FINING WINES. 



business was abandoned.* Still, the vine-growers owe to Mr. 

 DUFOUR and his associates, a debt of gratitude, which shoul I 

 not be forgotten. 



"Artificial fining of wine is performed in different ways, 

 but I shall mention only the three methods I have made use 

 of myself, which I think are the best, and sufficient to answer 

 all purposes. I have always considered that the white of eggs 

 is the best ingredient to clarify wine, and the easiest procured ; 

 one egg to every six or ten gallons, according to the quantity 

 of matter to be precipitated from the wine ; the eggs are first 

 beat until the ropiness is subdued, and then being put into a 

 tub, wine is drawn on them by a spile-hole from the cask 

 which is to be fined ; and while the wine is running, the eggs 

 are in the same time churned or beaten very briskly, until the 

 tub is filled, and the whole is introduced into the cask again, 

 which ought not to be quite full, for the churning will gene- 

 rate an abundant froth, which, I think, is the very thing that 

 fines the wine, therefore, it ought all to be introduced into the 

 cask ; for that purpose more wine is to be drawn, to rinse the 

 tub and funnel, until the whole is in ; then with a stick, intro- 

 duced by the bung, a good stirring is to be given to the top 

 of the mass of the wine, and the bung made fast. If that 

 operation is made in a clear day, or when the mercury in the 

 thermometer is high and shows elasticity in the atmosphere 

 yet, there is greater chance of success. I have made use 

 also of isinglass ; but I found it very troublesome. It must 

 be pounded very fine, and soaked several days in wine before 

 it is thoroughly dissolved, and then it is only equal to the 

 white of eggs, and must be operated the same way. Some 

 say that it refines the wine quicker ; but I could not observe 

 any material difference. It is true, I have not often made use 

 of fish-glue ; I had to buy it while I had eggs of my own : 

 beside, I thought that the tannin principle, which exists in 

 some sorts of wine, perhaps more or less in all, and is a de- 

 sirable quality, may be combined with the glue and form 



