232 THE ART OF WINE MAKING. 



gradient or clarifying matter, seizes as it were on 

 the impurities contained in the liquor, and preci- 

 pitates them as it descends to the bottom of the 

 cask. 



In some cold climates, the vintners substitute, 

 during summer, the white of eggs in the place of 

 fish glue. Five or six are sufficient for half a 

 pipe of wine. They are beaten up in a small 

 tumbler of wine, and when in a proper state 

 thrown into the cask, the contents of which are 

 agitated with rods, till the whole mass be pro- 

 perly mixed. But it requires great precaution 

 in the performance of this operation, because it 

 sometimes happens that in using an egg, which 

 though not yet changed, has lost its freshness, 

 the fine perfume of the wine is affected, if not se- 

 riously injured. Wines in France are some- 

 times clarified in another manner, by which any 

 unpleasant odour contracted may be driven away. 



The means employed are, to take the chips or 

 shavings of the beach wood, which must be pre- 

 viously stripped of its bark, and boil them in 

 water, after which they must be perfectly dried, 

 either in a furnace, or by the rays of the sun, 

 and then thrown into the cask. This excites in 

 the wine a new though slight fermentation, by 

 which it becomes completely clear in the course 

 of twenty-four hours. Notwithstanding that the 

 fish glue or white of eggs, acts with force on the 

 liquids, into which it has been introduced, it has 

 been found impossible to take up by these means 

 all the extraneous matter contained in the cask, 

 but that small particles of leaven, in despite of 

 the most unwearied attention, constantly escape, 



