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Take a stone bottle that will hold about three quarts of water; put into it three ounces of refined salt-petre, half an ounce of Florence orrice, and fill it with water boiling hot; stop it close, and immediately let it down into a well, where it must remain three or four hours; and when you break the bottle, you will find it full of hard ice: or, for want of this opportunity, dissolve a pound of nitre in a pail of water, and it will cool your bottles exceedingly.

Take salt of tartar, and pour distilled vinegar on it till it is assatiated, every time you draw off the phlegm, and then distil it into a coated retort by degrees; and rectify the oil through the spirit of vitriol, which will render it lucid, fragrant, and very pleasant. A small quantity of the powder put in a linen rag, and hung in the cask, will refresh and meliorate, if not recover, foul, pricked, or faded wine, in a short time.

Wines may also be enriched by essential and fragrant oils, made in such a manner as to incorporate with water or spirits of wine, or other wine; after being diluted by proper fermentation, they are easily united, and the body of the wine much enriched.

It is necessary to observe, that although we have been very exact in specifying the particular quantity of each ingredient used in the making, as well as mending the wines treated of, yet every man's palate should be consulted by those who