,,the         ,,cyder-,,maker',s        
,,instructor1          ,sweet-,maker's  
,assistant1    ,and ,victualler's and   
,housekeeper's                          
,,director4             ,,in ,,three    
,,parts4         99       99       99   
99       99  ,,part ,i4  ,directs the   
grower to make his cyder in the manner  
foreign wines are made2 to preserve its 
body and flavour2 to lay on a colour1   
and to cure all its disorders1 whether  
bad flavour'd1 prick'd1 oily1 or ropy4  
,,part ,,ii4  ,instructs the trader or  
housekeeper to make raisin-wines1 at a  
small ,expence1 little 7if any thing7   
inferior to foreign wines in strength or
 flavour2 to cure their disorders2 to   
lay on them new bodies1 colour1 c4      
,,part ,,iii4  ,directs the brewer to   
fine his beer and ale in a short time1  
and to cure them if prick'd or ropy4    
,to which is added1 ,a ,method to make  
yest to ferment beer1 as well as common 
yest1 when that is not to be had4  ,all 
actually deduced from the ,,author',s   

experience4  ,by ,,thomas ,,chapman1    
,wine-,cooper4  ,,london1 ,printed3     
,,boston1 ,re-printed and ,sold by      
,,green  ,,russell1 in ,queen-,street1  
,,mdcclxii4  ,price ,one ,shilling4     
,,the ,,preface4   ,it may be thought   
necessary1 in compliance with custom1   
that ,i should say something by way of  
,,preface4 ,if the reader would be      
informed what my reasons were for       
appearing in print1 ,i shall candidly   
acknowledge1 that the great prospect of 
a considerable advantage to myself was  
indeed the strongest persuasive2 but ,i 
can with equal truth affirm1 that it    
affords me no small pleasure to think ,i
 am doing my country at the same time a 
very great piece of service2 and doubt  
not but that1 as many will soon         
experience it1 my labour will be        
thankfully received and acknowledged4   
,discoveries and ,improvements ought not
 to be concealed2 the public good calls 
loudly for them2 but then1 in return for
 the great advantage the public receives

 from them1 the author of any such      
discovery may with the greatest justice 
claim an adequate reward4     ,,preface 
,the following ,receipts and ,directions
 are not collected from books1 nor      
interspersed with old women's nostrums2 
but they are1 in very truth1 the result 
of my own ,,long ,,experience in trade1 
founded on chemical principles1 which   
are principles of never-erring nature4  
,perhaps ,i had never thought of this   
,method of communicating my little      
knowledge1 had it not been for many     
gentlemen in the counties of            
,gloucester1 ,hereford1 ,worcester1 c4  
for whom ,i have done a great deal of   
business1 in the cyder-way particularly2
 and who have often express'd their     
desire of seeing my directions for the  
management of cyders1 c4 made public4   
,and no doubt such a thing was wanting2 
for it's hardly credible how much       
liquors of almost every kind is spoiled 
by mismanagement4 ,few people know the  
nature of fermentation1 without which no

 vinous spirit can be produced2 nor any 
liquor be rendered fine and potible4    
,fermentation separates the particles of
 bodies1 and from liquids throws off the
 gross parts from the finer1 which1     
without it1 could not be effected4      
,there is what is called a fret1 which  
is only a partial fermentation1 that    
nature is strong enough in some liquors 
to bring on1 without the assistance of  
art2 but this fret1 or partial          
fermentation1 is never strong enough to 
discharge the liquor of its foul parts2 
and if they should ever happen to       
subside1 the least alteration in        
weather1 as well as a hundred other     
accidents1 will occasion their          
commixing1 and render the liquor almost1
 or altogether as foul as ever2 to      
prevent which we call in the assistance 
of art1 and which our method will       
effectually prevent4  ,in brewing beer1 
yest is apply'd to it1 in order to      
ferment it1 without which it would never
 be beer4 ,this opens the body of the   

liquor1 and renders it spirity and fine4
  ,the reason that cyder is not often   
fine1 is owing to its not being         
fermented4 ,after it is got into the    
hogshead1 the generality of people think
 they have acquitted themselves very    
well1 and done all the necessary        
business1 except racking it4 ,but ,i can
 assure them1 the more any liquor is    
rack'd1 the more it is weaken'd4 ,by    
often racking1 it loseth its body1 and  
so becomes acid for want of strength to 
support it4  ,another gross error many  
people are guilty of1 in keeping the    
bungs out of the casks4 ,nothing is more
 pernicious to fermented liquors1 than  
their being exposed to the open air1    
whereby they lose their strength and    
flavour4 ,take a bottle of wine1 draw   
the cork1 and let it stand exposed to   
the open air for twenty-four hours only1
 and you will then find it dead1 flat1  
and insipid2 for the spirit is volatile1
 and has been carried off by the air1   
and what remains is the gross1          

elementary part chiefly4 ,a cyder-cask  
should never be kept open more than     
fourteen or fifteen days1 that is1 'till
 the ferment is stopt2 but so contrary  
is the practice1 that ,i have known them
 very commonly kept open three or four  
months4 ,it hath been objected to me by 
cyder and sweet-makers1 that stopping up
 the cask so soon will endanger the head
 being blown out or bursted2 but their  
fears are groundless1 provided the      
ferment is stopt4 ,the bottoms are quite
 confined1 and it is impossible they    
should rise1 unless a forcing be added  
to raise them4  ,the best time for      
bottling your cyder1 is in the winter1  
or cool weather1 when it is down1       
otherwise you will hazard breaking most 
of the bottles4 ,the best method of     
keeping it1 is to put it up in dry      
saw-dust1 which will keep it in a due   
temperature of heat1 without the        
colour's subsiding1 unless you have laid
 a high colour on it1 which1 by long    
keeping1 will subside in the same manner

 port-wine doth in bottles4 ,for 'tis   
impossible to set a colour on cyder so  
strong1 as to have it stand the bottle  
more than twelve or eighteen months1 at 
farthest4 ,the natural colour will      
change but little in a much longer time4
  ,what ,i have said of the             
sweet-making-business1 7which ,i have   
been constantly concerned in for more   
than twenty years7 is principally       
relating to fermentation2 for it is in  
all kinds of made-wines the chief thing 
to be observed4 ,i shall just take      
notice here of one or two things1 by way
 of caution4  ,if your fruit be candied1
 the best way to clean them is by       
bagging1 and then you may easily take   
the stems from them4  ,it is very seldom
 that the fruit is all of the same      
goodness1 ,i would therefore recommend1 
that the best fruit be made separate    
from the ordinary1 it being easy1 and   
much more prudent1 to mix the liquors to
 your palate1 than to run the hazard of 
making the good fruit with the bad1 a   

small quantity of which will sometimes  
spoil the flavour of the liquor1 and    
turn it acid4  ,as to the method of     
brewing malt-liquors1 ,i shall only here
 observe1 that the practice of boiling  
the wort so long as is often done1 is   
very injudicious4 ,five minutes is long 
enough3 a longer time serves only to    
evaporate the spirit1 without having any
 good effect4  ,under the head of       
malt-liquor1 ,i have confined myself to 
giving proper instructions for curing   
their disorders1 such as fining 'em1 c4 
which must be of great use to           
victuallers as well as private families1
 who1 by reason of the badness of malt1 
mismanagement1 bad weather1 or other    
accidents1 have frequently quantities by
 them1 which for want of knowing how to 
cure1 lie useless1 and are sometimes    
thrown away4  ,in the course of these   
receipts1 ,i have endeavoured to lay    
down every thing as plain as possible1  
preferring1 in these cases1 plainness to
 elegance1 even tho' ,i were capable of 

it1 which indeed ,i have no pretensions 
to4  ,before ,i take leave of my reader1
 ,i must admonish him1 that if my       
directions are not observed punctually1 
,i will not be answerable for his       
success2 for he may be assured1 in      
matters of this kind1 a great deal      
depends upon what many people think     
trifling1 and of no consequence whether 
done or not4 ,but on the other hand1 if 
he will take care to observe them       
exactly1 ,i am sure they will fully     
answer his expectations4 ,so shall he   
not repent laying out his money on this 
little1 but not the least valuable1     
book2 nor will my reputation suffer in  
having penn'd it for his use2 which is  
the earnest wish of    ,his humble      
,servant1    ,t4,c4     ,the            
,cyder-,maker's ,instructor4   ,let your
 fruit be as near the same ripeness as  
possible1 otherwise the juice will not  
agree in fermenting4 ,when they are     
properly sweated1 grind and press them2 
and as soon as you have filled a cask1  

if a hogshead1 which is one hundred and 
ten gallons1 ferment it as follows2 and 
if less1 proportion the ingredients to  
your quantity4   ,a ,,ferment for       
,,cyder4  ,to one hogshead of cyder1    
take three pints of solid yest1 the     
mildest you can get2 if rough1 wash it  
in warm water1 and let it stand 'till it
 is cold4 ,pour the water from it1 and  
put it in a pail or can2 put to it as   
much jalap as will lay on a six-pence1  
beat them well together with a whisk1   
then apply some of the cyder to it by   
degrees 'till your can is full4 ,put it 
all to the cyder1 and stir it well      
together4 ,when the ferment comes on1   
you must clean the bung-holes every     
morning with your finger1 and keep      
filling the vessel up4 ,the ferment for 
the first five or six days will be black
 and stiff2 let it stand till it        
ferments white and kind1 which it will  
do in fourteen or fifteen days2 at that 
time stop the ferment1 otherwise it will
 impair its strength4   ,to stop the    

,,ferment4  ,in stopping this ferment1  
which is a very strong one1 you must    
first rack it into a clean cask1 and    
when pretty near full1 put to it three  
pounds of course1 red1 scowering sand1  
and stir it well together with a strong 
stick1 and fill it within a gallon of   
being full2 let it stand five or six    
hours1 then pour on it as softly as you 
can a gallon of ,english spirit1 and    
bung it up close2 but leave out the     
vent-peg a day or two4 ,at that time    
just put it in the hole and close it by 
degrees till you have got it close4 ,let
 it lay in that state at least a year1  
and if very strong cyder1 such as stire1
 the longer you keep it the better it   
will be in the body2 and when you pierce
 it1 if not bright1 force it in the     
following manner4   ,a ,,forcing for    
,,cyder4  ,take a gallon of perry or    
stale beer1 put to it one ounce of      
isinglass1 beat well and cut or pull'd  
to small pieces2 put it to the perry or 
beer1 and let it steep three or four    

days4 ,keep whisking it together1 or    
else the glass will stick to the bottom1
 and have no effect on the liquor4 ,when
 it comes to a stiff jelly1 beat it well
 in your can with a whisk1 and mix some 
of the cyder with it1 'till you have    
made the gallon four2 then put two      
pounds of brick rubbings to it1 and stir
 it together with two gallons of cyder  
more added to it1 and apply to the      
hogshead2 stir it well with your paddle1
 and shive it up close4 ,the next day   
give it vent1 and you will find it fine 
and bright4 ,if you force perry1 cut    
your isinglass with cyder or stale beer1
 for no liquor will force its own body4 
,to cure ,,acid ,,cyder4  ,it is always 
to be observ'd1 that even weak alkali's 
cure the strongest acid1 such1 for      
instance1 as calcin'd chalk1 calcin'd   
oyster or scallop-shells1 calcin'd      
egg-shells1 alabaster1 c4 ,but if a     
hogshead can soon be drank1 use a       
stronger alkali1 such as salt of tartar1
 salt of wormwood2 but in using them1   

you must always preserve their colour   
with lac1 or else the alkali will turn  
the liquor black1 and keep it foul4  ,to
 one hogshead1 take two gallons of lac1 
and put to it one ounce and a half of   
isinglass beat well and pulled small2   
boil them together for five or six      
minutes2 drain it1 and when a stiff     
jelly1 break it with a whisk1 and mix   
about a gallon of the cyder with it2    
then put three pounds of calcin'd chalk1
 and two pounds of calcined             
oyster-shells to it1 whisk it well      
together with four gallons more of the  
cyder1 and apply it to the hogshead4    
,stir it well1 and it will immediately  
discharge the acid part out at the bung4
 ,let it stand one hour1 then bung it   
close for five or six days2 rack it from
 the bottom into a clean hogshead1 and  
apply one quart of forcing to it4 ,if   
you use a strong alkali1 put to the lac 
four ounces of salt of tartar1 or salt  
of wormwood2 but the former is best1 as 
it hath not the bitter taste in it which

 the wormwood has4  ,note1 ,lac is milk1
 but the cream must be skimm'd off it   
for use4   ,to cure ,,oily ,,cyder4     
,the reason that cyder is sometimes     
oily1 is owing to the fruit not being   
sorted alike2 for the juice of fruit    
that is not ripe will seldom mix with   
ripe juice in fermentation4 ,the acid   
part of one will predominate over the   
other1 and throw the oily particles from
 it1 which separation gives the liquor a
 disagreeable1 foul taste2 to remedy    
which you must treat it in the following
 manner1 which will cause the oily parts
 to swim at top1 and then you may rack  
the liquor from its bottom and oil4  ,to
 a hogshead1 take an ounce of salt of   
tartar1 and two ounces of half sweet    
spirit of nitre1 mix them in a gallon of
 lac1 and whisk them well together2     
apply it to the hogshead1 bung it up1   
and let it stand ten or fifteen days2   
then put a cock within two inches of the
 bottom of the hogshead1 and rack it4   
,observe when it runs low1 to look to   

the cock1 lest any of the oily part     
should come1 which will be all on the   
top1 and will not run out till after the
 good liquor is drawn off4  ,put to the 
clean a quart of forcing1 to raise it1  
and bung it close4  ,note1 ,when you    
take out the oil and bottom1 your cask  
must be well fired1 otherwise it will   
spoil all the liquor that shall be      
afterwards put into it4   ,for ,,ropy   
,,cyder4  ,the following remedy for ropy
 cyder must be proportion'd with        
judgment to the degree of the disorder  
in the liquor4 ,if the rope be stiff and
 stringy1 you must use a larger quantity
 of the ingredients4  ,if a hogshead be 
quite stiff and stringy1 work it at     
least an hour with your paddle1 then put
 to it six pounds of common allum1      
ground to a fine powder2 work it for    
half an hour after1 and bung it up      
close4 ,this in a week will cut the rope
 and bring it to a fine1 thin1 fluid    
state4 ,then rack it into a clean       
hogshead1 and put to it one quart of    

forcing2 stir them well in the hogshead 
and bung it close up4 ,if but a thin    
rope1 use a less quantity of the allum1 
and work it the same way4   ,,cyders bad
 flavour'd4  ,some cyders in keeping are
 apt to get reasty1 thro' the ill       
quality of the fruit2 and sometimes     
thro' the badness of the cask will get  
musty1 or fusty4  ,to remedy these      
evils1 you must throw it in ferment1 if 
its body is strong1 with yest and jalap1
 and let it ferment three or four days2 
which will throw off the greatest part  
of the taste2 then stop the ferment4 ,if
 a hogshead1 put to it one pound of     
sweet spirit of nitre1 and bung it up   
close4 ,this will cure the bad flavour  
if any left1 and likewise keep it from  
growing flat4   ,to colour ,,cyder4  ,in
 many places1 particularly where the    
soil is light1 and the orchard lays     
rising1 the juice of the fruit is nearly
 white1 and tho' the cyder may be       
strong1 it doth not appear to be so1 by 
reason of its colour1 which always      

prejudices the buyer against it4  ,many 
people spoil a great deal of good cyder 
by boiling and mixing melasses with it1 
to give it a colour2 which not only     
gives it a bad red colour1 but makes it 
muddy1 as well as bad tasted4 ,others1  
again1 will boil a large quantity of    
brown sugar and mix with it1 which gives
 it a colour indeed1 tho' a light one2  
when two pounds of good sugar1 properly 
used1 is sufficient to colour ten       
hogsheads1 as follows3  ,take two pounds
 of powder sugar1 the whiter the sugar  
the farther it will go1 and the better  
the colour will be4 ,put it in an iron  
pot or ladle2 set it over the fire1 and 
let it burn 'till it is black and       
bitter2 then put two quarts of boiling  
hot water to it2 keep stirring it about1
 and boil it a quarter of an hour after 
you have put the water to it4 ,take it  
off the fire1 and let it stand 'till it 
is cold2 then bottle it for use4  ,half 
a pint of this will colour a hogshead4  
,put to each half pint1 when you use it1

 a quarter of an ounce of allum ground1 
to set the colour4     ,,part ,,ii4     
,the ,sweet-,maker's ,assistant4   ,of  
,,raisin ,,wines4   ,these wines are    
made of various kinds of fruit2 of      
,malaga's1 ,belvederes1 ,smyrna's1      
,raisins of the ,sun1 c4 ,but the fruit 
that produces the best wines is black   
,smyrna's1 their juice being the        
strongest1 and the fruit clearest from  
stalks3 for the stalks in ,malaga's and 
,belvideres are apt to give the wine a  
bad flavour1 and will always throw an   
acid on it2 for the stalks of all fruits
 are acid2 but the stalks of ,smyrna's  
are so trifling1 that after rubbing the 
fruit between your hands1 they will     
easily sift out4 ,wine made from this   
fruit is the colour of ,madeira1 and has
 very much the flavour of it4 ,malaga is
 the colour and flavour of foreign      
malaga1 but nothing near so strong4     
,wine made from belvideres is strong and
 very sweet2 and after keeping it four  
or five years is very little inferior to

 old mountain4  ,in order to succeed in 
making these wines1 you ought never to  
set your steeps in hot weather1 because 
the heat will put the fruit in a fret   
which will injure its fermenting kindly4
 ,the best time for making is in        
,january or ,february4 ,set your steeps 
in the coldest part of the cellar1 still
 remembering to keep them from the      
frost4  ,to every gallon of water put   
five pounds of fruit1 if good2 if but   
indifferent1 put six pounds1 into the   
steep4 ,keep stirring them three or four
 times a day1 and let them continue in  
the steep till the fruit begins to      
burst1 and the stones swim on the top2  
which will be in about fourteen or      
fifteen days4 ,then strain the liquor   
from the fruit1 and press the fruit very
 dry1 mixing the pressings with the rest
 of the liquor1 and put all together    
into a cask1 and ferment it in the      
following manner4  ,to every pipe of    
wine take two quarts of solid ale yest  
and one ounce of jalap1 put them into a 

can1 and into them pour a gallon of the 
new wine first made hot1 whisk them well
 together1 and apply to the pipe1       
stirring all together very well4 ,if    
your cask be less than a pipe1          
proportion your yest and jalap          
accordingly4 ,when the ferment comes on1
 you must keep the bung-hole clean1 and 
let the vessel be filled up three or    
four times a day4 ,let it ferment ten or
 twelve days1 or till it works clean and
 white4 ,then take it off its bottom1   
which will be very considerable1 and put
 it into a clean cask4 ,you may filter  
the bottom thro' a linen rag and put to 
the wine4 ,lay some heavy weight over   
the bung1 and let it stand a day4 ,then 
lay on the top of the wine five gallons 
of melasses-spirit1 and bung it up      
close4 ,leave out the vent peg a day or 
two2 then drop it in the hole1 and close
 it by degrees 'till you have made it   
quite close4  ,let it lay in this state 
for six months1 at that time rack it    
from its bottom into a clean pipe1 and  

you'll find it tolerably fine4 ,then put
 to it one quart of forcing1 and bung it
 up4 ,let it lay 'till within a month of
 your wanting it2 for the longer it lays
 the better it will be in body4 ,then   
rack it for the last time 7always       
observing you touch no bottoms7 and put 
three pints of forcing to it4 ,stir it  
well with your paddle1 and bung it up4  
,the bottoms you may run thro' a linen  
rag as before1 and mix with that in the 
pipe4 ,you may pierce the wine in six or
 seven days1 and you will find it quite 
fine and bright4   ,to force ,,raisin   
,,wines4  ,for one pipe1 take two quarts
 of good cyder2 put half an ounce of    
ground allum to it1 and one ounce of    
isinglass pulled to small pieces4 ,beat 
them well in your can three or four     
times a day1 and let the mixture stand  
till it becomes a stiff jelly2 then     
break it with your whisk1 and add to it 
two pounds of white sand or stone dust4 
,then break it up gradually with some of
 the wine1 'till you have made the two  

quarts two gallons1 stir it well        
together1 and apply to the pipe1 and    
bung up close4  ,the sand will carry    
down with it all the small particles    
with the isinglass misses1 and likewise 
confine the bottom so as to prevent it  
from rising4 ,but if you make your wine 
stronger by allowing a larger quantity  
of fruit to the gallon1 this forcing    
will not do2 for all forcings must be   
stronger than the body forc'd1 or else  
the foul parts will not fall2 therefore 
such wines must be forced with ,english 
stum1 a quart of which is sufficient for
 a pipe1 one pound of alabaster being   
beat in with it and apply'd as above4   
,,english ,,stum4  ,take a five gallon  
cask that has been well soaked in water1
 set it to drain2 then take a pound of  
roll brimstone and melt in a ladle2 put 
as many rags to it as will suck up the  
melted brimstone4 ,burn half those rags 
in the cask1 covering the bung-hole so  
much as that it may have just air enough
 to keep it burning4 ,when burnt out put

 three gallons of very strong cyder1 and
 one ounce of common allum 7pounded and 
mixt with the cyder7 into the cask4     
,keep rolling the cask about five or six
 times a day for two days4 ,then take   
out the bung1 and hang the remainder of 
the rags on a wire in the cask1 as near 
the cyder as possible1 and set them on  
fire as before4 ,when burnt out1 bung   
the cask close and roll it well about   
three or four times a day for two days2 
then let it stand seven or eight days1  
and this liquor will be so strong as to 
affect your eyes by looking at it4      
,when you force a pipe1 take one quart  
of this liquid1 put half an ounce of    
isinglass to it beat and pulled to small
 pieces4 ,whisk it together1 and it will
 dissolve in four or five hours4 ,break 
the jelly with your whisk1 and put one  
pound of alabaster to it1 then dilute it
 with some of the wine1 put it in the   
pipe1 bung it close1 and in a day it    
will be fine and bright4   ,to cure     
,,acid ,,raisin ,,wines4  ,the following

 ingredients must be proportioned to the
 degree of acidity2 if but small1 you   
must use the less1 if a stronger acid a 
larger quantity4 ,it must likewise be   
proportioned to the quantity of wine as 
well as to the degree of acidity4       
,observe that your cask be nearly full  
before you apply the ingredients2 which 
will have this good effect1 the acid    
part of the wine will rise to the top   
immediately1 and issue out at the       
bung-hole4 ,but if the cask be not full1
 the part that should fly off will still
 continue in the cask1 and weaken the   
body of the wine4 ,if your cask be full1
 it will be fit to have a body laid on  
it1 in three or four days time4  ,i     
shall here proportion the ingredients   
for a pipe1 supposing it quite acid1 so 
as but just recoverable4  ,take two     
gallons of lac1 and two ounces of       
isinglass1 boil them a quarter of an    
hour2 strain the liquor1 and let it     
stand 'till it is cold2 then break it   
well with your whisk1 and put four      

pounds of alabaster and three pounds of 
whiting to it4 ,stir them well together1
 and add one ounce of salt of tartar to 
the whole4 ,mix by degrees some of the  
wine with it1 so as to dilute it to a   
thin liquor4 ,apply this to the cask1   
and stir it well with your paddle4 ,this
 will immediately discharge the acid    
part from it1 as was said before4  ,when
 it is off and quite down1 bung it up   
for three days1 then rack it1 and you'll
 find part of its body gone off by the  
strong fermentation4 ,to remedy this1   
you must lay a fresh body on it in      
proportion to the degree to which it    
hath been lower'd by the above process2 
always having special care not to alter 
flavour4 ,and this must be done with    
clarified sugar2 for no fluid body will 
agree with it but what will make it     
thinner1 or confer its own taste2       
therefore the following is the best     
manner4   ,to lay a fresh body on the   
,,wines4  ,take three quarters of a     
hundred of brown sugar1 and put into    

your copper1 then put a gallon of lime  
water to it1 to keep it from burning4   
,keep stirring it about 'till it boils2 
then take three eggs and mash all       
together with the ,shells1 which put to 
the sugar4 ,stir it about1 and as the   
scum or filth arise take it off4 ,when  
quite clean put it into your can1 and   
let it stand 'till it is cold before you
 use it4 ,then break it with the whisk  
by degrees1 with about ten gallons of   
the wine1 and apply it to the pipe4     
,work it with your paddle for half an   
hour2 then put one quart of stum forcing
 to it1 which will unite their bodies1  
and likewise make it fine and bright4   
,you must keep it bung'd very close4    
,to cure ,,raisin ,,wines that are      
cloudy4  ,these wines1 if they take a   
chill1 are affected in the same manner  
with ,port-wines4 ,like them they will  
be cloudy1 and will have a floating lee 
in them1 which by shaking in a glass    
will rise in clouds4  ,if any thing be  
apply'd to it cold1 it will strike a    

greater chill upon it1 and change its   
true colour to a pale or deep blue one2 
to prevent which1 and take off the      
chill1 you must1  ,for a ,pipe1  ,take  
one gallon of lac and one ounce of      
isinglass broke in small pieces1 three  
pounds of alabaster1 two ounces of sweet
 spirit of nitre2 boil them together for
 five or six minutes2 ,stir them and    
apply to the pipe as hot as possible4   
,stir it well in the pipe with your     
paddle1 and in about two hours after1   
bung it close up4 ,let it lay five or   
six days1 and you'll find it quite fine 
and bright4  ,this will make it a little
 flat1 to remedy which you must rack it 
clean from it's bottoms1 and throw a    
quart of stum forcing to it4   ,to      
colour ,,raisin ,,wines4  ,wine made of 
raisins of the sun is always of the     
colour of rhenish1 which is almost      
white4 ,very often that which is made of
 malaga's 7especially if the fruit be   
but indifferent7 will not hold its      
colour1 but must have a colour laid on  

it4  ,the right colour of raisin wine is
 the colour of mountain4 ,you must take 
care that your wine has not a great     
bottom in it2 for if it has1 'twill be  
longer before it falls fine4  ,in order 
to lay a mountain colour on your wine1  
you must take three or four pounds of   
brown sugar1 according to the quantity  
of wine you want to colour4 ,put it in  
an iron pan or iron ladle1 set it over  
the fire1 and keep stirring it about4   
,let it burn in this manner 'till it is 
quite black and bitter1 which will be in
 about half an hour4  ,if you burn one  
pound of sugar1 put a quart of boiling  
hot water to it2 stir it about1 and let 
it boil a quarter of an hour longer1    
then take it off and let it cool4 ,a    
pint of this mixture is sufficient to   
colour a pipe of wine2 but note1 that   
with every pint you must mix a quarter  
of an ounce of common allum pounded to a
 fine powder2 which will set the colour 
so that it will not subside1 other wise 
it will fall to the bottom1 and have no 

good effect on the liquor4  ,if you     
would have your wine of the colour of   
port1 you must take eight ounces of     
logwood raspings1 four ounces of alkanet
 root1 one ounce of cochineal4 ,infuse  
them over a slow fire for three hours2  
strain the liquor from the wood1 and    
keep it boiling4 ,then burn three pounds
 of brown sugar as before1 and put the  
colour'd liquor to it2 boil all together
 a quarter of an hour longer2 then take 
it off1 and when cold1 bottle it for    
use4  ,a pint of this liquor will make a
 pipe the colour of port wine4 ,you must
 always remember to set the colour with 
a quarter of an ounce of common allum1  
ground or beaten to a fine powder4      
,,part ,,iii  ,,the ,housekeepers       
,,director4   ,,forcing for ,,beer4     
,there are two sorts of forcings for    
beer2 for what will agree with one kind 
of beer will not serve for another4     
,some beer when kept twelve or fourteen 
months will taste as new and sweet as if
 not brew'd more than six or seven1 nay 

a much shorter time1 which must have a  
different forcing from that which is    
proper for beer that is ripe or less    
sweet4  ,beers that are full and sweet  
must be forc'd in the following manner1 
viz4  ,for a hogshead1 take a gallon of 
stale cyder1 likewise one ounce of      
isinglass beat and pulled to small      
pieces1 with an ounce of common allum   
ground to a fine powder1 put them to the
 cyder2 whisk it well together and let  
it stand 'till it's a jelly4 ,then break
 it in your can1 and put one ounce of   
cream of tartar1 and two pounds of      
stone-dust to it2 whisk it well         
together1 and dilute it with some of the
 beer till you have made the gallon     
five4 ,apply it to the hogshead1 and    
stir it well about2 and when the ferment
 is gone off 7which will be in two or   
three hours7 bung it up close4 ,leave   
out the vent-peg2 and in a day or two   
you'll find it fine and bright4  ,beers 
that are not ,sweet are forced with     
stum1 the same that is made for raisin  

wine1 with this difference only1 that   
you must take for one hogshead1 three   
pints1 and two pounds of alabaster2 stir
 them well together1 and dilute with    
beer as above4 ,this will carry down all
 the foul particles1 and make the beer  
fine in three or four hours4          99
       99       99       99       99    
,,forcing for ,,ale4  ,,ale that is     
brew'd in the winter to be drank in     
about two months is apt to get foul1    
occasion'd by the brewer's neglecting it
 when cooling4 ,sometimes it is left out
 in the frost1 which will chill it1 and 
make it curdy as it were1 and and foul2 
to remedy this you must  ,take two      
gallons of cyder1 and put two ounces of 
insinglass to it4 ,when it is a jelly1  
add to them two pounds of               
brick-rubbings2 whisk them well         
together1 and dilute with some of the   
ale4 ,put the whole in the hogshead1 and
 stir all about very well4 ,when the    
ferment is a little off1 bung it close2 
the next day give it vent1 and you'll   

find it fine4   ,,ale or ,,beer ,,acid4 
,if your beer or ale be a little        
prick'd1 you must take for each hogshead
 a gallon of lac1 boil it with an ounce 
of isinglass1 drain it1 and when cold1  
put to it two pounds of alabaster1 two  
pounds of calcined chalk1 and one ounce 
of salt of tartar4 ,stir them well      
together1 and apply to the hogshead4    
,mind that the cask be full1 and this   
will immediately discharge the acid part
 from it1 7as in page #ab47 ,bung it up 
for three or four days 'till it is      
settled2 then rack it into a clean      
hogshead1 and put two quarts of ale     
forcing to it1 and bung it close4       
,,beer or ,,ale ,,ropy1 to cure4  ,if   
beer or ale should at any time get ropy1
 as in other disorders1 you must        
proportion the strength of your remedy  
to the degree of the disorder4 ,but beer
 or ale is seldom known to be so ropy as
 cyder4  ,take1 for one hogshead1 two   
pounds of common allum in one lump1 if  
possible2 put it into a clear fire1 and 

burn it an hour1 then pound it1 and     
apply to the hogshead4 ,stir it well for
 half an hour4 ,this will cut the rope  
in a day or two2 then rack it and force 
it with the same stum forcing at is     
directed for beer that is not sweet1 as 
in page #bf4 ,if the rope be but thin1  
one pound of allum will be sufficient4  
,hyssop will cut a thin rope in ale1 but
 this always gives it a bad taste4   ,to
 make ,,yest1 to ferment new ,,beer4    
,many people that live at a distance    
from any town1 are at a great loss1     
especially in the winter time1 for yest 
to brew with2 ,i shall therefore here   
give them directions to make an         
artificial yest that will answer the    
purpose altogether as well as the       
natural4  ,take two quarts of small beer
 and one ounce of isinglass2 boil them  
together five or six minutes2 put it    
into a can or pail1 and whisk it till it
 comes to the consistence of yest2 let  
it stand an hour after1 then put it to  
your wort in the same manner you were   

used to do the natural yest2 this will  
be sufficient to ferment a hogshead4    
,,the ,,end4