hs, at that time rack it from its
bottom into a clean pipe, and you'll find it tolerably fine. Then put
to it one quart of _forcing_, and bung it up. Let it lay 'till within
a month of your wanting it; for the longer it lays the better it will
be in body. Then rack it for the last time (always observing you touch
no bottoms) and put three pints of _forcing_ to it. Stir it well with
your paddle, and bung it up. The bottoms you may run thro' a linen rag
as before, and mix with that in the pipe. You may pierce the wine in
six or seven days, and you will find it quite fine and bright.

To force RAISIN WINES.

For one pipe, take two quarts of good cyder; put half an ounce of
ground allum to it, and one ounce of isinglass pulled to small pieces.
Beat them well in your can three or four times a day, and let the
mixture stand till it becomes a stiff jelly; then break it with your
whisk, and add to it two pounds of white sand or stone dust. Then
break it up gradually with some of the wine, 'till you have made the
two quarts two gallons, stir it well together, and apply to the pipe,
and bung up close.

The sand will carry down with it all the small particles with the
isinglass misses, and likewise confine the bottom so as to prevent it
from rising. But if you make your wine stronger by allowing a larger
quantity of fruit to the gallon, this _forcing_ will not do; for all
_forcings_ must be stronger than the body forc'd, or else the foul
parts will not fall; therefore such wines must be forced with _English
stum_, a quart of which is sufficient for a pipe, one pound of
alabaster being beat in with it and apply'd as above.

ENGLISH STUM.

Take a five gallon cask that has been well soaked in water, set it to
drain; then take a pound of roll brimstone and melt in a ladle; put as
many rags to it as will suck up the melted brimstone. Burn half those
rags in the cask, covering the bung-hole so much as that it may have
just air enough to keep it burning. When burnt out put three gallons
of very strong cyder, and one ounce of common allum (pounded and mixt
with the cyder) into the cask. Keep rolling the cask about five or
six times a day for two days. Then take out the bung, and hang the
remainder of the rags on a wire in the cask, as near the cyder as
possible, and set them on fire as before. When burnt out, bung the
cask close and roll it well about three or four times a day for two
days; then let it stand seven or eight days,