If the colour be not yet perfect, rack it off again into a hogshead that has been newly drawn off, with the lees; then take a pound of turnsole, and put it into a gallon or two of wine; let it lie a day or two, and then put it into the vessel; after which lay the bung downwards for a night, and the next day roll it about. Or, take any quantity of damsons or black sloes, and strew them with some of the deepest coloured wine and as much sugar as will make it into a syrup. A pint of this will colour a hogshead of claret. It is also good for red port wines, and may be kept ready for use in glass bottles. _To restore Claret that drinks foul._ Rack it off from the dregs on some fresh lees of its own kind, and then take a dozen of new pippins, pare them, and take away the cores or hearts: then put them in the hogsheads, and if that is not sufficient, take a handful of the oak of Jerusalem, and bruise it; then put it into the wine, and stir it well. _To make Claret and Port rough._ Put in a quart of claret or port two quarts of sloes; bake them in a gentle oven, or over a fire, till a good part of their moisture is stewed out, then pour off the liquor, and squeeze out the rest. A pint of this will be sufficient for 30 or 40 gallons. TO RECOVER PRICKED FOREIGN WINES. Take a bottle of red port that is pricked, add to it half an ounce of tartarised spirit of wine, shake the liquor well together, and set it by for a few days, and it will be found much altered for the better. If this operation be dexterously performed, pricked wines may be absolutely recovered by it, and remain saleable for some time; and the same method may be used to malt liquors just turned sour. _To manage Hermitage and Burgundy._ Red hermitage must be managed in the same way as claret, and the white likewise, except the colouring, which it does not require. Burgundy should be managed in the same manner as red hermitage. _To manage Lisbon Wine._ If the Lisbon is dry, take out of the pipe thirty-five or forty gallons, and put in the same quantity of calcavella, stir it well about, and this will make a pipe of good mild Lisbon: or, if it be desired to convert mild into dry, take the same quantity out as above mentioned, before, and fill the pipe with Malaga sherry, stirring it about as the other. The same kind of fining used for Vidonia will answer for Lisbon wines; or it may be fined with the whites and shells of sixteen eggs, and a small handful of salt; beat it together to a froth, and mix it with a little of the wines; then pour it into the pipe, stir it about, and let it have vent for three days; after which bung it up, and in a few days it will be fine. Lisbon when bottled should be packed either in saw-dust or leather in a temperate place. _To manage Bucellas Wine._