PlfflNG 



CHAPTER XVIII. 



ON FINING CIDER. 



When fining is wanted for good cider, Isinglass is 

 the best : it is composed of innumerable fibres, which 

 being dispersed over the liquor, attach themselves to, 

 and carry down its impurities. It should for this pur- 

 pose, be reduced to small fragments by pounding in 

 a mortar, and afterwards be steeped in a quantity of the 

 cider to be fined, sufficient to produce its greatest de- 

 gree of expansion in this state- it must be mixed with 

 a few gallons more of the liquor, and be stirred till it is 

 diffused and suspended in it; it is then to be poured into 

 the cask, and incorporated with the whole by contin- 

 ued agitation, for the space of two hours : one and a 

 half, or two ounces, calculated at about five staples to 

 the ounce, are sufficient for a hogshead of 110 gallons. 

 The operation of Isinglass is somewhat chymical as 

 well as mechanical: it combines with, and carries 

 down the tanning principle, hence, in the process of 



