Occupations > British wine-maker, and domestic brewer

THE BRITISH WINE-MAKER.
7
Mountain wine, to follow the author, “ a small
quantity may be added, if required, to soften and
give an appearance of richness; Sal tartar, a por¬
tion to occasion the compound, when bottled, crust
firm and soon, dissolved with a proportionate
quantity of gum dragon, to impart a fulness of
flavour and consistency of body, and to give the
whole a face. In addition to these may be in¬
troduced brandy-cowe (the washings of brandy
casks), which costs nothing, in the proportion of
about three gallons to every hundred gallons of
made-up wine, in making the second quantity of
fictitious wine. Into this may be racked as fol¬
lows:—
Imp. gal. Imp. gal.
2 Pipes of Beni Carlos, 230at L.38 per 115 cost
2 Pipes of Figueras, 230 — 45 — 115 —
Pipes of Red Cape, 137— 32 — 91 —
1 % Pipes of stout good
Port, - 165— 76 — 115 —
1 Pipe of common Port, 115— 63 — 115 —
Mountain, 20 — 60 — 105 —
Brandy-cowe, 20— 0 — 0 —
Colouring, 3— 0 — 0 —
Et ceteras: 2£ lbs. of
salt of tartar, and 3
lbs. gum dragon, 0 — 0 — 0 —
Extra allowance for
loss by bottoms, 0 — 0 — 0 —
L.76 0 0
90 0 0
48 3 6
109 0 10
63 0 0
11 8 7
0 0 0
0 3 1
0 4 0
3 0 0
8 Pipes Port, 115
gal. per pipe,
L.400 0 0
The value of the empty pipes and hogsheads is
L.5, 5s., and not being deducted from the amount
in this example, is supposed to pay all expenses of