JOHANN CARL LEUCIIS ON WINE-MAKING. 215 



half an ounce to 80 or 100 bottles of wine. Two or three weeks 

 after the clarifying with isinglass the wine may be drawn off. It 

 is mainly used for Muscadine, Luucl, Frontignae, Malaga, and all 

 the various "liqueur wines." 



Clarifying with bone jelly is performed in a similar manner. 

 The substance is previously soaked in water for a few hours and 

 beaten. It is preferable to the former, as, once settled down, it 

 does 'not easily rise again to mix with the liquid, being heavier 

 than other kinds of glue. Five grammes of it will do the same 

 work as the white of four eggs. Especially for red wines it is 

 recommendablc. One pound of bone jelly is sufficient for 25 

 hogsheads of it ; in liqueur wines one pound is taken for 15 hogs- 

 heads. 



If clearing with milk is tried, this must be boiled, and skimmed 

 off to remove all the fat parts, and one maas of it mixed with 150 

 bottles of wine. 



Sheep's blood may also be used by taking half a maas of it 

 (when fresh) to 150 bottles. In France it is sold for this purpose 

 in a dried and powdered state. 



In clarifying with resin, this substance must be finely powder- 

 ed, and thrown over the whole surface of the wine after taking a 

 few bottles of it out of the cask by a siphon. This must be filled 

 in again in a fortnight. The resin is dissolved gradually, and 

 sinks to the bottom, clearing the wine, which must be drawn off 

 afterward. One ounce of resin is sufficient for 400 bottles. 



"Dyer's Clarifying Powder," patented in England in 1835, is 

 composed of dried blood, dried white of eggs, dried bones of 

 young animals. When used the powder is stirred with water, 

 left standing for eight hours, and then mixed with the wine. Mr. 

 Dyer dries the blood and white of eggs in the air. 



With blotting-paper : This is put into the wine rolled up in 

 such a manner that, gradually unrolling, it expands itself, and, 

 settling down, carries all the muddy parts with it to the bottom. 

 This method is, however, not very effective. 



By red-hot stones : Gradually introducing them through the 

 bung-hole, and leaving them for about six weeks in the cask. 

 For young yeasty wines this mode is of advantage, as it makes 

 them milder, richer in spirit, and of improved taste and color. 

 After the wine is drawn off the stones will be found covered by 

 a thick slime. 



Clarifying with coal is done by using half a pound or a pound 

 of powdered charcoal to one eimer of wine, and leaving both for 

 eight days in connection. 



