1928 Giggle Water by Charles S Warnock

GIGGLE WATER 131 color, add 5 or 6 eggs, yellows, whites, and shells to gether, with a small handful of salt.

268. TO FINE A PIPE OF PORT WINE Take the whites and shells of ten good eggs, and beat them up to a froth in a wooden bucket; add I gallon of Port and whisk it well up to a froth with a clean broom; draw off 4 gallons, and put the finings in it; stir it up well; leaving out the bung one day; then bung it up, and in 10 days it will be fit to bottle. If the weather be warm, mix up I pint silver sand and to the finings. 269. TO REMEDY ROPINESS IN WINE The peculiar cloudy, stringy, oily appearance in wine, called by the French "graisse," and by the American "ropi- ness" is occasioned by the presence of a glutinous sub stance, and is generally observed in those white wines which do not contain much tannin. M. Frangois, a chemist first discovered the cause, and pointed out the proper remedy, in the addition of tannin. He recommended the use of I pound of the bruised berries of the mountain ash in a somewhat unripe state, well stirred in each barrel of the wine to be improved. After agitation, the wine is to be left to repose a day or two, and then racked off. The tan nin in the berries by this time will have separated and precipitated the glutinous matter from the liquid, and re-