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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

To keep wine from becoming ropy and being troubled. To a hogshead of wine, add a bowlful of red wine pips dried and then boiled. Take white wine dregs, dry them, burn them to ashes, and put a bowlful of ashes in the barrel without stirring anything.

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