g. Keep stirring it about 'till it boils; then take three eggs
and mash all together with the Shells, which put to the sugar. Stir
it about, and as the scum or filth arise take it off. When quite clean
put it into your can, and let it stand 'till it is cold before you use
it. Then break it with the whisk by degrees, with about ten gallons of
the wine, and apply it to the pipe. Work it with your paddle for half
an hour; then put one quart of _stum forcing_ to it, which will unite
their bodies, and likewise make it fine and bright. You must keep it
bung'd very close.

To cure RAISIN WINES that are cloudy.

These wines, if they take a chill, are affected in the same manner
with Port-wines. Like them they will be cloudy, and will have a
floating lee in them, which by shaking in a glass will rise in clouds.

If any thing be apply'd to it cold, it will strike a greater chill
upon it, and change its true colour to a pale or deep blue one; to
prevent which, and take off the chill, you must,

_For a Pipe_,

Take one gallon of lac and one ounce of isinglass broke in small
pieces, three pounds of alabaster, two ounces of sweet spirit of
nitre; boil them together for five or six minutes; Stir them and apply
to the pipe as hot as possible. Stir it well in the pipe with your
paddle, and in about two hours after, bung it close up. Let it lay
five or six days, and you'll find it quite fine and bright.

This will make it a little flat, to remedy which you must rack it
clean from it's bottoms, and throw a quart of _stum forcing_ to it.

To colour RAISIN WINES.

Wine made of raisins of the sun is always of the colour of rhenish,
which is almost white. Very often that which is made of malaga's
(especially if the fruit be but indifferent) will not hold its colour,
but must have a colour laid on it.

The right colour of raisin wine is the colour of mountain. You must
take care that your wine has not a great bottom in it; for if it has,
'twill be longer before it falls fine.

In order to lay a mountain colour on your wine, you must take three or
four pounds of brown sugar, according to the quantity of wine you want
to colour. Put it in an iron pan or iron ladle, set it over the fire,
and keep stirring it about. Let it burn in this manner 'till it is
quite black and bitter, which will be in about half an hour.

If you burn one pound of sugar, put a quart of boiling hot water to
it; stir it about, and let it boil a quarter of a