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GIGGLE WATER
265. TO FINE MADEIRA OR ANY KIND OF
WINE WITH ISINGLASS
To fine 40 gallons wine, steep i ounce isinglass in i
pint of pure cold water over night, and then melt it over
a gentle charcoal fire, until a uniform gelatinous mass is
formed. When cool, mix with it 3 pints wine, and let it
repose 12 hours in a moderately warm room. Then add
I gallon wine and mix the whole in a wooden vessel; whisk
it with a clean hroom until it foams up. Pour this mixture
gradually in the wine you desire to fine, being careful to
stir the whole continually during the process. Bung up
the cask, and in the course of 48 hours the wine will ap
pear perfectly clear and bright. Isinglass prepared in this
way will precipitate perfectly, and leave no particles sus
pended in the wine.
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266. TO FINE WHITE WINE WITH EGGS
To fine 60 gallons white wine, take the whites of 5 o'" 6
eggs, I egg-shell nearly reduced to powder, and a small
handful of common salt. Beat the whole together in a little
of the wine, with a small clean broom, until it foams, then
pour it into the wine gradually, constantly stirring it all
the while.
267. TO FINE RED WINE
This is clarified in the same way. When you have Rous-
sillon, or the dark wines called vin du midi, which are
usually of a deep color, and wish to make it of a lighter