The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde.

For wine that will not keepe longe.

TAke two or three egges, and if it be claret wine take onely the yelke of it, & if it be white wine, take onely the white of an Egge, and take thre vnces of flint stone of a riuer that runneth swift, and make it into pouder, and two vnces of Salt made into very small pouder, and mingle all togither. Then put the Wine into another clene vessell that hath no o∣••our or sauour: this done cast into it all this composi∣tion, and mengle it with the wine fiue or sixe times a daie, during the space of three or fower daies. But note that you muste make this prouision before it be vtterly corrupt & putrified: for if it were wholly cor∣rupt

and spilled, this would auaile nothing but were ••ime and labour lost.