A BOOK OF SECRETS: Showing divers ways to make and prepare all sorts of Ink, and Colours: as Black, White, Blue, Green, Red, Yellow, and other Colours. Also to write with Gold and Silver, or any kind of metal out of the Pen: with many other profitable secrets, as to colour Quills and Parchment of any colour: and to grave with strong Water in Steel and Iron. Necessary to be known of all Scriveners, Painters, and others that delight in such Arts. Translated out of Dutch into English, by W. P. Hereunto is annexed a little Treatise, entitled, Instructions for ordering of Wines: Showing how to make Wine, That it may continue good and faint not, Neither become sour, nor lose colour. And how you may remedy faint Wine, take away the hoariness, with other instructions for the preservation of the same. Written first in Italian, and now newly translated into English, by W. P. LONDON, Printed by Adam Islip for Edward White, and are to be sold at his shop at the little North door of Paul's, at the sign of the Gun. 1596. ¶ A Book of Secrets, showing divers ways to make and prepare all sorts of Ink and colours. And first to make Ink in divers manners. IT is first to be understood that if you will make a great quantity of Ink together, you must increase the weight, and measure, according to the proportion you mean to make, as for example, if you will make ten quarts of Ink, then take four quarts of water, and six quarts of vinegar and wine, that is, three of each sort, which together with the water make ten quarts, and so must you do with other quantities, either more or less. The like must you do in the weight of your other stuff that belongeth thereunto, as for a pint of water, six ounces of gall, four ounces of victriall, and four ounces of gum, and if you take four quarts of water (which is eight pints) if you give to every pint his proportion, then multiplying eight by six they make forty eight, so many ounces of gall must you put to ten quarts, mixed as afore said with wine, vinegar, & water, and of victrial and gum, of each xxxii ounces, according to the first proportion, and so must you observe your quantities, of weight and measure in each proportion, as you are minded to increase the same, as in this treatise you shall read. To make Ink to write upon paper. Take half a pint of water, a pint wanting a quarter of wine, and as much vinegar, which being mixed together make a quart & a quarter of a pint more, then take six ounces of gauls beaten into small powder, and sifted through a siue, put this powder into a pot by itself, and pour half the water, wine, and vinegar into it, take likewise four ounces of victriall, and beat it into powder, and put it also in a pot by itself, whereinto put a quarter of the wine, water, & vinegar that remaineth, and to the other quarter, put four ounces of gum Arabike beaten to powder, that done, cover the three pots close, and let them stand three or four days together, stirring them every day three or four times, on the first day set the pot with galls on the fire, and when it gins to seethe, stir it about till it be thoroughly warm, then strain it through a cloth into another pot, and mix it with the other two pots, stirring them well together, and being covered, then let it stand three days, till thou meanest to use it, on the fourth day, when it is settled, pour it out, and it will be good ink. If there remain any dregs behind, pour some rain water (that hath stand long in a tubor vessel into it, for the older the water is, the better it is, and keep that until you make more ink, so it is better than clean water. To make Ink for parchment. Make it in all points like to the ink aforesaid, only take a pint of water, & of vinegar and wine a pint more, that is, of each half a pint. Another sort of Ink. Take a quart of clear water, and put it in a glass, put into it thirteen ounces beaten victriall, let it stand three days, and stir it three or four times every day, then take thirteen ounces of beaten galls, and put them into a new earthen pot, that is well leaded, pour into them a quart of clean water, that done, set it on the fire, and let it seethe till it consumeth about a singer deep, but suffer it not to seethe so fast that it seethe over the pots brim, then strain it through a woollen cloth, into another pot, that is leaded, pour into the cloth a cup full of good vinegar, and strain it though likewise, that done, if there remaineth any thing in the cloth, cast it away, then put into the matter, four or five ounces of beaten gum and stir them well together, then again strain them through a clean cloth, and pour into it a cup full of good vinegar, and strain it through the cloth, and let it stand till it be cool, than put it into a straight-necked glass, stop both the glasses well, till you have occasion to use them, then take of each water a little quantity, and mix them together, so have you good ink. Another of the same sort, but easy to make. Take the beaten gauls, and put them in the water do the like with the victriall in a pot by itself let those two waters stand, and when you have cause to use ink, pour out of each pot a like quantity, and it will be black, then put into it a little beaten gum, & it will be good ink. Another. Take a quart of strong wine, put it into a new pot, and set it on a soft fire till it be hot, but let it not seethe, then put into it four ounces of gauls, two ounces and a half of gum Arabike, and two ounces of victriall, all beaten into small powder, and sifted through a siue, stir it with a wooden stick, and it will be good ink. Another. Take an ounce of beaten gall, three or four ounces of gum Arabic, put them together in a pot with rain water, and when the gum is almost consumed, strain it through a cloth, and put into it almost half a cup of victriall beaten to powder. Another. Take a pint of beer, put into it an ounce of galls beaten to powder, let it seethe till it seem somewhat red, then put to it three quarters of an ounce of green victriall, in small powder, and let it seethe again, when you take it off the fire, cast into it three quarters of an ounce of gum, and a small piece of alum, both in powder, and stir them all together till it be cold. Another. Take two handful of gauls, cut each gall either into three or four pieces, pour into them a pint of beer or wine, (which you will) then let it stand eight hours, strain it from the galls, and put victriall therein, and to the victriall a third part of gum, set it on the fire to warm, but let it not seethe, and it will be good ink: and of those galls you may make ink four or five times more. To make ink upon a sudden, to serve in an extremity. Take a wax candle, and light it, hold it under a clean basin or a candlestick, till the smoke of the candle hangeth thereon, then put a little warm gum water into it, which tempered together will be good ink. To keep Ink that it sinketh not into the paper neither that it come not off, and that moths nor mice hurt not the paper. Take the shells of hazel nuts, and put them into the ink, and it will not sink through the paper. And that it may not come off, put a little salt into it. To keep that neither Mice nor eat or fret the paper, put a little wormwood water into the ink. To write without ink, that it may not be seen, unless the paper be wet with water. Take powder of victriall, and put it into a clean inkhorn, put a little clean water to it, when the victriall is dissolved, writ with it either upon paper or parchment, and let it dry, and it cannot be read: when you will read it, take half a pint of water, and put thereto an ounce of powder of galls, mix them well together, then strain them through a linen cloth into a clean pot, then draw the paper through the water, and the writing will be clack, as if it had been written with ink. To take Ink out of paper or parchment. Take Colofoniam, which is called pix graecum, beat it small, and cast it on the paper that is written, then wet a cloth, and lay it on the Colofoniam, upon the cloth lay some fresh horse dung, & upon that set a smooth tile stone, then if it be in winter let it stand a whole night, but if it be summer, let it stand but from morning till nine of the clock. Otherwise. Take Salarmoniacke, and alum, still it in a limbeck, and with this water wet the writing and it will go out. Of red colour, and first of Brasill. You must take care when you seethe Brasill, that you do it when the element is clear, without clouds rain, or wind, otherwise it will not be good you must make it thus: Take quicklime pour rain water upon it, let it stand all night, in the morning pour the water softly from the lime, or strain it through a cloth, & for a quart of water, take an ounce of Brasill, let it seethe till it be half consumed, then put into it one ounce of beaten alum, one ounce of gum Arabike, two ounces of gum of a Cheritree, or else two ounces of clean glue, strain it from the wood: you may likewise put into it some chalk beaten to powder. To seethe Brasill another way. To an ounce of Brasill, take the third part of a quart of beer, wine, or vinegar, put it in a new pot▪ let it stand a night, in the morning set it on the fire, and let it seethe till it be half consumed, then for every ounce of Brasill, take two penny worth of alum, beaten to powder, and as much beaten gum Arabike, stir them well together, and let them seethe again, but if you desire to have it somewhat dark, then scrape a little chalk into it: when it seetheth, let it not seethe over the pot, and being cold, strain it through a cloth, and put it into a glass well stopped. Another red colour. Mingle salt and honey together in a basin, let it stand eight days, then seethe it, and it will be a red colour. Purple colour. Take two pound of blue Heidleber, two ounces of alum, one ounce of ashes of copper, which you may have at the brasiars, a pint of water, put them into a ketle, let it seethe till it consume two fingers deep, when it is cold, strain it through a clout, in a clean glass or pot, let it stand a while, then strain it into another pot, and let it stand till it be thick enough. To make Rosin. Take strong vinegar, or wine, and put powder of alum therein, when the alum is dissolved, then make a strong and thick lee with quicke-lime, and take four times as much Brasill as your alum weigheth, put it in a clout, and hang it in the lee, and let it stand a day & a night, then strain it, and hang the Brasill again in the lee, and let it stand as long as it did the first time, which do in like manner three or four times, when you have done so▪ let it stand and dry, and it is perfect. Another Rosin. Take two parts red lead, one part white lead, and mingle them together, or take Auripigmentum and red lead, of each a like quantity, and mingle them together. Fire colour. Take sout of a chimney, and a little alum, let them boil, then take gineper, granded with water, and temper it together, with alum and gum Arabike. Tawny colour. Take blacking, and mingle it with red lead and gum Arabike. Yellow colour. Take hawthorn berries, gather them eight days after Saint Laurence day, bruise them and put a little beaten alum unto them, stir them well together, and let them stand one night, and it will be a fair yellow. Another good yellow. Take the bark of a tree, cut off the outside, and throw it away, cut the rest in small pieces, and pour water unto them, let them seethe two or three times, then put powder of alum into it, stir them well together, and let them seethe again. Another yellow. Mix saffron with the yolk of an egg, and it maketh a fair shining colour. Otherwise. Put saffron and alum inco a clout, and put vinegar into it, and strain it out: or take saffron, the yolk of an egg, gum Arabike and alum, and mix them together. Auripigmentum. Take gaul of Eels, or of other great fishes, or ox gaul, put some vinegar to it, and a little chalk, and make a paste thereof. Green colour. Take the black berries that grow on the hawthorn tree, and gather them eight days after Michaelmas day, bruise them, pour water unto them, and put therein a little beaten alum, stir them well together, and let them stand two days and a night, & it will be good green. A fair green colour. Take honey, put a little quantity of vinegar more than the honey is, into it, mingle it well in a leaded or a copper pot, stop it well, and set it twelve days under another pot, and put thereto a little chalk. Also take copper plates, put them in a copper pot, and put stilled vinegar to them, set them in a warm place, till the vinegar become blue, then put it into another leaded pot, pour vinegar into it again, let it stand so till it become blue, this do so many times, till you think you have enough, then let it stand till it be thick. To temper or prepare Verdigreece. Grind it with wine, and put two or three drops of honey to it. To make good green. Take copper plates, let them lie six months in umeger in a warm place, then take them out, and dry them in the sun, and the flower you find upon the plates, scrape it of, for that is the colour. Blue colour. Grind chalk with the juice of the elder berries, strain it through a clout, put a little alum water unto it, let it dry, and keep it till you need. In the same sort you may make colour of the blue corn flowers. Also the juice of the blue corn flowers alone, with alum and gum tempered together, is a good blue. Also mulberries boiled with alum. Also take blue corn flowers that are not too much blown, and gather them in a morning before the sun riseth pluck the blue leaf, and let not any of the white come among them, and put them into a copper kettle, and hang it in seething water, till they be dry, keep them in a glass well covered. When you will make colour of them, then take some of the blue leaves, and put them into a drinking glass, pour water into them, till it be thick like dough, let it stand covered twelve hours, then press the liquor through a cloth into another glass, and put a little glue into it, and set it in a warm place, or else in hot water, until it be dry and thick to use. To make Azure. Take one ounce of white lead, nine ounces of Indicum, pour good vinegar unto it, put them in a leaded dish, let them seethe well, and that which swimmeth on the top is the colour. Or take two parts of chalk made of egshels, one part of Verdigreece, one part of Salarmoniacke, mingle them together with strong vinegar, put them in a new pot, stop it well, that no air issue forth, set it in a warm place for a month long, and it will be Azure. To temper or prepare Azure. Wash it well in clean water, and that swimmeth on the top, cast it away, and that which lieth in the bottom, is good, do so three or four times one after another, and let the water be clean poured from it, then take white of eggs, that are well beaten, put thereto a little beaten gum Arabike, and let it stand till the gum is dissolved, then put the Azure into it, and mingle them well together, strain it through a linen cloth into an inkhorn, and use it when you will. A fair blue. Grind the Azure with fair water very well upon a stone, than put it in a horn or shell, and pour water thereon, stir them well together, then let them stand half a day, then pour out the water, and take the gall of a great fish, and grind it with gum and the white of eggs, and use it when you think good. White colour. To write with chalk out of a pen upon black tables or paper. Grind quicklime, egshels, and chalk, together with the milk of a goat. To make chalk of egshels. Take egshels, and let them lie three days in vinegar, then wash them well in fair water, dry them in the sun, and beat them to powder, then grind them upon a stone. A good white colour. Take white glass well beaten to powder, put thereto some brimstone in powder, and keep it in a pot well covered, set it upon a soft fire, till it be red hot, then let it cool, and grind it on a stone. Gold colours. To make Aurum Musicum. Take one ounce of Salarmoniack, one ounce of quick silver, one ounce of Conterfein, half an ounce of brimstone, bruise the brimstone, set it on the fire, but let it not be over hot lest it burneth, or become black, then take the Salarmoniack, & the quick silver, being in powder, mix them well together, then mingle them with the brimstone, stir them well & quickly with a stick, till the brimstone becometh hard, then let it cool, grind it on a stone, and put it in a glass with a long neck well stopped with luttum, and set it in a pan with ashes, make a fire under it, and let it stand half a day; in such manner, not over hot, till a yellow smoke riseth upon it, and when the yellow smoke is gone, than it is prepared. Otherwise. Take an ounce of Cin, melt it in a pot, put into it half an ounce of Tartarum, & one ounce of quick silver, stir them together, till it be hard, & congealed into a cake, then grind it well upon a stone, put to it one ounce of beaten Salarmoniack, mix them well together, them melt one ounce of brimstone, but make it not too hot, pour the ground powder into it, stir it well until it be hard, let it cool, and do as before is said. You must temper it thus. Grind it well, wash it well in clean water out of one mussel shell into another, till it be very clean, then put it into a pewter pot, put some gum water therein, stir it about, and write therewith, let it dry, and polish it. Argentum Musicum. Melt an ounce of Tin, & put thereto an ounce of Tartarum, an ounce of quick silver, stir it well tu it be cold, beat it in a mortar, then grind it on a stone, temper it with gum water, & write 0 therewith, then polish it. To write a gold colour. Take a new laid hens egg, make a hole at the one end of it, and let the substance out, then take the yolk of an egg without the white, and four times as much in quantity of quick silver, grind them well together, slop the hole of the eggshell with chalk & the white of an egg, them lay it under a hen that sitteth with six eggs more, let her sit upon it three weeks; then break it up & write therewith, some say it must be laid under three several hens, and under each hen three weeks. To write with gold out of a pencil. Take honey & salt a like quantity, grind them well, put to it a leaf of gold with a little white of an egg, put it into a mussel shell, and let it purify, temper it with gum water, & write therewith, let it dry, and polish it with a tooth. Or grind saltstone well with the white of an egg, put into it a leaf or two of gold, and write therewith as before. Or grind a leaf of silver or gold very small with gum water, and wash it in a mussel shell as aforesaid. To write all metals out of the pen. Grind crystal well, temper it with gum water, or the white of an egg, writ with it, then let it dry, then take the metal which you will, and rub it upon the letters written, till the letter be well coloured with the colour of the metal, then polish it with a tooth. Or take crystal and pomestone, both ground very small, put thereto a little verdigris, beaten likewise to powder, and put them all into a leaded pipkin, set it upon a soft fire, but let it not be too hot, let it not stand so long on the fire, that it becometh as black as a coal, then grind it on a stone, temper it with gum water, writ with it as aforesaid. A good gold colour. Take linseed oil, put into it a little Aloe Epaticum, and alum, let them seethe well in a leaded pot. To lay gold upon any thing. Take red lead, temper it with linseed oil, writ with it, and lay gold upon it, so let it dry, and polish it. Or lay gum Arabike in vinegar, so long till it waxeth white, take it out and put it into the white of eggs, till it melteth, writ with it, when it is almost dry, lay the gold upon it, then let it stand one night, and polish it. To lay gold upon glass. Grind chalk, and red lead in like qantity together, with linseed oil, lay it on, when it is almost dry, lay your gold upon it, and being well dried, polish it. End of the colours. How to grave in iron and steel, or in other metals with strong water. FOr as much as that every man in this our age, is given to write, learn, and practise all manner of arts, I am of opinion it will not be unprofitable unto such as are desirous to learn, it I set somewhat before them that may teach them to write letters, and grave any other thing in freele, iron, or other metals, which I willingly present unto them, although it be but a small matter, if it be profitable unto them, I wish them to use it. Take two parts of verdigris, one part of common salt, beat it in a mortar, put thereto sharp vinegar, and when you will grave, anoint your plate first with red lead tempered with linseed oil, let it dry, this substance lay upon the plate, and the warmer the place is, when it lieth, the sooner it will eat in, and when it is dry, take away the powder, and make the plate clean again. Or take two parts victriall, one third part Salarmoniack, grind it together upon a stone with brine, and lay it on as aforesaid, but lay it cold upon the place where you grave, and set it in a seller four or five hours. Another way to grave with water. Take verdigrecce, Mercury, sublimated victriall, & alum, of the one as much as the other, beat them all to powder, put them into a glass, let them stand so half a day, & stir it often about, then lay wax mingled with linseed oil, or red lead with linseed oil, and write in it that you mean to grave, then put the water upon it, & let it remain so half a day, if you will have it very deep, then let it stand longer, if you will grave any other work as images, etc. Then lay the wax upon the iron or steel very thinly on, and draw what you will therein with your instrument, that it may touch the metal, than put water into the strokes, and it will be graven. Another way, but more piercing. Take one ounce of verdigris, half an ounce of Alum plumosum, half an ounce of Salarmoniack, half an ounce of Tartarum, half an ounce of victrial, and half an ounce of common salt, all beaten to powder, mingle them together, & pour strong vinegar unto them, let them stand one hour, and when you will grave, writ upon the iron or stecle with linseed oil and red lead, & let it dry, then heat the water aforesaid in a leaded pan, & let it stand on the fire, & hold the iron or steel over the pan, pour the hot water upon it with a spoon, and let it run again into the pan, which do for the space of a quarter of an hour, then rub it off with ashes or vns●eact lime, but be sure that the places you will eat into be all well covered with red lead. To colour quills and parchment of divers colours. Take the quills, & cut away the feathers, and rub them well with a cloth, that the skin go clean off, that the quill may be smooth, which must always be done before you die them, cut off a little of the end of the quill that the colour may enter into them lay them in alum water, for half a day take them out & dry them, then die them, when they are died, as I will teach you, let them be well dried, and strike them over with a cloth between two fingers, then stick them in a board that is full of holes, and let every one hauea space berweene it that they touch not together, and dry them in the air. To die quills green. Take two parts verdigris, a third part Salarmoniacke, grind them well together, steep them in strong vinegar, and put the quills into it, and cover them close, let them lie therein till they be green as you desire to have them: you may die likewise bones & wood in the same manner, lay the quills, wood, or bones, in a leaded pot, pour vinegar upon them, wherein Greekish green is mixed, cover it, and set it seven days or more under warm horse dung. You may also temper verdigris with vinegar, till it be somewhat dry, put the quills into it, let them lie long therein, then take them out, & put them in warm horse dung, & let them continue therein eighteen days together: you may die red quills in that sort and make them green, also take strong vinegar, put it in a copper pot, or kettle, put verdigris into it, let it stand till it be green, put the quills into it, & let them lie till they be green. Red quills. Seethe them in Brasil, as before you are taught, having first laid them in alum water. Yellow quills. Seethe them in yellow colour, as before you are taught what you shall do with the bark of apple trees. Black quills. Seethe beaten galls in strong vinegar, lay the quills in it, and let them seethe likewise, then lay them in the white of eggs, and put unto them the green pills of walnuts, and let them seethe all together. To colour parchment and velim of divers colours. Take as much parchment or velim as you will, and fasten it at the corners and sides with nails unto a board, with the smooth side outwards, anoint it then with what colour you will, be it yellow, blue, red or black, such as you find set down in this book, let it dry well, then struck it over, and let it dry in a place, where no dust is stirring. FINIS. ¶ Certain Instructions for ordering of Wines: Showing how to make Wine, that it may continue good and faint not, Neither become sour, nor lose colour. And how you may remedy faint Wine, take away the hoariness, with other instructions for the preservation of the same. Of the preparation for the Vintage, or gathering in of the grapes, where Wine is made. WHen the time of the Vintage approacheth, you must prepare and make ready the vessels in the places where the wines are used to be boiled, & the chests, baskets, presses, and other instruments that are fit for every kind of work belonging thereunto, according to the manner and diversities of the places, the vessels ought likewise to be washed and made clean, and look for old rushes that have been long gathered, because they are better, & endure longer than the new that are in a manner but half grown. Of the time when the vintage or gathering of grapes should be. Some gather grapes before the berries be ripe, and thereby make their wine small, weak, and not durable, others gather them late, and thereby do not only hurt their vines, (their strength and virtue being already come forth) but make their wine of less force, & not endure so long as otherwise it would, so that for a general rule to be observed, the time to gather grapes is to be known, by the sight and taste of the same, for if the kernel of the grape be not green, but rather black, or of another colour, than the grape wherein it groweth doth commonly bring forth, it is a sign that it is ripe, there are some that crush the grape between their fingers, and if the kernel come forth clean without any meat sticking upon it, they say the grape is ripe, and that it should be gathered, but if the kernel come forth with the meat upon it, they say it is not ripe: some cut a branch out of the stock of a vine, that is thick, and when a day or two is past, they look if the place where the branch grew be in like manner as it was when the branch was taken away, and if the other branches that were about that place be not any thing more grown, they make ready to gather their grapes, but if the place where the branch grew be less than it was, they stay gathering their grapes till such time the grapes wax riper. Grapes ought to be gathered when the Moon is in Cancer, Leo, Libra, Scorpion, Capricornus, or Aquarius, but the Moon going out of those signs, they must make haste to gather their grapes. They should be gathered after three or four of the clock, when the dew is all consumed, and dried up, & that the air is hot and clear, & the wine will be the stronger, and endure the longer: the grapes that shine and are not fat, that are not withered, nor rotten in any part, make the wine stronger, and continueth better, and the contrary work the contrary effect. Grapes that are over ripe make the Wine the sweeter, but less in strength, and continueth not so long as those that are first gathered. The grapes that are over sour, make the Wine so much the soverer: but those that are indifferent, make the wine strong, & continued better. Grapes gathered in the increasing of the Moon make the wine to continue less time, but those gathered in the decreasing, make it better: if the black grapes be boiled in the bottom of the vessel, the wine will be the redder: if the ripe be lowest, it maketh the wine the riper: if the sour, it maketh the wine sour, if they be boiled with honey it will be sweet: if with sage, it will taste thereof: and for a general rule, the wine receiveth the taste of the thing that is put into it, boiling moderately together for certain days. If the grapes that are gathered lie certain days in heaps together, the wine will be the riper: if the Must boileth in the tun without grapes, it will be good and continue long, but it will be longer before it waxeth clear then that which boileth with grapes. How grapes should be gathered and dressed to make wine. They that put the grapes into the baskets, do part and choose out the leaves, and if they find any branches or berries that are bitter, putrefied or dry, they cast them away: it is requisite likewise that such as tread the grapes, do take out the leaves, if those that put them in out of the baskets, do chance to forget themselves, the leaves bruised with the wine, make it the sourer, and sooner to corrupt and become faulty: & of the grapes that are sour, putrefied and dry, there proceedeth great damage unto the wine. How to purge wine, that is made of sour grapes. It is good to separate all the sour grapes, likewise such as are corrupt, and keep them by themselves from the better sort, and the Must that is made of such grapes, is cured in this manner: seethe rain water till it consumeth half away, and of this sodden water put thereof into the wine, as much as you esteem to be the tenth part of the Must, and then boil it again with the wine, till the tenth part consumeth in the boiling. To cure the wine that is faulty by reason of rain water fallen upon it. If the grapes growing yet upon the vine, or after they be gathered, be moist and wetter than they should be, by reason of the water and rain fallen upon them, if you perceive the Must be too weak, (which is known by tasting thereof) after it is put into the vessel, presently after the first boiling, you may pour it out into other vesseiss, because that all the slune and thickness by reason of the weight thereof sinketh to the bottom: some boil it upon the fire till it consumeth the twenty part, putting into it the hundredth part of Gesso. How to put Must into the vessels. It is good to wash the vessels with pure salt water, and make them clean with a sponge, & perfume them with incense before the Must be put into them, but fill them not too full, nor yet too little but do it with a mean, boiling the Must till it rise up unto the top, but not run over, then with your hands or else with glasses, (when the must is in the vessels) take away the froth or any other scum that riseth upon it, & cast it far off from the fat, for if it it lieth near, it engendereth hoarines and causeth a filthy smell, which two things make the wine to turn, wherefore it is convenient that in such places there be asweet smell. How you must keep Must all the year. Before the grapes are stamped, put the Must that cometh from them, (the same day it is made) in a vessel by itself, which shall be well cleansed both within and without, fill the vessel half full, and stop it well with Gesso, because the Must may continue sweet a long time, but if you put the vessel (being stopped with copper) into a well, it will continue much longer, because that not being able to boil, it will always be Must. How to know if there be water in the wine or Must, and how to separate the one from the other. Put into the Must either pears, or mulberries, and if there be water in the wine or must, they will sink unto the bottom, and if there be none, they will swim on the top: others put the wine into a new earthen pot, not washed, & let it continue therein for the space of two days that the water may distill out of the pot, and nothing remain but the wine: others anointing a sponge with oil, stop the mouth of the vessel therewith, and then turn it clean over, and if there be water in the wine, it will soak into the sponge. Water is taken from wine in this manner, put alum into the wine vessel, then stop the mouth of the vessel with a sponge dipped in oil, then turn it in such sort, that there may nothing but water issue forth. When you shall draw or rack wine, and open the vessels. You must rack wine when the wind is in the North, but never when it is in the South, the weakest in the spring time, the strongest in the summer, but those wines that grow in dry places, shall be racked after the sun is in the equinoxial hivernall. When wine is racked the Moon being in the full, it maketh it sharp: when wine is taken from his lees it maketh it more subtle and weak: it is necessary to rack wine when the Moon increaseth, and is under the earth, and to observe the rising of the stars, because the lees (when the stars rise) doth move & stir up, especially when roses bud forth, and vines begin to spring, when the vessel is opeved, it is good to spend the wine that is on the top of the vessel, and that which is in the bottom, and to keep that which is in the middle thereof, because it is of more strength, and continueth longest, for the wine that is near unto the mouth of the vessel, as being nearest unto the air, is weaker, because it casteth forth a vapour from it, & that which is in the bottom, or in the lees, doth soon decay. It is requisite when the wine is drawn into other vessels, not to let it run at the mouth of the vessels, but somewhat lower, that it stop not at the mouth, but have some air in the running out, lest you fear it will become sour, which if you doubt, let it not take any air, but make the vent of green willows, the bark or outward peel scraped clean away: if you open the fat by day, you must beware that the heat of the sun touch not the wine, and if you open it by night, you must keep the light of the Moon from it, and when the fats are empty, you must wash them presently with salt water, and ashes, or dry them with clay earth, if the wine be weak, but if it be very strong, it is sufficient to close it up on all sides, because the smell and strength of the wine preserveth the vessels. What time and how you shall taste wine. Some taste wines when the wind bloweth in the North, but it is better to taste when it bloweth in the East, because the Eastwind moveth the wine more, and showeth what it is. It is not good to taste wine being fasting, because it spoileth the taste, neither is it good to taste it after much meat or drink. Further, he that tasteth Wine, must not have eaten any bitter or salted meat, nor have eaten much, but a little meat, & that it be digested. Some seeking to deceive those that buy wine, take a new vessel, which they dip into old wine that is good, and hath a good smell, and then put that wine into it that they mean to sell, which I set down to give you instructions that you be not deceived. How to know wines that will endure and continue long. Herein you must have care oftentimes to smell unto your wines, lest there be any alteration in the lees, engendering hoarines or white mouldines that groweth under the butts, or diverse other like things, because that such things are signs that the wine decayeth, but if no such things appear, it is to be judged that the wine will continue long. Some borie a little Wine, and being cold, they taste it, and as they find that in the taste, so they esteem the rest of the wine will fall out in goodness, but it is requisite to taste the wine in the middle of the but. Of divers infections that happen unto wine. It happeneth unto wine by means of the corrupt waterishness that is in the vines, or in the vessels, that it infecteth and spoileth by divers means, wrought in it by the strange heat thereof, as you shall perceive, for if there fall into it a little lees, or a little wine that hath lees in it, and be put into the vessel without opening it, it will convert into hoarines, and infect the wine: besides this, all other wine that is put into it, is thereby infected. And if any of that wine be put into a good butt, or be mingled with other Wine, it doth infect it, and converteth it into the same corrupt nature: further, wine that is perfect good & strong, & especially that which is sweet above measure. When the weather is hot, the vessel not being full, and not close above, the heat and moistness thereof issueth forth, the coldness and dryness thereof remaining, whereby it turneth to be sour. At what time wine doth soon change, and corrupt. All wines do oftentimes change in the rising of Charles wain, and in the Solstitio estinall, and in the dog days, which commonly are called Cumma, and generally when the wind is Westwardly, and in heat, or frost, or in great tempests, or by overmuch wind, or by earthquakes, or thunders, or at the springing of roses and of vines. How to prevent the changing of wine. Salt burned, and put into wine, doth keep it from changing, and that it boileth not up more than it should, nor that it riseth with any great scum: put sweet almonds into black grapes, and letting them stand, they conserve the Wine. Grapes being gathered, the kernels taken forth and mixed with sand, and put into the Must, or wine being sodden, maketh it fat, and endure long. Gesso when it is first put into the Wine maketh it bitter, but in time, the bitterness goeth away, and the Gesso worketh this effect, that the wine endureth a long time, & suffereth it not to change: the quantity that must be put in, if the wine be small and of a humid taste, or troubled with tempests, is the hundredth part of Gesso. But if it be strong by reason of the strength, the half of an hundredth part of gesso will serve. Wines that change being taken from their infected lees, and put unto the lees of good wine, they will endure long. Some men put into Wine the fruit of the Ledar three, well bruised to powder, and therewith do mingle galls likewise bruised to powder. Some beating the ashes of a vine being burnt, with fennel seed, mixing them together, do put them into wine. Others put the wine that changeth into other vessels, & remove it into another house, for if it be hurt by reason of heat, they remove it into a fresher place, and if it spoil by reason of the humidity and coldness of the place, where it is, they put it in some other place that is drier and hot Clay put into wine after it hath boiled, doth purge it, drawing down with it the infection thereof into the lees, but if it be stamped it maketh the wine of good savour, and sweet, because the birds that eat of it in winter time, are preserved thereby and live, for it comforteth the wine and maketh it continue long. A little ivy both white and black put into wine, maketh it continue, the like doth sodden wine, mixing a third part thereof in the must. Wheat flower maketh it durable. The root of the pine tree, keepeth wine from changing. An excellent infection to preserve wine, which is called Panaccia. Take two ounces of Aloes, two ounces of incense, & two ounces of amomo, bind all these fast in a linen cloth, & put them into the vessel after the wine is therein, and that it hath purged, and of this mixture, put into each vessel a measure called a cluchiero, full, then shake it out of the cloth, & leave the powder in the wine, and three days after do it again with roots of canes To keep wine from changing. Let it boil two or three days in the grapes, & draw it out in the month of February, and of this boil the third part & mix them together, then into twelve corpses of wine put a common poringer full of salt. Or do it in this sort, and it will be excellent and pleasant to drink what wine soever it be: scum the grapes, and all the Wine that is not boiled with the grapes boil it on the fire, and scum it, and so put it in the vessel. How to remedy wine that is changed. Temper wine that is turned or changed, with a good quantity of honey, throwing it into the vessel wherein the wine is. Then stir it in the butt with a stick, at the bung, letting it remain so, and the wine will clear itself, by reason the honey maketh the dregs that are in the wine to descend into the bottom: it is good to put into the vessel where the wine is changed, (at the time when grapes are gathering) divers berries of grapes, which shall lie therein in steed of the mother, because those grapes, after a certain time, will turn the wine that is changed, to his right goodness and savour. And before you do any thing unto wine that is changed, you must draw it forth and take it from the infected lees. Also put the wine into vessels out of the which wine hath been newly taken forth, that it may clarefie therein, and let it remain therein as long as it is needful, but if there be any quantity of wine, it must not be done all at one time, but a little at once, that the wine do not extinguish the heat of the grapes and hinder not the boiling thereof, wherein it clarefieth, and how little a time the Must continueth in the grapes, so much the stronger it worketh. Wine is clarefied & made good when you beat twenty grains of pepper and twenty pestachie, putting thereto a little wine, than put afterward thereto six cisterns of Wine, having first stirred every thing together, then letting them rest quietly, that they may work, a foggy wine is presently clear, if in a sexter of wine you put seven kernels of a pine apple, stirring them often, and then letting them stand, by little and little the Wine will clarefie, that you may draw it and use it. Some clarefie it with white of eggs, and with salt, but take white stones out of a river and bake them in an oven till they begin to crack, then beat them into powder, take likewise white salt beaten into small powder, and in a vessel of ten messers put six ounces of powder of stones, & four of salt, and stirring them together, put the wine into the vessel, and if for every measure you put therein two or three eggs it will be good. This may be done likewise with the same stones not baked, being beaten to small powder, and without salt, and it shall be good to put thereunto a little honey, because honey that is red, restoreth the colour of white wine that hath lost the colour, and honey is clammy, and heavy, and a preserver of all liquors. But if the wine be over much troubled and thick, put thereto a little more of each of the things aforesaid, because those things, by reason of the weight, do keep down the lees, and drive the thickness to the bottom that it can not so easily rise up unto the top and it giveth likewise no evil savour to the wine. But if the wine be so much troubled, that being as it were rank and in a manner fatty like oil, the natural heat thereof being in a manner wholly extinguished, then there is no remedy to be had, no more than for a dead man. It will clarefy also in this manner, if you put into a vessel of forty measures, twenty eggs, which you must beat well in a basin or bowl with a clean spoon, them put into them a poringer full of Tartarum, & mingle them together, adding thereto a little wine, than put it into the vessel, which done, stir them well at the bung with a cloven wooden stick, & thrust it oftentimes down into the lees, than put it again into the vessel, and when it is clear take out all the thick matter on the sides of the vessel: but you must understand, that into white wine you must only put white of eggs, but into claret or red both whites & yolks, and into Wine that is much troubled, you must put in more quantity: further in place of Tartarum, you may put salt, and lastly there is put into the vessel a little clear water. Wine is clarefied, and helped of the ill savour & changing, if in a vessel of three measures, you put half a pound of clear roch alum, & as much sucket of roses, with eight pounds of honey. In this manner, seethe the honey very well, & scum it, & when it is cold, put the Alum into it, being beaten into small powder, and the sucket dissolved, which mingle all in a measure of wine, than put them into the vessel, & stir them well with a cloven stick, & the vessel being open, let it stand so till the next day, & the second or third day it will be clear: but if the wine be much troubled & spoiled, put so much the more of the things aforesaid: nevertheless you must understand that before you do it, you must draw the Wine out into another vessel, and take it from the infected lees. How wine and the vessels are preserved from hoarines. If wine be hoary or have any other evil savour, take a white grapes sprigs with the roots, and set it in the ground under the butt, in such sort that the roots may be right against the mouth upon the butt, & put the branches in the wine a handful deep, at the bung above the butt, let it stand there three days, and till it looseth the evil savour. Some take a white grape branch & put the head of it into the vessel in place of the bung, and set it on the ground, setting it fast that it stirreth not, and so the hoarines daily issueth forth by the branch, by which means the evil savour deminisheth. For the same, take Meddlers that are bitter, being hanged on three or more pack thirds, put them in at the bung that they may descend into the wine, letting them remain therein fifteen days or a month, & they remedy the wine & the vessel of the hoarines. It is said likewise it is done, if every morning and evening there be hanged in the wine a bundle of sage, that toucheth not the wine, and being taken out again, wash it in water, stopping the bung well. Take likewise a handful of the herb called Nierella or Morella, and being bound with a little string, in the morning put it into the vessel at the bung, that it descend not into the wine above two fingers deep, and the cord being made fast upon the vessel, stop the vessel hard, and let it hang therein the space of one day, and at night take it out, putting other fresh herbs therein, letting them remain therein till the next day in the morning, which you must do for three or four days one after the other. Those vessels that are hoary are cured in this manner, put a quantity of sleacked lime, into a butt of twelve baskets, and put into the same butt being stopped, either boiled water or wine, & let it be so well stopped that no air issue forth. Let it stand a little space, than roll it up and down divers times: that done, open it, and let the liquor that is in it issue forth, & wash the butt again with cold water. Or otherwise, put gineper (being sodden in a cauldron of wine, and that is seething hot) into the vessels, & do as I said before, and it will be better, if both the remedies be used one after the other, that is, the second after the first. In the same manner the fats are remedied, but because they cannot be stopped in such sort as the butts may be, they are covered with clothes, so that they cannot send forth any air: the butts are preserved from mouldiness, if when they are to be emptied, they stand open until there be but a small quantity of wine in them, and that they be very well dried, and after that well washed with salt water, or wine, or else not emptying forth that little quantity of Wine that is in them, the butt being well stopped, that the smell or scent may not issue forth. FINIS.