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Coloring for Wines

Turkish Rhubarb.

Notwithstanding the length of time that rhubarb ha been in use, it has not yet been determined from what precise plant the Asiatic drug is derived. All that we certainly know on the subject is, that it is the root of one or more species of rheum. The variety known as Turkish rhubarb is sometimes used as a flavor for Madeira wine, and may be employed as directed in the recipes.

Socotrine Aloes.

The genuine Socotrine aloes is produced in the island of Socotra, but the greater part of what is sold under that name is prepared in the kingdom of Melinda, upon the eastern coast of Africa. Socotrine aloes is in pieces of a yellowish or reddish-brown color. It has a peculiar, not unpleasant odor, and a taste, which, though intensely bitter and disagreeable, is accompanied with an aromatic flavor. This variety of aloes is frequently employed to flavor Madeira wine, and the quantity to be used will be found by referring to the formulas.

The other articles recommended in our recipes for flavoring wines are all described in other portions of this work, and may be found by referring to the index. 華