
          799

Fining Cider

1. 1 oz Isinglass for a bbl [barrel](too much [sketch of index finger pointing left]) Dom [Domestic] Enca [Encyclopedia] Vol 2. pa 307

2. ½ and ounce or 2½ staples for a hhd [hogshead] of Crab cider as
directed by Timothy Matlack ... 1 vol. Phila [Philadelphia] Ag. [Agricultural] Mem [Memoirs] pa 271

3. Ten or 12 whites of Eggs sufficient to fine 72 Gallons (English)
of wine well beaten up and mixed with a pint of New Milk.
Chaptals mode - Dom [Domestic] En. [Encyclopedia] 5 Vo. pa 323 Art[Article] vineyard

4. 3rd Vol. L'Abbé Rozier cour d'Agriculture p. 348 for a [illegible]
200 pintes = 25 Gal [Gallons] take a loaf of Spanish Whiting with 2 farthings weight
of Sulphur both pounded mixed & stirred with Cider will soon fine it.

5. In Professor Coopers Emporium of Arts & Sciences ( New Series Vol. 1.)
No 3. Octo. 1813 is recommended page 485. Half a pint of new 
milk beat up well one whole of an Egg & then gradually with
one pint of wine - (for a Quarter Cask of Wine) -

6. Mr Parmentier a celebrated French Chemist says (1808)
Experience has proved that white wines  in particular
which have been clarified by Isinglass are more
transparent and preserve their limpedness much longer
than those to which the White of Eggs have been
applied, the latter being invariably injured by a
contact with the Atmospheric Air.

7. The best fining of any kind is half a pint of skimmed
milk beat up with the white of one egg, and then gradually
with a pint of the wine for a quarter Cask.
Professor Coopers Emporium
No 3. Oct 1813 P 485
        