129 / 160
GIGGLE WATER
131
color, add 5 or 6 eggs, yellows, whites, and shells to
gether, with a small handful of salt.
268. TO FINE A PIPE OF PORT WINE
Take the whites and shells of ten good eggs, and beat
them up to a froth in a wooden bucket; add I gallon of
Port and whisk it well up to a froth with a clean broom;
draw off 4 gallons, and put the finings in it; stir it up well;
leaving out the bung one day; then bung it up, and in 10
days it will be fit to bottle. If the weather be warm, mix up
I pint silver sand and to the finings.
269. TO REMEDY ROPINESS IN WINE
The peculiar cloudy, stringy, oily appearance in wine,
called by the French "graisse," and by the American "ropi-
ness" is occasioned by the presence of a glutinous sub
stance, and is generally observed in those white wines
which do not contain much tannin. M. Frangois, a chemist
first discovered the cause, and pointed out the proper
remedy, in the addition of tannin. He recommended the
use of I pound of the bruised berries of the mountain ash
in a somewhat unripe state, well stirred in each barrel of
the wine to be improved. After agitation, the wine is to be
left to repose a day or two, and then racked off. The tan
nin in the berries by this time will have separated and
precipitated the glutinous matter from the liquid, and re-