yeast in time, or else your wine will fret in the cask, and be prevented fining.
If you let it stand too long in the tub, while working, it will lose the natural sweetness and flavour of the fruits and flowers it is made from.
Lastly, Let your fruit, berries, &c. be always gathered quite dry, and in general when full ripe.
THE METHOD OF MAKING ARTIFICIAL WINES, OF RECOVERING FADED AND SUCH WINES AS HAVE LOST THEIR COLOUR, AND OF RACKING, SWEETENING, &c.
Of small Wines meliorated.
It is certain that weak wines may be raised and improved on the rich lees of wine that is drawn off; and indeed it is common to draw off such small wines, and put them on such lees; by this the profit of the vintners is greatly enlarged. We also see that wine is fed with proper food, as sweet flesh, salt of tartar, or of the sweet and volatile spirit of tartar; but more especially with the quintessence of wine, essential salts, prepared oils, herbs, and things of an aromatical nature: why then may not small wine be greatly bettered by the animal spirit or quintessence extracted from other wines? for the animal part of wine only and nothing else, can increase the strength of wine. If the quintessence be drawn out of one small wine, and added to another, it will make that rich, though the other is altogether impoverished: for this reason it is better that one be
