The frozen part, or ice, consists only of the watery part of the wine, and may be thrown away, and the liquid part retains all the strength, and is to be preserved. This will never grow sour, musty, or mouldy, and may at any time be reduced to wine of the common strength, by adding to it as much water as will make it up to the former quantity. TO FINE WHITE WINES. Take an ounce of isinglass, beat it into thin shreds with a hammer, and dissolve it, by boiling in a pint of water; this, when cold, becomes a stiff jelly. Whisk up some of this jelly into a froth with a little of the wine intended to be fined, then stir it well among the rest in the cask, and bung it down tight; by this means it will become bright in eight or ten days. TO FINE RED WINES. Take whites of eggs beat up to a froth, and mix in the same manner as in white wines. _Another Method._ Put the shavings of green beech into the vessel, having first taken off all the rind, and boil them for an hour in water to extract their rankness, and afterwards dry them in the sun, or in an oven. A bushel serves for a tun of wine; and being mashed, they serve again and again. Mortimer recommends to gather the grapes when very dry, pick them from the stalks, press them, and let the juice stand twenty-four hours in a covered vat. Afterwards to draw it off from the gross lees, then put it up in a cask, and to add a pint or quart of strong red or white port to every gallon of juice, and let the whole work, bunging it up close, and letting it stand till January; then bottling it in dry weather. Bradley chooses to have the liquor when pressed, stand with the husks and stalks in the vat, to ferment for fifteen days. _To fine a hogshead of Claret._ Take the whites and shells of six fresh eggs, and proceed as with port finings. Claret requires to be kept warm in saw-dust when bottled. _To fine Sherry._ Take an ounce and a half of isinglass, beat it with a hammer till it can be pulled into small pieces, then put it into three pints of cider or perry, and let it remain twenty-four hours, till it becomes a jelly. After which mix it with a quart or two of wine, and whisk it well with the whites and shells of six fresh eggs. Take four or five gallons out to make room for the finings, and stir the wine well. Then nearly fill the can of finings with wine, whisk it well, and put it in the butt, stirring it well for about five minutes; afterwards fill it up, and put the bung in loose. In two days bung it up, and in eight or ten it will be fit for bottling. _To fine pale Sherry._ Put three pints of skim-milk with the whites of eight eggs, beat well together in a can; then put in finings, in the same manner as for common sherry. If the sherry be thin and poor, feed them with good brandy, as other wines. _To fine Madeira._