CIDER. $3 



fining, the liquor loses a large portion of its astringen- 

 cy ; Isinglass is more easily diffused through the liquor 

 by being boiled; but by this it is dissolved, and its 

 organization, on which its powers of fining depend, 

 is totally destroyed : the excessive brightness it pro- 

 duces, is agreeable to the eye, but the liquor in my 

 opinion, from repeated experiments, more especially 

 in the cider from the Hewes's Crab, always becomes 

 more thin and acid by the operation. 



Where Isinglass cannot be had, the whites of eggs 

 are an excellent substitute : many nice managers a- 

 mong the opulent agriculturists of this and the neigh- 

 bouring states, use them for the table liquors bottle,d 

 at home ; by some accurate and scientifick men they 

 are preferred to Isinglass, as less apt to produce hard- 

 ness in the liquor : the quantity required for a hogs- 

 head, are the shells and whites of three dozen eggs ; 

 the shells pounded in a mortar, and then stirred with 

 the eggs in a few gallons of the liquor, to diffuse 

 them well before they are poured into the cask, when 

 the whole mass must be agitated for an hour or two, 

 as is directed in the use of Isinglass. 



Whether Isinglass or whites of eggs are used, I 

 would reccommend as a still better mode than the a- 

 bove, that the fining when diffused through a few 

 gallons of liquor be poured into the empty cask, the 



