Put the finings into a can or pail, with a little of the liquor about to be fined, whisk them altogether till they are perfectly mixed, and then nearly fill the can with the liquor, whisking it well about again; after which, if the cask be full, take out four or five gallons to make room; then take the staff, and give it a good stirring; next whisk the finings up, and put them in; afterwards stir it with the staff for five minutes. Then drive the bung in, and bore a hole with a gimblet, that it may have vent for three or four days, after which drive in a vent peg. _To convert White Wine into Red._ Put four ounces of turnesole rags into an earthen vessel, and pour upon them a pint of boiling water; cover the vessel close, and leave it to cool; strain off the liquor, which will be of a fine deep red inclining to purple. A small portion of this colours a large quantity of wine. This tincture may either be made in brandy, or mixed with it, or else made into a syrup, with sugar, for keeping. In those countries which do not produce the tinging grape which affords a blood-red juice, wherewith the wines of France are often stained, in defect of this, the juice of elderberries is used, and sometimes logwood is used at Oporto. _To force down the Finings of all White Wines, Arracks, and Small Spirits._ Put a few quarts of skimmed milk into the cask. _To render Red Wine White._ If a few quarts of well-skimmed milk be put to a hogshead of red wine, it will soon precipitate the greater part of the colour, and leave the whole nearly white; and this is of known use in the turning red wines, when pricked, into white; in which a small degree of acidity is not so much perceived. Milk is, from this quality of discharging colour from wines, of use also to the wine-coopers, for the whitening of wines that have acquired a brown colour from the cask, or from having been hastily boiled before fermenting; for the addition of a little skimmed milk, in these cases, precipitates the brown colour, and leaves the wines almost limped, or of what they call a water whiteness, which is much coveted abroad in wines as well as in brandies. _To preserve new Wine against Thunder._ Thunder will turn and often change wines. Cellars that are paved, and the walls of stone, are preferable to boarded floors. Before a tempest of thunder, it will be advisable to lay a plate of iron on the wine-vessels. _To make Wine settle well._ Take a pint of wheat, and boil it in a quart of water, till it burst and become soft; then squeeze it through a linen cloth, and put a pint of the liquor into a hogshead of unsettled white wine; stir it well about, and it will become fine. _To make a Match for sweetening Casks._