"Put the sugar in the water, skimming it occasionally for two hours, then pour it into a tub and dissolve in it the acid; before it is cold, add some yeast and ferment. Put it into a clean cask and add the other ingredients. The cask is then to be well bunged, and kept in a cool place for two or three months; then bottle it and keep it cool for a month longer, when it will be fit for use. If it should not be perfectly clear after standing in the cask two or three months, it should be rendered so by the use of isinglass. By adding 1 lb. of fresh or preserved strawberries, and 2 ounces of powdered cochineal, the PINK _Champagne may be made_." _Southampton Port._[32]--"Take cyder, 36 gallons; elder wine, 11 gallons; brandy, 5 gallons; damson wine, 11 gallons; mix." The particular and separate department in this factitious wine trade, called _crusting_, consists in lining the interior surface of empty wine-bottles, in part, with a red crust of super-tartrate of potash, by suffering a saturated hot solution of this salt, coloured red with a decoction of Brazil-wood, to crystallize within them; and after this simulation of maturity is perfected, they are filled with the compound called Port wine. Other artisans are regularly employed in staining the lower extremities of bottle-corks with a fine red colour, to appear, on being drawn, as if they had been long in contact with the wine. The preparation of an astringent extract, to produce, from spoiled home-made and foreign wines, a "genuine old Port," by mere admixture; or to impart to a weak wine a rough austere taste, a fine colour, and a peculiar flavour; forms one branch of the business of particular wine-coopers: while the mellowing and restoring of spoiled white wines, is the sole occupation of men who are called _refiners of wine_. We have stated that a crystalline crust is formed on the interior surface of bottles, for the purpose of misleading the unwary into a belief that the wine contained in them is of a certain age. A correspondent operation is performed on the wooden cask; the whole interior of which is stained artificially with a crystalline crust of super-tartrate of potash, artfully affixed in a manner precisely similar to that before stated. Thus the wine-merchant, after bottling off a pipe of wine, is enabled to impose on the understanding of his customers, by taking to pieces the cask, and exhibiting the beautiful dark coloured and fine crystalline crust, as an indubitable proof of the age of the wine; a practice by no means uncommon, to flatter the vanity of those who pride themselves in their acute discrimination of wines.