 58]in the Wine till it be without prick­ing.

20. to make Malaga for a need.

TAke a Hogshead of green Sherry, and 3 pound of white-Candy Syrup; beat these in the Wine, give it a Pearl, and put it into your Ves­sel, and draw it for good Malaga.

21. For Sack that hath lost its Colour, or is musty.

TAke a quart of Barley-meal, the whites of 20 Eggs, half an ounce of Cloves well beaten, and a pottle of the same Wine; beat them and put them into your Wines, so let it rest with Vent, and it will be pur­sued.

22. To preserve Malmsie.

IF it fade, put into the Vessel 20 ounces of Mossel; then rowl your [Page 59]Vessel, and let it [...] Vent, and so it shall [...] good to the end.

23. For a Pipe of Sack that is long [...]

TAke a pound of Roach-Allom, beat it well, and mix it with some of the Wine; then put it into the Butt, and beat it well, and when it is fine, rack it, and this will help it.

24. To help the boyling of Gascoign -Wine.

IN Summer take a Hogshead, wash it clean and scent it well, be sure your Scent be very fine from the Lee, the foul Lee makes it boyl; take a handful of Pebble-stones, and those will help it.

[...] a Pipe of Alligant.

[...] a Pipe and wash it very clean, [...] and take a Hogshead of high- [...]ountrey Claret that is sweet and fine, and rack it into the Pipe; then take 8 gallons of Soot and put to it, and beat it as you do Muskadine; be­fore you put it in, take 8 gallons of Sack, and the rest of any Laggs of Claret; if it be not deep enough, you may put Red-wine into it; if not sweet enough, 2 gallons of Honey, and beat it till it have a Pearl, and fill it into the Pipe; let it stand till it be fine, then rack it into another Pipe; then take 20 ounces of Ani­seeds, bruise them and put them into a Bag in at the Bung, and there let it be 12 or 14 days; then take it out, and it will serve very well.

[Page 61]26. For Claret that is tawny.

TAke a pound of Turnsole, and steep it in some of the same Wine 24 hours; then put it into the Hogshead through a Catch, beat it, and it will make perfect white.

27. If Red-wines be dark.

PUt into the Vessel a gallon of Milk, then take as much Turn­sole as you did before to your Claret, and use it as abovesaid.

28. How to make 10 gallons of Hip­pocras.

TAke 10 ounces of Cinamon, as much Ginger, 5 ounces of Long Pepper, and 5 of Nutmegs, of Cloves 2 ounces, as much of Caraway-seed; beat all these together, and lay them in steep 24 hours in the Wine, the first half being Malaga, the other [Page 62]White-wine; stir them well toge­ther, and let the Wine run through a Cloth; take a pound of powder'd Sugar, then run a pottle of Milk through the Bag into the Wine; when it is fine, put it into your Run­let, and give it a scent, and it wi [...] keep a quarter of a year.

29. To make Scent.

TAke a flat earthen Pan, put into it two penniworth of Brimston [...] beaten small, and a penniworth of Aqua-vitae; put it over the fire, and when it is ready to boyl, let it run through a linnen Cloth, and let it be cold; and add a pound of Coriander-feed, Nutmegs, and Long Pepper beaten, and these will make a good Scent for any Wine.

30. How to make 10 gallons of Soot.

TAke 6 pound of Honey, and a quarter of a pound of Liquorish, [Page 63]when the Bark is taken from it; beat it in a Mortar with 2 penniworth of Long Almonds, and boyl them in a Kettle stirring them well; and when it is cold, strain it, and put it into a Runlet, and draw it with your Sack or Gascoign-Wine, and it will be pleasant enough.

The Fourth Book.

1. For White-wine that is faint, and hath lost its Colour.

RAck it from its Bed, and if you have any Connick-Lees, you may put your faint or tawny Wines upon them; then rowl them over, or beat them twice a day, and within 10 or 12 days you may rack it off, and you shall have it brisk and white.

2. Another for the same.

TAke your Wine and rack it from its Lees; then take a pint of [Page 65]Roach-Allom, the whites of 6 Eggs, a handful of Salt, and a quartern of Bean-flower, or a pound of Rice, and a little Conduit-water.

3. To make white Lags.

TAke a clean Runlet that will hold the quantity of them, and beat them with a Pearl made of Eggs, Bay-Salt and Roach-Allom, and whi­ten them with some Milk, and if you will, put some Canary in them, and it will draw very well.

4. To make your Claret lose Lags.

DRaw them into a Runlet, put to them some Red-wine, as much Turnsole as will make it bright; beat it with as much Allom as will serve for the quantity of the Wine, and when it fines, you may draw it away with what you think good.

[Page 66]5. Another for making of white Lags.

IF you have any white Lags, rack them upon half a Butt of Malaga and Canary Lees; let them lye about 3 weeks, and beat them up every other day upon those Lees, till you have gathered the strength thereof; let them abide thereon till they begin to fine, then rack them into a clean Cask, and give it a strong scent, and if it be brown, white; if not, give it a good Pearl, and when it is fine, you may draw it as you see good.

6. For Claret that hath lost its Colour.

IF his Lee be good and sound, over­draw him 3 or 4 gallons; then fill him up with good Red-wine, and rowl him well upon his Lees, and let him lye all night upon his Bung, and in the morning lay it upright, and let it rest till it be fine; then shall you have it well coloured.

[Page 67]7. For Claret that is faint, and hath lost its Colour.

RAck it into a fresh-drawn Hogs­head upon the red Lees; then take 5 pound of Turnsole, and steep it in part of the Wine; then wash your Rapes clear out, and put it in the Hogshead, with a pound of the best Allom; rowl them well toge­ther, and your Wine will be brisk and bright.

8. For Red-wine that is faint, and hath lost its Colour.

RAck it upon a fresh Lee of Alli­gant or Red-wine; then take 3 pound of the best Turnsole, steep it in some of the same Wine, and when it is well steeped, wring it out, and put the Wine so coloured into a Run­let until it be fine; then draw it off, and put it into your Hogshead, and it will make it perfect and bright.

[Page 68]9. Another way for the same.

TAke hal [...] a bushel of Elder-ber­ries where they be full ripe, pull them from their stalks, bruise them and preserve them, and put the juyce of them (when you have occa­sion) into your Red-wine, and it will make it drink brisk and bright.

10. To rack Rhenish-wine.

RAck your Cask very clean, and let it remain full of water all night, and the next morning draw it clean out, and put a good Scent into it, and it will make the Wine fret and boyl; then if your Wine be hard, take 8 or 10 gallons of clarified Ho­ney, with a gallon or two of Milk, as you shall see good, beat it strongly; if it be lumpish, give it a Pearl, and it will do well.

[Page 69]11. To make Rhenish-wine.

TAke a Hogshead of Rochel-wine, scent it with a very strong Scent; then take the whites of 8 or 10 Eggs, Bay-Salt or Conduit-wa­ter, then take 10 or 12 gallons of clarified Honey, take 60 or 80 pounds of Sugar; then stop it up close after you have beaten it well, and you shall have it perfect, fine and good.

12. For Sack that is lumpish or long.

TAke the whites of Eggs, Bay-Salt, Roach-Allom, and 2 quarts of Bean-flower or beaten Rice, beat them together; if brown, use Milk; if white, use all these together; then blow off the froth, and lay a piece of Tyle over the Bung; then let it lye till it be fine; afterwards rack it off with a good Scent, and it will drink very well.

[Page 70]13. Another way.

TAke a Hogshead of Sherry-Sack, and 40 pounds of Canary-Sy­rup, it will cost you 9 ^d a pound; then take a half-Tub; then draw some of your Wine, and beat it with a short stubbed Broom; then put it into your Hogshead, with Milk to whiten it; then beat it up with a Pearl, and if you sweeten it, you may draw it for Malaga or White Bastard.

14. A Flavour for Sack or Bastard.

TAke half a pound of Aniseeds, a penniworth of Ginger, Cloves, Grains, Long-Pepper and Liquorish, of each a penniworth; beat them, and hang them in your Wine in a lin­nen Bag, until the Wine taste enough of the flavour; then take it out.

[Page 71]15. For Bastard that pricks.

RAck it upon a good Muskadine-Lee; then take 3 gallons of the best Ale, and 2 or 3 of the best Al­monds; then fill it up with Bastard-Canary, or Sherry of Bastard, mix'd with your Lags, and it will draw for Bastard or Muskadine.

16. Another for the same.

TAke 5 gallons of clarified Honey, and put it into your Cask, and beat it up with a Pearl of whites and yelks of Eggs, and let it rest.

17. For Spanish -wines.

FOr Sack that hath lost its Colour, and hath a flying Lee, make a Plea of whites of Eggs, Bay-Salt and Conduit-water, and Milk, so much as you shall see good, beat all these together; then fill it up, and blow [Page 72]off the froth very clean, and it will be white and good; and if you would keep it long, you must rack it into another Cask, and it will not then flower nor be ill-conditioned, for Milk will make it so.

18. Another for your Rhenish-wines.

TAke a good handful of Firr bea­ten to powder, as much Juni­per, with the juyce of 2 or 3 Le­mons, and a few Cloves; beat all these together, and bruise them in your Wine till it taste strong of the Flower; then take it out, and draw it as you shall see good.

19. For Alligant that pricks.

TAke 2 or 3 Canns of brown Ba­stard, the sweetest you have, and a pound of Turnsole, and wash out the colour, then put it into your Wine; and if it be hard, then put in some more Bastard; if it be tawny, [Page 73]Put in more Turnsole; or for want of Bastard, cut or clarified Honey as much will serve.

20. To part a Butt of Muskadel.

DRaw half your Wine into ano­ther Butt; then take your Lags of all sorts that do not prick, and so much Syrup as will not prick; then take your Part and beat them up, and let it rest after you have blown the froth from off it.

21. The Flavour of your Muskadine.

MAke a Bag of linnen Cloth, about a foot long; then take 4 ounces of Coriander-seed, 20 oun­ces of Ani-seed, 10 ounces of Allamus alamatus, one ounce of Cloves, one ounce of Ginger, a little handful of Sanders, a little Musk or Amber­greese; bruise all together, and put them into the Bag, and let it hang in the Wine till it hath given a flavour; [Page 74]then take it out and let it rest; or you may put in 3 grains of Musk, and some Cyprus, according as the quan­tity of your Wine is.

22. How to use a Butt of Sack when it is musty.

TAke a gallon of Lime, and beat it small, and put it into the Butt; then take a Staff and beat it, and let it stand a day or two.

23. For Claret that hath lost its Colour.

TAke a penniworth of Damasons or Bullace, or more as you see good, and stew them in Red-wine, and make a pottle of Syrup or more.

24. To make brown Bastard.

TAke the Lugs of Claret and White-wine, and put them into your Cask with your Lugs of Spanish-Wine; and before it will prick, take [Page 75]40 pound of Bastard-Syrup, and mingle it well with some of the same in a half-Tub; then put it into your Cask, and beat it up with a Pearl of whites and yelks of Eggs, and let it rest.

25. A Receipt for Muskadel that pricks.

IMprimis, For two penniworth of Grains, as much of Storax, Ben­jamin and Musk fere.

26. A Receipt for Sack that pricks.

IMprimis, For Orras-powder, take half an ounce of Ani-seeds, 3 pen­niworth of Spanish-white, 2 penni­worth of Rose-water, and Allom boyled with the Rose-water, and so take it and put it into the But.

[Page 76]27. A Receipt for Sack that will not fine.

TAke 2 penniworth of Rice, and beat it up very small, and 2 pen­niworth of Allom; this will keep your Wine from quarrelling, and make it fine.

28. How to help Wine that hath lost Co­lour and Strength.

TAke 6 quarts of new Milk, the Cream being taken off, the whites of 22 Eggs, a handful of Bay-Salt, a quart of fine white-Flow­er, and 2 penniworth of Roach-Al­lom; beat these things a long space, and put them into the Hogshead; 2 pound of Stace will do well.

[Page 77]29. To give Sack Strength, if it lack and grow faint.

MAke a Match of Ani-seeds and fine Fennel-seeds, a little Brim­stone, with a little quantity of Long-Pepper beaten not too small; put all into a linnen Bag that will go in and out at the Bung-hole; then stop it up close for the space of 6 or 8 days.

30. A Receipt for the Crist.

GInger and Cinamon, of each 3 ounces, Cloves 4 ounces, Nut­megs 10 penniworth, Coriander-seed 2 ounces, Carraway-seeds 11 ounces, Calamus 2 penniworth.

31. A Note for Wines, and what Countrey.

THe Wines of Bourdeaux are called Jasterre; you shall know them by their small Hazel-hoops, and likely they be full gage.

32.

THen there are high-Countrey Wines, and they come not till Christmas, for if they do they are for­feited; you shall know them by their Willow-hoops, and they most com­monly want of gage.

33.

THen have you Galliack Wines in Pipes and Hogsheads, and they be high-coloured, and 3 quarters bound, and lack of gage 2 Testers.

34. A Remedy for the same.

WAsh your Cask very clean, and let it be all night full of Wa­ter, and the next morning draw it clean out, burn a good Scent in it, and it will make your Wine fret and boyl; then if your Wine be hard, take 8 or 10 gallons of clarified Ho­ney, [Page 79]with a gallon of Milk or two, as you shall see fit, beat it strongly; if it be lumpish, you may give it a Pearl, and it will do well.