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TAke Isinglass half a pound, and steep it in as much of the hardest French White Wine, let the Wine cover it, and let it stand four and twenty hours, then pull the Isinglasse in pieces, then put a little of the same Wine to it, then let it lye, and three or foure
times a day squeeze and break it with your hands 〈◊〉〈◊〉 it come to •••• cleer Jelly, and as it thickens, put more of the same Wine to it, then when it is come to, a perfect cleer Jelly, take a pint or a quart to a Hogshead, and so according to that quantity as you have occasion, overs draw the same piece of Wine that you beat up, three or four gadons, then put in the same quantity of Isinglass into the Can of Wine you everdraw, then stir the Isinglass, and break it very well toge∣ther into the Wine, then put it up into the same piece of Wine, and beat it with a staffe exceeding well together, then fill it up top full, and so let it lye. And for the French Wine Bung it up very tite and full. Spanish Wine you may bung up or leave open as you please.