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Updated: June 25, 2025
Instead of isinglass, some use hartshorn shavings, in rather larger quantities; red wines are fined with eggs, twelve to the pipe, beaten up to a froth, mixed with the wine, and well stirred in.
The ground was strewn with large coloured crystals, apparently rubies, sapphires, and emeralds, about the size of hens' eggs, and also large sheets of isinglass. Picking up one of the latter, Ayrault examined it. Points of light and shade kept forming on its surface, from which rings radiated like the circles spreading in all directions from a place in still water at which a pebble is thrown.
A second precaution concerns the diet; solid food and animal broths should for a time be discontinued, and arrowroot, milk and water, and rice substituted for it, for a day or two, with isinglass jelly, and the white decoction of which I have already spoken.
If he did come then well then, his only care must be not to be caught watching. Twelve o'clock struck; Georgie's eyes were closing. He blinked owl-like under the fringe at the red glow behind the isinglass. His head, pillowed upon his outstretched arms, felt heavy and drowsy.
The oil of this fish is sometimes used as lamp oil by the settlers; and the sound, when carefully and quickly dried in the shade, by hanging it upon a line in a good breeze, forms isinglass, the simple solution of which in water makes a good jelly, and may be seasoned by the addition of syrup and wine, or of the expressed juices of any ripe fruit.
The intervening space was transparent like thinnest isinglass, and crossed with fine red veins. The back wings were the same, only the hairs at the base were lighter red, and the band at the edge deeper in colour. The head of the male seemed sharper, the shoulders stronger olive, the wings more pointed at the apex, where the female's were a little rounded.
Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; when soft drain them, and beat them up with a wooden fork, with half an ounce of dissolved isinglass, white sifted sugar, sufficient to sweeten, and grated lemon peel.
Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water; when it is dissolved stir in a pint of boiling hot cream; add the beaten yolks and sugar; cook all together until it begins to thicken, then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time and beating hard. Season with vanilla or lemon.
Boil nine quarts of water with six pounds of lump sugar, the rinds of three lemons very thinly pared, and two ounces of face ginger pounded; when it has boiled half an hour, skim it, and pour it on the juice of two lemons: when nearly cold, add two spoonsful of yeast; put a pound of raisins in the cask, with a half a pint of brandy, and half an ounce of shaved isinglass; strain it in the cask, and stop it tight; bottle it in six or seven weeks.
If made with less sugar, more boiling will be required, by which much juice and flavour are lost. A little dissolved isinglass is used by confectioners, but it is much better without. Jams and jellies should be poured into pots when in a boiling state. Jellies should be continually skimmed till the scum ceases to rise, so that they may be clear and fine.
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