By adding 1 lb. of fresh or preserved strawberries, and 2 ounces of
powdered cochineal, the PINK _Champagne may be made_."

_Southampton Port._[32]--"Take cyder, 36 gallons; elder wine, 11
gallons; brandy, 5 gallons; damson wine, 11 gallons; mix."

The particular and separate department in this factitious wine trade,
called _crusting_, consists in lining the interior surface of empty
wine-bottles, in part, with a red crust of super-tartrate of potash, by
suffering a saturated hot solution of this salt, coloured red with a
decoction of Brazil-wood, to crystallize within them; and after this
simulation of maturity is perfected, they are filled with the compound
called Port wine.

Other artisans are regularly employed in staining the lower extremities
of bottle-corks with a fine red colour, to appear, on being drawn, as if
they had been long in contact with the wine.

The preparation of an astringent extract, to produce, from spoiled
home-made and foreign wines, a "genuine old Port," by mere admixture; or
to impart to a weak wine a rough austere taste, a fine colour, and a
peculiar flavour; forms one branch of the business of particular
wine-coopers: while the mellowing and restoring of spoiled white wines,
is the sole occupation of men who are called _refiners of wine_.

We have stated that a crystalline crust is formed on the interior
surface of bottles, for the purpose of misleading the unwary into a
belief that the wine contained in them is of a certain age. A
correspondent operation is performed on the wooden cask; the whole
interior of which is stained artificially with a crystalline crust of
super-tartrate of potash, artfully affixed in a manner precisely similar
to that before stated. Thus the wine-merchant, after bottling off a
pipe of wine, is enabled to impose on the understanding of his
customers, by taking to pieces the cask, and exhibiting the beautiful
dark coloured and fine crystalline crust, as an indubitable proof of the
age of the wine; a practice by no means uncommon, to flatter the vanity
of those who pride themselves in their acute discrimination of wines.

These and many other sophistications, which have long been practised
with impunity, are considered as legitimate by those who pride
themselves for their skill in the art of _managing_, or, according to
the familiar phrase, _doctoring_ wines. The plea alleged in exculpation
of them, is, that, though deceptive, they are harmless