act of clearing; particularly the clearing or fining of liquids from feculent matter by the separation of the insoluble particles. This is performed by depuration, filtration, or coagulation.

The substances usually employed for clarifying liquors are the albumen of eggs, blood, and isinglass. The first two are used for such liquors as are clarified whilst boiling hot; the last for those which are clarified in the cold state, such as wines, &c. The whites of eggs are beaten up into a froth and mixed with the liquor, when they unite with and entangle the impure matters that float in it; and, presently... Clarigatio coagulating by the heat, carry these impurities up to the surface in the form of scum. Blood operates in the same manner. Isinglass is much employed for fining wines. For this purpose, about a quarter of an ounce may be thrown into the cask; or the isinglass may be previously dissolved and boiled down to a slimy consistence. It is then mixed with the liquor by rolling the cask about; after which it is allowed to settle.