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Mallow or Malva Flowers

healthy ever In coloring wine, care should be taken to imitate as closely as possible the natural tint of the genuine article; over-coloring should be avoided. A little alum or tartaric acid increases the brightness of any color. As a general thing we prefer the berry juices for coloring wine, particularly that of the huckleberry. The mallow flower is, however, most generally used, as it is prepared without much trouble, and yields a fine color.

Mallow or Malva Flowers.

The mallow or malva flower is a native of Europe, growing abundantly on waste grounds and by the waysides. It is also sometimes cultivated in our gardens. This flower, which gives a beautiful color to water, is used for coloring Port and Claret wines, and we consider it one of the best articles that can be employed for that purpose. Weigh two pounds, and steep the red petals in cold water for five or six hours. Tartaric acid mixed with the mallow gives a bright red color, and salt tartar a deep purple red.

Another method of preparing mallow flowers is as follows: infuse one pound of the flowers in one gallon boiling water for half an hour, then draw off the liquid, and repeat the operation a second time until the coloring matter is all extracted. The first plan, with cold water, gives the finest color, but the second way produces the largest quantity of coloring matter. A little huckleberry juice may be added which will also give a fine bouquet to the wine, and when coloring Port wine add a little elderberry juice. Mallow flowers are more easily prepared than any other coloring, and as they give an excellent red tint, are largely employed by manufacturers.