Clarification, is the aft of clearing or fining liquids from heterogeneous or feculent ingredients. For this purpose, the whites of eggs, blood, and isinglass, are usually employed: the two first, for clarifying liquors, while boiling hot; the last, for those which are to be lined when cold; as wine, ale, etc. The whites of eggs are beaten up into a froth, mixed with the liquor, and united with the impure particles floating on it ; which soon inadurate, and are carried up to the surface, in the form of an insoluble scum. Blood operates in a similar manner, and is principally used in the processes of refining salt and sugar.
Great quantities of isinglass are consumed in fining turbid wines. A solid piece, about a quarter of an ounce in weight, is put into a cask of wine, where it gradually dissolves, and forms a skin upon the surface : this pellicle at length ides, carrying down with it the feculent matter that floated on the wine. Other vintners previously dissolve the isinglass ; and, having boiled it down to a gelati nous consistence, mix it with the liquor, strongly agitate the cask, and then let it stand to settle. It deserves, however, to be remarked, that wines treated in this manner are tainted with a very putrescent animal substance, and cannot be wholesome.
Clarification. - The various albuminous and gelatinous matters employed tor clarifying liquors, have already been stated ; but, as these are not in every case sufficiently powerful to precipitate all feculent particles, the following method of purifying Cyder, deserves notice: - Let two handfuls of marie be reduced to a coarse powder, and thrown into the pressing tub: in a short time, the extraneous matters will sink to the bottom of the vessel; and the liquor may then be drawn off perfectly transparent.