1857 The Bordeaux wine and liquor dealers' guide

41

MANUFACTURING A.ND .A.DULTF..R.A.TINO LIQUORS.

perature. It should also be sufficiently removed from any public thoroughfare, as not to suffer vibration from the passing of carriages. Should it not be in a position to maintain a regular temperature, arrange– ments should be made to apply artificial heat in winter, and proper ventilation in summer. A cele– brated wine establishment known to the writer, whose cellars are above ground, have a number of thermometers suspended on the walls, and whenever the mercury sinks below 48° F., several Arnot's stoves, arranged for that purpose, are immeditaely lighted, and their action properly watched and regu– lated. OoWring.-Wines are as commonly doctored in their color as their flavor. A fawn yellow and golden Bherry/ yellow are given by means of a tincture or an infusion of saffron, turmeric, or safflower, fol– lowed by a little spirit coloring to prevent the color being too lively. All shades of aml>er and fawn to deep 'brown and 'brandy color, may be given by burr~.t sugar. Oochine

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