and the Method of making Whies. 431 
the liquor without causing any agitation, are also em- 
ployed. 
Drawing off wine separates a part of its impurities, and 
consequently removes some of those causes which may 
alter the quality of it : but there still remain some sus- 
pended in the liquor, which cannot be caught but by the 
following operations, which are called fining of wine, or 
clarification : Fish glue (isinglass) is almost always em- 
ployed for this purpose : it is unrolled with care, and cut 
into small morsels, and it is then steeped in a little wine, 
where it swells up, becomes soft, and forms a viscid mass, 
which is poured into the wine. The wine is then strong- 
ly agitated, after which it is left at rest. Some whip the 
wine, in which the glue has been dissolved, with a few 
twigs of birch, &c. and by these means occasion a con- 
siderable foam, which is carefully removed. In all cases 
a portion of the glue is precipitated with the principles it 
lias enveloped, and the liquor is drawn off when the de- 
posit is formed. 
In warm climates the use of glue is dreaded, and dur- 
ing summer its place is supplied by, whites of eggs : ten 
or twelve are sufficient for half a muhl*. The eggs are 
first beat up with a little wine ; they are then mixed with 
the liquor intended to he clarified, and it is whipped with 
the same care. It is possible that gum arable might be sub- 
stituted for glue. Two ounces will be sufficient for four 
hundred pots of wine. It is put into the liquor in the 
form of a fine powder, and the liquor is then stirred. 
Wine must not be drawn off till it is completely made : 
if the wine is green and harsh, it must be suffered jto fer- 
ment a second time on the lees, and must not be drawn off 
till towards the middle of May ; if it continues green, it 
may even be left till the end of June. It even sometimes 
happens that it is necessary to convey back the wine to 
* About a 72 gallon cask English 
