1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WINE. 39 cool, dry wine-cellar, paved or graveled,. with openings toward the north, and of such depth as to insure the proper temperature, which can only be ascertained and regulated by having one or more thermometers suspended on the walls. The fining of the wine can be done to the greatest perfection by bottling or racking off during the clearest and coldest weather in win– ter, at which time it will, of course, deposit most of its soluble matter. "This was an im.. portant secret kept and practiced with much success by a celebrated Philadelphia wine-mer– chant." Coloring matters are very generally employed to deepen or change the tint of wine. In Spain boiled mitst, of the consistency of mo- ' . lasses, and having a si1nilar flavor, but with a strong empyreumatic taste, is employed to deepen the color of Sherry. Caramel or burnt sugar is used for the same purpose, and may be used to color fro1n a light an1ber to a dark brown. In Portugal the juice of the elder-