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Classic
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page 204
To fine wine the Lisbon way.
To every twenty gallons of wine take the white of ten eggs, and a small handful
of salt, beat them together to a froth, and mix them well with a quart or more
of the wine; then pour the wine and the whites into the vessel, stir it well,
and in a few days it will be fine.
To clear wine.
Take half a pound of hartshorn, and dissolve it in cyder, if it be for cyder, or
Rhenish wine for any other liquor. This is quite sufficient for a hogshead.
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Classic
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