n hour longer, then
take it off and let it cool. A pint of this mixture is sufficient to
colour a pipe of wine; but note, that with every pint you must mix a
quarter of an ounce of common allum pounded to a fine powder; which
will set the colour so that it will not subside, other wise it will
fall to the bottom, and have no good effect on the liquor.

If you would have your wine of the colour of port, you must take eight
ounces of logwood raspings, four ounces of alkanet root, one ounce of
cochineal. Infuse them over a slow fire for three hours; strain the
liquor from the wood, and keep it boiling. Then burn three pounds of
brown sugar as before, and put the colour'd liquor to it; boil all
together a quarter of an hour longer; then take it off, and when cold,
bottle it for use.

A pint of this liquor will make a pipe the colour of port wine. You
must always remember to set the colour with a quarter of an ounce of
common allum, ground or beaten to a fine powder.

PART III

THE _Housekeepers_ DIRECTOR.

FORCING for BEER.

There are two sorts of forcings for beer; for what will agree with one
kind of beer will not serve for another. Some beer when kept twelve or
fourteen months will taste as new and sweet as if not brew'd more than
six or seven, nay a much shorter time, which must have a different
forcing from that which is proper for beer that is ripe or less sweet.

Beers that are full and sweet must be forc'd in the following manner,
viz.

For a hogshead, take a gallon of stale cyder, likewise one ounce of
isinglass beat and pulled to small pieces, with an ounce of common
allum ground to a fine powder, put them to the cyder; whisk it well
together and let it stand 'till it's a jelly. Then break it in
your can, and put one ounce of cream of tartar, and two pounds of
stone-dust to it; whisk it well together, and dilute it with some of
the beer till you have made the gallon five. Apply it to the hogshead,
and stir it well about; and when the ferment is gone off (which will
be in two or three hours) bung it up close. Leave out the vent-peg;
and in a day or two you'll find it fine and bright.

Beers that are not Sweet are forced with _stum_, the same that is made
for raisin wine, with this difference only, that you must take for
one hogshead, three pints, and two pounds of alabaster; stir them well
together, and dilute with beer as above. This will carry down all the
foul particles, and make the beer fine