84 Memoir on the Vineyards and Wines 
XXX. How are the White Wines managed until they 
are jit jor drinking f 
The white wine, when left in the state described at the 
end of No. XXII. enters into fermentation, at first ra- 
pidly, and afterwards in a milder manner : when it has 
gone through all these degrees of fermentation it becomes 
clear ; and when the weather is dry with a clear frost it 
is racked off, being previously lined with a proper quan- 
tity of isinglass. With one pound of Marseilles isin- 
glass forty pieces of wine are lined. 
XXXI. What is the Process of clarifying White 
Wines ; and at what Age are they bottled P 
The isinglass is prepared by breaking it, in order to 
divide it into small pieces : it is then diluted in some wine 
drawn from the puncheon. When both are well mixed 
up together, it is introduced into the bung-hole of the cask, 
its contents being briskly agitated with a staff or other 
instrument: the wine is then allowed to rest: it under- 
goes another slight fermentation, until the coldness of the 
weather finally settles it. 
One month or six weeks afterwards it is again racked 
off; and a slight proportion of isinglass is added, to bring 
it to a state of perfect limpidity. 
XXXII. At what period is it bottled f 
In die month of March these wines are generally bot- 
tled. 
XXXIII. How is the Operation of Bottling performed? 
The wine is drawn off into bottles well chosen, well 
rinsed, and of an approved manufacture : they are corked 
with the very best kind of corks : pieces of thread or iron 
wire are used for fixing down the corks firmly; the hot- 
