Wine made of raisins of the sun is always of the colour of rhenish, which is almost white. Very often that which is made of malaga's (especially if the fruit be but indifferent) will not hold its colour, but must have a colour laid on it. The right colour of raisin wine is the colour of mountain. You must take care that your wine has not a great bottom in it; for if it has, 'twill be longer before it falls fine. In order to lay a mountain colour on your wine, you must take three or four pounds of brown sugar, according to the quantity of wine you want to colour. Put it in an iron pan or iron ladle, set it over the fire, and keep stirring it about. Let it burn in this manner 'till it is quite black and bitter, which will be in about half an hour. If you burn one pound of sugar, put a quart of boiling hot water to it; stir it about, and let it boil a quarter of an hour longer, then take it off and let it cool. A pint of this mixture is sufficient to colour a pipe of wine; but note, that with every pint you must mix a quarter of an ounce of common allum pounded to a fine powder; which will set the colour so that it will not subside, other wise it will fall to the bottom, and have no good effect on the liquor. If you would have your wine of the colour of port, you must take eight ounces of logwood raspings, four ounces of alkanet root, one ounce of cochineal. Infuse them over a slow fire for three hours; strain the liquor from the wood, and keep it boiling. Then burn three pounds of brown sugar as before, and put the colour'd liquor to it; boil all together a quarter of an hour longer; then take it off, and when cold, bottle it for use. A pint of this liquor will make a pipe the colour of port wine. You must always remember to set the colour with a quarter of an ounce of common allum, ground or beaten to a fine powder. PART III THE _Housekeepers_ DIRECTOR. FORCING for BEER. There are two sorts of forcings for beer; for what will agree with one kind of beer will not serve for another. Some beer when kept twelve or fourteen months will taste as new and sweet as if not brew'd more than six or seven, nay a much shorter time, which must have a different forcing from that which is proper for beer that is ripe or less sweet. Beers that are full and sweet must be forc'd in the following manner, viz.