Anthony Florian Madinger Willich, Domestic Encyclopædia (1802), Volume 2… (1802)
“ 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 subsides, carrying down with it the feculent matter that floated on the wine. ”
