ma
 
 
 POPULAR BOOKS SENT FREE OF POSTAGE 
 
 Richardson' Monitor of Free-Masonry 
 A Complete Guulo to the various Cere- 
 monies rind routino in Free-MMon' 
 s, Hier- 
 archies, <Vc , iVc., iii nil tlio Degrees, 
 w.lieth<-r Modrin. Ancient. ImefTablo, Phi- 
 losop.'ii -ril. or Us ;-iining, 
 
 als.i, tlie : drips, Pass' 
 
 word.- 1 . , Drapery, Dre?s, R< 
 
 galia, and Jewels, in e:irh Degree. Pi 
 fusely illnstr i<ir 
 
 graving, Plans of the interior < 
 &o. By JAnriz R'ICHARDSOH, A. M. > 
 book of 185 pages. Price, in paper covJ 
 
 ere $0 30 
 
 Bound and gilt 50 
 
 Wo do not hesitate to say that this book 
 gives, in tho plainest possible language, an 
 under.- a caremo- 
 
 nios in all the Thai -s of free- 
 
 Masonry. No one cm ever bo puzzled in 
 reading it. They will know precisely and 
 exactly the Mysteries (so-called) inside a 
 ' I ason's Lodge, without exaggeration 
 or detraction. 
 
 Etiquette and the Usages of Society. 
 Containing the most Approved Rules for 
 Correct Conduct in Soeinl and Fashion- 
 able Lift 1 . with Hints to both Gentlemen 
 and Ladies rm Awkward and VulgarHab- 
 its. Also the Etiquette of Love and 
 Courtship, M:irri;ige Etiquette, &o. By 
 H. P. WILLIS. A book of 64 pages, price 10 
 Or, bound in cloth, with gilt side, and 
 printed on fino paper, suitable fora pre- 
 sent to a lady, price 026 
 
 A'.'reat many books have bcrn printed 
 <m tho subject of Etiquette nnd correct be- 
 havior in Society, but none of them are 
 Buffi ..'ie-iily comprehensive and m.itter-of- 
 suit theclass of people who may bo 
 neu- bcL'iniiers in fashionable life. 
 This book of Mr. Willis's is entirely difler- 
 ont from others in that respect. It ex- 
 plains, in a plain and common-Man way, 
 precisely Imw to conduct yourself in every 
 possible position in society. 
 
 Pettengill's Perfect Fortune-Teller & 
 
 Dream-Book ; or, The Art of Discerning } 
 
 Future Events, as practiced by Modern 
 
 Seers and Astrologei < a Key 
 
 to the Hidden Mysteries of tho Middle 
 
 Ages. To which is added, Curious aud 
 
 Amusing Clnrms, Invocations, Signs, 
 
 &c., A..:. By PKI.ETIAH PBTTBSOILL, 
 
 Philoin. A lx>-ik of 144 p-iges, Cloth back 
 
 and pasteboard sides, illustrated, price 25 
 
 This is tho most complete work on For- 
 
 tune-Telling and Interpreting Dreams ever 
 
 printed. It is compiled with great care 
 
 ir.nn ':iorities on Astrology, 
 
 'mancy, Spir- 
 
 itiril Philosophy, <fce. ,&.., and gives full 
 
 lic- 
 tions by means ot those sciences. 
 
 How to Manago Children. Price 012 
 
 Morgan's Free-Masonry Exposed and 
 Explained. Showing tho Origin, Uis- 
 tory, and Nnture of Masonry; its E!i 
 on the Government and the Christian 
 Religion; ami containing a K>-y to all 
 the Decrees of Free-Masonry; uivii 
 clear and correct view of tho Manner of 
 Coiit'erringtho Different Degrees, ,-is prae- 
 ticed in all Lodges throughout the (!]o! e. 
 Price $0 25 
 
 The Everlasting For tune-Teller and 
 Magnetic Dream-Book. Price... 025 
 
 Containing the science of foretelling 
 events by the Signs of the Zodiac, Lists of 
 Lucky and Unlucky Days, with I'res . 
 drawn therefrom ; the science (if Fur' 
 ing Events by Cards, Dice, Dominoes. &c. : 
 the art of Foretelling Future Events by 
 charms, spells, and incan' re- 
 
 sorted to at certain sensons of the year, by 
 which dreams, tokens, and other insights 
 into futurity may be obtained, but more 
 particularly with regard to Courtship and, 
 Marriage. 
 
 Horse-Taming by a' New Method, as 
 
 Practiced by J. S. Rarey. A new and 
 improved edition, containing Mr. Rarey '3 
 whole Secret of Subduing and Breaking 
 Vicious Horses, together with his Im- 
 proved plan of M:ina.^ing Young Colts 
 and Breaking them to tho S'iddle, the 
 Harness, and the Sulkey with ten en- 
 gravings illustrating the process. Since 
 Mr. Rarey's great success in England and 
 France, ln> hr.s published in London a 
 complete Manual of Hone-Taming on his 
 peculiar system, and over one hundred 
 thousand copies have been sold, ;it Irilf 
 a crown per copy. This new edition of 
 ours is a reprint of the London Edition, 
 with all tho Engravings, and is superior 
 to any other book of the kind printed in 
 America. It contains, nlso, Mules for 
 Purchasing a Good Horse, and New Rules 
 for Feeding. Every person who keeps a 
 horse should buy this book. It costs but 
 a trifle, and you will positively find it an 
 excellent guide in the management of 
 that noblo-nnirnal. A handsome book of 
 64 pages. Price 12 
 
 Knowlson's Farrier and Complete 
 
 JfursE Doctor.- We have printed a new 
 and revised edition of this celebrated 
 boo';, which contains Knowlson's famous 
 Recipe for the Cure of Spavin, and other 
 new matter. This new edition is the 
 neatest and most convenient one (hat 
 has been issued, Icing a small-sized book 
 for the pocket, and containing a full and 
 complete index. There is no disease to 
 which tho Horso is liable, that this book 
 docs not explain and point out tho mode 
 of treatment and the remedy. We sell 
 our new edition (04 pages, 18nio) at 12 
 
 How to Talk and Debate ; or, Fluency of 
 Speech Attained without the Sacrifice 
 of Elegance a nd Sense. Price 12 
 
 Kf Any Book on this List will be sent to any address in the United States or Canada, Free of 
 Postage. Send Cash Ordrj to DICK & FITZGERALD, 18 Ann St., N, Y.
 
 
 
 * 
 
 
 
 V _ J , 
 
 / ' * 
 
 
 l " 
 
 
 
 
 
 
 
 > 
 
 --> ^
 
 
 \ 
 
 
 

 
 UCSB LIBRARY 
 X - 
 
 L.A. O O 
 
 CHEMICAL WORKS 
 
 Manufactures Flavorings for Liquors, viz: 
 
 Oil of Cognac, Oil of Rye, 
 
 Oil of Poach, Essence of Halt, 
 
 Bourbon Whiskey Flavor, Apple Oil, 
 
 Grape Sugar, Coloring, etc., etc. 
 
 The above Oils are obtained by the action of Carbonic Acid Gas ; 
 thus, in strong metallic vessels, ripe grapes (as in the production of 
 Brandy Flavoring) are exposed for four months to a pressure of 200 Ibs. 
 of gas to the inch. This treatment decomposes the husk and pulp of 
 tlie fruit the flavoring and volatile principle of the grape combines 
 with the gas from which it separated, and is known as Oil of Cog- 
 nac; the remaining portions of the fruit yield Grape. Sugar. By 
 the same process, Molasses yields Oil of Rum ; Scorched Barley, Es- 
 sence of Malt ; Ripe Peaches, Oil of Peach ; Apples, Oil of Apples. 
 Any subsistence will yield its aroma and flavoring principles, how- 
 ever delicate, to this gas, without the least possibility of contamination 
 
 t^** Our Oil of Cognac is manufactured at Reims, where Grapes of 
 the proper flavor can be obtained. 
 
 Circulars sent to any Address. 
 
 P. LACOUR, 
 
 V<p*r Orleans , I* a.
 
 AN APPARATUS 
 
 FOR MAKIXO 
 
 GIN, CORDIALS, &c. 
 
 Good strong and high-flavored Gin, Cordials, and Essences have 
 heretofore only been produced by the aid of distilfation. This is 
 owing to the difficulty of dissolving the Oils, or, when dissolved, to 
 prevent the Gin or Cordial from becoming cloudy or milky. By the 
 use of this apparatus, Water or Spirit can* be made to take up the 
 Oil to any extent. Common Whiskey, when passed through the 
 apparatus, cannot be distinguished from the best imported Gin 
 Cordials and Essences will come off clean, clear and bright, and of 
 any required strength. The apparatus occupies but little space, runs 
 night and day, requires no fire and but little attention it is so very 
 simple that a fifteen year old boy can produce liquors that would 
 require the skill of an experienced distiller to equal. So faithful is it 
 in its labors, that nothing is left for the operator but to barrel and 
 bottle its productions, the superior qualities of which will command 
 purchasers in any market. So readily are these liquors produced that 
 ordinary auction prices will pay moderate profits. 
 
 Full and comprehensive instructions for making every variety of Gin, 
 Cordial and Essence, and everything complete pertaining to the mattei 
 will be sent upon the receipt of Twenty-Gve Dollars. 
 
 New Orleans, La.
 
 
 THE MANUFACTURE 
 
 / LIQUORS, WINES, AND CORDIALS, 
 
 WITHOUT THE AID OF DISTILLATION. 
 
 of 
 
 EFFERVESCING BEVERAGES AND SYRUPS, 
 
 PREfARED AND ARRANGED EXPRESSLY FOR THE TRADE. 
 
 PIERRE L'ACOUR, 
 
 3 e I) 
 
 
 NEW YORK: 
 DICK & FITZGERALD, PUBLISHERS, 
 
 No. 18 ANN STREET.
 
 
 / 
 
 c 
 
 ' knj 
 
 
 p 
 
 
 " '' 
 
 
 EnterwL acficrdiog 1/1 Ac of Congress, ia the year Piv3. h-; 
 
 THOMAS WALTER CHANDLER, 
 In the Clerk'i Office of the District Court for the Southern District of New York 
 
 . 
 
 
 t 
 
 I
 
 
 
 .... I Jl << 
 
 ' 
 >TX* <!u.ViJt**. .^C 
 
 
 
 <^~#, t $ J 
 
 & I ft -^ 
 
 G^^ 
 
 ALL subjects affecting the interests of society generally, have 
 been discussed and examined, and all questions within the range 
 of importance, have been adequately illustrated ; and whence the 
 neglect of a matter ofyas much importance as the following pages, 
 it is difficult to conceive. 
 
 Thousands have acquired wealth from a knowledge of this busi- 
 ness ; and have passed from the stage of action, without leaving 
 to the world the marks of their progress and improvements ; and 
 all previous works upon the Manufacture of Liquors were vague 
 and unsatisfactory, furnishing no reliable information to warrant 
 a speculative investment ; for persons possessing really valuable 
 information upon this subject, have found a greater remuneration 
 hi manufacturing than in publishing. 
 
 But few of the dram-drinking masses are acquainted with 
 the modus operandi of a business, which affects, to no inconsider- 
 able extent, both health and wealth, and that their own ignorance 
 has often tested the strength of their constitutions, through the 
 medium of " A pure old Article," or, " A choice old Brand ;" and 
 hence, the obvious necessity of a work upon this subject will not 
 be denied, thus removing many popular errors regarding the pro- 
 duction of liquors ; and the dissemination of such knowledge 
 would crush the cupidity of manufacturers, and articles of spirit 
 so often found hi commerce, containing deleterious adulterations.
 
 IV PREFACE. 
 
 would disappear, which would strip intemperance of many of its 
 attendant calamities. 
 
 It will be observed that the recipes throughout this work are 
 those only that comprehend the manufacture of liquors, &c., that 
 are usually met with in commerce, and the reader comes at once to 
 the process and its productions; these formulas have been em- 
 ployed by all of the most extensive manufacturing establishments 
 in Europe ; and added to these' recipes, are all of the recent 
 improvements that have been suggested by chemistry. 
 
 It will be seen that the articles used in the formation of 
 liquors, &c.,. mentioned in this work, are powerful stimulants to 
 the digestive organs, constituting medicated drams that invigorate 
 the whole system. 
 
 It will be noticed that the work contains numerous extempo- 
 raneous recipes, and in view of their non-availability under all cir- 
 cumstances the apparatus will be found both economical and 
 simple. 
 
 THE AUTHOR. 
 
 New Orlfaiu, October lit, 1853. 
 

 
 U 
 
 'X ^ 2L 
 
 '4 
 
 ^r*^ Jf /rwnyVi * As*v*<^ -M 
 
 J d-^f^'fa^^vlAjJo C, S>~L* 
 
 * 
 
 CONTENTS* 
 
 ^rM.At+j~iy''j ^J / 
 
 --- 
 
 \ ,** .(.. 
 
 L Process of Manufacturing Liquors without Distil- 
 
 lation, .................................... 9 
 
 IL Articles Employed in the Manufacture of Wines, 
 
 Cordials, Liquors, <fcc., <tc .................... 15 
 
 IIL Articles used for Flavoring Wines, Liquors, and 
 
 Cordials, .................................. 50 
 
 IV. Manufacture of Domestic Liquors by concealing the 
 
 Odor of the Grain Oil ......... . ............ 8? 
 
 V. Directions for Preparing the most choice Liquors 
 
 in quantities of Five Gallons, ................. 118 
 
 VI. Manufacture of Low-Proof Spirits. ............... 132 
 
 VIL Description of Beads for Liquors, ............... 146 
 
 VIIL On Barrelling Liquors, Ac.. .* .................. 167 
 
 IX. On the Uses of Sugar, Molasses, and Honey, in the 
 
 Manufacture of Wines and Liquors, ........... 173 
 
 X. The Process of the Manufacture of Sulphuric Acid, 187 
 
 XL Tobacco, Caustic Potassa, Red Pepper, Aquafortis, 
 
 and Oil of Vitriol . . 18
 
 VI CONTENTS. 
 
 ** 
 
 XIL Wines, 203 
 
 XHL Cordials, 227 
 
 XTV. On the Manufacture of Soda, Mineral, and other 
 
 Carbonated Waters, dec 239 
 
 XV. Manufacture f r Yin;ar in Twenty-four hours, <kc. . 265 
 
 XVL Bitters, 283 
 
 XVIL Syrups, 294 
 
 Index, 309 
 
 -/
 
 *** 
 
 jl 
 
 X 
 
 T. 
 
 THE PROCESS OF 
 
 MANUFACTURING 
 
 LIQUORS WITHOUT DISTILLATION. 
 
 ALCOHOL, 
 
 IN the chemical sense, is a liquid generated for the 
 most part in vegetable juices and infusions by a 
 peculiar fermentation called the vinous or alcoholic. 
 The liquids which have undergone it, are called 
 vinous liquors, and are of various kinds. Thus, the 
 fermented juice of the grape is called wine ; of the 
 apple, cider ; and the fermented infusion of malt, 
 beer. With regard to the nature of the liquids sus- 
 ceptible of the vinous fermeritartion, one general cha- 
 racter prevails, however various they may be in other 
 respects ; that, namely, of containing sugar in some 
 form or other. It is found further, that after they 
 have undergone the vinous fermentation, the sugar 
 they contain has either wholly or in part disappear- 
 1*
 
 10 LIQUORS WITHOUT DISTILLATION. 
 
 ed, and that the only new products are alcohol, which 
 remains in the liquid, and carbonic acid which escapes 
 during the process, and these when taken together, 
 are found to be equal in weight to the sugar lost ; it 
 is hence inferred that sugar is the subject matter of 
 the changes that occur during the vinous fermenta- 
 tion, and that it is resolved into alcohol and carbonic 
 acid. Sugar will not undergo the vino'us fermenta- 
 tion of itself, but requires to be dissolved in water, 
 subjected to the influence of a ferment, and kept at a 
 certain temperature. 
 
 Accordingly, sugar, water, and the presence of a 
 ferment and the maintenance of an adequate tempera- 
 ture, may be deemed the pre-requisites of the vinous 
 fermentation. The water acts by giving fluidity, and 
 the ferment and temperature operate by commencing 
 and maintaining the chemical changes. The precise 
 manner in which the ferment operates in commencing 
 the reaction is not known, but the fermentative change 
 seems to be intimately connected with the multipli- 
 cation of a microscopic vegetable, in the form of dia- 
 phanous globules contained in the ferment, and 
 called " torula cervisice." The ferment is generally 
 considered to contain a peculiar nitrogenous princi- 
 ple having a close analogy to albumen and casein. 
 
 Certain vegetable infusions, as those of potatoes 
 and rice, though consisting almost entirely of starch.
 
 fit) 
 
 ALCOHOL. 
 
 are nevertheless capable of undergoing the vinous 
 fermentation, and form seeming exceptions to the 
 rule that sugar is the only substance susceptible of 
 this fermentation. The apparent exception is ex- 
 plained by the circumstance that starch is susceptible 
 of a spontaneous change which converts it into sugar. 
 How this change takes place is not well known, but 
 it is designated by some authors as the saccharine 
 ferrnentation. It has been proved that if a mixture 
 of gluten from flour,' and starch from potatoes, be put 
 into hot water, the starch will be converted into 
 sugar. When, therefore, starch is apparently con- 
 verted into alcohol by fermentation, it is supposed 
 that during the change it passes through the inter- 
 mediate state of sugar. Alcohol being the product 
 of the vinous fermentation, necessarily exists in all 
 vinous liquors, and may be obtained from them by 
 distillation. Formerly it was supposed that these 
 liquors did not contain alcohol, but were merely 
 capable of furnishing it in consequence of a new 
 arrangement of their ultimate constituents the result 
 of the heat applied. This idea has been disproved 
 by showing that alcohol may be obtained from all 
 vinous liqwors without the application of heat, 
 and, therefore, must pre-exist in them. The method 
 consists in precipitating the acid and coloring 
 matter from each vinous liquor, by subacetate of
 
 12 LIQUORS WITHOUT DISTILLATION. 
 
 lead, and separating the water by carbonate of 
 pc tassa. 
 
 In vinous liquors, the alcohol is largely diluted 
 with water, and associated with coloring matter, 
 volatile oil, extractive, and various acids and salts. 
 In purifying it, we take advantage of volatility, which 
 enables us to separate it by distillation, combined 
 with some of the principles of the vinous liquor em- 
 ployed, and more or less water. The distilled pro- 
 duct of vinous liquors forms the different ardent 
 spirits of commerce. When obtained from wine, it 
 is called brandy ; from fermented molasses, rum ; 
 from cider or peaches, it is called apple or peach 
 brandy ; from malted barley, rye, or corn, it is known 
 as whiskey ; from malted barley and rye meal, with 
 hops, and rectified from juniper berries, it is known 
 as Holland gin ; from malted barley, rye, or potatoes, 
 and rectified from turpentine, it is called common gin ; 
 and from fermented rice, arrack. The spirits are of 
 different strengths, that is, contain different propor- 
 tions of alcohol, and have various peculiarities by 
 which they are distinguished by the taste. Their 
 strength is accurately judged of by the specific gra- 
 vity, which is always less in proportion as their con- 
 centration is greater. When they have the sp. gr. 
 0'92 ), they are designated in commerce as proof spirit ; 
 if lighter than this, they are said to be above proof;
 
 ALCOHOL. 12 
 
 if heavier, below proof; and the percentage of water 
 or of spirit of 0'825 necessary to be added to any 
 sample of spirit to bring it to the standard of proof 
 spirit, indicates the number of degrees the given 
 sample is above or below proof : thus, if 100 volumes 
 of spirit require 10 volumes of water to reduce it to 
 proof, it is said to be " 10 over proof." On the other 
 hand, if 100 volumes of spirit require 10 volumes of 
 a spirit of 0'825 to" raise it to proof, tho sample is 
 said to be 10 under proof. 
 
 Thus, for instance, these marks will be observed 
 on the heads of rectified whiskey barrels, the initials 
 "A. B. P.,'.' signifying above proof, and " B. P.," 
 below proof. This whiskey should contain about 40 
 per cent, of alcohol, of the strength of 92 per cent. ; 
 thus it will be seen that a barrel of forty gallons of 
 whiskey is composed, as far as the fluid measure ex- 
 tends, of sixteen gallons of alcohol and twenty-four 
 gallons of water ; this is called "rectified proof spi- 
 rit," or " proof spirit." Should the spirit contain 
 above forty per cent, of alcohol, it will be denoted 
 on the head of the barrel by the initials, "A. B. I'." 
 with the figures denoting the per centage. And if 
 the spirit contains less than forty per cent, of alco- 
 hol, it will be known by the initials " B. P.," or be- 
 low proof, with the lesa per centage indicated by 
 figures.
 
 14 LIQUORS WITHOUT DISTILLATION. 
 
 Proof spirit is far from being pure, as it contains 
 a considerable quantity of grain oil and other foreign 
 matters ; it may be further purified and strengthened 
 by distillation, or the impurities may be driven off 
 by filtration through charcoal. Alcohol thus puri- 
 fied, is known in commerce as neutral spirits, and is 
 used in the manufacture of the imitation of foreign 
 liquors, cordials, syrups, aromatic waters, essences, 
 perfumes, &c., &c.
 
 II. 
 
 ARTICLES USUALLY EMPLOYED 
 
 IX THE MANUFACTURE OF 
 
 WINES, CORDIALS, LIUUORS, &c., &c. 
 
 ALCOHOL 
 
 CAN be obtained by distillation, from any article 
 that is capable of undergoing fermentation. 
 
 The alcohol that is commonly found in commerce, 
 is obtained from corn or potatoes, and contains an 
 essential oil which is removed by rectification or 
 filtration with charcoal (see Filtration) ; and when 
 alcohol is thus cleansed of grain oil, it is then suited 
 for the purposes of the manufacturer, and ie known 
 under the name of Neutral Spirit. 
 
 This spirit, when flavored, and the various articles 
 added to give a vinous, mucilaginous, oily, or dry 
 taste, are called Imitation Liquors, by virtue of their 
 possessing some of the leading characteristics of the 
 distilled spirit which they are supposed to represent. 

 
 16 MANUFACTURE OF WINES, CORDIALS, &C. 
 
 ACIDS. 
 
 Tartaric, Citric, and Sulphuric, are used for impart- 
 ing acidulous vinous taste to liquors. 
 
 Of these acids, that of Tartaric is made from or 
 extracted from tartar, a peculiar substance which 
 forms on the inside of wine casks, being 1 deposited 
 there during the fermentation of the wine ; by some 
 manufacturers, cream of tartar is preferred to any 
 other acid. 
 
 Citric jicid is the peculiar acid to which limes and 
 lemons owe their acidity ; it is present also in the 
 juice of other fruits, such as the cranberry, the red 
 whortleberry, red gooseberry, currant, strawberry, 
 raspberry, etc., etc. Citric acid is prepared from the 
 juice of the lime or lemon. 
 
 Sulphuric Acid. From the low price of this acid, 
 it is used extensively for adulterating vinegar, and 
 also in any form that an acid may be required for 
 wines, cordials, &c. This acid is made from the com- 
 bustion of sulphur this acid should be kept excluded 
 from the atmosphere, in well stopped vessels this 
 acid ia used in forming the beading mixture, for giv- 
 ing a bead to the low prqof liquors ; for this formula, 
 look under the head of Beads for Liquors. 
 
 Mum is manufactured occasionally from earths
 
 AMYLIC ALCOHOL. 17 
 
 which contain it ready formed, but most generally 
 from minerals, which, from the fact of their contain- 
 ing most or all of its constituents, are called alum 
 ores. The principal alum ores are the alum stone, 
 which is a native mixture of sub-sulphate alumina 
 and sulphate of potassa. 
 
 The alum stone is manufactured into alum by cal- 
 cination, and subsequent exposure to the air for three 
 months ; the mineral being frequently sprinkled with 
 water, in order that it may be brought to a soft mass ; 
 this is lixiviated and the solution obtained, crystalliz- 
 ed by evaporation. 
 
 Several varieties of alum are known in commerce. 
 Roche alum, so called from its having come originally 
 from Roccha, in Syria, is a sort that occurs in frag- 
 ments of the size of an almond, and having a pale 
 rose color, which is given to it by bole or rose pink. 
 Roman alum also occurs in small fragments covered 
 
 with a rose-colored efflorescence, derived from a 
 slight covering of oxide of iron. 
 
 Alum is used for fining liquors ; it is first finely 
 powdered, from 3 to 5 ounces to 40 gallons of liquid, 
 and it is used for imparting roughness to wines. The 
 astrio ?ency of alum is preferable to catechu in the 
 light *iuea.
 
 18 MANUFACTURE OF WINES CORDIALS, &C. 
 
 AMYLIC ALCOHOL, 
 
 Or fusel oil, grain oil, corn spirit oil. . This oil t a 
 distinguished by a strong disagreeable odor that is 
 perceptible in corn whiskey, and is vulgarly known 
 as ROT-GUT. Spirit distilled from grain, contains it 
 in the proportion of one part in five hundred by mea- 
 sure. It is a colorless liquid, of a strong acrid 
 burning taste it is an artificial source of apple oil. 
 Pear Oil and heavy Oil of Wine. For the reader to 
 fully appreciate what chemistry has done for the 
 manufacture of liquors, in this single instance, 
 take, for example, 100 gallons of potato spirit, 
 which contains a larger portion of grain oil than any 
 other spirit. Now this spirit will be, owing to this 
 grain oil, of a highly offensive odor, and if drunk in 
 the usual quantities that clean spirit is, it would act 
 as an emetic. This grain oil is separated by distilla- 
 tion, which leaves the spirit clean and inodorous a 
 neutral spirit ; the grain oil is then distilled with 
 sulphuric acid, which produces oil of wine, or its odor ; 
 if this be added to the spirit, it would, in point of 
 flavor, possess all the essentials of pure brandy. And 
 if the oil be subjected to further chemical decompo- 
 sition, the product would be apple oil and pear oil 
 the former added to the spirit would yield apple
 
 AMBERGRIS. 19 
 
 brandy, and the latter gives the appearance of age to 
 liquors. 
 
 AMMONIA. 
 
 This is commonly obtained by the action of lime 
 on muriate of ammonia or sal ammoniac. 
 
 Water of Ammonia is used in low proof liquors, for 
 giving in combination with ethers, essences, <fec., a 
 strong aromatic perfume ; and it is used singly in a 
 liquid that needs a strong odor, as, for instance, in a 
 barrel of low proof whiskey, containing only twenty 
 gallons of proof whiskey to twenty of water, will 
 have an odor commonly galled " GROGGY," the addi- 
 tion of ammonia completely " cures " this t&at excess 
 of ammonia should never be added that would indi- 
 cate its own presence. 
 
 AMBERGRIS. 
 
 This substance is found floating on the sea, or 
 thrown by the waves upon the shores of various 
 countries, particularly iu the southern hemisphere ; is 
 now generally believed to be produced in the intes- 
 tines of the spermaceti whale. It is found in round- 
 ish or amorphous shaped pieces, usually small, but 
 sometimes of considerable magnitude ; and masses 
 have been found weighing from 50 to 200 pounds.
 
 20 MANUFACTURE OP WINES, CORDIALS, &c. 
 
 These pieces are often composed of concentric layers ; 
 they are of various colors, usually grey, with brown- 
 ish yellow and white streaks, often dark brown or 
 blackish on the external surface. They are opaque, 
 lighter than water, and of a consistence like that of 
 wax, and have a peculiar aromatic agreeable odor, and 
 are almost tasteless, and soften with the warmth of 
 the hand. Ambergris is insoluble in water, but will 
 dissolve in hot alcohol. 
 
 Ambergris is used as a perfume for liquors. It is 
 never used alone, always being combined with other 
 aromatics. The usual form of adding it to spirit, is 
 to rub it well with sugar, which acts by minutely 
 separating the particles of ambergris. Ambergris 
 should be used in very small quantities, when used 
 as a flavoring ingredient, as the odor would be easy 
 of detection. In light-bodied liquors, one grain will 
 often suffice. Its different applications will be found 
 in the different formulas throughout the work. 
 
 ALMONDS. 
 
 There are "two varieties of almonds, sweet and 
 bitter. 
 
 Sweet Almonds, when blanched, which is easily done 
 by immersing them in boiling water aad rubbing 
 them between the hands until the husk is removed
 
 ALMONDS. 21 
 
 are without smell, and have a sweet and pleasant 
 taste. 
 
 Sweet almonds enter into the composition of va- 
 rious syrups, <fec. They are also used for giving the 
 appearance of age, and a nutty flavor and taste to all 
 kinds of spirituous liquors. When this object is 
 intended for fine brandies, &c., say for twenty gallons 
 of the spirit, five ounces of sweet and one of bitter 
 almonds are well worked to a paste with acetic ether 
 in a mortar ; the paste is then strained, being first 
 diluted with a sufficiency of water ; the strained 
 product, being a milky emulsion, is added to the 
 spirit, for wines, <fec. Use in the same manner, 
 
 Bitter Jllmonds. These are smaller than the pre- 
 ceding variety ; they have the bitter taste of peach 
 kernels, and though in their natural state inodor- 
 ous, or nearly so, have when triturated with water 
 the fragrance of the peach blossom. They contain 
 _the same ingredients as sweet almonds, and like 
 "them form a milky emulsion with water. Bitter 
 almond meal is sometimes used in the quantities of 
 three to five ounces to twenty gallons of spirit, for 
 imparting a nutty taste. Much care should be used 
 in selecting almonds that are not rancid, as they 
 would be highly deleterious if added to a cordial or 
 wine. 
 
 Oils of Sweet and Bitter Almonds. The oil of sweet
 
 2 MANUFACTURE OF WINES, CORDIALS, AC. 
 
 almonds is of a sweet bland taste, and may be sub- 
 stituted for all the uses of sweet oil. This oil is 
 sometimes dissolved in ether or alcohol, and is used 
 for the same purposes in liquors that the almond is 
 for ; from one to two ounces of the oil, to double 
 that quantity of alcohol or ether. 
 
 Oil of Bitter Jilmonds has a yellowish color, a bit- 
 ter acrid burning taste, and the peculiar odor of the 
 kernels in a very high degree. The purity of this 
 oil may be known by its ready solubility in sulphuric 
 acid, with the production of a reddish brown color. 
 Oil of bitter almonds is used as a flavoring ingredi- 
 ent in cordials, wines, and liquors, but more exten- 
 sively in cordials. This odor is too well known and 
 easily detected, and should be used in small quantities. 
 
 ALE OB POETER 
 
 flj 
 
 Is sometimes used in quantities of from one to five 
 quarts to forty gallons of spirit; it is used in cases 
 where catechu and alum would be objectionable on 
 account of their easy detection in rum, brandy, &c. 
 Ale gives a mild and pleasant bitter. Four pints of 
 porter and one ounce of sulphuric acid added to 
 forty gallons of spirit, will give a taste similar to the 
 decoction of peaches. Where porter is not conve- 
 nient, add an infusion of hops.
 
 "BONE BLACK. 23 
 
 * 
 
 ALKANET ROOT. 
 
 This root, as found in commerce, is usually much 
 decayed internally ; it is in pieces three or four 
 inches long, from the thickness of a quill to that of 
 the little finger, somewhat twisted, consisting of a 
 dark red easily separated bark ; it is reddish exter- 
 nally, and whitish near the centre, and composed of 
 numerous distinct fibres, and internally of loose- 
 spongy texture. TJift fresh root has a faint odor 
 and a bitter astringent taste, but when dried jt is 
 inodorous and insipid. It does not impart its color 
 to water but to alcohol, and is used for coloring port 
 wine and Stoughton's Bitters, &c. The red of alka- 
 net is rendered deeper by the addition of an acid, 
 and changed to blue by alkali. 
 
 BONE BLACK 
 
 Consists of the bones of animals, being burned 
 and ground. The particles are porous, and are com- 
 posed chiefly of lime. Bone black is used in the 
 manufacture of liquor for removing grain oil. and as 
 a decolorizing aarent. Both of these processes aro 
 detailed in another chapter of this work.
 
 24 MANUFACTURE OP WINES, CORDIALS, AC. 
 
 
 
 RED BEETS 
 
 Are only used for the red coloring matter that they 
 yield, which is obtained by slicing them and infusing 
 in water, or fermenting them with the fermenting 
 liquid that is desired of a red color. Five pounds 
 will color forty gallons of liquid a light shade of 
 pink, and ten pounds will give to the same quantity 
 a deep-red rose color. 
 
 * 
 
 BRAZIL WOOD. 
 
 This wood yields to water a beautiful red color, 
 which is used in all classes of liquors. Where a red 
 would be desirable, three pounds of the wood to five 
 gallons of water, and infuse for five to ten days. 
 
 BEECH WOOD. 
 
 The chips of this wood are used in the manufacture 
 of vinegar, as described in another part of the work. 
 The advantages that this wood presents over any 
 other for the purpose are owing to a strong predispo- 
 sition to fermentation that is manifest in tms wood 
 while in couiact with any termentive matter.
 
 CAUSTIC POT ASS A. 25 
 
 BALSAM OF PERU 
 
 Is viscid, like syrup or honey, of a dark, reddish- 
 brown color, and a fragrant odor and warm bitterish 
 taste, leaving when swallowed a warm or prickling 
 sensation in the throat. It is used in cordials. 
 
 BLACKBERRIES, 
 
 Raspberries, mulberries, and strawberries, are all 
 used in the manufacture of syrups. The process of 
 depressing the fruit of its juice consists in placing it 
 in a muslin bag and expressing the juice. One pint 
 of the fruit is allowed to make one pint of syrup. 
 For full directions, look under the head of Syrups. 
 
 CATECHU 
 
 Is used in all kinds of liquors where a rough astrin- 
 gent taste would be desirable. The dark colored 
 catechu is the best. The usual mode of using it is 
 to reduce it to a powder, and work it into a paste 
 with some of the liquid, and then add it to the mass. 
 The extremes for its use is from four to ten ounces 
 to one hundred gallons. 
 
 CAUSTIC POTASSA 
 
 Has been proposed as an economical source for reo 
 
 2
 
 26 MANUFACTURE OP WINES, CORDIALS, &C. 
 
 tifying alcohol. The plan consists in the saponifica- 
 tiou of the grain oil by the aid of potassa, and sepa- 
 rating this product from the spirit by straining. 
 "With some this process has failed, owing to the fact 
 that the potassa did not attack the oil. 
 
 CHARCOAL (" VEGETABLE") 
 
 Is used for rectifying spirit. The charcoal acts by 
 absorbing the grain oil. Vegetable charcoal is infe- 
 rior to animal charcoal. The common objection 
 urged against the use of animal charcoal is the pecu- 
 liar ammoniacal fetor that it imparts to the liquor 
 that is filtered through it. This, it must be obvious, 
 is owing to the animal matter not being entirely 
 driven off by burning. As a decolorizing agent, 
 vegetable is inferior to animal charcoal. 
 
 COCHINEAL. 
 
 Cochineal. This insect is found wild in Mexico, 
 and as a coloring substance it is one of the most 
 useful that we have, and is suited for all kinds of 
 liquors that are dependent upon red as a color. 
 Cochineal is soluble in water and alcohol, but more 
 BO in boiling alcohol.
 
 ETHERS. 27 
 
 COTTON 
 
 Is made use of in filtration in liquors that need 
 clarifying. The liquid is allowed to pass through 
 the cotton, and the clarification is effected by the 
 particles in the liquid becoming entangled in the 
 fibres of the cotton. The cotton is sometimes placed 
 in a funnel, or in a filtering or straining bag, and the 
 liquid is allowed to pass through it. The sand fil- 
 terers will be founql to be superior, more particularly 
 where a large volume of liquid is to be clarified. 
 
 EGGS. 
 
 Every part of the egg is made use of as finings for 
 liquors, wines, cordials, and syrups. The egg effects 
 clarification of fluids by involving during its coagu- 
 lation the undissolved particles, and rising with them 
 to the surface or subsiding. 
 
 ETHERS 
 
 That are made use of by the liquor manufacturer, 
 consist of acetic ether, which is obtained by the dis- 
 tillation of sulphuric acid, acetic acid, and alco- 
 hol, and are used in the imitation of brandies, wines, 
 <fcc.
 
 28 MANUFACTURE OF WINES, CORDIALS, &C. 
 
 Nitric Ether is distilled from nitric acid and alco- 
 hol. This is. used principally for flavoring gin. 
 
 Butyric Ether is produced by the chemical decom- 
 position of rancid butter, and is used for imparting 
 a flavor of pineapples. 
 
 For the full directions for quantities necessary in 
 the formation of liquors, see another chapter, and 
 also the formulas. 
 
 FLAXSEED. 
 
 The mucilage of this seed is obtained by boiling, 
 and is used for giving a body to wines. 
 
 FILTERS 
 
 Are used for clarifying liquids of impurities, and 
 are made of various forms and composed of different 
 articles. The most usual are charcoal (animal and 
 vegetable), sand, cotton, and muslin. The most com- 
 mon form, however, in arranging filters is to use any 
 convenient sized cistern or barrel ; and in this 
 arrange one bed of charcoal (vegetable) to a depth 
 varying from two to five feet, and the last bed con- 
 sisting of sand to the depth of from twelve to forty 
 inches, packed in alternate layers with shells, which 
 prevents the sand from becoming too closely embed- 
 ded, which would prevent free filtration. But for
 
 FININGS." 29 
 
 ordinary purposes the sand Nitration alone 
 remove the objectionable impurities. As the sand 
 becomes charged with coloring matter from con- 
 tinued filtration, it will have to be removed, from 
 the sand by washing in clean water. It may be 
 necessary to pass the fluid through the sand several 
 times before it becomes cerfectly clear. To obviate 
 this, increase the quantity of sand to double. Sand 
 is only used to give transparency to any color by 
 separating the minute particles that tend to impart 
 a heavy cloudiness to liquids ; but when a liquid is 
 to be rendered limpid (colorless) filtration through 
 animal charcoal will have to be resorted to. 
 
 " FININGS " 
 
 Are used for clarifying liquids. They consist of 
 bodies or matter that is either lighter or heavier 
 than the fluid. The whole process of fining is 
 mechanical, for when the article used for fining is 
 lighter than the fluid, it floats on the surface, and 
 acts on the principle of the attraction of particles, 
 and these particles subside. On the other hand, when 
 the finings are heavier than the liquid, they fall to the 
 bottom, and carry down with them the heavier impu- 
 rities. These two points are illustrated in the use 
 of eggs, milk, flour, isinglass, &c., which are lighter
 
 30 MANUFACTURE OP WINES, COKDIALS, AC. 
 
 than water ; and in the latter instance in the use of 
 ilum, potash, &c., which are heavier than water. 
 
 FLOUR, 
 
 Prepared from wheat and rice, is used for finings 
 but more particularly for giving a body to wines and 
 liquors. This process is fully described under the 
 head of " Starch Filtration." 
 
 When flour is used for fiuings, it is made into a 
 smooth paste before adding. 
 
 Liquors are sometimes prepared, on a small scale, 
 for domestic use, by digesting from one to two pints 
 of wheat flour, in five gallons of spirit, for a few 
 days, agitating it daily, and then straining for use. 
 This quantity is usually added to twenty gallons of 
 spirit. The body and taste of liquor containing 
 flour is equal to that given by honey. 
 
 
 
 GRAPE SUGAR 
 
 Is used in the manufacture of wines and brandies. 
 It is formed by digesting sugar in a solution of acetic 
 acid ; and some manufacturers digest or saturate 
 any given quantity of the sugar to the consistence 
 of paste. With water acidulated with sulphuric 
 acid to the strength of common vinegar, the fluid is,
 
 HYDROMETER. 81 
 
 after digesting for two weeks, evaporated by solar 
 or artificial heat. 
 
 This sugar is used for giving a sweetish, acidulous 
 taste to wines, and a vinous taste to brandy. But 
 the same ends can be obtained by the assistance of 
 sugar and acid, without farther preparation. 
 
 GAMBOGE 
 
 Is a yellow coloring resinous substance. This gum 
 is soluble in water, forming a yellow opaque emul- 
 sion. It is dissolved by alcohol, and a golden yel- 
 low tincture results, which is rendered opaque by 
 the addition of water. 
 
 So intense is the color of this resin that one part 
 communicates a perceptible yellowness to ten thou- 
 sand of water. 
 
 GENTIAN 
 
 Is intensely bitter, without being nauseous, and the 
 bitter principle is extracted by water and alcohol. 
 Gentian enters largely into the composition of the 
 different formulas for bitters. See Bitters. 
 
 HYDROMETER. 
 
 The specific gravity of liquids affords one of the 
 best tests for their purity. The instrument com-
 
 32 MANUFACTURE OP WINES, CORDIALS, AC. 
 
 monly used for this purpose is Baume's hydrometer. 
 This consists of a glass bulb loaded at one end, and 
 drawn out at the other into a tube on which the 
 scale is marked. That used for alcohol is graduated 
 by loading it until it sinks to the foot of the stem 
 (which is marked zero), in a solution of one part of 
 common salt in nine parts of water. It is then put 
 into water, and the place to which it sinks is marked 
 10 of the scale, which is constructed from these 
 data. 
 
 HONEY. 
 
 Owing to its peculiar, though feebly aromatic 
 taste, honey is one of the most useful articles that 
 can be found for giving a fine body, and the appa- 
 rent virtues of both brandy and wine to the palate 
 when used in imitating liquors or wines. When 
 used in the finer liquors, it may sometimes need 
 clarifying ; but, generally, if it should be heated 
 and strained, will answer all purposes. The usual 
 impurities are earth, sand, and coloring. 
 
 INDIGO * 
 
 Is only used for its coloring substance, which it 
 yields best to a solution of sulphuric acid. The blue 
 from indigo is only used for cordials.
 
 MOLASSES. 33 
 
 IODINE 
 
 Is used to indicate the presence of starch in liquors ; 
 in this manner it is used in detecting French bran- 
 dies. See chapter on " Ascertaining the Purity of 
 Brandies." 
 
 LOGWOOD 
 
 Imparts it.s color to water and alcohol ; the color 
 that is imparted to boiling water is of a much warm- 
 er tone than that o any other ; the color is of a deep 
 red, bordering on purple. This is suited for the 
 wines, and is sometimes combined with burnt sugar, 
 in coloring brandy. 
 
 MOLASSES 
 
 Is sometimes used in manufacturing liquors ; the ob- 
 jection to its use is, that it contains a large portion 
 of charcoal, and that it is indebted to it for its own 
 color ; this charcoal being in such minute particles, 
 that their removal is attended with great difficulty, 
 as finings will have no effect on them. It is exceed- 
 ingly difficult to render a fluid transparent that holds 
 molasses in solution, and for this reason coloring for 
 liquors should never be prepared from molasses, and 
 coloring, from this source, may be known by the 
 heavy color it leaves in liquor. 
 2*
 
 34 MANUFACTURE OF WINES, CORDIALS, &C. 
 NEUTRAL SPIRIT, 
 
 Or clean spirit, is a spirit of variable strength, say 
 from 40 to 70 per cent, of alcohol. This spirit is 
 colorless and inodorous, though, as usually found, it 
 has the odor of rum, or acetic ether, which ie gene- 
 rally added to conceal some slight trace of remaining 
 grain oil. The only reliable tests for this spirit are 
 the hydrometer, and nitrate of silver ; the former 
 indicating the per centage of alcohol, and the latter 
 that of grain oil. And neither should this spirit, 
 when drunk, or after having been drunk, leave any 
 disagreeable or heavy sensation in the throat or on 
 the palate, and all the disagreeable and stinging sen- 
 sations should pass off without leaving the slightest 
 traces of astringency, roughness, acridness, or of pun- 
 gency in the mouth or threat, as these indications 
 would point to the usual adulterations of acrimonious 
 substances. These remarks will apply to any other 
 liquor for detecting adulterations. 
 
 NITRATE OF SILVER. 
 
 This is used in solution for Detecting grain oil in 
 liquors ; the silver throws the oil to the surface of the 
 liquid in the form of a black powder ; this will serve to 
 detect fictitious liquors generally, or at least as far as 
 common grain spirit may enter into their composition.
 
 CAK BARK. 85 
 
 OAK BABK. 
 
 Red and black oak are best suited for the manu- 
 facture of liquors, both for coloring and tannin ; the 
 bark is best suited for brandies, as it yields a fine 
 brown color, and its bitter principle adds a pleasant 
 taste to the liquor. The color can be obtained either 
 by infusing the bark in water or spirit. Sulphuric 
 acid is sometimes added to liquor colored with this, 
 bark, as the acid gives to the liquid a bright trans- 
 parency. 
 
 In some manufactories oak bark coloring is used 
 to the exclusion of sugar coloring, for brandies. The 
 coloring is prepared from the bark by infusing it in 
 barrels, along with proof spirit ; fresh bark is added 
 to the spirit until it becomes an amber color, it is 
 then used in the same manner as brandy coloring. 
 
 Care should be observed that no metallic body 
 comes in contact with liquid containing tannin, 
 either in the form of oak bark, catechu, or tannic 
 acid, as the color must, to a greater or less extent, be- 
 come contaminated. 
 
 The most convenient mode of discharging oak 
 bark coloring, or tannin, in any form, is by a solu- 
 tion of gelatine, composed of one to three ounces of 
 isinglass, beat fine, or to shreds, and dissolved in 
 warm water., two pints, and when cold, whisk to a
 
 36 MANUFACTURE OF WINES, CORDIALS, AC. 
 
 froth with water, and add it to forty gallons of 
 spirit. 
 
 OATMEAL, ETC. 
 
 Oatmeal, rice flour, and wheaten flour, are for 
 giving a body, &c., by filtration, to spirits. 
 
 The rationale of this process is, that the flour al- 
 luded to is of a feebly sweetish taste, and is com- 
 posed (mechanically) of minute particles, which is the 
 result of grinding and bolting. The spirit, in filter- 
 ing through a body of this flour, becomes charged 
 with a portion of these particles. Now the natural 
 taste of the spirit is hot and pungent ; this taste is 
 modified, softened, mellowed, by the addition of these 
 particles of flour. Without lessening its strength, it 
 adds to the density of the spirit, and hence an oily 
 taste and appearance. 
 
 The particles alluded to should not be discerned 
 by the naked eye ; this is prevented by placing a few 
 folds of muslin at the bottom of the flour ; this mus- 
 lin strains off all the coarser particles, or prevents 
 their passage. 
 
 Oaten meal and wheaten flour are used for color- 
 ed liquors, viz. brandy, whiskey, <fec. Rice flour 
 is used for white liquors, viz. gin, and all liquors 
 that are uncolored.
 
 KUM. 37 
 
 Some manufacturers make use of equal quantities 
 of either wheat flour or oatmeal and rice flour. 
 
 PEPPER LONG, CAYENNE, AND BLACK. 
 
 Of the different varieties of pepper, none an- 
 swer for the purpose of giving a false strength to 
 liquors, except Guinea pepper ; a tincture prepared 
 from this variety has a taste analogous to alcohol, 
 whereas the taste from the other varieties remains 
 on the palate a considerable length of time after 
 being swallowed. 
 
 It is usual in preparing large quantities of the 
 above tincture, to add a portion of long or cayenne, 
 to increase the strength. 
 
 PELLITOBY. 
 
 This is a powerful acrimonious substance, which is 
 used in the form of a tincture for giving a false 
 strength to liquors generally, and also to vinegar. 
 See Pellitory. 
 
 BUM 
 
 Is too well known to require a description. There 
 are several commercial varieties ; the most common 
 are Jamaica, New Orleans, St. Croix, and New Eng 
 land ; they are stated agreeably to their relative com
 
 38 MANUFACTURE OP WINES, CORDIALS, &C. 
 
 mercial positions, and are found colored and unco 
 lored. 
 
 For the purposes of the manufacturer the Jamaica 
 rum is preferable. Rum gives to neutral spirit a 
 fine aroma, when tempered with acetic or butyric 
 ethers, and also an agreeable vinous taste. In ex- 
 temporaneous formulas, rum is highly useful. See 
 Formulas. 
 
 RED SANDERS WOOD. 
 
 A tincture is prepared from this wood that is used 
 for coloring all kinds of liquors. The red from 
 sanders is inferior to cochineal. See chapter on Co- 
 loring. 
 
 RICE. 
 
 Rice flour is used .for filtering liquors through to 
 give them a body. See chapter on Filtration. 
 
 SAFFRON. 
 
 There are two varieties, the English and Ameri 
 can ; that of the former is best suited for coloring 
 liquors, and of the latter for cordials. 
 
 SNAKEROOT. 
 
 Of these varieties, the Virginia snakeroot is pro-
 
 SWEET SPIRITS OF NITRE. 39 
 
 ferable ; this is one of the constituents of the various 
 brands of bitters. The bitter principle is yielded to 
 water and alcohol. For particulars, see chapter on 
 the Manufacture of Bitters. 
 
 SWEET SPIRITS OP NITRE 
 
 Is distilled from nitric acid and proof spirit, and is 
 used by some manufacturers for giving a false 
 strength to liquors. The proportions vary, say from 
 six to twelve ounces to forty gallons of spirit. The 
 excessive use of ths sweet spirit of nitre in Ifljuors, 
 will cause an involuntary flow of urine from the con- 
 sumer ; probably there are but few instances in which 
 the use of nitre would be necessary in managing li- 
 quor ; some manufacturers use it in liquors that have 
 become musty, and others use it under the impression 
 that it adds a peculiar vinosity to the spirit. 
 
 These ends can be obtained by other articles that 
 are more economical and less injurious to health ; 
 the articles in question consist of honey or sugar, 
 acid tincture of the grains of paradise, starch, &c. 
 
 In the extemporaneous preparation of liquors, nitre 
 is preferable, as it needs no preparation. From two 
 causes, the exact quantity of nitre necessary for a giv- 
 en quantity of spirit cannot be given. First, owing to 
 the extensive adulterations that it is subject to, which 
 are alcohol or water, and the second is owing to
 
 40 
 
 what apparent strength the liquor is to be brought 
 to. The palate will be the most correct guide ; it 
 will be found that the use of the grains of paradise 
 tincture will be the most economical for giving a 
 false strength to low proof or cheap liquors, and 
 that the tincture is less injurious than nitre. 
 
 OLIVE OIL. 
 
 The pure oil is of a pale yellow or greenish yel- 
 low folor, with scarcely any smell, and a bland, 
 slightly sweetish taste. This oil is largely adulte- 
 rated with the cheaper oils ; a mode to detect the 
 pure oil, founded on the property possessed by the 
 supernitrate of mercury, of solidifying the oil of 
 olives without a similar influence upon other oils 
 six parts of mercury are dissolved at a low temper- 
 ature in seven and a half parts of nitric acid, of the 
 sp. gr. 1.35, and this solution is mixed with the 
 suspected oil in the proportion of one part to twelve, 
 the mixture being occasionally shaken. If the oil 
 is pure it is converted, after some time, into a yellow 
 solid mass ; if it contains a minute proportion, even 
 so small as the twentieth, of common oil, the resulting 
 mass is much less firm. Another test is founded on 
 the fact that pure olive oil is changed to a greenish 
 yellow color by nitric acid. Olive oil is used in the
 
 OIL OP CEDAR. 41 
 
 manufacture of liquors for making the beading mix- 
 ture which is used for low proof spirits. See Bead- 
 ing Mixture. 
 
 OIL OP CARAWAY 
 
 Is, like cinnamon, only used for flavoring cordials, 
 and if added to liquors it should be so combined, 
 that it will only assist in making a new compound in 
 the family of aromatics. 
 
 \ 
 
 OIL OF CLOVES 
 
 Is sometimes added to the ethers to increase their 
 pungency. When used fr-- domestic or foreign bran- 
 dies the proportion of oil ia one drop to every ounce 
 of ether. Ether is a solvent for any of the es- 
 sential oils. Great care should be used in the use of 
 this oil in liquors, as its odor would indicate its 
 presence. In the manufacture of cordials, clove 
 oil is one ol the most valuable that is in use ; the 
 quantity to be used is generally regulated by the 
 palate. 
 
 OIL OP CEDAR. 
 
 Five drops of the oil are added to one ounce 
 of nitric ether, for riavoring Holland gm, and is
 
 42 MANUFACTURE OP WINES, CORDIALS, AC. 
 
 sometimes used in imitating Scotch and Irish whis- 
 key, from 20 to 40 drops are added in combination 
 with creasote. 
 
 OIL OP JUNIPER. 
 
 It is this oil that imparts to Holland gin its pe- 
 culiar flavor and diuretic power. From three to four 
 ozs. dissolved in alcohol, for 100 gallons of spirits. 
 
 OIL OP LAVENDER. 
 
 Used for flavoring cordials, in combination with 
 other aromatics. It is rarely, if ever, used for flavor- 
 ing spirits. 
 
 OIL OP LEMON. 
 
 This oil, dissolved in ether or alcohol, is highly 
 useful for cordials, wines, and liquors. With raisin 
 spirit or prune spirit, essence of lemon forms a 
 valuable adjunct ; or from one to two drops of tho 
 oil dissolved in acetic ether constitutes a fine and 
 natural flavoring for French brandies. When used 
 in conjunction with rum, the essence of lemon is 
 suited from its flavor to enter into any compound 
 that may be used for flavoring either wines, liquors, 
 Or cordials.
 
 OIL OF ROSEMARY. 43 
 
 OIL OP MACE 
 
 Is obtained from nutmegs. 
 
 It is solid, soft, unctuous to the touch. Of a yel- 
 lowish or ortmge yellow color, more or less mottled, 
 with the odor and taste of nutmeg. It is dissolved 
 by alcohol or ether. 
 
 An artificial preparation is sometimes substituted 
 for the genuine oil. It is composed of suet, tallow, 
 spermaceti, wax, and adding coloring and giving 
 a flavor to the mixture with oil of nutmeg. Oil 
 of mace is used for giving a nutty flavor to liquors, 
 from two to three ozs. to one hundred gallons. Its 
 other uses will be found in the receipts. 
 
 OIL OP PARTRIDGE-BERRY 
 \ 
 
 Is used for flavoring the syrup of sarsaparilla, and 
 for the sarsaparilla cordial see farther Directions 
 for Making Syrup and Cordial. 
 
 
 
 OIL OF ROSEMARY 
 
 Is sometimes used in flavoring raisin and prune 
 spirit in the proportion of from one drachm to oneoz. 
 of the oil dissolved in acetic ether. The proportion 
 of oil to ether is as one to five. 
 
 Oil of rosemary is used for flavoring the cordials,
 
 44 MANUFACTURE OF WINES, CORDIALS, <fcC. 
 
 and enters into some formulas for peach brandies, 
 which, consists of rosemary, bitter almond oil, dis- 
 solved in acetic ether ; but butyric ether and pear 
 oil have superseded these articles. 
 
 Many of these articles have sunk into disuse or 
 have been superseded by others better adapted to 
 these purposes ; yet it would be deemed necessary to 
 a full comprehension of this business, that all articles 
 bearing any relation to the manufacturing of wines, 
 liquors, &c., should be mentioned and explained. 
 
 OIL OF ROSES, OR OTTO OF ROSES, 
 
 Is used for all of our cordials, and for flavoring 
 peach brandy, fine apple brandy. It is combined 
 with pear oil essence, and with essence of mace, for 
 pale and brown sherry ; and combined with amber- 
 gris it is used for claret. Acetic ether six ozs.; es- 
 sence of mace two ozs.; oil of roses oneoz.; one drop 
 well rubbed up in two ozs. of white sugar this is 
 added to forty galls, of neutral spirit in imitation of 
 foreign brandy. Rose water is made from oil of 
 roses by dissolving twenty grains of the oil in two 
 ounces of clean alcohol. The alcohol should be 
 kept hot till the complete dissolution of the oil has 
 taken place. The alcohol is then added to a half- 
 gallon of clean clear watei.
 
 OIL OP SASSAFRAS. 45 
 
 In bottling champagne it is usual to add a few 
 drops of rose water to each bottle. 
 
 For correcting a peculiar mustiness that is some- 
 times perceptible in brandies, the addition of one 
 grain of the oil of roses well rubbed in sugar, and 
 added to every forty gallons, will completely cure it. 
 In adding this or any other aromatic to brandy, they 
 should nevei^ be added in excess, but in such small 
 proportions that they would form a harmonious 
 odor in which nothing could be noticed that would 
 attract attention. The novice should recollect that 
 the object of all thit Aromatizing is merely an 
 attempt to imitate oil of wine, the ingredient that 
 brandy owes its flavor tc 
 
 OIL OF SASSAFRAS. 
 
 The essence is made by dissolving the oil in al- 
 cohol, in the proportions of half an ounce of the oil to 
 four ounces of alcohol. Sassafras is used in the 
 syrups and cordials, and for beer made from saccha- 
 rine fermentation. The essence, when used as above, 
 the quantity is generally added to suit taste the 
 odor of sassafras is too well known to attempt its 
 use in liquors.
 
 46 MANUFACTURE OP WINES, CORDIALS, &C 
 
 OIL OP TAR, OR CREASOTE, 
 
 Is used for flavoring malt whiskey, or well cleaned 
 corn whiskey, in imitation of Irish or Scotch 
 whiskeys ; from sixty to eighty drops to one hun- 
 dred gallons. Some contend that the addition of 
 from thirty to fifty drops of cedar oil, first dissolv- 
 ing it in alcohol, perfects the imitation ; the num- 
 ber that use cedar oil are in the minority, as the 
 most extensive dealers and importers use creasote 
 alone. It is not an unusual occurrence to find a 
 large portion of this whiskey made from common 
 corn whiskey, with the grain oil concealed by the 
 powerful odor of the creasote. Persons not fa- 
 miliar with the odor of fusel oil or corn oil can de- 
 tect it by the use of nitrate of silver. For particu- 
 lars on this subject, see the chapter on tests for the 
 purity of French brandy. 
 
 The spirit intended for an imitation of this whis- 
 key should be well cleaned or freed of grain oil by 
 filtration, and barrelled in the barrels that formerly 
 contained the genuine. Irish and Scotch whiskey con- 
 tain from forty-eight to fifty-five per cent, of alcohol. 
 
 TURPENTINE. 
 
 This is used singly, or combined with oil of juni-
 
 OIL OF WINTEEGREEN. 47 
 
 per. for the different brands of gin, and the common 
 gin contains this alone. Strasburg turpentine is 
 the best. From ^me drachin to half an ounce to one 
 hundred gallons. The excessive quantity is added to 
 destroy any traces of grain oil that may exist, for 
 the base of the American gin is rectified whiskey. 
 Spirit intended for gin should be free of essential 
 oil, and should show but little traces of this oil by 
 the nitrate of silver test. 
 
 OIL. OP WINTERGREEN, OR OIL OP PARTRIDGE-BERRY. 
 
 This oil, when freshly distilled, is nearly color- 
 less, but as usually found has a brownish or reddish 
 yellow color. It is of a sweetish, pungent taste, and 
 of a very agreeable odor. 
 
 It may be distinguished from other oils from its 
 great weight it is the heaviest of the known essen- 
 tial oils. 
 
 Its unusual weight affords a convenient test of its 
 purity. 
 
 This oil is used for flavoring clean spirit in imi- 
 tation of " Old Bourbon, " Monongahela," " Rye," 
 " Old Roanoke," and " Tuscaloosa" Whiskeys. For 
 Bourbon the spirit is cleaned, allowing no smell of 
 grain oil. and from ten to fifteen drops of oil of win- 
 tergreen are added to forty gallons.
 
 48 MANUFACTURE OP WINES, CORDIALS, &C. 
 
 For giving liquors a body, bead, and age, look 
 under the proper heads, as those chapters are intended 
 to point to the most useful flavoring matt-ials. 
 
 Rye whiskey consists of clean spirit, containing 
 about the same portion wintergreen oil, dissolved 
 in four ounces of acetic ether. " Old Roanoke" same 
 as the last. Some dealers add a few drops of crea- 
 sote, say from fifteen to twenty drops to every forty 
 gallons. " Monongahela," when prepared for bot- 
 tling, contains to ten gallons of spirit, five drops of 
 the oil of wintergreen dissolved in acetic ether, six 
 ounces. 
 
 Eve^y manufacturer varies the proportions of both 
 the oil and the ether. These variations are mat- 
 ters of fancy ; the object sought is merely a pleasant 
 and agreeable aroma, which if added in excess will 
 attract observation. When a>n excess does exist, it 
 is for the purpose of covering the smell of the grain 
 oil. 
 
 ESCUBAC, " FOR FLAVORING." 
 
 Cochineal 4 ozs.; catechu 5 ozs.; ambergris 1 gr.; 
 raisin's 1 Ib. (bruised); anise seed, cloves, mace, and 
 coriander seeds 1-2 oz.; 20 drops oil of cinnamon. 
 All of the above solid ingredients should be well 
 bruised or washed, and let them stand or digest in two 
 Ibs. of acetic etbsr, for two weeks, then strain through
 
 ESCUBAC. 49 
 
 uiuslin, and add one quart of clean spirit ; this is 
 used for flavoring bottled brandies ; 5 ozs. to 10 
 gallons of clean spirits ; this is also used for cor- 
 dials, ice creams, beverages, <fcc. Small quantities 
 are often added to the different brands of the whis- 
 keys, combined with the ethers intended for them. 
 
 ESCUBAC. 
 
 Nutmegs one pound, coriander seed one pound, bit- 
 ter almonds two pounds, damaged raisins one hun- 
 dred pounds, red beets, sliced, forty pounds. Allow 
 these ingredients to digest for fourteen days in forty 
 gallons of whiskey, and then strain off into a fresh 
 carrel ; then add to the strained liquor two pounds 
 of acetic ether that has had two grains of ambergris, 
 one ounce of oil of lemons, and one drachm of oil of 
 cinnamon dissolved in it ; then add half a pound of 
 nitric ether. This is used for making or flavoring 
 common New York double anchor, cognac, French 
 brandy, and all of the lower brands of domestic 
 brandy. The proportion is various, owing to the 
 amount of grain oil present ; the quantity may be 
 stated at one quart to one gallon. Where persons 
 wish to imitate brandy from whiskey, the above 
 spirit will be found highly useful.
 
 III. 
 
 ARTICLES USED 
 
 FOR FLAVORING 
 
 THE great secret of success in the manufacture of 
 liquors consists in imparting to the imitation the 
 precise aroma of the genuine, and thus obtain an 
 article of spirit as near reality as possible, at a far 
 less cost. 
 
 Brandy, for example, contains alcohol, oil of wine, 
 &c., &c. Analysis has rendered the components of 
 this fluid familiar, and has furnished the exact pro- 
 portions, with their properties, and hence the various 
 imitations of brandy, and some of them containing 
 all of the essentials of, and scarcely distinguishable 
 from the genuine. The list of aromatics, perfumes, 
 &c., presented in the following, comprises the Whole 
 that are in use.
 
 REMARKS ON ETHERS. 51 
 
 The operator should avoid, as far as is practicable, 
 the excessive use, either singly or combined, of any 
 aroma, or perfume, that would indicate its own pre- 
 sence ; that this would be an injurious result, must 
 be obvious. In imitating the aroma of brandy, the 
 ethers will be found to be the most valuable. The aro- 
 ma of cordials have been greatly neglected by manu- 
 facturers. Why this should be the case is certainly 
 astonishing, since this addition could be made at an 
 insignificant cost. 
 
 The consumer of these articles will find it more 
 economical to manufacture them, as the same articles, 
 when found in commerce, contain adulterations to a 
 greater or less extent, and the chemical preparations 
 particularly, which are made by the manufacturing 
 chemists to suit the low price paid for them, are 
 largely adulterated. The articles in question will 
 be arranged rather with a view to their importance 
 and availability, than to an alphabetical arrange- 
 ment. 
 
 
 
 GENERAL REMARKS ON ETHERS. 
 
 They consist of acetic ether, butyric ether, nitric 
 ether, chloric ether, and sulphuric ether. 
 
 Owing to their extreme volatility, they should be 
 excluded from the air. Ether, when good, evapo-
 
 52 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 rates from the hand without leaving a disagreeable 
 odor. The inflammability of ether should prevent 
 its use in the vicinity of flame when too long kept 
 they undergo decomposition. They combine in all 
 proportions with alcohol ; their usual impurities are, 
 water, acids, alcohol, and heavy oil of wine. As 
 these impurities do not injure the ethers for manu- 
 facturing purposes, to offer any tests would be deemed 
 unnecessary. The process of their formation will be 
 necessary to fully comprehend their adaptation. 
 
 SULPHURIC ETHER 
 
 Is generated by the distillation of sulphuric acid, or 
 oil of vitriol, with alcohol ; it is a colorless, very 
 limpid liquid, of a strong and sweet odor, and hot 
 and pungent taste. It is used in imitating brandy, 
 and also rum ; the proportions are from four to nine 
 ounces to forty gallons of clean spirit ; though it is 
 used more extensively in combination with spirit of 
 orris root, orange, lemon, and rum ; thus, for instance, 
 five parts of the ether to one of orris root, or two 
 parts of orange, and eight of rum. These propor- 
 tions are for brandy, but sulphuric ether is inferior 
 to acetic or butyric ether, for any of the purposes of 
 the manufacturer of liquors. By some, it stands 
 very high in imitating rum. From neutral spirit 

 
 NITRIC AND ACETIC ETHEB. 53 
 
 acetic ether, three parts ; sulphuric ether, six parts ; 
 rum, eleven parts. 
 
 NITRIC ETHEE .. . 
 
 Is the product by distillation of nitric acid with al- 
 cohol. 
 
 Nitric ether is a colorless volatile liquid, of a fra- 
 grant, etherial odor, and pungent, aromatic, sweet- 
 ish, acidulous taste. This ether is commonly used 
 for the fine gins see the quantity in the receipts, 
 and also for common American brandies. In some 
 instances it is combined, one part acetic ether, and 
 two of nitric ether ; and again, the odor of this 
 ether is tempered by the addition of a few drops of 
 oil of winter green, or by a few drops of essence 
 of ambergris, or essence of cassia ; or by the spi- 
 rit of nutmeg ; any of these are added to suit the 
 fancy of the operator. They should never be added 
 to that excess that they would indicate themselves. 
 
 ACETIC ETHEB 
 
 Is distilled from acetic acid, sulphuric acid, and al- 
 cohol. This ether is colorless, of a very grateful 
 odor, and of a peculiar agreeable taste. This ether 
 undergoes no change by being kept.
 
 54 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 This ether enters largely into the aromatic portion 
 of all domestic liquors, either singly or combined. 
 Singly, for New York brandy, and for old Bour- 
 bon ; or combined with essence of wintergreen, for 
 old Roanoke whiskey, for peach brandy, combined 
 with orange flower water. In imitating the import- 
 ed brandies, combined with rum, orange essence, 
 raisin spirit, spirit of prunes, or oil of wine, to 
 any of these named articles, by its addition ; acetic 
 ether promotes a great saving of the more costly ar- 
 ticles that are used to impart a distinguishing flavor 
 to spirits. In imitating rum, combined with rum 
 and sulphuric ether, added to neutral spirit, acetic 
 ether is highly useful. To any of the cordials, viz. 
 peach, sunny south, strawberry, raspberry, &c., &c., 
 one ounce per gallon would be a great improvement. 
 For the full use of acetic ether, see the Formulas. 
 
 PURE LIGHT OIL OP WINE 
 
 Is a colorless, oily liquid, having an aromatic odor, 
 and imparts a greasy stain to paper. This is the 
 product by distillation of alcohol, sulphuric acid, 
 and potassa. It is used for imitating foreign bran- 
 dies ; it is first dissolved in alcohol ; the proportion 
 is from one and a half ounces to five hundred gallons 
 of clean ^pirit. We have nothing better than the
 
 BUTYRIC ETHER. 55 
 
 oil of wine, as this is the article that imported bran- 
 dies are indebted to for their aroma, and it is the 
 perfume that we are endeavoring to imitate. 
 
 The objections to be urged against the oil of wine 
 by the manufacturer are, the high price, and almost 
 all that is found contains extensive adulterations. 
 And now it is rarely, if ever, used, having found so 
 very many excellent substitutes. But in the manu- 
 facture of brandy on a small scale, oil of wine is 
 preferable, and also for the imitation wines, viz. ma- 
 deira, teneriffe, sherry, port, &c. It is used in the 
 same quantities for wines as for brandies ; the spirit 
 to which it is added must be free of grain oil. The 
 oil of wine is highly useful in bottling imitated wines 
 and brandies, for these packages are examined with 
 greater scrutiny than they would otherwise be. It 
 is also used in the fancy whiskeys, when they are put 
 up in small packages. 
 
 BUTYRIC ETHER 
 
 Is formed by the saponification of rancid butter by 
 the aid of alkali, and then distilled with sulphuric 
 acid. This ether has a strong odor of pineapples, 
 and is used for making pineapple ale, which con- 
 sists in adding from four to six ounces of ether to a 
 hundred gallons of common ale. Also for pineapple
 
 56 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 syrup, pineapple cordial, and pineapple brandy. It 
 is also used as a flavoring ingredient in fine peach 
 brandy. This ether is used in the same proportion 
 as all other ethers for liquors, &c. In the imitation 
 of the Sazarac brandies, of the vintage of 1795-98, 
 1802-05, Godard, vintage of 1828, Otard, Dupuy, 
 Maret, and Poultney brandies, two parts of butyric 
 ether, five of oil of wine, form the principal and 
 the most approved flavoring ingredients ; and also 
 in the imitations of Copenhagen cherr.y brandy, 
 grape leaf champagne, sparkling Burgundy, cham- 
 pagne, Heidsieck champagne ; and also in the imita- 
 tions of the juices of fruits. When the aroma is 
 applied to champagne, butyric ether is combined 
 with four to six parts of oil of wine, dissolved in 
 alcohol, free of grain oil. Alcohol is used as a sol- 
 vent for oil of wine in the proportion of four parts 
 alcohol to one of the. oil of wine. The ethers in- 
 tended for champagne, after being dissolved, are 
 added to the spirit that is intended for champagne. . 
 Butyric ether will, owing to the strength of its odor 
 conceal a considerable amount of grain oil. 
 
 VALERINATE OF AMYLIC OXIDE 
 
 Is produced from grain oil by distillation ; its odor 
 recalls that of sweet apples, and is known as apple
 
 ACETATE OP AMYLIC OXIDE, 57 
 
 oil. It is used in flavoring plain spirit in imitation 
 of apple brandy, and also in champagne cider, and 
 for flavoring fine bottled cider. Apple oil, combined 
 with butyric ether, is used for old reserve, pathetin- 
 ho, south side, and East India madeira ; and when 
 combined with Jamaica rum, it is used in making 
 imitations of rum from neutral spirit. The apple 
 oil and oil of wine form one of the finest perfumes 
 that we have for the conversion of clean spirit into 
 peach brandy ; and with acetic ether it is used, giv- 
 ing a' fine, and at the same time, natural aroma to 
 the juices of fruits, fruit cordials, and syrups pre- 
 pared from fruits for use ; it is dissolved in clean 
 alcohol, in the proportion of one part to four of 
 spirit. 
 
 ACETATE OP AMYLIC. OXIDE. 
 
 This is also prepared from grain oil, and is known 
 as pear oil, and is sometimes used in the finer bran- 
 dies, under the impression that it imparts an odor 
 peculiar to old liquors. For old rye, Bourbon, and 
 Roanoke whiskey, pear oil is highly useful, and is to 
 be preferred to the essence of wintergreen. Its soft, 
 mellow odor will give it a preference over any article 
 in use for imparting to any kind of liquor the fine, 
 soft mellowness of age. Its solution is obtained by 
 dissolving in alcohol one part of pear oil to four of 
 3*
 
 58 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 clean alcohol. It is used at discretion in such quan- 
 tities that it will neither absorb nor become absorbed 
 by any other aromatic. The usual quantities are 
 from, two to six ounces to one hundred gallons of 
 clear spirit. 
 
 AROMATIC SPIRIT OP AMMONIA. 
 
 This spirit is distilled for the use of rectifiers from 
 oil of lemon one-half ounce, nutmegs two ounces, oil 
 of cinnamon one drachm, cleaned alcohol four pints, 
 and mix the oils ; then add spirit of ammonia three 
 ounces. The proportions, of course, can be varied, 
 and any aromatic can be used. This spirit is of a 
 fine aromatic taste and odor, and is well suited for 
 flavoring cordials and domestic brandies. 
 
 SPIRIT OF PRUNES. 
 
 Properly this would be called a tincture or infu- 
 sion. Take any convenient quantity of prunes, and 
 add double their quantity by measure of clean spirit, 
 and digest for ten days. Used principally for flavor- 
 ing domestic brandies, from one pint to three quarts 
 to forty gallons of clear spirit. When an excess 
 is added, the object is to conceal the remaining 
 traces of grain oil in the spirit. The tincture of 
 prunes is greatly benefited by the addition of an 
 equal quantity of Jamaica rum. Prunes do not
 
 BUM. 69 
 
 yield a very strong odor, and care should be used in 
 their selection. As they are usually found, they 
 contain but little flavor, and the only test for them 
 will be their aroma. This tincture is used in con- 
 junction with nitric ether and acetic ether, for bran- 
 dies. The usual quantities of the tincture of prunes 
 are added to forty gallons of spirit, and from one to 
 five ounces of either one of the last named ethers. The 
 spirit used for digesting the prunes in should be per- 
 fectly free of grain oil. The prunes are subjected 
 to this digestion as long as they will yield any per- 
 ceptible perfume to fresh spirit. It is usual to add 
 to the spirit containing the prunes one ounce of pow- 
 dered orris root to every gallon, or orange peeling, 
 or nutmegs ; and the whole of them combined will 
 make a desirable perfume for common brandy. 
 
 BUM. 
 
 This is one of the most convenient and economical 
 flavoring aromatics that the rectifier makes use of. 
 Jamaica contains a larger per centage of alcohol 
 than any other brand, and also a corresponding 
 amount of essential oil ; and it is this essential oil 
 that is sought for. The perfume of rum will answer 
 in the absence of butyric ether, or oil of wine. Bach 
 gallon of rum is tempered with one ounce of acetic
 
 60 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 ether. Rum thus charged is used for flavoring plain, 
 clean spirit, in imitation of French brandies, in the 
 proportion of from four to fifteen gallons to one 
 hundred. The lowest extremes are for domestic 
 brandies, and the highest are for fine imitations. 
 This excess of fifteen to twenty gallons of rum adds 
 a fine vinous taste to the brandy. The rum added 
 to this extent is usually New England rum, which is, 
 from its low price, the most convenient ; but the 
 most economical mode of imparting a vinous taste to 
 any kind of spirit is by the use of sulphuric acid, 
 from one to two ounces of the acid to one hundred 
 gallons of spirit. For the general effect of acids 
 on liquors, see chapter on " The Benefit of Acids to 
 Liquors." Rum tempered with one ounce of butyric 
 ether and half an eunce of acetic ether to each gal- 
 lon, is used in the proportion of one gallon to six 
 of well cleaned spirit in imitating rum. 
 
 RAISIN SPIRIT. 
 
 This is produced by the distillation of raisins. 
 This spirit can be manufactured at that season of the 
 year in which the previous year's stock of raisins 
 have deteriorated from age. Spirit of raisins occu- 
 pies a position, from its properties, near oil of wine, 
 as they are obtained from the same sources, only
 
 RAISIN SPIRIT. 61 
 
 under different circumstances ; and as much- -of the 
 original flavor of the raisin has been dissipated from 
 age, this spirit is extensively used by all classes of 
 manufacturers, and probably to a greater extent in 
 France than elsewhere in flavoring clean spirit for 
 brandies ; and, also, for flavoring madeira, sherry,' 
 teneriffe, and all of the different brands of cham- 
 pagne. The process consists in using any well 
 managed champagne, and adding the raisin spirit to 
 the neutral spirit intended for the champagne. See 
 the Formulas for Champagne. m 
 
 Raisin spirit is sometimes adulterated with acetic 
 ether, butyric ether, orris, nutmegs, apple oil, pear 
 oil, &c., &c. The adulterations are sometimes car- 
 ried to such extremes by some manufacturers that 
 the so-called raisin spirit possesses none of the 
 peculiarities of the original. The spurious raisin 
 spirit is manufactured ex-tempore for auction sales, 
 and is sold to the ignorant for brandy flavor- 
 ing. The most common formula for this imitation 
 is to take rectified whiskey (clea? of color) forty 
 gallons, sulphuric acid three ounces, acetic ether 
 twelve ounces, essence of orange four ounces, amber- 
 gris two grains, rubbed up well with two ounces of 
 dry white sugar, and added to the forty gallons of 
 whiskey. This liquid is then charged with from 
 fifteen to twenty-five gallons of water containing
 
 62 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 pellitory, grains of paradise, and catechu ; and again 
 the' spirit is not diluted with water, but the strength 
 is heightened by the addition of from six to twelve 
 ounces of sweet spirits of nitre, combined with a 
 quart or three pints of tincture of grains of para- 
 dise. The consumers of this latter article are coffee- 
 house keepers, &c., &c. It is for flavoring and giv- 
 ing a false strength to liquors, wines, &c. 
 
 And even the distiller becomes imbued with the 
 spirit of the age ; for if the manufacturer operates 
 on his customer's purse through the medium of his 
 olfactory nerves, the manufacturer, by the same' rule, 
 is done equally as " brown" by the distiller ; because 
 the adulterations that the raisin spirit is liable to 
 contain coming from the hands of the distiller are 
 various, and among the most prominent, and at the 
 same time difficult of detection, are the different 
 ethers. 
 
 We have no positive chemical tests for ethers, but 
 their volatility will serve to detect their presence. 
 Thus, for instance, if a portion of suspected raisin 
 spirit be exposed, in an open-mouthed vessel, for a 
 few hours, the pungency and odor of the sample will 
 be greatly lessened, or entirely dissipated. To de- 
 tect any acrimonious substances, evaporate a quan 
 tity of the spirit to dryness, and the different sub- 
 stances will be perceptible to the taste. In separat-
 
 TINCTURE OF MUSK. 63 
 
 ing the ether from the spirit by evaporation, the 
 operation will be greatly facilitated by heating .the 
 spirit to a point below the boiling point for one 
 hour ; and if the odor has undergone no perceptible 
 change, allowing a small per centage for evapora- 
 tion of the natural bouquet of the raisin spirit, which, 
 it must be recollected, is not of that volatile nature 
 that the ethers are. 
 
 Raisin spirit has its perfume varied by the addi- 
 tion of various perfumes. Thus, for instance, in the 
 imitations of the fancy brands of the American bot- 
 tled whiskey, the essence of wintergreen, or es- 
 sence of pear oil, is added to the raisin spirit in 
 such quantities that will change the general tone of 
 the original odor to that required. 
 
 TINCTURE OF BALSAM OF PERU AND OF TOLU. 
 
 Digest one ounce of the balsam with eight of rec- 
 tified spirit, for some days, shaking it occasionally. 
 Then filter. Tincture of benzoin in the same man- 
 ner. 
 
 TINCTURE OF MUSK. 
 
 Mask two drachms, rectified spirit twelve ounces.
 
 64 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 ESSENCE OF VANILLA. 
 
 Vanilla, cut very small, two ounces ; rectified 
 spirit one pint. Infuse for three days. 
 
 ESSENCE OF VERBENA. 
 
 Essential oil of verbena two drachms, rectified 
 spirit four ounces, essence of ambergris one-half 
 drachm. Mix. 
 
 ESSENCE OF NEROLIA. 
 
 Spirit of wine one-half pint, oil of orange peel 
 one drachm, orris root, in powder, two drachms ; 
 musk, two grains. Let it stand in a warm place 
 three days, and strain. 
 
 FLAVORING ESSENCE. 
 
 Oil of bitter almonds eight drops, oil of lemon 
 five drops, oil of cinnamon four drops, oil of nutmegs 
 eight drops, high proof spirit one pint. One to two 
 drops added to each bottle, in bottling cordials that 
 have little or no perfume. 
 
 ESSENCE OF BITTER ALMONDS. 
 
 Oil of bitter almonds one ounce, spirits one pint.
 
 ESSENCES FROM THE ESSENTIAL OILS. 65 
 
 SPIRIT OP ROSES. 
 
 One pint of clean spirit, otto of roses twenty 
 drops. 
 
 ESPRIT DE BOUQUET. 
 
 Oil of lavender, oil of cloves, and of bergamot, ofj 
 each two drachms ; otto of roses ten drops, oil of 
 cinnamon five drops, essence of musk one drachm, 
 clean spirit one pint, for wines. 
 
 EAU DE MILLEFLEURS. 
 
 Rectified spirit two pints, balsam of Peru one 
 quarter of an ounce, essence of bergamot one-half 
 ounce, oil .of cloves one quarter of an ounce, es- 
 sence of nerolia one-half drachm, essence of musk 
 one drachm. Mix the above. Is used for brandies 
 and cordials. 
 
 ESSENCES FROM THE ESSENTIAL OILS. 
 
 All essences are prepared from the oil. For 
 example, half an ounce of the oil to one pint of 
 clean spirit will form a pint of strong essence. 
 Take of any of the following oils : Oil of cedar 
 almonds, anise, bergamot, bitter almonds, caraway,
 
 66 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 cassia, cinnamon, cloves, horsemint, jessamine, juni- 
 per, lavender, lemons, mace, marjoram, mustard, nut- 
 meg, origanum, peppermint, pimento, rosemary, roses, 
 sassafras, spearmint, sweet marjoram, thyme. These, 
 it will be observed, either singly or combined, form 
 the base of all our perfumes. 
 
 ORRIS ROOT. 
 
 As the manufacturer makes use of this root ex- 
 tensively, a description of it will not be out of place, 
 the better to enable the consumer to become a judge 
 of it. This plant is a native of Italy, and other 
 parts of the south of Europe. The root is dug up 
 in the spring, and prepared for market by the re- 
 moval of its cuticle and fibres. 
 
 It is prepared in pieces of various forms and sizes, 
 often branched, usually about as thick as the thumb, 
 knotty, flattened, white, heavy, of rough, though not 
 fibrous fracture ; of a pleasant odor, resembling that 
 of the violet, and a bitterish, acrid taste. The acri- 
 mony is greater in the recent than in the dried root, 
 but the peculiar smell is more decidedly developed 
 in the latter. The pieces are brittle and easily- pow- 
 dered, and the powder is of a dirty white color. 
 
 One gallon of clean spirit (proof), and eight 
 ounces of orris root bruised. Digest for ten days,
 
 ESSENTIAL OILS, AC., USED FOR FLAVORING. 67 
 
 and strain. This is suited for fine brandies, all of 
 the imitation wines, and enters into the 'composition 
 of cordials, in some instances, singly ; or combined, 
 for instance, in the brandies. It is combined with 
 acetic ether in fine gin, with juniper essence. In the 
 wines in different proportions, as will be seen in the 
 Formulas. 
 
 ESSENTIAL OILS, AC., USED FOR FLAVORING. 
 
 Oil of bitter almonds is used for flavoring, in imi- 
 tation of peach blossom, by the addition of orange 
 flower water, in the imitation of peach brandy, and 
 also for the imitation of syrups and cordials of fruits. 
 Essence of bitter almonds has a tendency to destroy 
 the flavoring ingredient of almost any article com- 
 bined with* it ; the destruction is not immediate, but 
 gradual. This essence is sometimes added to brandy, 
 whiskey, <fcc., to give a nutty flavor to them. The 
 oil of bitter almonds has become quite common from 
 long use, and is easily detected ; and therefore should 
 be used with the greatest caution. A few drops 
 will suffice for forty gallons. The essence is made 
 by dissolving one ounce to four ounces of alcohol.
 
 68 FLAVORING WINES, LIQUORS, AND CORDIALS. . 
 AMBERGRIS. 
 
 Ambergris differs somewhat from the generality 
 of aromatics, as it combines its odor with any other, 
 and forms by each addition a new and desirable per- 
 fume. It is used for flavoring the lighf wines, and 
 it will be seen enters into various other formulas 
 tbroughout the work. 
 
 OIL OP ANISEED 
 
 Is used principally for a cordial of the same name. 
 The odor of anise has become too common for any 
 other use. 
 
 OIL OF BERGAMOT (ESSENCE OP BERGAMOl). 
 
 The composition of oil of bergamot and that of 
 lemon are nearly the same. In composition berga- 
 mot is used extensively for all kinds of cordials, and 
 combined with acetic ether it is used for flavoring 
 domestic brandies, and with nitric ether for Holland 
 gin. It is never used alone for flavoring. 
 
 OIL OP CINNAMON 
 
 And oil of cassia are the same. This odor has 
 become too popular with the masses to be of any
 
 AROMATICS. 69 
 
 value to the manufacturer. Cinnamon is the flavor- 
 ing ingredient in some aromatic cordials ; when it is 
 used it should be concealed to as great an extent as 
 possible. Cinnamon is highly useful where a warm 
 aromatic odor is required. 
 
 V 
 
 AROMATICS 
 
 Are used for giving a false strength, an aromatic pun- 
 gency, and in some instances an appearance of age, 
 and a nutty flavor to liquors, Wines, and cordials. 
 
 Of the two classes of aromatics, solids and fluids, 
 the former is used for feftth its taste and odor ; and* 
 the latter is employed for its odor alone. 
 
 Care should be exercised in the use of aromatics, 
 that they are not added in such excessive quantities 
 that would indicate their own presence. 
 
 The most convenient mode of obtaining the active 
 principles of solid aromatics, is by infusion ; for 
 instance, a recipe directs to a given quantity of spirit, 
 a corresponding amount of aromatics to be infused 
 in the spirit, and then strain. To obviate the neces- 
 sity of straining a large quantity of fluid, the infu- 
 sion should be prepared with a much smaller quantity 
 of fluid. From one to three gallons will form an 
 infusion of aromatics, sufficiently strong for one 
 hundred gallons of spirit.
 
 .70 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 To protect the consumer from imposition, particu 
 lar attention has been paid to a description of those 
 articles most liable to be found impure or adul- 
 terated. 
 
 ANISE. 
 
 The seed are brought from Spain, Germany, and 
 France. The Spanish are smaller than either, and 
 are usually preferred. The seed appear of a light 
 greenish brown colour, with a shade of yellow ; their 
 odor is increased by friction, and is too well known 
 to need a description ; their taste is warm, sweet, 
 and aromatic ; the oil is obtained by distillation. 
 The seeds are sometimes adulterated with small 
 fragments of argillaceous earth, which resembles 
 them in color ; the aromatic qualities are sometimes 
 driven off by a slight fermentation, which they are 
 apt to undergo in the mass when collected before 
 maturity. The star aniseed is analogous in sensi- 
 ble properties to the common aniseed. 
 
 Aniseed are used in the distillation of cordials, 
 etc., and some manufacturers prepare an infusion 
 from the star aniseed ; for flavoring brandies, 
 acetic ether or spirit of prunes are used with it; 
 the oil is used for preparing anisette, and should 
 be first dissolved iu alcohol. For quantity, etc., see 
 Cordials.
 
 CARAWAY. 71 
 
 ANGELICA. 
 
 Of this root there are two varieties. That known 
 as garden angelica is preferable ; it should be bought 
 in powder, in well-stoppered bottles. The dried 
 root is greyish brown, and much wrinkled exter- 
 nally, whitish and spongy within. The smell is 
 strong and fragrant, and the taste at first sweetish, 
 afterwards warm, aromatic, bitterish, and somewhat 
 musky. This root is for cordials. See Formulas. 
 
 CALAMUS, 
 
 Or sweet flag. This is an indigenous plant, grow- 
 ing abundantly throughout the United States, in low, 
 wet, swampy places. By the process of drying, the 
 root loses nearly one half of its diameter, but is im- 
 proved in odor and taste. The active principles 
 are taken up both by spirit and boiling water. Ca- 
 lamus enters into the composition of the different 
 varieties of bitters and cordials. 
 
 CARAWAY. 
 
 The caraway plant is a native of Europe, growing 
 wild in meadows and pastures. It has been intro- 
 duced into this country. Our supplies come partly
 
 72 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 from Europe and partly from .our own gardens. 
 Caraway seeds are about two lines in length, slightly 
 curved, with five longitudinal ridges which are of a 
 light yellowish color, while the intervening spaces 
 are dark brown. They have a pleasant, aromatic 
 smell, and a sweetish, warm, spicy taste. These 
 properties depend on an essential oil which they 
 afford largely by distillation. The seed yield their 
 virtue to alcohol, and but slowly to water. See 
 Formulas. 
 
 CARDAMOM. 
 
 This valuable plant is a native of the mountains 
 of Malabar, where it grows spontaneously. The 
 odor of cardamom is fragrant, the taste warm, 
 slightly pungent, and highly aromatic. These proper- 
 ties are extracted by water and alcohol, but more 
 readily by the latter. The volatile oil is colorless, 
 of an agreeable and very penetrating odor. It can- 
 not be kept long. 
 
 CINNAMON. 
 
 There are several botanical varieties of cassia. 
 Ceylon cinnamon is in long cylindrical fasciculi, 
 composed of numerous quills, the larger inclosing the 
 smaller. In the original sticks, which are somewhat
 
 OREASOTE. 73 
 
 more than three feet in length, two or three fasciculi 
 are neatly joined at the end so as to appear as if the 
 whole were one continuous piece. The finest is of a 
 light brownish yellow color, almost as thin as 
 paper. 
 
 The inferior sorts are browner, thicker, less splin- 
 tery, and of a less agreeable flavor. The Chinese 
 cinnamon, called cassia in commercial language, is 
 usually in single tubes of various sizes, from an eighth 
 of an inch to half an inch, and even an inch in di- 
 ameter, and is the variety commonly found in the 
 shops. Cinnamon from which the oil has been dis- 
 tilled is sometimes fraudulently mingled with the 
 -enuine. This bark may be known by its greater 
 thickness and deficient taste. This aromatic yields 
 its virtues wholly to alcohol, and less readily to 
 water. 
 
 CBEASOTE. 
 
 A peculiar substance, obtained from tar or from 
 crude pyroligneous acid by distillation. Creasote 
 when pure, is a colorless liquid, of the consistency 
 of oil of almonds, slightly greasy to the touch, and 
 having a caustic, burning taste, and a penetrating, 
 disagreeable odor, like that of smoked meat. 
 
 Creasote is sometimes adulterated with the fixed
 
 74 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 and volatile oils. These substances are detected by 
 strong acetic acid, which dissolves the creasote, and 
 leaves them behind, floating above the creasote solu- 
 tion. Creasote is .used in flavoring plain spirit, in 
 imitation of Irish and Scotch whiskey, and also for 
 some of the American brands. 
 
 CUBEBS. 
 
 The odor of this berry is agreeably aromatic. 
 The taste warm, bitterish, and camphorous, leaving 
 in the mouth a peculiar sensation of coolness, like 
 that produced by the oil of peppermint. The pow- 
 der is of a dark color and of an oily aspect ; pow- 
 dered cubebs become impaired by age, in consequence 
 of the escape of their volatile oil. The powder is 
 sometimes adulterated with pimento. Powdered 
 cubebs form an ingredient in the French medicated 
 gin bitters, and also the gin bitters. An infusion 
 is prepared from powdered cubebs and proof gin. 
 See chapter on Bitters. Cubebs are gentle, stimulant, 
 excite the digestive organs, with special direction 
 to the urinary organs. 
 
 SLIPPERY ELM BARK. 
 
 The inner bark is the part made use of, and is 
 found in commerce in long, nearly flat pieces, from
 
 SLIPPERY ELM BARK. 75 
 
 one to two lines in thickness, of a fibrous texture, a 
 tawny color, Avhich is reddish on the inner surface, 
 a peculiar sweetish, not unpleasant odor, and a 
 highly mucilaginous taste when chewed. It abounds 
 in mucilaginous matter, which it readily imparts to 
 water. This mucilage is precipitated by the solu- 
 tions o.f lead, but not by alcohol. 
 
 Much of the bark recently brought into the market 
 is of an inferior quality, imparting comparatively 
 little mucilage to water. It has the characteristic 
 odor of the genuine bark, but is much less fibrous and 
 more brittle, breaking abruptly when bent, instead 
 of being capable, like the better kind, of being 
 folded lengthwise without breaking. 
 
 The mucilage of Slippery Elm Bark is used by 
 some for giving the appearance of age to liquors, and 
 also an oily mucilaginous quality, in the proportion 
 of three or four ounces to eight gallons ; and if added 
 in excess, the mucilage will be observed floating 
 through the liquid in the form of small flaky parti- 
 cles, which will have to be removed by straining. 
 Considering that this mucilage is tasteless and has 
 but little body or substance, its effects should not be 
 relied upon in the manufacture of liquors, when 
 honey, sugar, &c., can be obtained.
 
 76 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 GINGER 
 
 Is too well known to need a description. Those 
 pieces of ginger which are very fibrous, light, and 
 friable, or worm-eaten, should be rejected. Ginger 
 is used in the manufacture of cordials and syrups. 
 
 HOPS 
 
 Consist of numerous thin-veined, leaf-like scales, 
 which are of a pale greenish yellow color, and con- 
 tain near the base, two small, round black seeds. 
 
 Though brittle when quite dry, they are pulverised 
 with great difficulty ; their odor is strong, peculiar, 
 and fragrant ; their taste very bitter, aromatic, and 
 slightly astringent. These qualities are imparted to 
 water. Hops are extensively used, by some manufac- 
 turers, in the place of catechu, or for furnishing the 
 bitter principle of fine brandies, rum, <fec. 
 
 JUNIPER. 
 
 The berries, as the fruit is sometimes called, are 
 sometimes collected in this country ; but though 
 equal to the European in appearance, they are inferior 
 in strength, and are not much used. The best comes 
 from Europe, particularly from Trieste and the Italian
 
 MACE OB NUTMEGS. 77 
 
 ports. They are globular, more or less shrivelled, 
 about as large as a pea, covered with a glaucous 
 bloom, beneath which they are of a shining, blackish 
 purple color, and containing a brownish yellow pulp 
 and three angular seeds. The berries impart their 
 substance to water and alcohol and are used in the 
 preparation of gin. 
 
 MACE OR NUTMEGS. ' -*. 
 
 The small and round nutmegs are preferred to 
 those which are large and oval. They should be 
 rejected when very light, with a feeble taste and 
 smell, worm-eaten, musty, or marked with black 
 veins, or feel light, deficient in weight. 
 
 An artificial oil of mace is sometimes substituted 
 for the genuine. It is "made by mixing together 
 various fatty matters, such as suet, castor oil. sper- 
 maceti, wax, tallow, &c., adding some coloring sub- 
 stance, and flavoring the mass with the volatile oil 
 of nutmeg. The various formulas throughout this 
 work, will show the great utility nutmegs are to the 
 manufacturer. 
 
 Orange Peel. A tincture is prepared from this 
 peel, with clean spirit, that possesses all the substance 
 of the oil. For convenience a small bag, containing 
 the peel, is suspended in those liquors where this
 
 78 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 odor would be desirable. This peel also enters into 
 the composition of the various formulas for bitters. 
 
 When the object in the use of the orange peel is 
 simply to obtain its agreeable flavor, the rind of the 
 sweet orange is preferable, and for a bitter principle, 
 that of the Seville orange. 
 
 ORANGE FLOWER WATER. 
 
 Orange flower water is commonly prepared m 
 France and Italy. It is nearly colorless, though 
 usually of a pale yellowish tint, in consequence of 
 being kept in copper bottles. 
 
 Much color, an offensive odor, or mouldiness, would 
 indicate impurity, derived from the flowers in tl>e 
 process of distillation. 
 
 An oil is obtained from the flowers by distillation, 
 which is called Nerolia, in France, and enters into 
 the composition of various liquors and cordials. 
 
 Orange berries are sometimes used for flavoring 
 cordials. See Formulas. 
 
 The rind of the Seville orange is much more bitter 
 than that of the other varieties. 
 
 The essential oil is imported into the United States 
 in tinned or copper cans. It has properties resem- 
 bling those of the oil of lemons, but spoils more rapid- 
 ly on exposure to the air, acquiring a turpentinish
 
 VANILLA. 79 
 
 odor. This oil is employed as a flavoring material 
 in all classes of liquors. See Formulas. 
 
 ORRIS ROOT. 
 
 This root is only used for its odor in this business. 
 The root should be bruised or ground, and the spirit 
 used to obtain the odor, should be free from grain 
 oil ; from two to four ounces to a quart of spirit. 
 This odor enters into the composition of various 
 perfumes for brandy, acetic ether, and spirit of orris, 
 and for cordials, &c. See Formulas. 
 
 QUASSIA. 
 
 This wood is inodorous, and has a pure bitter taste, 
 which is surpassed by that of few other substances 
 in intensity ; it imparts its bitterness, with a yellow 
 color, to water or alcohol. 
 
 Quassia is sometimes used in the place of catechu 
 to impart a bitterness without astringency to liquors, 
 but is used more extensively in the manufacture of 
 bitters. See Bitters. 
 
 VANILLA 
 
 Is a climbing plant, growing in the West Indies, 
 Mexico, and South America. The pods are collected
 
 80 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 before they are quite ripe, dried in the shade, and 
 covered with a coat of drying oil, and then tied in 
 bundles which are surrounded with sheet-lead or in- 
 closed in small metallic boxes and sent to market. 
 Several varieties of vanilla exist in commerce. The 
 most valuable consists of cylindrical, somewhat flat- 
 tened pods, six or eight inches long, three or four 
 lines thick, nearly straight, narrowing towards the 
 extremities, but at the base shining and dark brown, 
 externally wrinkled, longitudinally soft and flexible, 
 and containing within their tough shell a soft black 
 pulp, in which numerous minute black glossy seeds 
 are embedded. It has a peculiar, strong, agreeable 
 odor, and a warm, aromatic, sweetish taste ; the inte- 
 rior pulpy portion is most aromatic. 
 
 Vanilla does not yield volatile oil, but the odor is 
 extracted by clean spirit, in the form of the tincture 
 or essence, which is made by cutting very small two 
 ounces of vanilla, and infusing in neutral spirit for 
 twelve days ; this is sometimes distilled, forming the 
 spirit of vanilla. The essence is used in vanilla 
 syrups, for flavoring chocolate, ice cream, cordials, 
 cognac brandy, peach brandy, &c. 
 
 BLACK MUSTARD SEED. 
 
 Owing to the adulteration that ground mustard is 
 liable to. the use of the seed will be found more
 
 LIQUORICE BOOT. 81 
 
 economical. Black mustard seed contain different 
 properties to those of white mustard, and are best 
 suited to the purposes of the manufacturer. The 
 acrid properties of mustard are not yielded to alco- 
 hol, neither does this property pre-exist in the 
 seed, but is dependent upon water for its develop- 
 ment ; and when the active principle is to be obtain- 
 ed, it should be by infusing in water, or if the spirit 
 is low proof containing an excess of water, the mus- 
 tard should be added to the spirit. 
 
 Horseradish is used for the same purposes and in 
 the same manner as mustard, and their properties are 
 identical. 
 
 The above articles are used for giving a pleasant, 
 biting sensation, to cordials and wines. 
 
 TEA. 
 
 This is a native of China, and is used in the manu- 
 facture of liquors, wines, and cordials, for imparting 
 a roughness to them, which is both agreeable and 
 natural to the taste. A decoction of it is made by 
 boiling. See Formulas. 
 
 LIQUORICE ROOT. 
 
 The acrimony perceptible to the taste in this root, 
 
 renders it unfit for any of the purposes of the manu- 
 
 4.*
 
 82 FLAVORING WINES, LIQUORS, AND CORDIALS. 
 
 facturer. other than in the manufacture of sarsaparilla 
 syrup that is used in soda water, which may be given 
 thus : liquorice root, bruised, two ounces ; oil of 
 sassafras, oil of anise, 8 drops ; oil of wintergreen, 5 
 drops ; 6 Ibs. brown' sugar ; water, 3 quarts. Boil 
 the liquorice two hours, then mix the sugar, water, 
 and liquorice water, and boil as for other syrups, 
 then work the oils in the syrup when cool.
 
 IV. 
 
 MANUFACTURE OF DOMESTIC LIQUORS 
 
 BY CONCEALING 
 
 THE ODOR OF THE GRAIN OIL 
 
 ON THE MANUFACTURE OF DOMESTIC LIQUORS FROM RECTIFIED 
 WHISKET, BY CONCEALING THE SMELL OF THE GRAIN OIL 
 BY THE USE OF AROMATICS. 
 
 WHEN ethers are used, the barrels should be closely 
 bunged, as the ether will soon escape by evaporation 
 if exposed. 
 
 The perfume of the essential oils are more lasting 
 than those of the ethers. The objection to the esso- 
 tial oils is, that their odors are too common, and 
 will detect themselves. These remarks apply more 
 particularly to the oils of cinnamon, cloves, aniseed, 
 and peppermint. 
 
 The perfumes best suited to this purpose, are acetic 
 and nitric ether, oil of wintergreen, oil of lemon, 
 essence of ambergris, oil of mace and creasote. The 
 ethers are usually found in two to five pound pack
 
 84 CONCEALING ODOR OF GRAIN OIL. 
 
 ages, and the manufacturers' prices vary from fifteen 
 cents to thirty cents a pound, but when found at the. 
 druggists, they are usually sold for an advance of one 
 hundred per cent. ; this is partly owing to the cupidi- 
 ty of dealers, and the expenses incident to the trans- 
 portation Of the article. 
 
 Ethers are sometimes largely adulterated with 
 various articles. When pure, ether evaporates from 
 the hand without leaving any disagreeable odor, and 
 evaporates from paper without leaving any stain of 
 grease, color, <fec., &c. 
 
 The consumer should, to prevent imposition, become 
 familiar with the nature and composition of ethers 
 See Ethers. 
 
 The essential oils are usually dissolved in alcohol 
 or rubbed up well with dry sugar, and added, to pre- 
 vent detection of the oils by their odors ; they should 
 never be added singly or uncombined, owing to the 
 similarity existing between the odor of pure brandy 
 and acetic ether. The detection of the latter would 
 be difficult, and the same remarks will apply to nitric 
 ether and gin ; and thus it will be seen, that neither 
 nitric nor acetic ethers require combinations of 
 other perfumes to prevent detection. In the absence 
 of acetic, nitric ether can be substituted by the addi- 
 tion of any sweet-scented aromatic. 
 
 To give these liquors the appearance of age and a
 
 COGNAC BRANDY. 85 
 
 body, add to every forty gallons, from half to two 
 thirds of a pint of the decoction of slippery elm bark, 
 which is made by boiling one pound of the bark with 
 one and a half gallons of water for two hours. By 
 the addition of an excessive quantity of this mucilage 
 of elm bark, it will be observed floating throughout 
 the mass of spirit, in the form of small flakes. The 
 removal of these flakes is effected by passing the 
 liquor through a straining bag. 
 
 The articles used for giving strength to these 
 liquors, are grains of paradise, pellitory, sweet spirits 
 nitre, and a strong decoction of samqua tea. 
 
 The nitre is tffe most dangerous to animal life, and 
 should not be used. The other three enumerated 
 articles are extremely healthy, and not in the slight- 
 est degree are they injurious. 
 
 These liquors will be greatly improved if the same 
 quantity of refined sugar or honey is added to them, 
 that is prescribed in the Formulas for the finer 
 liquors. 
 
 COGNAC BRANDY. 
 
 One barrel of whiskey, say forty gallons, add tinc- 
 ture of grains of paradise, one quart ; powdered 
 catechu, three ounces ; mucilage of slippery elm 
 bark, two thirds of a pint ; oil of lemon, eighty drops ; 
 well rubbed in an ounce of dry white or brown sugar,
 
 86 CONCEALING ODOR OF GRAIN OIL. 
 
 and added to the liquor ; then add six ounces of 
 acetic ether. If this brandy is desired of a very deep 
 color, it can be rendered so by the addition of a pint 
 of the tincture of cochineal or sanders wood, and 
 the same of burned sugar. For full particulars on 
 Coloring, look under that head. 
 
 NEW YORK BRANDY. 
 
 Common rectified whiskey, forty gallons ; water, 
 six gallons ; tincture of the grain of paradise, three 
 quarts ; decoction of strong tea, two quarts. Color 
 with a quart of tincture of beet roo.t, and one pint 
 burnt sugar, then add nitric ether, five ounces, with 
 fifteen drops of oil of wintergreen, dissolved in the 
 ether. 
 
 The use of fine or delicate aromatics, such as oil of 
 wine, orris root, &c., would be lost if added to a 
 spirit containing fusil or grain oil. 
 
 OLD PEACH BRANDY. 
 
 Common rectified whiskey, forty gallons ; tincture 
 of grains paradise, three pints ; powdered catechu, 
 four ounces ; mucilage of slippery elm, two thirds of 
 a pint ; take half a pound of hulled peach kernels or 
 bitter almonds, and beat them to a powder, and allow 
 them to infuse in a gallon of the whiskey for nine
 
 CHERRY BRANDY. 87 
 
 days, and then add sulphuric ether, one ounce ; acetic 
 ether, three ounces ; oil of lemon, fifty drops ; dis- 
 solve in the ether, one grain of ambergris well rubbed 
 up in sugar, and the whole well mixed and colored 
 as for other brandies. But the new mode consists of 
 coloring this brandy yellow, with a half ounce, or 
 more if the color is desired of a deeper yellow, with 
 gamboge. If the whiskey used for this purpose, 
 should be bright or clear of coloring, the brandy will 
 be of a fine yellow color, but if the whiskey should 
 be colored, as it usually is, the tincture of red san- 
 ders wood and burnt sugar should be added to bring 
 the spirit to the usual color of the common brandies, 
 
 allowing the red color to predominate. 
 
 " V 
 
 K 
 
 >mmon rectified whiskey, forty stTpBS ; tincture 
 of strong tea, half a gallon ; sulphuric acid, one and 
 a half ounces ; acetic ether, five ounces, and ninety 
 drops oil of wintergreen dissolved in ether. Color 
 to a light brown with burnt sugar. 
 
 CHERRY BRANDY. 
 
 Rectified whiskey, twenty gallons ; tincture of 
 grains of paradise, one gallon ; powdered catechu, 
 six ounces ; water, sixteen gallons ; refined sugar,
 
 88, CONCEALING ODOR OF GRAIN OIL. 
 
 from forty to eighty pounds ; sulphuric acid, four 
 ounces. Oil of bitter almonds, one drachm ; oil of 
 lemon, half ounce : twenty drops oil of cinnamon 
 these oils are to be dissolved in four ounces of alco- 
 hol, and added. The sugar is to be dissolved in 
 sixteen gallons of water. This is to be colored with 
 one ounce of cochineal, to digest in a gallon of warm 
 water for a few days, or until the coloring is com- 
 pletely extracted ; then add two ounces of-powdered 
 alum, and then strain the infusion, and add it to the 
 brandy. If this brandy was made with two and a 
 half to three pounds of sugar per gallon, it will make 
 a superior article of brandy, or if honey be substi- 
 tuted for sugar, in the same proportions. 
 
 HOURBON WHISKEY. 
 
 Rectified whiskey, thirty gallons ; tincture of 
 grains of paradise, one gallon ; water, 9 gallons ; 
 mucilage of slippery elm bark, one half pint ; acetic 
 ether, three ounces ; oil of wintergreen, fifteen drops 
 dissolved in the ether. This whiskey has the color 
 usual to all rectified whiskeys. 
 
 ROANOKE RYE WHISKEY. 
 
 Rectified whiskey, thirty gallons ; water, nine
 
 TUSCALOOSA WHISKEY. 89 
 
 gallons ; decoction of strong tea, one gallon ; grains 
 of paradise tincture, half gallon ,* ten drops each 
 of the oils of wintergreen and lemon, are to be dis- 
 solved in three ounces of alcohol, and added. The 
 whiskey used in base of this formula will contain 
 sufficient coloring for the entire mass. 
 
 MONONGAHELA. 
 
 Rectified whiskey, thirty gallons ; grains of paradise 
 tincture one and a half gallons ; catechu, five ounces ; 
 water, nine gallons ; sulphuric acid, one ounce ; 
 oil of lemon, one drachm, dissolved in four ounces 
 of acetic ether ; rub up half a grain of ambergris in 
 an ounce of sugar, and mix the whole. This whiskey 
 should have a flight tinge of red in it from sanders 
 wood. Supposing the spirit to be perfectly transpa- 
 rent, half a pint each of tincture of red sanders and 
 burnt sugar would answer for coloring. 
 
 TUSCALOOSA WHISKEY. 
 
 Rectified whiskey, thirty-nine gallons ; tincture 
 of grains of paradise, a half gallon ; powdered 
 catechu three ounces ; fifteen drops of oil of winter- 
 green dissolved in four ounces of nitric ether. This 
 whiskey should be of a very pale color.
 
 90 CONCEALING ODOR OP GRAIN OIL. 
 
 OLD RYE WHISKEY. 
 
 Rectified whiskey, thirty-two gallons ; tincture 
 of grains of paradise, three quarts ; decoction of 
 strong tea, two quarts ; water, seven quarts ; make 
 a pint of common wheat flour into a smooth paste 
 with water, add this to the barrel ; then add ten 
 drops oil of wintergreen, dissolved in two ounces 
 of alcohol. This whiskey should have but a slight 
 color, partaking of a reddish derived from sanders 
 wood. 
 
 The most convenient mode of preparing the tinc- 
 ture of sanders wood is to infuse the wood in a pul- 
 verised state in clear whiskey ; if the tincture should 
 appear heavy or cloudy, it will have to be filtered 
 through sand ; but if the sanders wood contains no 
 impurities, and the spirit that is used for digesting 
 it is bright and clean, the cloudiness alluded to will 
 be prevented. The burnt sugar should be strained 
 before using. 
 
 SCOTCH WHISKEY. 
 
 Rectified whiskey, thirty-nine gallons ; tincture 
 of grains of paradise, half gallon ; powdered catechu, 
 three ounces. Color with burnt sugar, and add 
 thirty drops creasote.
 
 IRISH WHISKEY. 91 
 
 IRISH WHISKEY. 
 
 Rectified whiskey, thirty-nine gallons ; tincture 
 of grains of paradise, three pints ; powdered catechu, 
 three ounces ; tincture of pellitory, two ounces ; 
 creasote, thirty drops. Color with burnt sugar as 
 for common whiskey. These two last named liquors 
 should be put up in the same packages that the 
 genuine was imported in. 
 
 This mode of making liquors, viz. by concealing 
 the grain oil, is at best but a poor one : for the sale 
 of them is dependent entirely on the ignorance and 
 simplicity of the purchaser, yet this class of liquors 
 are sold at the auctions, and probably are as remu- 
 nerative as the more expensively prepared liquors. 
 
 Liquors prepared with the view of being sold at 
 an auction, should possess at least three qualifica- 
 tions, viz. a fine transparent color, and a good body 
 and bead ; the first can be given by proper atten- 
 tion to the coloring materials used, for extracting 
 the coloring matter from the substance with a fluid 
 that is of itself perfectly transparent, and then 
 if it should appear cloudy or muddy, it should be 
 strained through flannel or filtered through sand. 
 Manufacturers experience more difficulty with the 
 brandy coloring, or burnt sugar, as it is usually found 
 in commerce, than they do with any other coloring
 
 
 92 CONCEALING ODOR OF GRAIN OIL. 
 
 material. The spirit colored with it, presents to the 
 naked eye, minute particles of impurities which give 
 to the spirit a dull, heavy, cloudy appearance. These 
 impurities will have to be removed by passing the 
 coloring through the sand filterer. To obviate these 
 difficulties, the manufacturer should prepare the 
 coloring either from refined or fair brown sugar ; the 
 coloring, if made from refined sugar, is usually pre- 
 pared for coloring bottled liquors. 
 
 The chapter on Starch Filtration, offers an econo- 
 mical mode for giving both a body and bead to all 
 kinds of liquors, and more particularly to low proof 
 liquors. This body more than compensates for the 
 deficiency of strength that may be apparent, but in 
 contemplating the mild and pleasant taste of the 
 spirit, the deficiency of strength is lost sight of. 
 
 HOLLAND GIN. 
 
 Uncolored whiskey, thirty-five gallons ; tincture 
 of grains paradise, three quarts ; nitric ether, four 
 ounces; oil of juniper, one drachm. Dissolve the oil 
 in the ether, and mix. 
 
 - 
 
 NEW YORK GIN. 
 
 Clear, bright whiskey, thirty gallons ; clear bright 
 tincture of the grains of paradise, one gallon ; water,
 
 COGNAC BRANDY. 93 
 
 ten gallons ; oil of juniper, one drachm. Dissolve in 
 two ounces of alcohol. 
 
 The tincture of the grains of paradise should be 
 well strained, to insure transparency. The most 
 common mode of treating gin, is to add about twelve 
 ounces of sweet spirits nitre to every thirty gallons 
 of spirit. This gives an artificial strength, but the 
 nitre is injurious to health. 
 
 A bead can be given to these liquors when needed. 
 See the Formula for the Beading Mixture. 
 
 DOMESTIC BRANDY. 
 
 New York Brandy. Cleansed alcohol, thirty gal- 
 lons ; water, forty gallons ; tincture of Guinea pep- 
 per, two gallons ; mix nitric ether, two ounces ; acetic 
 ether, three ounces ; one ounce sulphuric acid. Color 
 with red beets and burnt sugar. 
 
 COGNAC BRANDY. 
 
 Cleansed alcohol, forty gallons ; water, thirty-fire 
 gallons ; one gallon of strong tea, and one gallon of 
 tincture of grains of paradise ; twenty pounds white 
 or clarified sugar, dissolved in the thirty-five gallons 
 of water before adding to the spirit ; add two quarts 
 of prune spirit, and three ounces of acetic ether. 
 Color with a quart of burnt sugar, and a pint of 
 tincture of sanders wood. " This is strong brandy."
 
 
 94 CONCEALING ODOR OF GRAIN OIL. 
 
 PINEAPPLE BRANDT. 
 
 Clean alcohol, thirty-five gallons ; water, forty 
 gallons ; mix. Tincture of the grains of paradise, one 
 gallon ; tincture of pellitory, one pint ; six common 
 sized red beets, sliced ; one and a half pints of sugar 
 coloring ; five ounces of butyric ether. If this is not 
 convenient, add two quarts of Jamaica rum, and six 
 ounces of acetic ether, with five drops of oil of cloves 
 rubbed up in a couple of ounces of sugar, and mix. 
 
 PEACH BRANDY. 
 
 Clean alcohol, -seventy gallons; water, fifty-five 
 gallons ; one and a half ounces of English saffron, or 
 the same of gamboge ; five gallons of honey, or sixty 
 pounds of white or clarified sugar ; this is to be dis- 
 solved in the above mentioned water before adding ; 
 add fifteen drops of creasote ; balsam of Peru, half 
 ounce ; essence of lemo'n, a wine glass full ; essence of 
 orange peel, half ounce. The saffron or gamboge 
 should be suspended in the spirit, which will obviate 
 the necessity of straining the liquid. 
 
 Burnt sugar, &c., is no longer used for peach brandy, 
 but those preferring it can color as for other brandy. 
 
 The above receipt furnishes a really fine sample of 
 " old peach." It will have a fine body, pleasant taste,
 
 APPLE BRANDT. 95 
 
 and approved flavor. This is sold for a distilled 
 spirit, and is branded on the head to the effect that 
 it is the product of some high sounding, though 
 imaginary distillery. 
 
 Some manufacturers flavor this brandy with essence 
 .of almonds, and a small portion of ether ; others, 
 again, make use of ethers and water of ammonia ; and 
 others, of rum and essence of wintergreen ; and, in 
 fact, every operator has a formula of his own, and 
 the receipt is good enough until the product is found 
 unsalable. In America, almost every one is ac- 
 quainted with peach brandy. And the aromatics 
 should be added in minute quantities. 
 
 APPLE BRANDY. 
 
 Clean alcohol, twenty gallons ; water, twenty 
 gallons ; strong decoction of grains of paradise, one 
 quart ; tincture of pellitory, half pint ; three ounces 
 each of sulphuric and acetic ether ; one ounce each 
 of essence of vanilla ; tincture of sanders wood, one 
 pint } burnt sugar, one pint. 
 
 The above brandy can be manufactured at as low 
 a figure as could be desired, if the tincture of grains 
 of paradise and tincture pellitory be substituted for 
 alcohol. 
 
 Apple brandy belongs to that class of liquors that
 
 96 CONCEALING ODOR OF GRAIN OIL. 
 
 pays but a small percentage, and, therefore, is scarcely 
 worth noticing ; yet it is desirable that the manufac- 
 turer should possess a knowledge of it. This brandy 
 will be greatly improved by the addition of honey or 
 sugar, in the proportion of four gallons to forty gal- 
 lons of the spirit. A cheaper article of this brandy 
 is made of common rectified whiskey, thus : to forty 
 gallons of whiskey, add eight ounces of acetic acid ; 
 one ounce of sulphuric acid, three sliced red beets, 
 one pint of burnt sugar, coloring ; add a pint of 
 wheat or rice flour, slightly scorched over the fire, to 
 the liquor, and allow it to stand for ten days. The 
 flour can be suspended in the spirit, by being tied up 
 in a piece of muslin and hung in the barrel. 
 
 CHERRY BRANDT. 
 
 Rectified whiskey, one hundred gallons ; honey, 
 eight gallons ; clarified sugar, thirty pounds ; bruis- 
 ed bitter almonds, one pound ; cloves, one-half ounce ; 
 cassia, one ounce ; bruised nutmegs, two ounces ; in- 
 fuse two ounces of cochineal in two gallons of warmed 
 water for a few days, until the coloring is extracted, 
 and add one pint of sugar coloring, and two ounces 
 of sulphuric acid. The above is usually put up in 
 ten gallon kegs.
 
 IMITATION OP JAMAICA RUM. 97 
 
 CHERRY BRANDY (CHEAP). 
 
 Corn whiskey, twenty gallons ; water, seventeen 
 gallons ; loaf sugar, twenty-five to fifty pounds ; 
 tincture of grains of paradise, one and a half gallons ; 
 pellitory, one pint ; five ounces of ground mustard, 
 one-half ounce of sulphuric acid ; cloves, one-half 
 ounce, bruised ; cassia, one ounce ; one-half pound 
 bruised bitter almonds. Color with six red beets, 
 sliced, and one-half pint of burnt sugar coloring. If 
 the acid in either of the above is not clearly percep- 
 tible to the palate, it should be added until it is. 
 
 RUM. 
 
 The best is Jamaica rum. This rum is indebted to 
 the mode of its distillation for its superiority, which 
 consists in conducting the process of distillation 
 very slowly. 
 
 IMITATION OP JAMAICA RUM. 
 
 Clean proof spirit, 100 gallons ; sugar refined, 
 dissolved in five gallons water, sixty pounds ; pale 
 ale, five gallons ; sulphuric acid, two ounces ; Jamai- 
 ca rum, eight to twelve gallons ; acetic ether, eight 
 ounces ; burnt sugar, one and a half pints ; tincture 
 of sanders, half a pint. 
 
 5
 
 98 CONCEALING ODOR OF GRAIN OIL. 
 
 ST. CROIX RUM. 
 
 Clean spirit proof, 100 gallons ; refined sugar, dis- 
 solved in five gallons water, forty pounds ; catechu, 
 five ounces ; spirit of vanilla, a tumbler or glass full ; 
 acetic acid, five ounces ; Jamaica rum, five gallons ; 
 color as above, or leave it transparent ; add half a 
 gallon tincture grains of paradise, and one and a 
 
 half ounces sulphuric acid. 
 
 
 
 NEW ORLEANS RUM. 
 
 Clean proof spirit, one hundred gallons ; refined 
 sugar, dissolved in five gallohs of water, fifty 
 pounds ; tincture grains of paradise, fyalf a gallon ; 
 powder catechu, five ounces ; , sulpliuric acid two 
 ounces : Jamaica rum, five galloons ; acetic acid, ten 
 ounces ; ten drops oil of cinnamon, dissolved in al- 
 cohol. 
 
 NEW ENGLAND RUM. 
 
 Whiskey, one hundred gallons ; refined sugar, dis- 
 solved in four gallons of water, thirty pounds ; sul- 
 phuric acid, two ounces ; oil of cinnamon, ten drops, 
 dissolved in alcohol ; acetic ether, ten ounces ; Ja- 
 maica rum, five gallons. Mix. 
 
 These liquors can be colored, if desired. The
 
 RUM SHEUB. 99 
 
 New Orleans rum is usually transparent ; the same 
 proporti6ns as for other liquors, using cochineal and 
 burnt sugar. 
 
 RUM SHRUB. 
 
 Tartaric acid, five pounds ; refined sugar, one 
 hundred pounds ; oil of lemon, four drachms ; put 
 them into an eighty gallon cask, and add water ten 
 gallons ; rumage until the sugar and acid, are dis- 
 solved, then add proof rum, twenty gallons ; water, 
 thirty-five gallons ; coloring, one quart fine with 
 twelve eggs ; if twelve oranges, and five ounces of 
 bitter almonds be added, it will improve the flavor. 
 
 RUM SHRUB. 
 
 Sugar, two hundred pounds, dissolved in fifty gal- 
 lons of water ; add rum, thirty gallons ; oranges 
 sliced, twelve ; two dozen sliced lemons ; cassia 
 bruised, half an ounce ; cloves bruised, half an 
 ounce ; bitter almonds, eight ounces ; tincture of the 
 grains of paradise, and as much tartaric acid as may 
 be necessary to give it the required acidity ; let it 
 stand for a week, and fine with twenty eggs, shells, 
 yellows, and whites.
 
 100 CONCEALING ODOR OF GRAIN OIL. 
 GIN. 
 
 Holland Gin. Clean spirit, one hundred gallons ; 
 one and a half ounces of juniper oil, dissolved in 
 half a glass of alcohol ; half an ounce angelic es- 
 sence ; filter twenty gallons of the clean spirit 
 through starch, this is to give the whole mass a 
 body. 
 
 SCHIEDAM SWAN. 
 
 Clean spirit, one hundred gallons ; refined sugar, 
 forty pounds ; add, after dissolving in a few ounces 
 of alcohol, two ounces oil of juniper ; oil of corian- 
 der, l.alf an ounce : nitric ether, four ounces ; dis- 
 solve the sugar in four gallons of water, and mix 
 the ingredients with the spirit. 
 
 ENGLISH GIN. 
 
 Clean spirit, one hundred gallons ; three gallons 
 honey, and twenty pounds sugar, dissolved in five 
 gallons water ; two ounces oil of juniper, dissolved 
 as above, and spirit of vanilla six ounces ; bruised 
 bitter almonds, one pound ; digest the almonds in 
 two gallons of the spirit for forty-eight hours, then 
 strain and mix. 
 
 The clean spirit contemplated in these formulas
 
 NEW YORK GIN CHEAP. 101 
 
 is spirit of about the strength of common proof spi- 
 Tit, containing, say from forty-three to forty-nine per 
 cent, of alcohol. 
 
 NEW YORK GIN. 
 
 Clean whiskey, one hundred gallons ; oil of juni- 
 per, two ounces, dissolved in three ounces of alco- 
 hol ; a few drops of turpentine are sometimes added. 
 
 ROSE GIN. 
 
 Clean whiskey, one hundred gallons ; two ounces 
 oil of juniper, dissolved in two ounces of alcohol; 
 nitric ether, twelve ounces. 
 
 NEW YORK GIN CHEAP. 
 
 Clean whiskey, sixty gallons ; water, forty gal- 
 Tons ; tincture grains of paradise, two gallons ; tinc- 
 ture of mustard, half a gallon (tincture of mustard 
 is made by digesting one pound of ground mustard 
 in half a gallon of whiskey, for thirty-six hours); one 
 ounce of sulphuric acid ; two ounces oil of juniper, 
 dissolved in half a pint of alcohol ; nitric ether, six 
 
 ounces ; fine this by the addition of four ounces of 
 
 "HA 
 
 powdered alum. 
 
 Gin Cordial. Of the oil of bitter almonds, sul-
 
 102 CONCEALING ODOR OF GRAIN OIL. 
 
 phuric acid, turpentine, and juniper, half a drachm 
 each ; dissolve these in alcohol, fifteen gallons clean 
 spirit, and add one drachm coriander seed, two 
 ounces bruised orris root, ten pounds of sugar, dis- 
 solved in four gallons of water ; mix the whole. 
 
 WHISKEY. 
 
 Pure Irish and Scotch whiskey contain about 
 fifty-two to fifty-five per cent, of alcohol, which 
 would be equal in strength to pure French brandy. 
 
 The fancy brands of American whiskey contain 
 from thirty to forty-eight per cent, of alcohol. A 
 choice article of whiskey, which would not require 
 the addition of foreign substances, should contain 
 fifty-two per cent, of alcohol, freed of its grain oil ; 
 the aromatics necessary in the production of this 
 whiskey, will conceal a considerable portion of grain 
 oil. 
 
 Novices are apt to disregard all rules in adding 
 foreign substances to liquors, acting under the im- 
 pression that each substance imparts a peculiar vir- 
 tue, and the mistake is not obvious until the liquid 
 has been spoiled. 
 
 Experience has long since proven, that saccharine 
 matter and starch will impart all the necessary and 
 most desirable qualities to plain spirit.
 
 IRISH WHISKEY CHEAP. 103 
 
 SCOTCH WHISKEY. 
 
 Clean spirit, ninety-two gallons ; water, thirty-five 
 gallons ; honey, dissolved in three gallons of water, 
 six gallons ; creasote, fifty drops ; color slightly 
 with burnt sugar. 
 
 SCOTCH WHISKEY CHEAP. 
 
 Rectified whiskey, thirty gallons ; creasote, ten 
 drops ; tincture grains of paradise, one quart decoc- 
 tion of strong tea ( see directions for making), three 
 quarts ; thirty-five pounds, or less, of clarified sugar, 
 dissolved in eight gallons of water ; mix the whole, 
 and color with a pint of tincture of sanders, and 
 the same of burnt sugar coloring. 
 
 IRISH WHISKEY. 
 
 Cleaned alcohol, ninety-two gallons ; water, thir- 
 ty-five gallons ; refined sugar, thirty pounds, dissolved 
 in six gallons of water ; creasote, thirty drops ; wa- 
 ter of ammonia, two ounces. 
 
 IRISH WHISKEY CHEAP. 
 
 Rectified whiskey, thirty gallons ; grains of para- 
 dise tincture, three quarts ; catechu, two ounces :
 
 104 CONCEALING ODOR OF GRAIN OIL. 
 
 creasote, ten drops ; water, five gallons ; mix the 
 liquor before it is charged with any of the articles. 
 It should be passed through a bed composed of 
 ground oatmeal, or of ground rice, or of a mass 
 composed of three parts of unground rice, to one 
 part of wheat flour. This bed should be about 
 twelve inches in depth, and for convenience can be 
 arranged in an empty whiskey barrel. Full instruc- 
 tions for this will be found under the head of " Fil- 
 tering." The spirit should pass with rapidity 
 through the filter, and if it comes off too highly 
 charged with starch, it should have clean spirit ad- 
 ded until the starch becomes dissipated, or is not 
 perceptible to the naked eye ; or if the spirit should 
 be too heavy, or cloudy, run it through the sand fil- 
 ter alone, until it comes out bright. The amount 
 of flour necessary to impart the desired flavor to the 
 spirit, is not distinguishable by the naked eye ; and 
 neither should the liquor have the slightest tinge im- 
 parted to its original color. 
 
 OLD ROANOKE WHISKEY. 
 
 Rectified whiskey, thirty-five gallons ; honey, three 
 gallons ; decoction of strong tea, one quart ; of bitter 
 almonds, bruised, eight ounces (the alrnouds should 
 not be rancid, as they leave an unpleasant taste OP
 
 TUSCALOOSA WHISKEY. 105 
 
 the palate); creasote, six drops ; oil of wintergreen, 
 ten drops, dissolved in an ounce of alcohol. If the 
 above liquid is to be filtered through starch, the 
 honey may be dispensed with. The bitter almonds 
 give to this whiskey that peculiar nutty flavor on 
 which its celebrity rests. The three gallons of honey 
 are to be dissolved in two gallons of water, and 
 added ; thus making the mass into forty gallons. 
 
 OLD RYE WHISKEY. 
 
 Clean whiskey, one hundred gallons ; water, twenty 
 gallons ; honey, five gallons, mix ; wintergreen, 
 twenty-five drops, dissolved in alcohol, ten ounces ; 
 acetic ether, five ounces ; one pint tincture sanders, 
 one pint sugar coloring. 
 
 TUSCALOOSA WHISKEY. 
 
 Starch filtered rectified whiskey, one hundred gal- 
 lons ; pale ale, four gallons ; Jamaica rum, three gal- 
 lons. This should be colored very slightly, as the 
 spirit used may contain sufficient coloring for the 
 whole. This whiskey usually comes in half barrels, 
 and stands deservedly high with consumers ; as yet 
 it only has a local reputation,
 
 106 CONCEALING ODOR OF GRAIN OIL. 
 MONONGAHELA WHISKEY. 
 
 Starch filtered whiskey, one hundred gallons ; 
 water, twenty-five gallons ; decoction of strong tea, 
 two gallons ; tincture of grains of paradise, one gal- 
 lon ; sanders wood, one quart ; burnt sugar, one 
 quart. 
 
 MONONGAHELA WHISKEY FOR BOTTLING. 
 
 Clean spirit, five gallons ; honey, one gallon ; 
 water to dissolve honey, half gallon ; bruised bitter 
 almonds, six ounces ; rum, one quart ; catechu, one 
 ounce ; spirit of vanilla, fifty drops ; half pint tinc- 
 ture of cochineal ; and half pint clean burnt sugar. 
 This is a superb liquor, and of fiue color. 
 
 MONONGAHELA RYE WHISKEY. 
 
 Starch filtered whiskey proof, one hundred gal- 
 lons ; water, twenty gallons ; decoction of strong 
 tea, two gallons ; tincture of grains of paradise, one 
 gallon ; two grains of ambergris, dissolved in hot 
 alcohol, or well rubbed in a small portion (say two 
 ounces) of sugar ;. acetic ether, eight ounces. If the 
 whiskey originally contained no coloring, make use 
 of burnt sugar alone, and color to suit fancy. As a
 
 OLD BOURBON WHISKEY. 107 
 
 general rule these whiskeys are not to be highly 
 colored. 
 
 OLD BOURBON WHISKEY. 
 
 Starch filtered clean spirit, one hundred gallons ; 
 water, twenty-five gallons ; strong tea, one gallon ; 
 tincture grains of paradise, one gallon ; thirty drops 
 wintergreen oil, dissolved in one ounce alcohol. 
 
 OLD BOURBON FOR BOTTLING. 
 
 
 
 Clean spirit, five gallons ; honey, one gallon, dis- 
 solved in half gallon water ; expressed juice of dried 
 peaches, two quarts ; sulphuric acid, one ounce ; 
 spirit of nutmegs, half pint ; acetic ether, two 
 ounces ; oil of wintergreen, four drops, well rubbed 
 up in sugar, and added. This is colored with half a 
 pint of the tincture of cochineal, and the same of 
 burnt sugar. If the sulphuric acid should be objec- 
 tionable, a quart of common vinegar can be added. 
 The object of the acid in liquors, has been fully ex- 
 plained under the head of Acids in Liquors. 
 
 When it is desired, these liquors can be manufac- 
 tured at a low figure by the filtering process, and 
 the free use of pellitory, tea, and grains of paradise. 
 These inferior liquors should be well colored, and in 
 neat packages and neatly marked. For directions
 
 108 CONCEALING ODOR OF GRAIN OIL. 
 
 on barrelling liquors, look under the head of Barrel- 
 ling Liquors, &c., &c. 
 
 RECTIFIED WHISKEY 
 
 Consists of from forty to forty-five per cent, of alco- 
 hol, and is known as single and double rectified 
 whiskey ; and probably the only difference between 
 them is to be found in their names, as there is 
 but little or none in their relative properties. It is 
 possible that the double rectified whiskey may contain 
 less essential oil than single rectified, by virtue of 
 having passed through the rectifier for the third 
 time ; and this was a positive necessity, as the recti- 
 fiers were nearly exhausted ; and thus it will be 
 observed that three courses of filtration in exhausted 
 rectifiers, are equivalent to one filtration through 
 new rectifiers. J"or arranging rectifiers, and all 
 information of interest upon this subject, see under 
 the head of " Removal of Gram Oil." 
 
 Rectified whiskey always contains a greater or less 
 portion of stimulus for the palate, either in the form 
 of pepper, pellitory, or the astringent properties of 
 tea. 
 
 COMMON RECTIFIED WHISKEY. 
 
 This whiskey is noticed under the head of low
 
 FUSEL OR GRAIN OIL. 109 
 
 proof spirit. It contains about twenty per cent, of 
 alcohol, and the deficient alcohol is supplied from the 
 usual articles used for giving artificial strength to 
 spirits. 
 
 FUSEL OR GRAIN OIL. 
 
 This oil is always present in the production of 
 alcoholic fermentation, and is an ingredient in spirit 
 distilled from grain and potatoes. Grain spirit con- 
 tains one part in five hundred by measurement. 
 Fusel oil is an oily, colorless liquid, of a strong, 
 disagreeable odor, and acrid, burning taste. It is 
 soluble in a very small proportion of water, but in 
 all proportions in alcohol. 
 
 There has been a multiplicity of plans proposed, 
 and numerous theoretical suggestions offered, for the 
 removal of grain oil for manufacturing purposes. 
 We will notice a few of them. The first consists in 
 saponifying the oil by *the aid of caustic potassa, ren- 
 dering the oil of a soapy consistency, or forming the 
 oil into flocculent particles, that would be easily sepa 
 rated from the spirit by straining. Unfortunately 
 for this theory, the potassa combines with the spirit, 
 and forms an alkaline solution. 
 
 The other plans consisted of filtration through 
 chloride of lime, magnesia, &c., they have all been
 
 110 CONCEALING ODOR OF GRAIN OIL. 
 
 rejected as impracticable. The most feasible one, 
 however, was the destruction of the oil by means 
 of nitrate of silver ; the oil, on coming in contact 
 with the silver, subsides in the form of a black pow- 
 der, and the powder to be separated by straining, 
 and the silver to be recovered by the use of nitric 
 acid. 
 
 Animal and vegetable charcoal are to be preferred, 
 as presenting innumerable advantages over any other 
 articles whose uses involve a chemical knowledge. 
 The action of charcoal is simple, and adapted to the 
 comprehension of all, being mechanical, when used 
 for grain oil, as it acts by absorption. For full infor- 
 mation see Charcoal Filterers. 
 
 The last process consists in concealing the oil, by 
 infusing an article, the aroma of which conceals the 
 odor of the grain oil. 
 
 Our list of aromatics, either singly or combined, 
 furnishes some tempting inducements to those dis- 
 poseed to deal in this manner. 
 
 Another process, involving but a trifling expense, 
 consists in filtering the spirit through a body of 
 wheat bran, from eight to twelve inches in depth. 
 The liquid as it passes off is somewhat heavy in 
 color ; finings will remove this. To. obviate this, 
 oat meal is used to the same depth as the bran in 
 the filter. By some rice is used in alternate
 
 REMOVAL OF GRAIN OIL BY FILTRATION. Ill 
 
 layers, the better to enable the fluid to pass off 
 rapidly. This process gives to the spirit a luscious 
 taste, a tine bead, and is decidedly the most economi- 
 cal mode that is in use for the manufacture of low 
 proof spirits. 
 
 REMOVAL OF GRAIN OIL BY FILTRATION. 
 
 Arranging the Stands or Rectifiers. The material 
 used for stands or filters may be adapted to all 
 circumstances, thus : water casks, pipes, barrels, &c., 
 will answer as well as the regular filter. The only 
 objection to the barrels is the loss of the liquid and 
 labor consequent upon the frequent filtrations neces- 
 sary for the effectual removal of the grain oil, whereas 
 a cistern of sufficient dimensions would obviate this 
 difficulty. 
 
 The greater the surface presented to the action of 
 the fluid, the greater the benefit. Usually, in all 
 large establishments in America and Europe, the 
 stands vary in size, say from twelve to thirty feet in 
 height, and six to twelve feet in diameter. Again, 
 others give the preference to filters six feet high ; 
 a series of these are arranged from the fourth or fifth 
 story to the basement. These are packed alternately 
 with charcoal and bone black ; the two last stands 
 being packed with charcoal alone, which removes the
 
 112 
 
 CONCEALING ODOR OF GRAIN OIL. 
 
 ammoniacal taste and fetor peculiar to spirit filtered 
 through bone black. 
 
 In small establishments, stands twelve feet high, 
 and six to ten feet in diameter, will answer. The most 
 simple and economical stands are made of barrels, so 
 arranged at their bottoms with pipes, that the liquid 
 flows from one barrel to the other, of course acting 
 on the charcoal in its course, regardless of their out- 
 ward structures. All stands arc arranged, internally, 
 alike, viz. in having a false bottom perforated with 
 half inch holes. This false bottom rests from about 
 four to eight inches above the main bottom, according 
 to the size of the stand ; for example, if a common 
 cask or barrel is used for a stand, the space between 
 the two heads need not be more than four inches, 
 whereas a stand thirty feet in height would require a 
 space of eight to ten inches. The number of holes 
 in the false bottom are generally about twelve to 
 twenty to the square foot ; and beneath this false 
 bottom should be fitted one or more faucets, as the 
 operator may deem fit for the convenience of drawing 
 off the spirit. This false bottom should be securely 
 braced froti the main bottom, as the entire weight of 
 the contents comes upon it. The first process towards 
 packing, consists in laying a blanket over the perfo- 
 rated bottom, which prevents the passage of any sub- 
 stance whatever. On this blanket, place clean, wash-
 
 OIL BY FILTRATIO 
 
 ed, shai-p, white sand, to the depth 'of ten to twenty- 
 five inches, according to the size of the stand. The 
 object of the sand is to remove any particles of color- 
 ing matter that the liquid may have acquired in its 
 passage through the charcoal, and the liquid passes 
 off perfectly transparent and all that does not, 
 should be returned until it does. A second blanket 
 is now placed upon top of the sand ; this prevents 
 particles of charcoal being forced, by hydraulic pres- 
 ure, through the sand. The stand is now to be 
 
 ~\ filled from this blanket up two thirds full, or to with- 
 in fifteen or twenty inches of the top, with either 
 bone black or charcoal, for reasons known to the 
 reader. Bone black is objectionable, and many, from 
 motives of economy, prefer charcoal, which can be 
 found in all large commercial cities, prepared for the 
 manufacturers of liquors. Almost all kinds of char- 
 coal will answer, except that prepared from pine, 
 which not being sufficiently carbonized, imparts to 
 
 x the liquid a turpentinish taste and odor. Any wood 
 that imparts taste or color to spirit, is unsuitable to 
 any of the purposes of the manufacturer of liquors. 
 The common charcoal of the country, prepared from 
 
 ^chestnut, walnut, ash, oak, beech, &c., needs no other 
 preparation than pulverizing to small particles, one 
 
 \third smaller in size than a garden pea, and to sepa- 
 rate by sifting the fine powder consequent upon pul-
 
 114 CONCEALING" ODOR OP GRAIN OIL. 
 
 verization, which, if allowed to remain, would render 
 the liquor " inky." The stand or filter being filled 
 as above, a blanket or gunny bags are spread over 
 the whole, and a well fitting and strongly secured 
 perforated head is placed on the charcoal. The ob- 
 ject of the perforations in the head, is to cause the 
 liquid to filter uniformly through the charcoal. The 
 filtering is greatly facilitated by the use of " Digesting 
 Barrels," and the grain oil is more effectually removed 
 and presents all the advantages of filtration. 
 
 Digesting barrels consist of either wine, brandy, 
 or water casks ; and are filled through the bung 
 one third full of bone black, and it is then filled with 
 alcohol or whiskey ; the bung is then tightly replac- 
 ed, the barrel is rolled over several times, daily, from 
 three to six days. It is then filtered through the 
 charcoal, which removes the objectionable taste that 
 was acquired in the digesting barrels. Manufactur- 
 ing on the small scale, barrels will answer, but other- 
 wise, digesting boxes are used. They are made of 
 any convenient size, close jointed, without the use of 
 any metallic lining, and air-tight coverings to prevent 
 evaporation of the spirit ; the inside is provided with 
 loose jointed shelving, about ten inches apart from 
 the bottom of the box to the covering. Bone black 
 is deposited on these shelves to the depth of two to 
 three inches ; these boxes are filled from the top
 
 KEMOVAL OF GRAIN OIL BY FILTRATION. 115 
 
 through a funnel, and so arranged that the spirit in 
 its fall, will not displace any of the bone black from 
 any of the shelves. These digesting apparatuses must 
 of course be placed above the stands or filters, and 
 so arranged that the liquid can be conducted to the 
 stands for filtration. 
 
 The advantages of barrels over boxes are innu- 
 merable. The pecuniary advantage is an important 
 one, as old barrels can be made available at an insig- 
 nificant cost compared to the boxes. The rotary 
 motion of the barrel brings the particles composing 
 both bodies in contact, a matter not attainable in the 
 boxes. It will be seen that this rotary motion is 
 highly beneficial, as the grain oil is diffused through- 
 out the entire mass of the spirit. The multiplicity 
 of barrels required is the only objection to them. 
 
 To make a spirit that will show no traces of grain 
 oil with the nitrate of silver (see preparation of the 
 test), requires the spirit to be digested with and 
 filtered through bone black ; the digestion should 
 continue from four days to a week, and the peculiar 
 taste the spirit acquires from the bone black not 
 having been sufficiently burned to have disengaged 
 the animal matter that it contains, can be removed 
 by a subsequent filtration through charcoal ; after a 
 few barrels of alcohol have been passed through, the 
 disagreeable taste and odor disappear, that is, in the
 
 116 CONCEALING ODOR OF GRAIN OIL. 
 
 majority of cases. Instances may occur, when, the 
 bone black not being burned sufficiently, to attempt 
 the use of an article of this kind, would be to realize 
 results not agreeable, and the best preventive in this 
 instance, would be in testing a portion of bone black 
 in spirit by digestion, and note the result. If it 
 should prove unfit for use, it can be saturated in a 
 strong solution of potash, and burned to a low red 
 heat ; and this course is to be pursued with bone 
 black that has exhausted its absorbing powers by 
 long use. 
 
 When filtration is to proceed rapidly in the recti- 
 fiers, the sand should have a quantity of small shells or 
 gravel mixed throughout it, which prevents the mass 
 from becoming too solid. Straw is sometimes used in 
 alternate layers with the sand. Straw is liable to de- 
 composition, and imparts a slight taste to the fluid, 
 which renders its use objectionable. Alternate layers 
 of gunny bags and sand are used by some operators. 
 
 When spirit is rectified for neutral spirit, it should 
 not be taken from the rectifiers until the nitrate of 
 silver test has shown the entire absence of fusel oil. 
 Some manufacturers add one gallon of Jamaica rum 
 to every hundred gallons of neutral spirit ; the effect 
 of the rum is to conceal any traces of the grain oil 
 that might be perceptible to the nasal organ. 
 
 When spirit is rectified for the manufacture of
 
 REMOVAL OP GRA[N OIL BY FILTRATION. 117 
 
 common liquors, viz. domestic brandies, gin. and 
 fancy brands of whiskey, &c., the object sought is to 
 remove the oil, as far as practicable, by a single fil- 
 tration, and to conceal the remaining portion by the 
 addition of aromatics, and the nitrate of silver test 
 would be useless with these liquids, as the sense of 
 taste will answer every purpose. 
 
 The stands or rectifiers should never be used for 
 decolorizing or discharging color from fluids, as the 
 rectifier will soon become charged to such an extent, 
 that any liquid filtering through it will become con- 
 taminated* in color. Separate cisterns should be 
 arranged for the purpose. See Clarifying and 
 Filtering. 
 
 When spirit is rectified or freed of grain oil, for the 
 manufacture of domestic brands of rum or whiskey, 
 it should pass through a bed of oatmeal ; this should 
 be placed on the bottom of the last stand or filter 
 that the spirit has to pass through. The usual depth 
 of this bed is twelve to sixteen inches. 
 
 But when clear and transparent liquors are requir- 
 ed, the spirit should be filtered through the same 
 depth of equal parts of rice and rice flour. The use 
 of the whole grains of rice jg, to prevent the flour 
 from lying in a too compact and solid b"ody, which 
 would impede the free filtration of the fluid.
 
 V. 
 DIRECTIONS FOR PREPARING 
 
 THE MOST CHOICE LIQUORS 
 
 IN QUANTITIES OF FIVE GALLONS. 
 
 FOR bars, hotels, wine-cellars, and private use, the 
 following directions will insure a saving of from 
 forty to two hundred and fifty per cent, per 
 gallon ; and the most critical examination will 
 scarcely detect the imitation from the genuine, a 
 chemical test alone being able to indicate the differ- 
 ence of the one from the other. 
 
 The consumer finds one strong inducement, aside 
 from the economical production of this liquor, for its 
 use, viz. he is familiar with its composition, which 
 is not the case in relation to foreign liquors. Aside 
 from the manufacturer, who can say whether the 
 ends used to obtain that spirit were prejudicial to 
 health or not ? It must be presumed that the incen- 
 tive to exertion, on the part of the manufacturer, is
 
 PREPARING CHOICE LIQUORS.. 119 
 
 founded on interest, and it would be but a reason- 
 able conclusion that he will make use of articles in 
 manufacturing liquors that are the most economical. 
 His liquors are made for exportation, and thus he 
 will never witness the thrusts and cuts that he gave 
 in the dark : for the reader must not suppose that 
 foreign liquors are always prepared from distillation. 
 On the contrary, owing to the high character that 
 they have attained, it has given the foreign manu- 
 facturer an extensive field for imitating and adul- 
 terating, and he does this with a confidence of 
 favorable commercial results. 
 
 Persons desirous of preparing liquors from the 
 following formulas should be provided with any 
 convenient quantity of neutral spirit containing 
 about fifty to fifty-five per cent, of alcohol. 
 
 Neutral spirit is alcohol freed from the essential 
 or grain oil by distillation or filtration through 
 charcoal. This process is fully explained in another 
 chapter of the work. 
 
 Some attention should be paid to the selection of 
 the neutral spirit, to obtain it perfectly limpid, in- 
 odorous, and free of all tastes, except those peculiar 
 to alcohol, viz. a biting, pungent taste, that soon 
 becomes dissipated after swallowing the liquor. If, 
 on the contrary, the spirit, after being drunk, should 
 leave a slight stinging, burning, or sense of rough-
 
 120 PREPARING CHOICE LIQUORS. 
 
 ness, either in the throat or mouth, it should be re- 
 jected as unsuited for the purposes of the following 
 recipes. 
 
 Pure neutral spirit should evaporate from the 
 hand without leaving any odor. 
 
 Neutral spirit usually comes in forty gallon bar- 
 rels, and usually contains about fifteen to twenty per 
 cent, more of alcohol than proof whiskey does, or 
 say about sixty to sixty-five per cent, of alcohol. 
 This spirit is perfectly clear and transparent, of a 
 peculiar alcoholic taste, and sometimes it has a slight 
 aromatic odor, recalling that of acetic ether or rum. 
 The addition of aromatics is made to conceal the 
 slight odor of grain oil that may exist ; but the bet- 
 ter to prevent deception, the nitrate of silver should 
 be used to indicate the presence of grain oil, for 
 a really fine imitation of foreign liquors cannot be 
 made with a spirit containing grain oil. 
 
 The use of nitrate of silver, for testing, is fully 
 explained under the head of " Tests for the Purity 
 of French Brandy." 
 
 Any acrimonious substances that the spirit might 
 contain will be indicated by evaporating a quantity 
 of the spirit to dryitess, and the extract will indicate 
 to the taste the pepper, pellitory, fyc. The liquors under 
 consideration, owing to their fine aroma and beautiful 
 transparent color, are admirably adapted to the pur-
 
 
 '^J^^^f^^<^ 
 
 ' ' *^t oKAJaJJiliia. -1 Z, I 
 
 po^e ofboitlmg ; ano^ JTmteTraetrior commerce, the 
 manner in which they are put up should be charac- 
 terized by neatness. The colors necessary for the 
 following liquors are red, brown, and yellow. 
 
 The red is prepared from infusing cochineal, one 
 ounce, in one and a half gallons of water, with three 
 drachms of potash. The water should be allowed 
 to boil for fifteen or twenty minutes, and then be 
 kept near the fire for two hours ; and then strain 
 through muslin. The brown color is made from 
 white, or clean brown sugar. (See Coloring.) The 
 yellow is made from English saffron, thus : Take 
 two ounces of saffron chopped fine, one quart of 
 proof spirit, and digest for twenty-four hours, and 
 strain. 
 
 The colors enumerated above are the finest in use. 
 
 I 
 
 Cognac Brandy. Neutral spirit, four gallons ; 
 half a gallon of honey dissolved in water, two pints ; 
 Jamaica rum, one gallon ; catechu, half an ""/* \ 
 butyric ether, one ounce. Mix. 
 
 ^ 
 
 COGNAC BRANDY (2nd), 
 
 Neutral spirit, four gallons ; five pounds of refined 
 sugar dis?olved in water, four pints ; decoction of
 
 
 
 > 
 
 122 PREPARING CHOICE LIQUORS. 
 
 V ' ' ' * > * 
 
 tea, two pints ; infusion of bitter almonds, one pint ; 
 oil of wine, one ounce. Color either of the above 
 with five ounces of the tincture of cochineal, and 
 nine ounces of sugar coloring. 
 
 8ARZERAC BRANDY OF THE VINTAGE OF 1795, 1798, 
 
 1805 1837. 
 
 Neutral spirit, four gallons ; three pints of water 
 to dissolve honey, four pints ; ruin, three quarts ; 
 porter, three pints ; infusion of almonds, half a pint ; 
 oil of wine, one ounce ; sugar coloring, four ounces ; 
 cochineal tincture, one ounce ; then add of the alec*- 
 holic solution of starch, three pints ; and mix. This 
 starch solution is made by infusing xme quart of 
 wheat or rice flour in one and a half gallons of equal 
 parts of clean spirit and water for twenty -four hours. 
 
 
 
 OTARD BRANDT. 
 
 Neutral spirit, four gallons ; four pounds of refined 
 ugar dissolved in water, two pints ; powdered cate- 
 chu, one ounce ; sulphuric acid, half an ounce ; 
 butyric ether, one ounce ; twenty drops of oil of 
 orange dissolve'd in the ether ; four ounces of sugar 
 coloring. Mix.
 
 ' 
 
 SEIGNETTE BRANDY. 123 
 
 -4 
 
 MARETT *COGNAC BRANDY. 
 
 Neutral spirit, four gallons ; Jamaica rum, four 
 pints ; three pints of water to dissolve honey, three 
 pints of the decoction of tea, one quart of alcoholic 
 solution of starch, four pints ; oil of wine, half an 
 ounce ; acetic ether, one ounce ; burnt sugar, five 
 ounces. 
 
 POULTNEY BRANDY. 
 
 Neutral spirit, four gallons ; three pints of water 
 to dissolve honej^Jthree pints ; infusion of bitter 
 almonds, half a pint ; oil of pears, one ounce ; oil 
 of wine, one ounce. Color with eight ounces of 
 burnt sugar, and one ounce of cochineal ; then add 
 starch solution, five pints. 
 
 SEIGNETTE BRANDY. 
 
 Neutral spirit, four gallons ; refined sugar, four 
 pounds, dissolved in three pints of water ; sulphuric 
 acid, half an ounce ; catechu, one ounce ; alcoholic 
 solution of starch, four pints ; oil of wine, one ounce. 
 Color with four ounces of burnt sugar. 
 
 If raisin spirit be substituted for rum, in these 
 recipes, the imitation will be perfect. 
 
 The infusion of bitter almonds, alluded to, is 

 
 124 PREPARING CHOICE LIQUORS. 
 
 formed by digesting ten ounces of bitter almonds 
 well mashed, bruised, or ground, with five ounces of 
 Bweet almonds, for thirty-six hours, in one gallon of 
 the spirit. 
 
 The decoction of tea is formed by boiling two 
 ounces of green tea in one gallon of water for one 
 hour. The brandy containing either tea or catechu 
 should not leave any sense of roughness on the 
 palate when drunk. 
 
 The alcoholic solution of starch is made by 
 digesting one quart of rice flour, in one and a 
 half gallons of a liquid composed of equal measures 
 of spirit and water. The most convenient vessel 
 for this purpose will be a jug or demijohn. The 
 mixture should be frequently shaken, and after di- 
 gesting for twenty-four hours decant the clear 
 liquid for use. This gives to the spirit a fine dry 
 taste, and the appearance of age. The flour should 
 be made to a paste before adding it to the spirit. 
 
 Wheat flour, when used, often leaves the bran 
 in the form of brown specks through and on the 
 surface of the liquor. This will be remedied by 
 straining. 
 
 By some the use of rice flour is preferred, as its 
 use is unattended by any of the above objections.
 
 OLD APPLE BRANDT. 125 
 
 CHERRY BRANDY. 
 
 Neutral spirits, four gallons ; refined sugar, five 
 pounds ; water, to dissolve, one gallon ; catechu, one 
 ounce ; infusion of bitter almonds, half a pint ; 
 cloves, cassia, of each half an ounce ; these are to 
 be well bruised before adding ; tartaric acid, four 
 ounces, dissolved in a pint of water ; honey, one 
 quart, dissolved in a pint of water ; four drops oil 
 of wintergreen, dissolved in one ounce of acetic 
 ether, then color with one pint of the tincture of 
 cochineal ; burnt sugar, one ounce. 
 
 PEACH BRANDY. 
 
 Neutral spirits, four gallons ; three pints of honey, 
 dissolved in two pints of water ; mix infusion of bit- 
 ter almonds, one pint ; sulphuric acid, eighty drops ; 
 porter, one pint ; tincture of saffron, half a pint ; 
 and flavor with oil of pears, one ounce, dissolved in 
 two ounces of alcohol, and acetic ether, half an 
 ounce. 
 
 OLD APPLE BRANDY. 
 
 - . "* ' 
 
 Neutral spirit, four gallons ; decoction of tea, one 
 pint ; alcoholic solution of starch, three quarts ; sul 
 phuric acid, half an ounce ; this is flavored with the
 
 126 PREPARING CHOICE LIQUORS. 
 
 oil of apples, one ounce, dissolved in alcohol, two 
 ounces ; color with four ounces sugar coloring ; va- 
 lerinate of amylic oxide is the chemical name for 
 apple oil. 
 
 WHISKEY. 
 
 Irish Whiskey. Neutral spirits, four gallons ; re- 
 fined sugar, three pounds, in water, four quarts ; 
 creasote, four drops ; color with four ounces burnt 
 sugar. 
 
 SCOTCH ^WHISKEY. 
 
 Neutral spirits, four gallons ; alcoholic solution of 
 starch, one gallon ; creasote, five drops ; cochineal 
 tincture, four wine glasses full ; burnt sugar coloring, 
 quarter of a pint. 
 
 ORONOKO RYE WHISKEY. 
 
 Neutral spirit, four gallons ; refined sugar, three 
 and a half pounds ; water, to dissolve, three pints ; 
 decoction of tea, one pint ; burnt sugar, four ounces ; 
 oil of pear, half an ounce ; dissolved in ounce of al- 
 cohol. 
 
 TUSCALOOSA WHISKEY. 
 
 Neutral spirits, four pints ; honey, three pints.
 
 MONONGAHELA WHISKEY. 127 
 
 dissolved in water, four pints ; solution of starch, 
 five pints ; oil of wintergreen, four drops, dissolved 
 in half an ounce of acetic ether : color with four 
 ounces of burnt sugar. 
 
 OLD BOURBON WHISKEY. 
 
 Neutral spirit, four gallons ; refined sugar, three 
 pounds, dissolved in water, three quarts ; decoction 
 of tea, one pint ; three drops of oil of wintergreen, 
 dissolved in one ounce of alcohol ; color with tinc- 
 ture of cochineal, two ounces ; burnt sugar, three 
 ounces. 
 
 MONONGAHELA WHISKEY. 
 
 Neutral spirit, four gallons ; honey, three pints, 
 dissolved in water, one gallon ; alcoholic solution of 
 starch, one gallon ; rum, half a gallon ; nitric ether, 
 half an ounce ; this is to be colored to suit fancy. 
 
 Some consumers prefer this whiskey transparent, 
 while others like it just perceptibly tinged with 
 brown ; while others, again, want it rather deep, arrf 
 partaking of red. The novice will find sufiicieL 
 examples in " Coloring" to guide his fancy.
 
 128 PREPARING CHOICE LIQUORS. 
 
 OLD RYE WHISKEY. 
 
 Neutral spirit, four gallons ; alcoholic solution of 
 starch, one gallon ; decoction of tea, one pint ; in- 
 fusion of almonds, one pint ; color with one ounce 
 of the tincture of cochineal, and of burnt sugar, 
 four ounces ; flavor with oil of wintergreen, three 
 drops, dissolved in one ounce of alcohol. By some, 
 rye whiskey is colored only of a slight brownish 
 tinge, with burnt sugar alone. 
 
 JAMAICA RUM. 
 
 Neutral spirit, four gallons ; Jamaica rum, one 
 gallon ; sulphuric acid, half an ounce ; acetic ether, 
 four ounces ; burnt sugar coloring, eight ounces. 
 
 PINEAPPLE RUM. 
 
 Neutral spirit, four gallons ; honey, five pints ; 
 water, to dissolve, three quarts ; Jamaica rum, one 
 gallon ; sulphuric acid, one ounce ; butyric ether, 
 two ounces ; tincture of cochineal, three ounces ; 
 burnt sugar, two ounces. 
 
 GIN. 
 
 Jlromatic Schiedam Schnapps. Neutral spirit, four 
 gallons ; water, four pints, to dissolve honey, four
 
 HOLLAJfD GIN. 129 
 
 pints ; oil of juniper, fifteen drops, dissolved in ni- 
 tric ether, one ounce. 
 
 HOLLAND GIN. 
 
 Neutral spirit, four gallons ; three pounds of su- 
 gar, dissolved in water, two pints; Strasburg tur- 
 pentine, four drops ; oil of juniper, twelve drops ; 
 dissolve them both in alcohol, and add one half 
 ounce of spirit of orris root. 
 
 The preceding formulas will furnish as pure li- 
 quors as those obtained by distillation, and of the 
 proper and natural strength. It will be seen that at 
 the prices these liquors are made, any one desirous 
 of it, can keep a choice selection of staple liquors 
 at comparatively low costs. The neutral spirit is the 
 most valuable constituent. Those who are desirous 
 of manufacturing on a small scale, will find that 
 from a^barrel of neutral spirit, a choice lot of liquors 
 can be made. 
 
 If any of the preceding liquors should appear to 
 have too great a strength to the palate, they should 
 be lowered by the addition of water. 
 
 As no establishment, where liquors are necessary, 
 would be complete without a few choice cordials, 
 a few receipts are offered.
 
 130 PREPARING CHOICE LIQUORS. 
 
 ANISETTE DE BORDEAUX. 
 
 "Whiskey, two gallons ; five pounds refined sugar ; 
 water, to dissolve, a gallon and a half ; one drachm 
 oil of aniseed, dissolved in one ounce of alcohol, or 
 well rubbed up in dry sugar, and added ; if this is 
 for white anisette, fine with half an ounce of pow- 
 dered alum ; if it is for rose or pink anisette, color 
 to suit taste. 
 
 Common rectified whiskey will answer in the above 
 formula, or in any other in which a powerful aro- 
 matic is found necessary. 
 
 CURACOA. 
 
 Common whiskey, five gallons ; fresh orange peel, 
 four pounds ; oil of bitter almonds, one drachm ; oil 
 of cassia, one drachm ; oil of lemon, two drachms ; 
 oil of cinnamon, fifty drops ; water, five quarts, to 
 dissolve refined sugar, sixteen pounds ; tincture of 
 cochineal, half a pint ; . burnt sugar, three ounces ; 
 allow the. above to digest for five days; the' whole 
 of the oils should be dissolved in half a glass of al- 
 cohol, and mix well. 
 
 MARASCHINO. 
 
 'Proof whiskey, three gallons ; six quarts of water,
 
 MARASCHINO. 
 
 131 
 
 to dissolve ; sugar, twelve pounds ; oil of bergamot, 
 and oil of cloves, of each one drachm ; oil of cinna- 
 mon, five drops ; two oun?i nutmegs, bruised ; one 
 pound of orange peels ; three ounces of bitter al- 
 monds, bruised ; oil of lemon, one drachm ; dissolve 
 the oil in alcohol ; color with cochineal and burnt
 
 VI. 
 
 ON THE MANUFACTURE 
 
 \ vV. , 
 
 AX ^v. 
 
 LOW PE,.OOF SPIRIT. 
 
 \ i 
 
 FOR MAKING WHISKEY, BRANDY, GIXj-RUM, CHERRY^gUI^E, 
 
 PEACH BRANDY, AND ALL KINDS OF LI.QO'ORS, AT TWELVE^ 
 
 
 TO TWENTY, CENTS PER GALLON, ASSUMING RAW WHISKEY 
 
 AT TWENTY CENTS PER GALLON. 
 
 THESE liquors, when tested in the usual manner, will 
 present a fine color, a good bead, and an excellent 
 body. The first^ep^n this process is to provide 
 one or more filters." These are to be used in giv- 
 ing a body and bead to the spirit. A whiskey bar- 
 rel will answer. It should be provided with a per- 
 forated false bottom^ firmly ' secured about twelve 
 inches above the bottom of the barrel, and it should 
 be packed in the sameVnanner as the stands- or fil- 
 
 jfr "^y** \ 
 
 ters (for which, see unaer its appropriate head) 
 
 V
 
 MANUFACTURE OP LOW PROOF SPIRIT. 133 
 
 The first layer should be of sand three inches in 
 depth, and the second composed of rice flour and 
 oatmeal in equal proportions, with a small portion 
 of rice mixed throughout the mass to allow a free 
 passage to the liquid, which should be filtered with 
 rapidity. Some operators use rice flour, with one 
 third of wheat flour, and pack the barrel alternately 
 with this mixture and straw. The straw prevents 
 the agglutination of the mass. In no instance should 
 the mass exceed twelve inches in depth. The bar- 
 rel should be so adjusted with a faucet fixed in the 
 bottom that barrels could be filled ; that is, the liquid 
 should pass from the discharging barrel through the 
 filtering barrel to a barrel ready for its reception at 
 the faucet of the filtering barrel. Spirit filtered in 
 this manner may appear at times heavy injtjolor. 
 This will be removed by allowing it to rest for a 
 few days ; if it is required for immediate use, apply 
 finings. The operator will recollect to renew the 
 charges of meal or flour when they should become 
 exhausted, or the sand when it becomes too highly 
 charged with foreign matter, by washing it in clean 
 water. Burnt sugar and tincture of red sanders are 
 the only,plors necessary. For their preparation, 
 the reader is referred to the chapter on coloring. 
 The pellitory and Guinea pepper will furnish the ar- 
 tificial strength necessary. For their properties
 
 134 MANUFACTURE OF LOW PROOF SPIRIT. 
 
 and preparations, see chapter on "Pellitory and 
 Pepper." 
 
 t 
 
 PREPARATION OF LOW PROOF LIQUORS. 
 
 RECTIFIED WHISKEY. 
 
 Take of raw whiskey, twenty gallons ; water, 
 twenty gallons ; tincture of Guinea pepper, one 
 and a half gallons ; tincture of pellitory, one pint ; 
 strong decoction of Samqua tea, three quarts ; 
 put on a bead of oil and acid (see Beading Mix- 
 ture) ; and add one "and a half pints of sugar 
 coloring, and a tumbler or glass full of tincture of 
 red sanders, which gives a slight reddish tinge to 
 the fluid, which makes it very desirable, and causes 
 it to sample well ; and is a great improvement on 
 the old style of coloring. This spirit is sometimes 
 prepared without the filtering process, though if 
 the mixture had been filtered, it would have greatly 
 improved its general qualities. 
 
 All liquors made according to this plan should be 
 filtered before the stimulants, coloring, &c., are 
 added. 
 
 NEW YORK BRANDY. 
 
 Filtered whiskey, twenty gallons ; clear water, 
 seventeen gallons ; tincture of Guinea pepper, one
 
 NEW YORK GIN. 135 
 
 and a half gallons ; tincture of pellitory, one pint ; 
 strong decoction of tea, one gallon ; if required, add 
 a bead. Color with burnt sugar and sanders, viz. 
 a quart of good bodied sugar coloring, and one pint 
 of tincture of red sanders ; and add four ounces of 
 nitric ether, and half a gallon of tincture of prunes. 
 (See directions for making this tincture under the 
 head of Ethers.) 
 
 COGNAC BRANDT. 
 
 Filtered whiskey, twenty-five gallons ; clear water, 
 fourteen gallons ; tincture of pepper, one gallon ; 
 decoction of strong tea, one and .a half gallons ; add 
 six drops of oil of orange dissolved in a wine glass 
 full of alcohol ; acetic ether, one pound. Color with 
 burnt sugar, and sanders to suit taste. 
 
 NEW YORK GIN. 
 
 Perfectly clear filtered whiskey, twenty-five gal- 
 lons ; clear water, ten gallons ; clear tincture of grains 
 of paradise of double strength, one gallon ; one drachm 
 of oil of juniper dissolved in a gill of alcohol. Some- 
 times a small portion of turpentine is added ; that 
 is, when the grain oil is perceptible to the smell. If 
 finings should be necessary, use alum. (For full di- 
 rections, look under the head of Finings.)
 
 136 MANUFACTURE OF LOW PROOF SPIRIT. 
 PINEAPPLE BRANDY, 
 
 Same as New York Brandy. Manufacturers in all 
 large cities have different brands for the same arti- 
 cle. These local names will not be noticed only 
 where the recipe presents some feature in its compo- 
 sition that would be available. 
 
 PEACH BRANDY. 
 
 Filtered whiskey, twenty-five gallons ; water, ten 
 gallons ; grains of paradise^ one gallon ; tea, one gal- 
 lon ; color with burnt sugar, one quart ; add acetic 
 ether, twelve ounces ; one wine-glassful of water of 
 ammonia. 
 
 CHERRY BOUNCE. 
 
 Clarified sugar, twenty-five pounds ; whiskey, 
 twenty gallons ; water, thirty gallons. The sugar 
 to be dissolved in the water. Of the oil of cloves, 
 oil of cassia, and oil of almonds, dissolve one hun- 
 dred drops of each in a wine glass of alcohol : 
 color a deep, beautiful red with the tincture of red 
 eanders. To the above add two gallons of tincture 
 of grains of paradise. 
 
 RUM. 
 This is prepared from neutral spirit. The spirit
 
 IMITATIONS OP FRENCH BRANDIES, AC. 137 
 
 is let down to any proof with water, and an artificial 
 strength given with grains of paradise, and five to 
 ten gallons of Jamaica rum added to every forty 
 gallons ; and when desired, colored with burnt sugar. 
 
 IMITATIONS OF FRENCH BRANDIES, AS 
 PRACTISED IN FRANCE. 
 
 COGNAC BRANDY. 
 
 Clean spirit, containing fifty per cent, of alco- 
 hol, one hundred gallons ; seven gallons of honey 
 dissolved in three gallons of water, having first 
 bruised one and a half ounces of cochineal, and al- 
 lowed it to macerate in the water for a few days. 
 If the honey is slow in dissolution, assist it by heat ; 
 then add first, working it to a thin paste, eight 
 ounces of catechu ; then add five gallons of rum 
 (Jamaica is preferable) ; twelve ounces of acetic 
 ether ; then add good, clean, burnt sugar, and bring 
 the color to suit fancy, or the particular market in- 
 tended for. 
 
 It is a fact, though not generally known outside 
 of the trade, that the " unsophisticated barbarians " 
 prefer all high or strongly colored spirits, under the 
 impression that the coloring indicates its true 
 strength. Thus, coffee-colored brandy to .them is 
 the highest proof brandy that is distilled ; whereas, 
 a pale light-colored brandy is supposed to have a
 
 138 MANUFACTURE OF LOW PROOF SPIRIT. 
 
 mean origin, or rather it is indebted to a barrel of 
 whiskey for its existence ; and, on the other hand, 
 persons of intelligence reject high colored liquors, 
 as the excess of coloring favors the notion that the 
 spirit is an imitation. And thus between the two 
 extremes of ignorance, the operator will be guided 
 by a sense of common discretion. Under the present 
 improved mode of manufacturing spirits, burnt sugar 
 alone is unsuited for brandy. As all good imitations 
 are not of a brown color, rather of a purplish brown, 
 made by the addition of red ; for this, use cochineal 
 for the finest, and tincture of sanders wood for the 
 common (see directions for preparing this tincture) ; 
 for the third, use red beets. The two last are used 
 in domestic brandies. 
 
 OTARD BRANDY. 
 
 Clean spirit, one hundred gallons ; honey, six gal- 
 lons, dissolved in two of water ; catechu, five ounces ; 
 Jamaica rum, seven gallons ; acetic ether, five 
 ounces ; half a glass of spirit of orange peel (see 
 directions for making these spirituous essences) ; and 
 four ounces of spirits of orris root. Color this pale 
 by the addition of one and a half pints of sugar 
 coloring, and half a pint of tincture of cochineal. 
 See directions for preparing all of the tinctures for
 
 MARETT BRANDY. 139 
 
 coloring and flavoring that are mentioned in these 
 Formulas in another part of this work. 
 
 SARZERAC BRANDT. 
 
 Clean spirit, one hundred gallons ; honey, nine 
 gallons, dissolved in four of water ; catechu, four 
 ounces ; decoction of strong tea, three gallons (this 
 is made by boiling three gallons of water with three 
 pounds of Samqua tea, for two hours) ; raisin spirit, 
 five gallons ; sulphuric acid, one and a half ounces. 
 Color this any desired shade with cochineal and 
 burnt sugar. Sarzerac, Marett. and Poultney bran- 
 dies contain about fifty-two to fifty-five per cent, of 
 alcohol ; and a spirit containing this per centage of 
 alcohol should be used in their manufacture. 
 
 MARETT COGNAC. 
 
 Clean spirit of fifty-five per cent., one hundred 
 gallons ; add five gallons of honey, dissolved in two 
 gallons of water ; catechu, eight ounces ; one grain 
 of ambergris dissolved in an ounce of warm alcohol ; 
 two gallons of the infusion of bitter almonds. This 
 infusion is made by digesting two pounds of bruised 
 bitter almonds in two gallons of the spirit for a 
 week. Rum, four gallons ; raisin spirit, five gallons. 
 Color to suit fancy.
 
 140 MANUFACTURE OF LOW PROOF SPIRIT. 
 POULTNEY BRANDY. 
 
 Clean spirit of fifty-five per cent, of alcohol, one 
 hundred gallons ; honey, nine gallons, dissolved in 
 three of water ; infusion of bitter almonds, two gal- 
 lons ; two grains of ambergris dissolved in alcohol ; 
 sulphuric acid, half an ounce ; catechu, nine ounces ; 
 rum, five gallons ; acetic ether, six ounces ; raisin 
 spirit, four gallons. Color same as the last. 
 
 SEIGNETTE BRANDY. 
 
 Clean spirit of fifty per cent, one hundred gallons ; 
 add sugar, forty pounds, dissolved in three gallons 
 of water ; three gallons of honey, dissolved in two 
 of water ; six ounces of catechu, one-half ounce of 
 sulphuric acid, two gallons of the spirit of prunes 
 (see directions for making this spirit), nine ounces of 
 acetic ether ; of the infusion of sweet almonds, two 
 gallons ; this is made in the same manner ; infusion 
 of bitter almonds. Color with cochineal and burnt 
 sugar. 
 
 The rum, acetic ether, raisin spirit, and prune 
 spirit, that are prescribed in the preceding formulas, 
 are added for the vinous flavor that they yield, being 
 a good imitation of the heavy oil of wine, for which 
 pure brandy is indebted for its flavor or aroma. The
 
 AROMATIC SCHIEDAM SCHNAPPS. 141 
 
 acid gives a vinous taste, the almonds give a nutty 
 flavor, the sugar or honey gives a fine body and lus- 
 cious taste, the ambergris, in combination, gives an 
 odor that is much admired by good judges of brandy. 
 
 The cheapest modes, however, of making these 
 brandies, and to save a large portion of sugar or 
 honey, is to pass the clean spirit through a bed of 
 starch, &c. See Directions. Liquors containing 
 starch, need but a small portion of sugar. 
 
 The operator has an extensive range of aromatics 
 to select from as substitutes for oil of wine. Among 
 the most prominent, may be found butyric ether, 
 which possesses a strong odor of pineapples, prune 
 spirit, raisin spirit, acetic ether, rum, a combination 
 of orange, orris, and ambergris perfumes, nitric and 
 chloric ethers, and an extensive assortment of per- 
 fumes. 
 
 AROMATIC SCHIEDAM SCHNAPPS. 
 
 This is one variety of gin that is obtained by the 
 distillation of juniper berries with spirit free from 
 grain oil. The imitation of this article, is prepared 
 as follows in quantities of five gallons : 
 
 JVo. 1. Take of neutral spirit, five gallons ; honey, 
 four pints ; orange flower water, two pints ; English 
 oil of juniper, thirty drops. Dissolve the honey in
 
 142 MANUFACTURE OP LOW PROOF SPIRIT. 
 
 the orange flower water, and the oil in two ounces of 
 lot alcohol^ then add, and shake up well ; then add, 
 finely powdered, four drachms each of alum and dried 
 potash, for finings. Allow it to stand for twenty- 
 four hours, and then bottle. 
 
 JVb. 2. Neutral spirit, five gallons ; orange flower 
 water, one pint ; English oil of juniper, forty drops ; 
 honey, five pints ; nitric ether, one ounce ; Dissolve 
 the honey in three pints of clear water, and the oil of 
 juniper in the nitric ether, and mix the whole well 
 together, and if it is not perfectly transparent, fine 
 with alum and potash, as above. If the honey is 
 warmed and strained, the finings can be dispensed 
 with, which would be desirable. 
 
 JVb. 3. Neutral spirit, five gallons ; honey, three 
 pints ; water, two pints ; orange flower water, one 
 pint ; oil of juniper, thirty-five drops ; acetic acid, 
 two ounces. Dissolve the honey in the water, and the 
 oil in six ounces of alcohol ; add the acid first and 
 then the orange flower water, and agitate well, 
 then add the honey and oil of juniper. 
 
 The neutral spirit contemplated in these receipts, 
 should be entirely free of all impurities, such as grain 
 oil or any acrimonious substances, or when it is drunk, 
 there should be no roughness, acridn^ss, or bitter-
 
 >s 
 
 * 5 \ 
 
 ROMATIC SCHIEDAM SCHNAPPS. 143 
 
 AROMATIC SCHIEDAM f 
 
 x o 5^ "** r 
 
 ness, left in the throat or about the roots of the 
 tongue; the spirit should be perfectly limpid 
 clear transparent ; and the honey should be as near 
 transparent as possible, rendered so by warming and 
 straining. The warming renders the honey so per- 
 fectly fluid, that it can be strained through fine 
 muslin. 
 
 The objection to the use of the potash and alum, as 
 fining, are that the potash is liable to attach to oil of 
 juniper and saponify it, and also it leaves, in some* 
 instances, where the spirit is low proof, a somewhat 
 disagreeable taste. This must be obvious, as the 
 alum and potash combine with the water in the 
 spirit. 
 
 JVb. 4. Neutral spirit, five gallons ; refined sugar, 
 four pounds ; water, two pints ; spirit of nutmegs, 
 two pints ; rose water, one pint ; English oil of juni- 
 per, forty drops. Dissolve the sugar in the water, 
 and add the two pints of spirit of nutmegs ; this spirit 
 is formed by digesting four ounces of bruised nutmegs 
 in two pints of clear spirit for four days, and strain- 
 ing. Dissolve the juniper oil in two ounces of alcohol, 
 then mix by agitation. 
 
 The spirit used for making this gin, should contain 
 about fifty to fifty-two per cent, of alcohol.
 
 144 MANUFACTURE OF LOW PROOF SPIRIT. 
 
 JVb. 5. Neutral spirit, five gallons ; honey, four 
 pints ; water, three pints ; orange flower water, ono 
 pint ; rose water, one-half pint ; oil of juniper, fifty 
 drops ; alcohol, two ounces. Dissolve the honey in 
 the water, and the oil of juniper in the alcohol, and 
 then mix the whole well together. 
 
 When this gin is prepared on an extensive scale, 
 the starch filtration, for giving a body to the spirit, 
 can be resorted to, which will economize an immense 
 quantity of honey or sugar. 
 
 FOR THE CONVERSION OF COMMON GIN INTO SCHIEDAM 
 SCHNAPPS. 
 
 1. Common gin, five gallons ; strained honey, four 
 pints ; sulphuric acid, two drachms ; spirit of nut- 
 megs, one pint ; spirit of nitric ether, one ounce ; 
 clear water, three pints. Mix the honey and water, 
 and add to the gin the sulphuric acid. The spirit 
 of nutmegs is formed by digesting three ounces of 
 bruised nutmegs in a pint of the gin for five days, 
 then strain and add with the ether. 
 
 2. Common gin, thirty gallons ; strained honey, 
 four and a half gallons ; clear water, two gallons ; sul- 
 phuric acid, one ounce ; sweet spirits of nitre, eight 
 ounces ; spirit of nitric ether, three ounces ; acetic 
 ether, two ounces ; oil of wintergreen, ten drops,
 
 AROMATIC SCHIEDAM SCHNAPPS. 145 
 
 dissolved in the acetic ether. Dissolve the honey in 
 the water, and then add all of the articles to the spirit. 
 If this should appear somewhat cloudy or heavy in 
 color, fine with two ounces each of alum and potash, 
 dried by. the heat of the fire sufficiently to admit of 
 being finely powdered. 
 
 The above is really a fine gin, and cheaply made, 
 of a fine body and luscious taste. The gin used 
 should be free from all disagreeable tastes.
 
 VII. 
 
 A DESCRIPTION 
 
 
 
 OF 
 
 BEADS FOE LIQUORS 
 
 FOR GIVING A BEAD TO POOR AND LOW PROOF SPIRIT. 
 
 A bead is composed of one or more small white 
 globules, found floating on the surface of any liquid 
 that has been subject to agitation, and is supposed 
 to denote the strength of liquors ; for instance, if a 
 portion of spirit be subjected to a brisk agitation 
 for a moment in a tumbler, or proof glass, and the 
 bubbles continue on the surface for a few minutes, it 
 is called proof spirit ; but if, on a -discontinuance of 
 the agitation, the bubbles disappear, the spirit is said 
 to be below proof. 
 
 A bead can be given to spirits from three sources ; 
 first, from alcohol, which may be known from the 
 globules being of the size of a duck shot ; the second 
 source is from filtering the liquid through any sub-
 
 BEADS FOR LIQUORS. 147 
 
 stances that may contain mucilage, or starch. This 
 bead may be known from its magnitude, being twice 
 and thrice that of the alcoholic bead, and also their 
 great tenacity, by continuing for some time after the 
 agitation has ceased ; and when the exciting sub- 
 stance, viz. mucilage or starch, is added to excess, 
 the surface of the spirit will be covered with these 
 globules. 
 
 The distinguishing feature of this bead IP the 
 great magnitude of its globules, which greatly ex- 
 ceed any others. 
 
 The bead derived from the third source is a che- 
 mical compound, resulting from the combination of 
 sweet oil and oil of vitriol ; say by mixing drop by 
 drop, twenty drops sulphuric acid, with thirty drops 
 sweet oil ; this quantity is used to give a bead to 
 ten gallons of spirit. This quantity, in some instan- 
 ces, may not suffice, as the spirit may contain some 
 incompatibles ; in this case the mixture may be added 
 until the proper bead can be seen by agitation. This 
 bead may be distinguished by the globules bearing a 
 strong resemblance to the frothy productions of soap : 
 they are small, frothy, and white, lying compact, or 
 closely knit together, on the surface of the liquid. 
 
 The above beading mixture should only be pre- 
 pared when required, as it does not improve by age. 
 To prevent a failure in the above preparation, owing
 
 148 BEADS FOB LIQUORS. 
 
 to adulterated sweet oil being used, which has be- 
 come so plentiful in market, any oil that will stand 
 the following test, will answer : mix equal portions 
 of nitric acid and sweet oil ; if the margins of this 
 mixture should become a yellowish or yellowish 
 green color, the oil is pure. 
 
 Alum, alkalies, and acids, in solution, are all in- 
 compatible with the beading mixture. 
 
 GUINEA PEPPER, PELLITORY, AC., 
 
 Are used in the manufacture of the cheaper kinds of 
 liquors, wines, cordials, and vinegar ; the object of 
 their use is to supplant the place of alcohol, to pro.- 
 duce the stimulating, burning, and biting effects of 
 the alcohol on the palate. For example, a given 
 quantity of water may be charged with a propor- 
 tional quantity of the tincture and solution of pep- 
 per, pellitory, sulphuric acid, a very small quantity 
 of alcohol, wheat flour, or mucilage of slippery elm 
 .and burnt sugar, and sanders wood coloring, and 
 you will have an article of spirit that will compare 
 favorably with any of the domestic liquors of the day, 
 at a cost truly astonishing. The articles above 
 enumerated cost comparatively nothing. Tlie pep- 
 per is preferable to spirits of nitre for producing a 
 false strength for liquors, as it is not destructive tc
 
 PEPPER, PELLITOEY, AC. 149 
 
 health ; and pecuniarily, it is more economical. Li- 
 quor, adulterated as above mentioned, after having 
 been swallowed, leaves a dull, heavy, slightly sting- 
 ing, acrid sensation in the throat and palate, which 
 continues for a few moments. This sensation is rare- 
 ly, if ever, noticed, as it is regarded as one of the 
 peculiarities of all alcoholic drinks ; and as an evi- 
 dence of this, thousands of gallons of the above ar- 
 ticle are consumed annually, under the name of do- 
 mestic brandy, <fec. And, while on this subject. I 
 would remark, that any liquor should be rejected 
 that leaves the slightest tingling sensation in the 
 throat. 
 
 Description and Preparation of Pepper, known under 
 the Names of Grains of Paradise. Guinea pepper, 
 and Melegueta pepper, are kept in the shops ; small 
 seeds, of a round or ovate form, often angular, mi- 
 nutely rough, brown externally, white within, of a 
 feebly aromatic odor when rubbed between the fin- 
 gers, and of a strong, hot, and peppery taste. They 
 are brought from Guinea ; their effects on the system 
 are analogous to those of pepper. 
 
 Guinea pepper is prepared for use by grinding, or 
 pulverizing to a powder, one to one and a half 
 pounds of the powder to a gallon of proof spirit, 
 and used for giving false strength to liquor, in the
 
 150 BEADS FOR LIQUORS. 
 
 proportion of from one to two quarts, to forty gal- 
 lons ; this tincture should be well strained, to pre- 
 vent muddiness in the barrel, after the pepper has 
 been added. 
 
 Description and Preparation of Pellitory. Pellitory, 
 the dried root, is about the size of the little finger, 
 cylindrical, straight, or but slightly curved, wrinkled 
 longitudinally, of an ash brown color externally, 
 whitish within, hard and brittle, and sometimes fur- 
 nished with a few radicles, and destitute of odor, 
 though when fresh, of a disagreeable smell ; its taste 
 is peculiar, slight at first, but afterwards acidulous, 
 saline, and acrid, attended with a burning and tin- 
 gling sensation over the whole mouth and throat, 
 which continues for some time, and excites a copious 
 flow of saliva ; of the two substances just mentioned, 
 viz. pepper and pellitory, preference must be given 
 to the pepper in all instances, although they could be 
 used to a decided advantage in combination for the 
 coarser liquors, as common whiskey and brandy ; the 
 pellitory is too powerful, and not at all adapted to 
 the nature of fine or light liquors, as the acrimony 
 would partially destroy the flavor of the liquors. 
 
 The burning sensation produced by pepper and al- 
 cohol is nearly identical ; and it must be obvious that 
 the former will answer all the purposes of the lat-
 
 PEPPER, PELLITORY, AC. iol 
 
 tcr, with the exception of not furnishing the intoxi- 
 cating quality, which must be added in the form of 
 alcohol. 
 
 In the manufacture of all the cheap light wines, 
 cordials, <fec., where alcohol would be an important 
 consideration, pecuniarily. Guinea pepper will answer 
 admirably. Although. I would not recommend this, 
 or any other foreign substances, for producing a 
 false strength in liquors, where it was intended for 
 a pure article ; the alcohol, if added in a sufficient 
 volume, will answer all purposes. The manufacturer 
 should not lose sight of the fact, that the powerfully 
 biting and burning sensation that is found in some 
 liquors, is not the slightest evidence of its purity. 
 Mildness of taste is one of the characteristics of a 
 good liquor, and the successful operator should copy 
 nature as closely as possible. 
 
 FOB INCREASING THE VOLUME OP WHISKEY, AC., 
 FROM TWENTY TO FORTY PER CENT., WITHOUT LOSS 
 OF STRENGTH. 
 
 This whiskey will not stand the test of the hydro- 
 meter. 
 
 For increasing liquor as above, take from the bar- 
 rel the per centage of liquor desired, and add a cor- 
 responding per centage of clean clear water, charged
 
 152 BEADS FOR LIQUORS. 
 
 with a tincture of Guinea pepper (see Formula), and 
 then put on a good bead (see Formula for Bead Bear- 
 ing). The quantity of pepper can be varied in the 
 above formula, and if the operator desires that the 
 spirit in question should have greater strength (to 
 the taste) than it had previous to the adulteration, it 
 can be obtained by increasing the quantity of pepper, 
 and by the addition of three to four ounces pellitory, 
 well washed, or bruised, to the gallon tincture of 
 pepper. 
 
 As the pepper is liable to vary in strength, from 
 age, and unripe seed, and a variety of unexplained 
 causes, the operator will have to depend more upon 
 the judgment of his palate, as to the quantity ne- 
 cessary for any given amount of spirit, and also as 
 to the quantity forming the tincture. For particulars, 
 see Formulas. 
 
 CLARIFYING WINES AND LIQUORS ; WITH A DESCRIP- 
 TION AND PARTIAL ANALYSIS OF THE PROPERTIES 
 AND ACTION OF THE ARTICLES USED. 
 
 The object of clarification is transparency. This 
 all-important branch of this business is effected in 
 various ways ; first, by filtration through charcoal, 
 sand, &c. ; secondly, by the use of finings, such as 
 eggs, isinglass, wheat flour, milk, alum, &c. ; thirdly,
 
 CLAEIFWNG WINES AND LIQUORS. 153 
 
 by straining, which separates the solids from the 
 fluids. 
 
 Clarification by nitration is explained in the 
 chapters on animal and vegetable charcoals, and the 
 preparation and arrangement of filters. 
 , Finings effect clarification of liquors, by involving 
 during coagulation, the particles that are floating in 
 the liquid, and rising with them to the surface or 
 subsidingc 
 
 Eggs possess this quality to the greatest extent, 
 caused by the particles of albumen becoming more 
 minutely divided. Eggs when used should be whisked 
 to a froth, and used in the proportion of two to six 
 per barrel of forty gallons. When the shell is used 
 it should be finely powdered. Eggs are sometimes 
 solidified by heat, by manufacturers, for future use. 
 
 Egg powder. Take any number of eggs, and beat 
 them to a froth, and dry them by a gentle heat or in 
 the sun ; they are then powdered, and one eighth of 
 wheat flour is added, and made to a paste with water 
 and dried in the form of cakes or balls. Egg pow- 
 der is used in the same manner and for all the pur- 
 poses of eggs. 
 
 Isinglass is a gelatinous substance, prepared from 
 the sounds or swimming bladders of fishes. There
 
 154 BEADS FOR LIQUORS. 
 
 are different varieties of isinglass ; the best is book 
 isinglass. One hundred grains of this article dis- 
 solve in ten ounces of water, forming a tremulous 
 jelly when cold. That in cakes is brownish, and of 
 an unpleasant odor, and is employed from its low 
 price in the clarification of inferior liquors. The 
 purest isinglass is whitish, semi-transparent, of a 
 shining, pearly appearance, and destitute of smell or 
 taste. The inferior kinds of isinglass are yellowish 
 and opaque. 
 
 Isinglass is soluble in boiling water, acids, and 
 alkalies, and is insoluble in alcohol ; its watery solu- 
 tion putrifies. The proportions for its use are one 
 to six ounces per one hundred gallons ; it is beaten to 
 shreds and dissolved in a pint of boiling water ; when 
 this is cold, it becomes a stiff jelly. Whisk this 
 jelly to a froth in a sufficient quantity of the fluid 
 intended for fining ; then add it to the mass and stir 
 the whole well for a few moments, and then bung ; 
 in twenty-four to sixty hours the particles will have 
 subsided. 
 
 4*1fr 
 
 Milk, when used for fining, should be boiled a few 
 minutes, and added while hot to the barrel, in the 
 proportions of one pint to forty gallons. 
 
 , , . , **>?V / 
 
 ' "*
 
 CLARIFYING WINES AND LIQUORS. 155 
 
 .2/am is used in the proportions of four to five 
 ounces per hundred gallons. Being finely pulverized, 
 alum is incompatible with the " beading mixture." 
 Liquors that contain starch, mucilage, <fec., should 
 not be " fined" with alum. 
 
 "Wheat flour is sometimes used in the form of pasta 
 with water one pint per one hundred gallons. 
 
 Filtering Bags. Take a square yard of Canton 
 flannel, and cut it in two pieces (diagonally) from 
 one corner to the other, and sew up the two edges, 
 thus forming a triangle-shaped bag ; then sew a hoop 
 of suitable size in the mouth of the bag, and fix a 
 suitable handle of rope or twine. 
 
 If all the coloring matter, and fluids used to 
 impart coloring to liquors, was sufficiently strained 
 and filtered, finings would be rarely, if ever, used ; 
 the hurried manner in which color makers manage 
 their business, using inferior materials, and taking 
 advantage of all the " tricks of trade" that may be sug- 
 gested. Coloring derived from such a source as this 
 must entail a vast deal of unnecessary labor and ex- 
 pense upon the manufacturer. The manufacturers of 
 coloring should be provided with all kinds of filters, 
 strainers, &c., to cleanse and purify their color- 
 ing of its own and foreign matter. As good color is 
 one of the principal essentials 'of- all good liquors,
 
 156 BEADS FOR LIQUORS. 
 
 the manufacturer would find the coloring made under 
 his supervision to be preferable to any other. 
 
 All colors, except brown, from sugar, should be 
 filtered through a bed of white sand from six to 
 fifteen -inches in depth ; this can be done in a keg or 
 barrel ; the cleaner arid clearer the sugar the finer 
 the color. Thus fine brown and loaf, or clarified 
 sugar, which is used for coloring very choice bottled 
 liquors, is the most exquisite brown we have. The 
 objection to the burnt sugar found in commerce is, 
 that it contains a large portion of minute particles 
 of charcoal that would pass through the strainer, 
 and can easily be detected with the naked eye, in 
 liquors that have been colored by this article. This 
 was the result of preparing the color from molasses, 
 or filthy dark sugar. 
 
 Giving body, age, and a mucilaginous, oily appearance 
 to urines and liquors. The above desirable qualifica- 
 tions are imparted by filtration or digestion the 
 former plan being preferable. In the case of wines, 
 only a small portion should be filtered, say one sixth 
 of the whole, and this is to be added to the mass and 
 allowed to stand for a few days ; the simplicity of 
 the operation will be apparent in the first attempt. 
 
 In operating in proof spirit, the process consists 
 in rapidly filtering the mass through any substance
 
 CLARIFYING WINES AND LIQUORS. 
 
 that contains mucilage that is not precipitated by 
 alcohol viz. starch and gluten. * 
 
 Wheat bran, as found in commerce, placed in a 
 barrel filter to the depth of eight or ten inches, 
 and the surface of the bran covered to the depth 
 of one or two inches with slippery elm bark, and the 
 filtration maintained with rapidity, yields a supe- 
 rior liquor, of a fine, dry taste. Liquor prepared 
 by this process, cannot be used for a great length of 
 time ; the difficulty of fining down, &c., has caused 
 this plan to sink into disuse. Where a sufficient 
 time is allowed for the color extracted from the husk 
 to subside, no finer spirit can be produced, when we 
 keep in view the economical and simple plan used for 
 attaining such desirable ends. The most common 
 process is filtration through oatmeal and rice in 
 some instances the mixture is favored with a small 
 portion of wheaten flour ; in all large manufactories, 
 the spirit runs from the charcoal through the rice 
 filters. These filters are made to suit conveni- 
 ence. A common barrel, etc., will answer every 
 purpose, and is made in every respect that the 
 charcoal filters were ; the first layer at the bot- 
 tom is of sand, varying in depth from four to twelve 
 inches. This sand rests on a perforated bottom, a 
 few inches above the main bottom, and is covered 
 with a blanket that is to say, the sand has a blan-
 
 158 BEADS FOR LIQUORS. 
 
 ket at the top of it and another beneath it, and next 
 comes a bed of oatrheal or rice flour, with a propor- 
 tion of one tenth of the whole added in wheaten 
 flour either the oatmeal or the rice flour are em- 
 bedded to the depth of from twelve to fifteen inches. 
 Where the rice flour is used, chopped straw should 
 be used in layers alternately with the flour other- 
 wise, the flour would become one impenetrable mass, 
 by the addition of fluid. The durability of either 
 oatmeal or rice flour in filtering, can only be obtained 
 by close observation, and ascertaining when the 
 starch is being near exhausted. 
 
 The use of chopped straw in layers, greatly facili- 
 tates the filtration of fluids through glutinous masses. 
 Some operators run the spirit through one bed of 
 ground rice or oatmeal, and one of whole rice to 
 the depth of twelve to twenty inches and then 
 through the usual depth of sand. The different 
 plans are offered to the operator rather with the 
 view of furnishing all information that might be at 
 all desirable ; not that any formula has any decided 
 advantage over the other, but that plan that appears 
 the most convenient, from circumstances, may be 
 adopted. 
 
 All the different formulas in this work are in prac- 
 tical operation in different parts of the country ; and 
 yet the proprietors would not be able to give an
 
 CLARIFYING WINES AND LIQUORS. 159 
 
 opinion, what advantages his recipe possessed over 
 any other, or why so many different modes were 
 adopted to obtain the same results. The choice is 
 often the result of circumstances, and from long 
 usage a formula becomes almost sacred with some 
 operatives. 
 
 It will be noticed that this plan of filtering is re- 
 markable for its economy and simplicity, and the 
 general directions for the novice are few and simple. 
 Keep the filtering substancees from lying too compact 
 by a few layers of chopped straw, and also apply the 
 straw in any instance where the filtration progresses 
 slowly, or appears choked. All substances to be acted 
 upon by filtration should be separated from each other 
 by suitable and secure coverings of close-grained 
 fabrics. Blankets are generally preferred, owing to 
 the long nap, which becomes entangled and prevents 
 the escape of the particles. 
 
 Slippery Elm stands deservedly high with manufac- 
 turers on the continent. It yields a mucilage that 
 combines freely with alcohol, and enters into many 
 extemporaneous receipts. The decoction is prepared 
 by boiling in water, and is used to give the appear- 
 ance of age to liquors. It is the most serviceable, 
 however, used by infusing it in the spirit, or placing 
 the bark over the surface, or mixing through in the
 
 160 BEADS FOR LIQUORS. 
 
 place of straw, to allow the filtration to progress 
 freely through the filters. 
 
 Sugar, Honey, Syrup, fyc., are all used for the pur- 
 poses of giving body, age, and other desirable quali- 
 ties to .wines and liquors, and have been noticed 
 under their appropriate heads. 
 
 COLORING. 
 
 Perfectly transparent liquors can never be obtain- 
 ed with indifferently prepared coloring. Standing 
 first on the list, is brown or brandy coloring (carmel), 
 or burnt sugar. This color is too often prepared 
 from indifferent articles, viz. molasses and filthy 
 sugar, and burnt to suit the convenience of the ope- 
 rator, rather than a standard rule ; and when prepared 
 in this manner, the best adapted strainers ever invent- 
 ed would not effectually remove the charcoal (from 
 being over burnt), and other dissolved filthy impuri- 
 ties that are to be found in the scrapings of refineries, 
 sugar-houses, <fec. This 13 the material that the color- 
 maker uses. Molasses, in no instance, should be 
 used in the manufacture of coloring. Clean and fair 
 brown sugar will 3'ield a rich and transparent brown, 
 of great depth and beauty. 
 
 The prudent rectifier will never make use of any 
 kind of fluid coloring, without it is perfectly trans-
 
 COLORING. 161 
 
 parent, from filtering and straining. This plan of 
 throwing the ingredients together promiscuously, and 
 relying on finings for transparency, is but a poor one. 
 To the uninitiated, relative to burning coloring, I 
 might say that one hour and a half will suffice, over 
 a brisk fire, to any given quantity of sugar. When 
 sufficiently burned, may be known by the effervescence 
 ceasing. At this point, you should dash in the same 
 quantity of water that there was of sugar ; the water 
 disolves the mass and prevents incrustation, and the 
 heat should be discontinued. 
 
 The Preparation of Liquor Coloring. Red Sanders 
 Wood comes in round or angular sticks, internally 
 of a blood red color, and externally brown from ex- 
 posure to the air ; compact and heavy, of a fibrous 
 texture ; it is kept in the shops in the state of small 
 chips, raspings, or coarse powder. It has but little 
 smell or taste, and imparts a red color to alcohol, ether, 
 and alkaline solutions, but not to water. Coloring 
 is obtained from sanders wood, in the proportion of 
 one pound of the wood to one gallon of proof spirit, 
 and allowed to stand for twenty-four hours, and then 
 drawn off and filtered through sand, to the depth of 
 twelve to fourteen inches, or fined with boiled milk. 
 The sanders wood should be subjected to the action 
 of the spirit as long as it continues to yield any color.
 
 162 BEADS FOfl LIQUORS. 
 
 This color is used for brandies, combined with burnt 
 sugar, also for coloring cherry bounce, wines, &c. 
 
 YELLOW. 
 
 Gamboge. The best gamboge is in cylindrical 
 rolls from one to three inches in diameter, some- 
 times hollow in the centre, or flattened, or folded 
 double, or agglutinated in masses, in which the origi- 
 nal form is not always distinguishable. They are 
 externally of a dull orange color, which is occasion- 
 ally displaced by greenish stains. In this form, it is 
 sometimes called pipe gamboge. Another variety is 
 imported under the name of cake or lump gamboge ; 
 it is in irregular masses, weighing two or three 
 pounds or more. This latter variety only differs 
 from the former, in the greater amount of impurities 
 contained. The inferior kinds of gamboge may be 
 known by their greater hardness and coarser frac- 
 ture, by the brownish or greyish color of their broken 
 surface, which is often marked with black spots, and 
 by their obvious impurities. 
 
 Gamboge, in its pure form, is brittle, with a smooth, 
 shining fracture ; the color of the mass, wheu broken, 
 is a uniform reddish orange, which becomes a beauti- 
 ful bright yellow when powdered, or when the surface 
 is rubbed with water. From the brilliancy of its 
 color, it is highly esteemed it has no smell and little
 
 COLORING. 1C3 
 
 taste it produces after remaining in the mouth a 
 short time, an acrid sensation. So intense is its color- 
 ing principle, that one part communicates a percepti- 
 ble yellowness to ten thousand parts of water or spirit. 
 
 Yellow is prepared from gamboge, in the pro- 
 portion of eight ounces to the gallon of spirit, 
 allowed to stand twelve hours, and the clearest por- 
 tion of the fluid drawn off and strained through a 
 fine flannel bag, and the gamboge remaining is treat- 
 ed to spirit until the coloring is completely extracted. 
 
 Gamboge is used for coloring some fine brands of 
 peach brandy, wines, and cordials, and used in com- 
 pound colors, viz. orange, green, lemon, &c. 
 
 Brown from Mkanet Root. The root comes to us 
 in pieces three or four inches long, from the thickness 
 of a quill. to that of the little finger; somewhat 
 twisted, consisting of a dark red, easily separable 
 bark ; it is usually much decayed internally, very 
 light, and of loose, almost spongy, texture. The fresh 
 root has a faint odor and a bitter astringent taste, but 
 when dried, it is nearly inodorous and insipid. Its 
 coloring principle is soluble in alcohol or ether, but 
 is insoluble in water. 
 
 The tincture of alkanet has its color deepened by 
 acids, and changed to blue by alkalies, and again 
 restored by neutralizing the latter substances.
 
 164 BEADS FOR LIQUORS. 
 
 Alkanet is prepared by crushing the root, and add- 
 ing one pound to a gallon of alcohol, standing 
 twenty-four hours, decanting, and fine with boiled 
 milk ; depth of color and transparency are objects 
 sought for, and the finings should be continued until 
 the tincture is bright. If depth of color is sought, 
 add sulphuric acid, drop by drop, until the desired 
 warmth is attained. As in all other instances, the 
 remaining root should be subjected to the action of 
 alcohol as long as the root yields 'any color. 
 
 This color is used for port wine particularly, also 
 for wines and cordials either singly or combined, 
 forming compound colors. 
 
 Logwood yields a color well adapted for a certain 
 class of wines, and is very extensively used ; it yields 
 its color to water or alcohol, but in greater quantities 
 to boiling water. 
 
 Red beets will produce a fine red color, by mash- 
 ing or cutting into slices and infusing into the liquid 
 that is to be colored. 
 
 When they are to be used for coloring fermented 
 liquors, viz. champagne, wines, <fec., the beets should 
 1 be added before fermentation has begun, that is, while 
 these liquors are being formed by fermentation. 
 
 Blue. The best blue is prepared from indigo ; 
 other blues have been proposed and used with but
 
 COLORING. 165 
 
 little success, the objections to them are a want of 
 body and brilliancy. The action of light, and proba- 
 bly some principle that the liquor contains, may be 
 incompatible with the color. These, or some unex- 
 plained causes, tend to the decomposition of the color, 
 and hence the dull, cloudy, and faded color of some 
 brands of cordials, &c. 
 
 Indigo is, insoluble in alcohol or water. It is of 
 an intensely blue color, but assumes a coppery or 
 bronze hue when rubbed by a smooth, hard body, as 
 the finger nail. The solution of indigo is known as 
 chemic blue, and js prepared thus : 
 
 To eight ounces of oil of vitriol, in a glass or earth- 
 en vessel placed in cold water, add gradually one 
 ounce of pure indigo in powder, stirring the mixture 
 at each addition with a glass rod ; cover the vessel 
 for twenty-four hours, then dilute with an equal 
 weight of water. Instances may occur, where the 
 acid would be objectionable in the above solution. 
 Carbonate of potash, soda, or ammonia, if added, will 
 neutralize the acid. This, if prepared with clear 
 water, will need no farther preparation as it is 
 beautifully transparent. 
 
 Indigo is used for coloring cordials the different 
 shades of blue, also with gamboge in solution, for 
 forming green, and with a solution of red sandera 
 wood or cochineal for forming a purple color.
 
 166 BEADS FOR LIQUORS. 
 
 Rose Pink, $*c., is prepared from cochineal/ Cochi 
 ueal has a faint, heavy odor, and a bitter, slightly 
 acidulous taste ; its powder is of a purplish carmine 
 color, tinging the saliva intensely red. Cochineal is 
 soluble in water and alcohol, and more so in boiling 
 alcohol. From this formula, the operator can pro- 
 duce any desired shade, from the lightest pink to the 
 deepest carmine. 
 
 Boil one ounce each of cochineal and salt of tartar 
 in a quart of water for twenty-five or thirty minutes, 
 then add one ounce cream of tartar and the same of 
 alum ; this is intended for bottled cordials, <fcc. 
 Where it is desirous to color by the barrel, pipe, or 
 hogshead, the cochineal may be inclosed in muslin and 
 thrown into the cask. Two ounces of cochineal will 
 color a hogshead a very fine pink ; of course the 
 quantity can be increased or diminished to produce 
 the desired shade. The tints formed by cochineal, 
 in combination with any other color, will have more 
 brilliancy than any other colors used, viz. in orange, 
 gold, purple, fawn, salmon, <fec., &c.
 
 VI IT. 
 
 ..*/*' ..;./- 
 
 ON BARRELLING LIQUORS, 
 
 i 
 
 GIVING AGE TO NEW BARRELS, AND BRIGHTENING OLD ONES, 
 CLEANSING AND SWEETENING OLD BARRELS, BRANDS 
 AND BRANDING BARRELS, MARKS THAT ARE NOT CUSTOM- 
 HOUSE MARKS. 
 
 WHERE old barrels are to be used, the hoops should 
 be well driven and nailed. If the barrels should ap- 
 pear slack, swell them with water. If they are 
 pipes, restore, if needed, the plaster of Paris on the 
 heads, by mixing plaster of Paris with water to the 
 consistence of thin mortar, and apply as necessary. 
 It will set or harden immediately. If the plaster is to 
 be colored, stir in uniformly Venetian red or any color 
 to suit taste (in the plaster while it's being mixed). If 
 the heads of the barrels are to Jbe plain, and they are 
 old ones, examine carefully for the retailer's faucet- 
 opening. Plug this up carefully, allowing' the plug 
 to sink about the twentieth of an inch in the head 
 of the barrel, thus allowing a small space to be filled
 
 
 168 BARRELLING LIQUORS. 
 
 with black putty (this is a mixture of lamp black 
 and putty) ; bring the whole even and smooth with 
 the head of the barrel, taoc J/ave a stencil pattern 
 ready with the word COG., or any other word that 
 will answer ; and allowing the letter to cover the 
 putty. The in the pattern should have the centre 
 left out, thus forming a black circle. The object of 
 this is to completely hide all traces of the faucet 
 hole ; and, if done with neatness, it will succeed ad- 
 mirably. 
 
 For giving age to new barrels, keep them in a 
 damp, dark cellar, and dash water on them occasion- 
 ally, or wash them several times, daily, until the de- 
 sired appearance is obtained, with a solution com- 
 posed of two gallons of water, three pounds of sul- 
 phuric acid, and one pound of sulphate of iron. 
 When this solution is used, it will be useless to keep 
 them in a cellar. 
 
 For scrubbing old barrels, use a very strong solu- 
 tion of sulphuric acid, or pure acid will answer best. 
 The barrels should be well rubbed during the appli- 
 cation of the acid. The acid acts by corroding the 
 surface of the staves, and the friction or rubbing 
 removes the corroded surface. Barrels subjected to 
 this process soon tarnish. 
 
 All barrels, except new ones, and those old ones 
 that yield a fine aroma, should be well cleansed from
 
 BARRELLING LIQUORS. 169 
 
 all odors, or they will, to a considerable extent, in- 
 jure their proposed contents. Take, owing to a 
 greater or less extent of the fetor, from a half to one 
 glass of sulphuric acid, and pour into the barrel and 
 bung down tightly, and roll the barrel in such a 
 manner that the acid will reach all parts of the in- 
 side of the barrel. The acid can be decanted and 
 kept for future use. Recollect to rinse out the bar- 
 rel first with pure water before the acid is used. 
 Another mode is to smear or saturate strips of cot- 
 ton fabric with sulphur, rendered fluid by heat. At- 
 tach the end of one of these pieces to the under part 
 of the bung, ignite the opposite end, put it in the 
 barrel, and bung tightly. 
 
 . The manufacturer should pay the strictest atten- 
 tion to the manner in which all of his brands and 
 stencil patterns are executed. Neatness, correct 
 proportion, and delicacy of touch should characterize 
 the mechanical portion of them ; and where instances 
 may arise that the heads should be painted, nothing 
 but the prettiest colors should be used. A few ex- 
 amples are offered. They can be adapted to suit 
 convenience. A beautiful rose pink or peach blos- 
 som can be made by adding equal proportions of 
 vermilion and drop lake, well ground together, to 
 white lead, until the shade sought is produced. 
 
 P.oris green, mixed with turpentine and oil, is tiie 
 
 8
 
 170 BARRELLING LIQUORS. 
 
 most brilliant green. The different shades of yellow 
 are made from yellow ochre or chrome yellow ; to 
 be first ground, and then mixed with white lead, and 
 brought to any shade required. These fine colors, 
 for the most part, are used for cordial barrels. Do- 
 mestic brandies, from long usage, are put up in wood 
 colored heading. The American fancy brands of 
 whiskey are often put up with neatly varnished oak- 
 heads, which makes a very neat appearance. A small 
 portion of burnt amber is added to the varnish to 
 give the heads a darkish hue to be in keeping with 
 the dull and oldish looking staves. The appearance 
 just mentioned is imparted to the staves by sulphuric 
 acid, &c., as above ; that is, where the spirit is de- 
 nominated " old," the manufacturer should have a 
 complete set of brands and branding plates for 
 foreign and domestic liquors. The imitation liquors 
 should, if necessary, have the brands burnt in the 
 head of the barrel ; and some dealers have adopted 
 the plan of marking the head of the barrel in the 
 same style as the custom-house marks, and reads 
 something like the following : " Mary Pell, New 
 York, June 9, 1851." Any other names, of course, 
 would answer. All that is necessary is to have 
 them resemble, as much as possible, what they are 
 intended to represent. It is supposed that the bar- 
 rels to be used are new ones, which always should
 
 USE OF ACETIC AND SULPHURIC ACIDS, AC. 171 
 
 be the case where the article has been prepared with 
 great care. It (the spirit) should be offered in neat 
 and bright packages. 
 
 For giving age to new barrels, a dilute tincture of 
 muriate of iron with its own bulk of water, and 
 apply with a brush or rag uniformly over the barrel. 
 
 ON THE USE OP ACETIC AND SULPHURIC ACIDS IN 
 LIQUORS. 
 
 The above acids are added to liquors, under the 
 false impression that they add to the strength, or 
 that they supply the strength of the deficient alco- 
 hol. In small proportions (see Formula), acid greatly 
 improves some liquors. In some instances, where a 
 spirit has an unpleasant taste, it acts by destroying 
 the cause ; or, where a liquor tastes flat, the acid 
 yields quite a pleasant taste. Spirit that contain^ 
 either a deficiency or an excess of saccharine matter 
 has its peculiarities corrected by acid ; in the former 
 instance, the acidulous taste, by the addition of the 
 acid, completely covers the deficiency ; and in the 
 latter instance, an excess of acid destroys (to the 
 taste) the saccharine matter. 
 
 Acids should be used whenever a pleasant vinous, 
 acidulous taste is desired in liquors. "Where econo- 
 my is sought, use sulphuric acid. Acetic acid or
 
 
 172 BARRELLING LIQUORS. 
 
 strong vinegar yields a taste and smell. The com- 
 bined odor of the acid and the spirit is similar to 
 acetic ether, and would bell desirable flavor for any 
 liquor. 
 
 The discussion would digress from the object of 
 this work to inquire into the propriety of the use or 
 disuse of a mineral acid in this business. The ar- 
 gument that proscribes the use of it in this instance 
 would apply with equal force to its use in the manu- 
 facture of soda and mineral waters ; and as found in 
 some brands of lemon syrup and the acidulated 
 beverages that are prescribed by the medical faculty. 
 The proportion used in spirit is comparatively small 
 to that used for other manufacturing purposes, as a 
 glassful of the spirit does not contain a greater 
 quantity than one drop 1 

 
 IX. 
 ON THE USES OF SUGAR, MOLASSES, AND HONEY, 
 
 LV THE MANUFACTURE OF 
 
 WINES AND LIQUORS. 
 
 THERE are two modes presented to the operator for 
 giving a body, age, and a mucilaginous, oily appear- 
 ance to liquors, the first process consisting in 
 charging the fluid with a given amount per gallon 
 of saccharine matter. The application of this pro- 
 cess will not answer where the manufacture of low 
 proof or low priced liquors is contemplated, as it 
 would incur an additional expense varying from 
 twelve to twenty-five per cent. The second process 
 consists in charging the liquid with starch by filtra- 
 tion. This process is fully detailed in another chap- 
 ter on that subject ; and it will be seen that the 
 same ends can be attained by the latter process that 
 are by the former, and at a comparatively trifling 
 cost. To give to neutral spirits the attributes of a
 
 174 MANUFACTURE OP WINES AND LIQUORS. 
 
 fine distilled and aged liquor would be to apply the 
 principles of both processes, viz. to subject it to the 
 starch nitration, and to charge the spirit with a small 
 per centage of honey or sugar. 
 
 The honey has a decided preference, owing to its 
 peculiar, though feebly aromatic taste, which is fol- 
 lowed by a slight prickling or sense of acrimony in 
 the throat. It is better adapted to the manufacture of 
 wines, fine gin, brandies, champagne, cordials, &c., &c. 
 
 In some instances, the honey may need clarifica- 
 tion ; for which, full instructions will be found under 
 the head of " Clarifying Honey." When used, either 
 the honey or sugar should be dissolved in perfectly 
 clean, clear water, for if either should contain any 
 filthy impurities they will, in a proportionate degree, 
 render the fluid containing them muddy ; and, for 
 this reason, molasses should never be used, not even 
 in the most minute quantities. Neither is molasses 
 suited for coloring when burned ; this is owing to 
 the excessive amount of caramel or burnt sugar that 
 the 'molasses contains this caramel being the obvious 
 effects of evaporating the cane juice from direct 
 heat. 
 
 The filtering process presents innumerable advan- 
 tages in preparing low proof or cheap liquors, as 
 the fixtures necessary are remarkable for their sim- 
 plicity ; and the filtration, if properly managed, will
 
 CLARIFYING HONEY. 175 
 
 give to the spirit a luscious taste and a fine 
 bead. The only difficulty to guard against is to 
 prevent the color of the liquor becoming heavy. 
 This is derived from the husks of bran that the 
 wheaten flour contains. For this reason, rice flour 
 is extensively used, though inferior to wheat. The 
 heaviness alluded to above will, in the course of 
 time, subside. 
 
 One part of wheaten flour to six of rice flour, and 
 three parts of whole grains of rice thoroughly 
 mixed, will be found the most expeditious formula 
 for packing filtering stands. 
 
 TO CLARIFY HONEY. 
 
 The clarification is only necessary when the honey 
 is intended for bright, transparent champagne, gin, 
 &G. Gently heating the honey, and straining through 
 muslin, will generally remove the impurities ; or mix 
 six eggs with two gallons of water, and add the 
 water to ten gallons of honey ; mix well, thin, and 
 apply heat, but do not bring it to the boiling point ; 
 then skim, and if necessary, strain. 
 
 Heat renders honey perfectly fluid, so that the wax 
 and other light impurities which it contains, rise to 
 the surface, and may be skimmed off, while the hea- 
 vier substances, which may have been accidentally
 
 176 MANUFACTURE OP WINES AND LIQUORS. 
 
 or fraudulently added, such as -sand or other earth, 
 sink to the bottom. 
 
 French Method of Clarifying Honey. Take of 
 honey 3,000 parts, water 750 parts, carbonate of 
 lime, powdered and washed, ninety-six parts ; mix 
 them in a suitable vessel, and boil for three minutes, 
 stirring constantly, then add ninety-six parts of fresh 
 burned bone black, in powder, and boil for a few 
 minutes ; lastly, add the whites of three eggs, beat 
 up with 500 parts of water, and bring the liquid to 
 the boiling point ; withdraw the vessels from the 
 fire, and after the mixture has cooled for fifteen 
 minutes, strain through flannel, and repeat the strain- 
 ing until the liquid passes perfectly clear ; should it 
 not be of the proper consistence, it should be con- 
 centrated sufficiently by quick boiling. The use of 
 the carbonate of lime is to saturate any acid in the 
 honey which might favor the formation of glucose, 
 and thus increase the tendency to granulation. 
 
 Second Process for Clarifying Honey. Boil twenty- 
 five pounds of honey, to which half the quantity of 
 water has been added, with a pulp obtained by stir- 
 ring three sheets of white blotting paper, with 
 water, over a. slow fire, till the pulp is reduced to 
 minute fibres ; when the mixture cools, put it into a
 
 TESTS, ETC. 177 
 
 woollen filtering bag, previously moistened, and al- 
 low the honey to pass. It comes away perfectly 
 clear ; the paper pulp may then be washed, and the 
 dark wine-colored liquid subjected to a second pro- 
 cess. 
 
 Honey clarified by the first process described, is 
 as clear and colorless as syrup made with refined su- 
 gar, but still retains its flavor. 
 
 TO ASCERTAIN THE PURITY OF FRENCH BRANDY. 
 
 On analysis pure brandy has been shown to con- 
 tain alcohol, water, volatile oil, tannin, heavy oil of 
 wine, acetic ether, and coloring matter. 
 
 An imitation of brandy is composed of alcohol, 
 with various proportions of grain oil, starch, sugar, 
 honey, tannin, coloring, acetic ether, raisin spirit, or 
 heavy oil of wine, &c., &c. 
 
 The sugar, honey, pepper, &c., will be perceptible 
 to the taste, if the liquid be evaporated to dryness ; 
 the tannin will be known by the liquid forming a 
 dark line, by the addition of the sesquioxide of iron ; 
 the starch will be known by the addition of iodine 
 in solution, and the presence of grain oil will be de- 
 noted by nitrate of silver. 
 
 TESTS, ETC. 
 Nitrate of Silver Test for Detecting Grain or Fusel
 
 178 MANUFACTURE OF WINES AND LIQUORS. < 
 
 Oil in Liquors. Take of nitrate of silver, ten grains ; 
 pure water, one ounce ; dissolve the nitrate of silver 
 in the water ; to half a glass of the liquid supposed 
 to contain grain oil. add twenty-five drops of the so- 
 lution of nitrate of silver ; if there be any grain oil, 
 it will be converted into a black powder, and will 
 be seen floating on the surface of the liquid. 
 
 The action of the silver is not always immediate ; 
 the glass should be exposed to a strong light, the 
 better to enable the operator to observe any of the 
 powder that might be floating on the surface of the 
 liquid. It has been observed, that the action of the 
 oxide of silver is not immediate ; from one to twen- 
 ty-four hours is sometimes necessary in testing a 
 sample that may have been well rectified, either by 
 distillation or filtration. 
 
 Iodine Test for Starch in Liquors. Iodine, one 
 ounce ; alcohol, five ounces ; dissolve. To half a glass 
 of spirit, add a few drops of the solution of iodine, 
 if starch is present the product will be purple, and 
 dark purplish spots or specks. 
 
 Now it must be obvious, that when the tests men- 
 tioned fail in denoting the presence of these articles 
 mentioned, the spirit is unadulterated, as the articles 
 sought for by these tests, viz. sugar, honey, and starch, 
 are those that are used both in America and Europe,
 
 QUANTITY OP ALCOHOL IN WINE, ETC. 179 
 
 by all classes of manufacturers, in adulterating li- 
 quors. 
 
 TO ASCERTAIN THE QUANTITY OP ALCOHOL IN WINE, 
 BEER, CIDER, CORDIALS, ETC. 
 
 Take of the liquid to be examined, one hundred 
 parts, and a solution of subacetate of lead, formed 
 by taking litharge, ..fifteen parts ; acetate of lead, 
 twelve parts ; water, two hundred parts ; boil for 
 twenty minutes, or until reduced to one half. 
 Take of this twelve parts, agitate together, and 
 strain through muslin ; then take potash, that has 
 been brought to red heat in a ladle, and add it in 
 powder to the liquid, as long as it continues to dis- 
 solve ; the alcohol will be seen floating on top of the 
 mixture. The quantity of spirit can be estimated by 
 means of a graduated tube. 
 
 The most certain way to determine the quantity 
 of alcohol contained in a given quantity of any li- 
 quid, is to separate it from the non-volatile constitu- 
 ents by distillation. Any kind of small still can be 
 made available for this purpose. Take for the pur- 
 pose three hundred parts of the liquid to be examined, 
 measured in a glass tube carefully, and slowly distil 
 over one hundred parts, or one third of the liquor in 
 the still, making use of a graduating tube as the re-
 
 180 MANUFACTURE OF WINES AND LIQUORS. 
 
 cipient of the distilled liquid, and stopping the ope- 
 ration when the distilled liquor reaches the hun- 
 dredth degree ; then obtain the amount of alcohol 
 the distilled liquor contains, by means of the hydro- 
 meter, and dividing the result by three, you have the 
 per centage of alcohol that the liquid contains. If, 
 for example, the hundred parts of distilled liquor 
 contained thirty parts of alcohol, the liquid submit- 
 ted to distillation contains ten per cent, of alcohol ; 
 but if, from want of attention, there should be dis- 
 tilled over more than one hundred parts of the li- 
 quor, it will not answer to divide the alcoholic 
 strength of the product by three to obtain the per 
 centage of the alcohol of the liquor submitted to dis- 
 tillation. You must employ as a divisor the num- 
 ber which expresses the relation of the volume of 
 the distilled product to the bulk of the wine. If, 
 for example, you have one hundred and six parts of 
 distilled liquor, containing (by the hydrometer) thir- 
 ty-three parts of alcohol, -you divide 300 by 106, 
 which gives 2'83, and then divide 33 by 2'83, which 
 gives 11*66 ; the last number expresses the per cent- 
 age of alcohol of the liquor submitted for examina- 
 tion. 
 
 CHARCOAL AS A DECOLORIZING AGENT. 
 
 Owing to a variety of causes, the fluctuations of
 
 CHARCOAL AS A DECOLORIZING AGENT. 181 
 
 the market, an over stock of one particular kind of 
 unmerchantable liquor, or a quantity of liquor too 
 highly colored, or to point to the emergency that 
 might arise, would be impossible ; and hence the neces- 
 sity of a knowledge of the articles used in decolorizing 
 liquors, viz. animal charcoal or bone black. Animal 
 charcoal by no means necessarily possesses the de- 
 colorizing property, as this depends upon its peculiar 
 state of aggregation. If a piece of pure animal matter 
 be carbonized, it usually enters into fusion, and from 
 the gaseous matter which is extricated, becomes 
 porous and cellular. The charcoal formed has ge- 
 nerally a metallic lustre, and a color resembling that 
 of black lead. It has little or no decolorizing 
 power. * 
 
 The most powerful of all the charcoals for dis- 
 charging colors, are those obtained from certain ani- 
 mal matters, such as dried blood, hair, horns, <fcc., 
 &c., by first burning them with carbonate of potassa, 
 and then washing the product with water. The next 
 most powerful decolorizer is bone black, in which 
 the separation of the carbonaceous particles is effect- 
 ed by the phosphate of lime present in the bone. 
 Vegetable substances may be made to yield a good 
 charcoal for destroying color, provided before burn- 
 ing they be well mixed with pumice stone, chalk, 
 flint, calcined bones, <fec., &c. *
 
 182 MANUFACTURE OP WINES AND LIQUORS. 
 
 It results from the foregoing facts that the deco- 
 lorizing power of charcoal depends upon a peculiar 
 mode of aggregation of its particles, the leading cha- 
 racter of which is they are isolated from one another, 
 and thus enabled to spread over a greater extent of 
 surface. It is on this principle that certain chemical 
 substances act in developing the property in question, 
 when they are ignited in a state of intimate mixture 
 with the substances to be charred. Thus it is per- 
 ceived that there is no necessary connexion between 
 animal charcoal and the decolorizing power ; as this 
 charcoal may or may not possess the peculiar aggre- 
 gation of its particles, on which the power de- 
 fends. 
 
 Bone black, for instance, has this property, not be- 
 cause it is an animal charcoal, but in consequence 
 of the phosphate of lime present in the bone, the 
 favorable state of aggregation is induced. 
 
 Animal charcoal will, by digestion and filtration, 
 remove the bttter principles from infusions, &c. Its 
 power of acting on chemical compounds and solutions 
 is much more decided in its purified state. 
 
 Bone black is composed of phosphate and carbo- 
 nate of lime, charcoal, and carburet of iron. 
 
 Bone black, when used for decolorizing, should bo 
 deposited in a filter to the depth of from five to 
 fifteen feet. On a small scale, a common forty .gallon
 
 TANNIN. 182 
 
 barrel can be used for the same purpose. (For fur- 
 ther particulars see Filtering Apparatus.) 
 
 Boiled Milk possesses decolorizing properties, and 
 is very useful in wines. A pint of boiled milk added 
 while warm to a pipe of red wine, will discharge the 
 color completely, rendering it transparent. The 
 action of the milk is mechanical ; the particles of 
 milk, combining with the minute particles that con- 
 stitute the coloring, fall to the bottom or subside. 
 
 TANNIN. 
 
 As tannin is extensively used in one form or 
 another, viz. as tanning oak bark, catechu, and terra 
 japonica, for the bitter and astringent principle and 
 coloring matter that it yields, which is well adapted 
 to brandies, whiskey, and some wines it requires that 
 it should h^ve more than a passing notice. The 
 term tannin was originally applied to a principle 
 existing in many vegetables having a very astringent 
 taste, and the property of producing a white, floc- 
 culent precipitate, with a solution of gelatine and 
 black precipitate, with the salts of the sesquioxide of 
 iron. As obtained, however, from different plants, it 
 was found to exhibit some difference of properties, 
 and chemists have recognised two kinds ; one exist-
 
 184 MANUFACTURE OP WINES AND LIQUORS. 
 
 ing in oak bark, galls, &c., and the other in Peruvian 
 bark, catechu, &c. One striking peculiarity of the 
 tannin of galls is its facility of conversion into 
 gallic acid, which is wanting in the other varieties. 
 
 Pure tannic acid is solid, uncrystallizable, white or 
 slightly yellowish, inodorous, strongly astringent to 
 the taste, without bitterness ; soluble in wa-ter, much 
 less in alcohol and ether, and insoluble in the fixed and 
 volatile oils. It can be kept unchanged in the solid 
 form, but its aqueous solution, when exposed to the air. 
 gradually becomes turbid, and deposits a crystalline 
 matter, consisting chiefly of gallic acid. Tannic 
 acid precipitates solutions of starch, albumen, and 
 gluten, and forms with gelatin an insoluble compound 
 which is the basis of leather. 
 
 Tannin, in the form of oak bark and catechu, or 
 terra japonica, is the form best suited to the purposes 
 ol the manufacturer of liquors. A spirit formed by 
 filtration, that is, a liquor that has had a body given 
 to it by starch, &c., will receive but little assistance 
 from tannin, and an excess of tannin would precipi- 
 tate the starch. Tannin generally enters into extern 
 poraneous formulas for liquors and some manufac- 
 turers use oak bark for coloring domestic brandies, 
 which adds considerably to the taste. 
 
 Where tannin or catechu would be incompatible 
 with a liquid, alum should be substituted. Catechu
 
 SUGAR OP MILK. 185 
 
 is suited to Brandies, whiskeys, Port wine, &c. Alum 
 to the astringent wines, as the water the wine con- 
 tains will hold the alum in solution. The quantities 
 and proportions of tannin necessary in the manufac- 
 ture of liquors, will be mentioned in the various re- 
 ceipts throughout this work. 
 
 The operator will recollect that, where a transpa- 
 rent liquor requires an astringent property, alum will 
 be the best suited for the purpose, as the color of 
 the tannin would render it objectionable. The alum 
 should be first dissolved in water before adding it to 
 the spirit. 
 
 SUGAR OP MILK. 
 
 Sugar of milk, or lactin, is found only in milk, of 
 which it forms about five per cent. It is manufac- 
 tured largely in Switzerland, as an article of food. 
 In preparing it, milk is first coagulated, by the addi- 
 tion of sulphuric acid, and the resulting whey is 
 evaporated to a syrupy consistence, and set aside in 
 a cool place for several weeks, to allow a deposit of 
 crystals. The crystals are then decolorized by ani- 
 mal charcoal. 
 
 Sugar of milk is a hard, somewhat gritty, white 
 substance, possessing a somewhat sweet taste. In 
 commerce it sometimes occurs in cylindrical masses,
 
 186 MANUFACTURE OP WINES AND LIQUORS. 
 
 in the axis of which is a core, around which the crys 
 tals have been deposited. It dissolves slowly in six 
 parts of cold, and three of boiling water, without 
 forming & syrup ; it is but slightly soluble in alco- 
 hol. Sugar of milk is not susceptible of the vinous 
 fermentation by the direct influence of yeast ; but 
 after the action of dilute acids, which first convert it 
 into grape sugar, it is capable of furnishing a spi- 
 rituous liquor by distillation. It is well known that 
 both mares' and cows' milk, after becoming sour, are 
 capable of forming an intoxicating drink by fermen- 
 tation. 
 
 Sugar of milk is used to prevent fermentation in 
 syrups, in the proportion of thirty-two parts to one 
 thousand. See Syrups.
 
 X. 
 
 .-.:. 
 
 THE PROCESS 
 
 OF THE 
 
 MANUFACTURE OF SULPHURIC ACID. 
 
 THERE is scarcely any article that is used for such 
 a different variety of purposes, and one, too, that is 
 so highly useful, of which there is so little known of 
 its production, as oil of vitriol. Although it may not 
 belong to the peculiar province of the manufacturer 
 of liquors to manufacture this acid, yet a knowledge 
 of its formation and general properties is necessary 
 to a complete practical knowledge of the manufac- 
 ture of wines, liquors, <fec. 
 
 , Sulphuric acid is obtained by burning sulphur, 
 mixed with one eighth of its weight of nitre, over a 
 stratum of water, contained in a chamber lined with 
 sheet lead ; if the sulphur was burned by itself, the 
 product would be sulphurous acid, which contains 
 only two thirds as much oxygen as sulphuric acid ;
 
 188 MANUFACTURE OF SULPHURIC ACID. 
 
 the object of the nitre is to furnish, by its decompo- 
 sition, the requisite additional of oxygen. 
 
 The leaden chambers vary in size, but are gene- 
 rally from thirty to thirty-two feet square, and from 
 sixteen to twenty feet in height ; the floor is slightly 
 inclined to facilitate the drawing off of the acid, 
 and covered to the depth of several inches with 
 water. There are several modes of burning the 
 mixture of sulphur and nitre, and otherwise conduct- 
 ing the process, but that pursued in France is as fol- 
 lows : near one of the sides of the chamber, and 
 about a foot from its bottom, a cast iron tray is 
 placed over a furnace, resting on the ground, its 
 mouth opening externally, and its chimney having 
 no communication with the chamber ; on this tray 
 the mixture is placed, being introduced by a square 
 opening, which may be shut by means of a sliding 
 door, and the low'er>side of which is level with the 
 surface of the tray ; the door being shut, the fire is 
 gradually raised in the furnace, whereby the sulphur 
 is inflamed, and the products already spoken of are 
 generated. When the combustion is over, the door 
 is raised, and the sulphate of potassa removed ; a 
 fresh portion of the mixture is then placed on the 
 tray, and the air of the chamber is renewed by open- 
 ing a door and valve situated at its opposite side ; 
 
 ^^ 
 
 next, the several openings are closed, and the fire is
 
 MANUFACTURE OP SULPHURIC ACID. 189 
 
 renewed. These operations are repeated, with fresh 
 portions of the mixture, every three or four hours, 
 until the water at the bottom of the chamber has 
 reached the sp. gr. of about 1'5, it is then drawn off, 
 and transferred to leaden boilers, where it is boiled 
 down until it has attained sp. gr. 1*7. At this den- 
 sity it begins to act on lead, and therefore its further 
 concentration must be conducted in large glass or 
 platinum retorts, where it is evaporated as long as 
 water distils over. This water is slightly acid, and 
 is thrown back into the chamber. When the acid is 
 f^lly concentrated, opaque, greyish-white vapors 
 arise ; the appearance of which indicates the com- 
 pletion of the process. The acid is allowed to cool, 
 and is then transferred to large demijohns of green 
 glass, called carboys, which, for greater security, 
 are surrounded with straw or wicker work, and 
 packed in square boxes, inclosing all the carboy, ex- 
 cept the neck. 
 
 Another method of manufacturing this acid con- 
 sists in spreading the mixture on iron or leaden 
 plates, resting on stands of lead within the chamber, 
 placed at some distance from each other, and a foot 
 or two above the surface of the water ; the sulphur 
 is then lighted by means of a hot iron, and the doors 
 are closed. If the sulphur and nitre be well mixed, 
 the combustion will last for thirty or forty minutes,
 
 190 MANUFACTURE OF SULPHUEIC ACID. 
 
 and in three hours from the time of lighting, the con- 
 densation of the gases having in that interval been 
 completed, the doors are thrown open for from fif- 
 teen to twenty minutes, to admit fresh atmospheric 
 air, and to allow time for the residuary nitrogen to 
 escape. Preparatory to the next burning, the ope- 
 rations are repeated with fresh charges of -the mix- 
 ture, every four hours, both night and day, until the 
 water has attained the requisite acid impregnation. 
 When it is transferred to leaden boilers, and other- 
 wise treated, as just explained, the quantity of the 
 charge for each burning is determined by the size of 
 the chamber, allowing one pound of the mixture for 
 every three hundred cubic feet of atmospheric air 
 which it may contain. 
 
 As in the manufacture of sulphuric acid, the nitre 
 is the most expensive material. Many plans have 
 been resorted to for the purpose of obtaining the 
 necessary nitrous acid at a cheaper rate. One plan 
 has been to treat molasses, or starch, with common 
 nitric acid. In this case the manufacturer obtains 
 oxalic acid as a collateral product, which serves to 
 diminish his expenses. 
 
 In some manufactories of sulphuric acid nitrate of 
 soda is substituted for nitre ; the advantages of the 
 former salt are its greater cheapness, and the cir
 
 3ULPHURJC ACID. 
 
 cumstanCc of its containing a larger proportional 
 amount of nitric acid. 
 
 A new method is now practised by some manufac- 
 turers, for making sulphuric acid ; it consists in fill- 
 ing the leaden chamber with sulphurous acid, by the 
 ordinary combustion of sulphur, and afterwards ad- 
 mitting into it nitrous acid and steam ; the nitrous 
 acid is generated from a mixture of sulphuric acid 
 with nitrate of potassa, or nitrate of soda, placed in 
 an iron pan, over the burning sulphur, in the sulphur 
 furnace, where the draught serves to conduct the ni- 
 trous acid fumes into the chamber ; as under these 
 circumstances sulphurous and nitrous acid, and the 
 vapor of water, are intermingled in the chamber, it 
 follows, that all the conditions necessary for gene- 
 rating crystalline compounds, already alluded to, are 
 present. Of course*, the rationale of this new pro- 
 cess is the same as that already given. 
 
 What has been said above relates to the mode of 
 preparing common sulphuric acid ; but there is ano- 
 ther kind known on the continent of Europe by the 
 name of the " Fuming sulohuric acid of Nordhausen," 
 so called from its properties, and a place in Saxony, 
 where it is largely manufactured. This acid is ob- 
 tained by distilling sulphate of iron in large stone 
 ware retorts, heated to redness, and connected with 
 receivers of glass, or stone ware ; the acid distils
 
 192 MANUFACTURE OF SULPHURIC ACID. 
 
 over, and sesquioxide of iron is left in the form of 
 colcothar. 
 
 The process for making sulphuric acid by the com- 
 bustion of sulphur with nitre, was first mentioned by 
 Lemry, and afterwards put in practice by an English 
 physician, of the name of Ward. As practised by 
 him, the combustion was conducted in very large 
 glass vessels. About the year 1746, the great im- 
 provement of leaden chambers was introduced by 
 Roeback, an eminent physician of Birmingham, where 
 the first apparatus of this kind was erected. In con- 
 sequence of this improvement^ the acid immediately 
 fell to one fourth of its former price, and was em- 
 ployed for many purposes for which, previously, ic 
 could not be used, on account of its high cost. 
 , Properties. Sulphuric acid, or, as it is commonly 
 called, " oil of vitriol," is a dehse, colorless, inodo- 
 rous liquid, of an oleaginous appearance, and possess- 
 ing strong corrosive qualities ; on the living fibre it 
 acts as a powerful caustic. In the liquid form, it 
 always contains water, which is essential to its ex- 
 istence in that form. When pure, and as highly con- 
 centrated as possible, as manufactured in the leaden 
 chambers, its sp. gr. 1'845, a fluid ounce weighing a 
 small fraction over fourteen drachms ; when of this 
 specific gravity, it contains about 18 per cent, of 
 water ; whenever its density exceeds this, the presence
 
 MANUFACTURE OP SULPHURIC ACID. 193 
 
 of sulphate of lead, or some other impurity, is indi- 
 cated. The commercial acid is seldom of full strength, 
 and it generally is of the sp. gr. of only 1*8433, and 
 contains 22 per cent, of water. This acid acts pow- 
 erfully on organic bodies, whether vegetable or ani- 
 mal, depriving them of the elements of water, deve- 
 loping charcoal, and turning them black. This acidr 
 will absorb ninety-five per cent, of carbonic acid. 
 When diluted with distilled water, it ought to remain 
 limpid. When this acid is present in small quanti- 
 ties in solution, it is detected unerringly by chloride 
 of barium, which causes a precipitate of sulphate of 
 baryta,. The most usual impurities' in sulphuric acid, 
 are the sulphates of potassa and lead ; the former 
 derived from the residue of the process, the latter 
 from the leaden boilers in which the acid has been 
 concentrated. 
 
 Occasionally nitre is added to render dark samples 
 of acid colorless ; this addition will give rise to the 
 impurities of sulphate of potassa ; these impurities 
 often amount to three or four per cent. The com- 
 mercial acid cannot be expected to be absolutely 
 pure, but when properly manufactured, it ought not 
 to contain more than one fourth of one per cent, of 
 impurity. The fixed impurities are discoverable by 
 evaporating a portion of the suspected acid, when 
 they will remain. If sulphate of lead be present, the 
 
 y
 
 194 MANUFACTURE OF SULPHURIC ACID. 
 
 acid will become turbid on diluting with an equal 
 bulk of water. This impurity is not detected sul- 
 phuretted hydrogen, unless the sulphuric acid be satu- 
 rated with an alkali. If only a scanty muddiness 
 arises, the acid is of good commercial quality. 
 
 Other impurities occur in the commercial sulphuric 
 acid. Nitrous acid is always present in a greater 
 or less amount, and may be detected by gently pour- 
 ing a solution of green vitriol over the acid, when the 
 solution at the line of contact will acquire a deep 
 red color due to the sesquioxidation of the iron by 
 the nitrous acid. The commercial acid is not to be 
 rejected 6n account of the indications of this test, 
 unless it shows the presence of nitrous acid in unu- 
 sual quantities. The mode of removing this impurity 
 by the aid of sugar, consists in heating eight fluid 
 ounces of the acid, with twelve grains of refined sugar, 
 at a temperature not quite sufficient to boil the acid, 
 till the dark color at first produced, shall have nearly 
 or altogether disappeared. 
 
 The dangerous impurity of arsenic is often present 
 in sulphuric acid, and the test is so simple and econo- 
 mical, that no manufacturer should make use of this 
 acid, without first testing for arsenic. 
 
 SOLUTION OF AMMONIA NITRATE OF SILVER. 
 
 Ji Test for Jirscnic. Nitrate of silver, forty-four
 
 SOLUTION OIi AMMONIA NITRATE OF SILVER. li)5 
 
 grains ; dissolved in water, one ounce ; add gradually, 
 weak water of ammonia, till a mere trace of the undis- 
 solved nitrate of silver remains. A few drops of this 
 added to a solution, composed of two parts of sulphuric 
 acid and one of distilled water, or water entirely free 
 of impurities, such, for instance, as recent rain water, 
 and if any traces exist of arsenic, it will be indicated 
 by a pale, yellow precipitate, or a chocolate red. 
 
 If a few drops of the test yield no color, an addi- 
 tional quantity should be added, and then examine 
 closely for traces of arsenic. 
 
 Sulphuric acid is largely employed in adulterating 
 vinegar ; for giving to it the necessary sharpness or 
 acidity. Vinegars prepared upon a cheap scale for 
 auctions, in all large commercial cities, will exhibit, 
 upon analysis, an astonishing amount of free sulphu- 
 ric acid a small volume of acetic acid being added 
 to conceal a taste peculiar to the sulphuric acid when 
 in solution and also to furnish the necessary odor 
 of vinegar. This acid is also used in the manufac- 
 ture of lemon syrup, and the acidulated syrups gene- 
 rally, cherry brandy and cherry bounce, in the differ- 
 ent brands of bitters, to prevent the fermentation 
 that would otherwise ensue, owing to a deficiency of 
 alcohol in these bitters when prepared upon a cheap 
 scale.
 
 196 MANUFACTURE OF SULPHURIC ACID. 
 
 PURE CONCENTRATED ACETIC ETHER. 
 
 Take a long glass case, or arrange any kind of a 
 box that admits the heat and light, and arrange 
 shelves in it a few inches apart, one above the other ; 
 on them place plates, or flat earthenware, or wooden 
 dishes taking care that the dishes are not glazed 
 with red lead then fill these dishes with alcohol, and 
 suspend over each dish a portion of platina black ; 
 then hang strips of porous paper in the case, with 
 their bottom edges immersed in the spirit to promote 
 evaporation. Set the apparatus in a light place, at 
 a temperature of from 68 to 86 Fahr., for which 
 purpose 1 the heat of the sun will be found convenient. 
 In a short time, the fermentation of vinegar will 
 commence, and the condensed acid vapors will be 
 seen trickling down the sides of the glass, and col- 
 lecting at the bottom. We shall find, during this 
 process, produced by the mutual action of the platina 
 and the vapor of alcohol, there will be an increase 
 of temperature which will continue till all the oxygen 
 contained in the air inclosed in the case is consumed, 
 when the acetification will stop. The case must be 
 open for a short time, to admit of a fresh supply of 
 air, before the operation will re-commence. 
 
 With a case of twelve cubic feet content, and six 
 ounces of platina powder, one pound and one eighth
 
 PURE CONCENTRATED ACETIC ETHER. 19V 
 
 of absolute acetic acid can be produced from one 
 pound of alcohol ; and if we estimate the product by 
 the strength of vinegar, the product will be great. 
 From twenty-five pounds of platina powder, and three 
 hundred pounds of alcohol, three hundred and fifty 
 pounds of the pure acid may be produced daily. 
 
 The platina powder does not waste, and the most 
 inferior spirit may be employed.
 
 XI. 
 
 TOBACCO, CAUSTIC POTASSA, 
 
 RED PEPPER, 
 
 AQUA FOBTIS, AND OIL OF VITRIOL. 
 
 A POPULAR error of the day has it that the above- 
 mentioned articles are used in the manufacture of 
 liquors for giving an artificial strength, &c., <fec. 
 
 An examination of the properties of the articles 
 in question will exhibit to what slight grounds popu- 
 lar opinion is attached to for its expressions of 
 opinions on this subject. 
 
 TOBACCO. 
 
 The quantity of this article necessary to give a 
 strong and cutting taste to the throat would be de- 
 tected instantly by the palate. It should be recol- 
 lected that it is only a few grains that are required 
 for an emetic ; but assuming that the tobacco was
 
 CAUSTIC POTASSA. 199 
 
 only added in minute quantities, that the palate 
 alone would be able to distinguish a slight acridness, 
 nausea must ensue. The acridness belonging to to- 
 bacco differs materially from the peculiar acridness 
 that belongs to alcohol ; and whence arises the ne- 
 cessity of using an ingredient that is in every form 
 incompatible with the interests of the dealer, and 
 that, too, in view of numerous articles that are in 
 every manner better suited to the purpose, and arti- 
 cles, too, in their action on the palate that are 
 analogous to alcohol. 
 
 CAUSTIC POTASSA 
 
 Is manufactured from potash and lime, and possesses 
 the quality of combining with alcohol. Its action 
 on animal matter is that of a powerful caustic, 
 quickly destroying the parts that it is applied to ; 
 and hence the supposition that caustic potassa would 
 produce a biting and stinging sensation in and on 
 the throat and palate when held in solution by al- 
 cohol. 
 
 Upon testing this experiment it will be found that 
 the spirit containing potassa is nothing more than a 
 miserable tasted alkalized liquor ; the potassa, when 
 added in minute quantities, is not perceptible to the 
 taste ; and if a spirit contained a vinous taste this
 
 200 TOBACCO, CAUSTIC POTASSA, RED PEPPER, AC. 
 
 alkali would destroy it, owing to the vinosity origi- 
 nating in an acid. ^ 
 
 RED PEPPER, ETC. 
 
 The insurmountable objection to the use of red 
 pepper is that every person is familiar with its pro- 
 perties (its effects on the mouth and throat) ; and if 
 added in the most minute portions, it will be per- 
 ceptible in the throat and palate for several minutes 
 after the spirit has been drunk. 
 
 As to the use of acids in liquors, they do not add 
 strength to liquor they only yield vinosity ; and 
 the excessive use of an acid will produce an acidu- 
 lated spirit unsuited to any purpose. 
 
 YEAST, 
 
 Used as a ferment in wines, &c., is made in various 
 ways. It is made of mealy potatoes boiled tho- 
 roughly soft. They are then skinned and mashed as 
 smooth as possible, when as much hot water should 
 be put on them as will make a mash of the consist- 
 ency of good beer yeast. Add to every pound of 
 potatoes two ounces of molasses, and when just warm 
 stir in two large spoonfuls of yeast for every pound 
 of potatoes. Keep it warm till it has done ferment- 
 ing, and in twenty-four hours it will be fit for use. 
 A pound of potatoes will make near a quart of
 
 YEAST. 201 
 
 yeast. Another kind of yeast is made as follows : 
 Take half a pound of fine flour, the same quantity 
 of brown sugar, and a quarter of a peck of bruised 
 
 malt, boil these over a fire for a quarter of an hour 
 
 ** 
 
 in a half gallon of water, then strain this liquid into 
 a jug, and when cool add one pint of artificial yeast 
 or sour dough. The mixture will soon begin to fer- 
 ment. It should be kept in a warm place, and when 
 ebullition ceases the yeast will sink to the bottom ; 
 pour off the clear liquor, and the yeast will be fit 
 for use. 
 
 Artificial Yeast. Honey, five ounces ; cream of tar- 
 tar, one ounce ; malt, sixteen ounces ; water at 122 
 F., three pints ; stir together, and when the tempe- 
 rature falls to 65 cover it up, and keep it at that 
 temperature till yeast is formed. 
 
 Patent Yeast is made by taking half a pound of 
 hops and two pailfuls of water, mix and boil until 
 reduced to one pailful, and strain the decoction into 
 the seasoning tub, and when sufficiently cool add 
 half a peck of malt ; in the meantime put the hops 
 strained off again into two pailfuls of water, and 
 boil to one gallon as before, and then straining the 
 liquor while hot. When the liquor has cooled to 
 about blood heat, strain off the malt, and add to the 
 liquor two quarts. This yeast can be made in about 
 eight hours. 
 
 9*
 
 202 TOBACCO, CAUSTIC POTASSA, RED PEPPER, &C. 
 
 2. Boil one pound of good flour, two ounces of brown 
 sugar, and half a tea-spoonful of salt in one gallon 
 of Water, for half an hour, and when milk-warm 
 bottle and cork it. It will be fit for use in thirty- 
 six hours. 
 
 3. A pint of milk-warm water made to the consist- 
 ency of a batter with wheat flour ; to this add a 
 pinch of salt, a tea-spoonful of sugar. Allow it to v 
 stand near the fire, or in a sunny position with a 
 piece of glass over the top of the cup. Let it stand 
 thus for nine hours.
 
 XII. 
 
 WINES. 
 
 WINE is the fermented juice of the grape. The 
 juice of sweet grapes consists of a considerable 
 quantity of grape sugar, a peculiar matter of the 
 nature of ferment or yeast, and a small portion of 
 extractive tannic acid, bitartrate of potassa, tartrate 
 of lime, common salt, and sulphate of potassa, the 
 whole dissolved or suspended in a large quantity of 
 water. This grape juice contains all the essentials 
 to the production of vinous fermentation, and re- 
 quires only the influence of the atmosphere and a 
 proper temperature to convert it into wine. 
 
 Preparation of Wine. When the grapes are ripe 
 they are gathered and trodden under foot, in wooden 
 vessels with perforated bottoms, through which the 
 juice, called the must, runs into a vat placed beneath. 
 The temperature of the air being about 60, the fer- 
 mentation gradually takes place in the must, and
 
 204 WISES. 
 
 becomes folly established after a longer or shorter 
 period. In the meantime the must becomes sensibly 
 warmer and emits a large quantity of carbonic acid, 
 which causes the more solid parts to be thrown to 
 the surface in a mass of froth, called the head ; the 
 liquor from being sweet becomes vinous, and assumes 
 a deep red color, if the product of red grapes. After 
 a while the fermentation slackens, when it becomes 
 necessary to accelerate it by thoroughly mixing the 
 contents of the vat. When the liquor has acquired a 
 strong vinous taste, and becomes perfectly clear, the 
 wine is considered formed, and is racked off into 
 casks : but even at this stage of the process the fer- 
 mentation continues for several months. During 
 this period a frothy matter is formed, which, for the 
 first few days, collects round the bung, but after- 
 wards precipitates along with coloring matter and 
 tartar, forming a deposit which constitutes the wine 
 lees. 
 
 Division and Nomenclature. Wines, according to 
 their color, are divided into white and red, and ac- 
 cording to their taste and other qualities are either 
 spirituous, sweet, dry, light, sparkling, rough, or 
 acidulous. 
 
 Red wines are derived from the must of black 
 grapes, white wines from wmte grapes, or from the
 
 WINES. 205 
 
 juice of black grapes fermented apart from their 
 husks. The other qualities of wine above enume- 
 rated depend on the relative proportions of the con- 
 stituents of the must, and on the mode in which the 
 fermentation is conducted. The essential ingredients 
 of the must as a fermentable liquid are water and 
 sugar, and a ferment. If the juice be very saccharine 
 and contain sufficient ferment to sustain the fermen- 
 tation, the conversion of the sugar into alcohol will 
 proceed until checked by the production of a certain 
 amount of the latter, and there will be formed a 
 spirituous or generous wine ; if, while the juice is 
 highly saccharine, the ferment be deficient in quan- 
 tity, the production of alcohol will be less, and the 
 redundancy of sugar proportionally greater, and a 
 sweet wine will be formed. When the sugar and 
 ferment are in considerable quantities, and in proper 
 relative proportions for mutual decomposition, the 
 wine will be strong-bodied and sound without any 
 sweetness or acidity, and of the kind called dry ; a 
 small proportion of sugar can give rise to only a 
 small proportion of alcohol ; and, consequently, the 
 less saccharine grapes will generate a comparatively 
 weak or light wine, which will be sound and stable 
 in its constitution, in case the ferment is not in ex- 
 cess, but otherwise liable-to pass into the acetous 
 fermentation and become acescent. In case the wine
 
 206 WINES. 
 
 is bottled before the fermentation is fully completed, 
 the process will proceed slowly in the bottles, and 
 carbonic acid generated, not having vent, will im- 
 pregnate the wine, and render it effervescing and 
 sparkling. 
 
 The rough, or astringent wines, owe their flavor 
 to a portion of tannic acid derived from the husk 
 of the grape, and the acidulous wines to the presence 
 of carbonic acid, or an unusual proportion of tartar. 
 Several of the above qualities often co-exist ; thus a 
 wine may be spirituous and sweet, spirituous and 
 rough, rough and sweet, light and sparkling, <fec. 
 
 Wines are known in commerce by various names, ac- 
 cording to their sources ; thus Portugal produces Port 
 and Lisbon ; Spain, Sherry, St. Lucar, Malaga, and 
 Tent ; France, Champagne, Burgundy, Hermitage, 
 Vin de Grave, Sauterne, and Claret ; Germany, Hock 
 and Moselle ; Hungary, Tokay ; Sicily, Sicily Ma- 
 deira and Lissa ; the Cape of Good Hope, Constan- 
 tia ; Madeira and the Canaries, Madeira and Tene- 
 riffe. 
 
 Wines prepared from vinous fermentation, or wines 
 prepared from saccharine fermentation, consist of a 
 small portion of saccharine matter, suspended in a 
 large quantity of water,|and by the necessary re- 
 quisites it is fermented, and when in this state it is a
 
 MANUFACTURE OF WINES. 207 
 
 pleasantly acidulated liquid, caused by the presence 
 of carbonic acid and alcohol, which is the result of 
 fermentation. The farther progress of fermentation 
 is checked by the addition of alcohol, and the flavor- 
 ing ingredients are added, which are supposed to add 
 to the fermented liquora taste and aroma peculiar to 
 wine fermented from the grape. The ingredients 
 consist of aromatics, cane and grape sugar coloring, 
 tannin, alkali, acid, starch, mucilage, perfumes, ethers, 
 <fec., with the view to different ends ; thus sugar or ho- 
 ney for sour wines, grape sugar for pleasantly sweet 
 wines, aromatics and alcohol for light-bodied wines, 
 tannin for rough wines, and starch mucilage for poor 
 and light wines, etc., etc. The length of time neces- 
 sary for fermentation, the proportions of water, sac- 
 charine, and fermentative matter, and the quantity, 
 quality, and effects of the aromatics, &c., added, are 
 necessary in detail to the end of furnishing a com- 
 prehensive view of the manufacturing process gene- 
 rally. 
 
 The time of a vinous fermentation commencing is 
 uncertain ; much depends on the quality and compo- 
 sition of the liquid to be fermented ; on its local 
 situation, and the season or weather the tempera- 
 ture should be uniform, and of about sixty to seventy 
 degrees, and often the temperature has to be in- 
 creased.
 
 208 WINES. . 
 
 When fermentation is slow, it is facilitated by agi- 
 tating or stirring the mass. The commencing of 
 fermentation may be known by the fluid being in a 
 higher temperature than that of the existing atmo- 
 sphere, and can be distinguished by its taste, smell, 
 and appearance. The length of time necessary for 
 fermentation is from four to ten days. The best plan 
 to ascertain when a fluid has fermented sufficiently, 
 is by that infallible guide, the palate ; if the fluid 
 contains carbonic acid, it will be known by the liquid 
 possessing that peculiar, pungent, pleasantly though 
 slightly biting taste to the palate ; the fermentation 
 is discontinued by the addition of from five to fifteen 
 per cent, of alcohol, though wines to keep well and 
 prevent acidity should contain from eighteen to 
 twenty-two per cent, of alcohol. Wines that become 
 sour, turbid, or otherwise injured when exposed to 
 the air, is owing to a deficiency of alcohol. Wine 
 thus charged has a fine body, and a pleasant, heating 
 taste to the palate. As a general rule the alcohol 
 should be free from grain oil, as the odor is objection- 
 able, and would tend to the destruction of any other 
 odor that might be added. Alcohol unrectified is 
 only suited for some of the light-bodied wines, w*here 
 the odor is of no importance ; in the cheaper wines, 
 the smell of the grain oil can be concealed by the 
 addition of aromatics.
 
 MANUFACTURE OF WINES. 209 
 
 The aromatics used to give the taste of wine are 
 various ; the most prominent are ginger, spice, cloves, 
 calamus ; horse-radish, ground mustard, etc., give to 
 wines, liquors, and cordials, a peculiar aromatic, stim- 
 ulating taste, that is found in pure wine. 
 
 Fresh bitter almonds, peach kernels, sweet almonds, 
 give to wines and cordials a rich, nutty flavor. 
 Care should be taken in selecting the fresh almonds, 
 &c., as the rancidity would be clearly perceptible in 
 a clean clear article of wine or cordial. 
 
 DIRECTIONS FOR THE MANUFACTURE OF WINES. 
 
 Sherry is of a deep amber color. The genuine 
 has a dry, aromatic flavor, and fragrancy without any 
 acidity. It ranks among the strongest white wines, 
 and contains about 20 per cent., by measurement, of 
 alcohol. 
 
 English Sherry pale. Chopped and mashed rai- 
 sins, four hundred pounds ; soft water, one hundred 
 gallons ; clarified sugar, forty pounds ; white tartar, 
 three pounds ; cider, twenty gallons. 
 
 Let the above digest together for twenty days, in 
 an air-tight tun or vat, frequently stirring the mass
 
 210 WINES. 
 
 well, say once every twenty-four hours ; then add 
 thirty-five gallons of neutral spirit of sixty per cent.; 
 oil of bitter almonds, dissolved in the spirit, one 
 ounce ; oil of cassia, fyalf ounce ; tincture and spirit 
 of orris-root, one quart. Add a half dozen each 
 of oranges and lemons, cut in slices ; allow it to 
 stand ten days, and fine with one quart of milk. Add 
 the milk while hot. 
 
 The raisins contemplated in these formulas are un- 
 sound such as are unmerchantable, and in the last 
 stages of decay. 
 
 The operator will recollect that honey is -superior 
 to any kind of sugar. One gallon of honey yields 
 ten pounds of saccharine matter, and in all instances 
 the honey should be used in either liquors, wines, or 
 cordials. 
 
 Honey, Sugar, Syrup, fyc. Starch mucilage gives 
 to wines the appearance of age, a good body, and a 
 creamy taste. The honey, &c., is added by first dis- 
 solving it in water. The starch is added by passing 
 the liquid through a bed of starch, or adding ,it in 
 the form of flour paste. The mucilaginous quality 
 is given by infusing any vegetable that contains mu- 
 cilage that is hot precipitated by alcohol, as, for 
 instance, slippery elm bark. Raisins, tartar, grape
 
 MANUFACTURE OF WINES. 211 
 
 sugar, are added to the ferment all for the same 
 purpose that of imparting a vinous taste and smell 
 to the liquid. The raisins possess the power to the 
 greatest extent ; before use they should be well 
 bruised or mashed, the better to enable the fluid to 
 act on them. 
 
 A good imitation of wines can be made from fer- 
 menting raisins ; the taste and smell that they yield 
 it would be difficult to obtain elsewhere, other than 
 the wine itself. 
 
 TannTn is used in the form of catechu for rough- 
 ening wines ; alkali for correcting wines, and form- 
 ing dry wines, in which neither acid nor sweetness 
 predominates. 
 
 The odor is derived from essential oils, heavy oil 
 of wine, raisin spirit, butyric and acetic ether, spirit 
 of prunes, and Jamaica rum. The coloring is derived 
 from burnt white sugar, cochineal, red beets, English 
 saffron, and gamboge. 
 
 In Europe, and some parts of the United States, 
 manufacturers ferment turnips with radishes, white 
 sugar beets, currants, gooseberries, <fec., <fec. These 
 articles can be dispensed with, as they are not al- 
 ways convenient or in season ; and thus the manufac- 
 turer has been compelled to find substitutes, which 
 has been done at a more economical cost. 
 
 The customary formula for using beets and tur
 
 212 WINES. 
 
 nips was, three bushels of turnips, one hundred and 
 twenty-five gallons of water, and one peck of radish- 
 es, allowed to ferment until pleasantly sour to the 
 taste, and then charged with honey, coloring, etc. 
 Turnips are preferable to beets, as beets leave a 
 somewhat unpleasant taste, though sugar, aromatics, 
 and spirit will conceal it. A very fine champagne 
 is prepared from fermented turnips and radishes, but 
 nothing superior to some other formulas. 
 
 2d Sherry. Wort from pale malt of ^double 
 strength, one hundred gallons ; light brown sugar, 
 sixty pounds ; honey, four gallons ; ferment in an 
 open vat or cask, then rack and add fifteen gallons 
 neutral spirit ; bitter almonds, bruised, four ounces ; 
 cassia and cloves, bruised, one ounce each ; four oun- 
 ces orris-root ; let these macerate in the wine for two 
 weeks, then fine with a quart of boiled milk. 
 
 When this wine is to be bottled, one gallon of 
 Lisbon is added to eight, which greatly improves its 
 taste, &c. 
 
 3d Skerry. Cider, ten gallons ; bitter almonds, 
 four ounces ; honey, one gallon ; mustard, four 
 ounces. Boil for thirty minutes and strain, then add 
 spirit of orris-root (see directions for Preparing Aro- 
 matic Spirits), one half pint ; essence of cassia, two
 
 PORT WINE. 213 
 
 ounces ; and rum, three quarts. Jamaica is prefera- 
 ble, as this wine, when made from this formula, is 
 often prepared for the auctions. The amount of 
 neutral spirit added, becomes an important item, 
 owing to its cost. When this is kept in view, the 
 tincture of grains of paradise should be substituted 
 for spirit, and in its use the palate will guide the 
 operator ; but when the addition of spirit is required, 
 it. should be added in the proportion of five to fifteen 
 per cent., and the tincture of grains of paradise may 
 be combined with the neutral spirit. 
 
 Port Wine is of a deep purple color, and when new, 
 is of a rough, strong, and slightly sweet taste. From 
 long keeping, it deposits a large portion of its astrin- 
 gent matter, and loses a great part of its sweetness 
 and acquires more flavor, and retains its strength. 
 If too long kept, it deposits the whole of its astrin- 
 gent and coloring matter, and becomes deteriorated. 
 Large quantities of neutral spirit are added to it, 
 
 which causes its heating quality to the palate. It is 
 
 
 the strongest of the wines in common use. 
 
 < 
 Port Wine. Claret, one hundred gallons ; honey, 
 
 strained, twelve gallons ; red tartar, one pound ;. 
 powdered catechu, twelve ounces ; wheat flour, made 
 into a paste, one pint : neutral spirit, twelve gallons ;
 
 214 WINES. 
 
 two ounces each of bruised ginger and cassia, one 
 pint of tincture of orris-root, and color with alkanet 
 root, or dissolve six ounces bruised cochineal in a gal- 
 lon of the above spirit, and one pint of burnt sugar ; 
 this will produce the desired shade of purple. For 
 giving artificial strength, use tincture grains of para- 
 dise, and the decoction of strong tea, in quantities to 
 suit the palate. 
 
 If this is not perfectly transparent, fine with milk 
 or isinglass. See directions under the head of 
 " Finings," for their use. 
 
 Port Wine Cheap. Cider or claret, twenty gal- 
 lons ; honey, two gallons ; carbonate of soda, twelve 
 ounces ; strong tincture grains of paradise, one and 
 a half gallons ; powdered catechu, five ounces ; color 
 with a strong tincture of logwood and a small portion 
 of burnt sugar. The reader observes that this wine 
 is made without the addition of any spirit, though a 
 small portion would greatly improve it. 
 
 The object of the carbonate of soda is to neutral- 
 ize a portion of acid in the wine or cider, which, if 
 allowed to remain, would present too large a propor- 
 tion of acid for good port. 
 
 Madeira Wine is the strongest of the white wines 
 in general use. It is a slightly acid wine, and when
 
 MADEIRA WINE. 215 
 
 of the proper age and in good condition, has a rich, 
 nutty, aromatic flavor. 
 
 Madeira Wine. Take white wine, ten gallons ; 
 honey, ten pints ; of equal parts of rum and neutral 
 spirits, ten pints ; five ounces of hops, one fourth 
 pound of bitter almonds, mashed ; one pint of flour 
 paste ; mix and allow it to stand for five days, then 
 
 fine with a pint of boiled milk. 
 
 
 
 Madeira Wine : Cheap and good. Water, twelve 
 gallons ; honey, one gallon ; clean spirit, five quarts ; 
 hops, five ounces ; bitter almonds, three ounces. Boil 
 for twenty-five minutes, and allow to ferment by the 
 addition of a quart of yeast ; allow the fermentation 
 to continue until the liquor tastes pleasantly acid, 
 then fine with milk, and add three quarts of rum and 
 four ounces of mustard allow it to stand for a few 
 days the mustard should be inclosed in a thin piece 
 of muslin and be suspended in the wine. If this wine 
 should need more body, it can be given by the addi- 
 tion of clean spirit, or when it is only to be kept for- 
 a short time, the body may be given by the aid of 
 tincture of paradise. Those preferring it, can use 
 for making Madeira, thus : Sherry, ten parts ; port, 
 four parts ; raisin spirit or tincture of prunes, one 
 part ; and ten drops sulphuric acid for every gallon.
 
 216 WINES. 
 
 Teneriffe is a white wine of a slightly acid taste, 
 and when of a good quality, of a fine aromatic flavor. 
 Its average strength is about the same as that of sherry. 
 It is made from the same grape as Madeira, to which 
 it bears a close resemblance. The imitations of this 
 wine are the same as those of sherry. By the addi- 
 tion of raisin spirit, one tenth ; or acetic ether, five 
 ounces, to twenty gallons ; or ruin, one gallon, to fif- 
 teen of the wine. 
 
 
 
 Claret, Vin de Bordeaux, is a red wine, and from 
 its moderate strength, is ranked as a light wine. It 
 is of a deep purple color, and when good, of a deli- 
 cate taste, in which the vinous flavor is blended with 
 a slight acidity and astringency. 
 
 Imitation Claret. Boiled cider, five gallons ; 
 spirit, two gallons ; clear water, five gallons ; catechu, 
 powdered, two ounces. Color with red beets and 
 tincture logwood, to suit taste. When this is not 
 sufficiently acid, add from one to two drops of sul- 
 phuric acid to the gallon, to suit taste. 
 
 Imitation of Red Wine. Clean, sour, or hard cider, 
 one hundred gallons ; warmed and strained honey, 
 ten gallons ; sliced red beets, thirty-five pounds. 
 Allow this to ferment by the assistance of a quart or
 
 IMITATION OP RED WINE. 217 
 
 three pints of yeast, from five to eight days, in a warm 
 or sunny position, then draw off into suitable casks 
 for market ; then add two gallons of rum, two grains 
 of ambergris, well rubbed up in a table-spoonful of 
 white sugar ; and spirit, five to ten gallons, and five 
 ounces powdered catechu. If the color should be 
 too bright, darken it to suit taste with tincture of 
 logwood, and if not sufficiently sharp, add sulphuric 
 acid by small quantities, until the desired taste is 
 produced. 
 
 Imitation of Red Wine Cheap. Water, one gallon ; 
 sulphuric acid, to the strength of weak vinegar ; 
 honey, one pint ; powdered alum, one half ounce ; 
 one sliced red beet, and half pint strong tincture 
 of logwood ; one drop oil of wintergreen, dissolved 
 in a wine-glassful of alcohol ; and one half of a grain 
 of ambergris, rubbed up in sugar ; one pint tincture 
 of grains paradise. Any kind of bright sugar or 
 syrup, will answer in the place of the honey, and in 
 less quantities. This wine, when prepared on a large 
 scale can be made at a very low price, as the honey 
 is the only article that is of value the tincture of the 
 grains of paradise being substituted for spirit and 
 any quantity of it can be prepared at the shortest 
 notice, the coloring is kept prepared in barrels for use ; 
 when the beets are added, the mixture is allowed to 
 
 10
 
 218 WINES. 
 
 stand for the coloring to become discharged from 
 them for several days. 
 
 White Wine Imitations. Cider, one hundred gal- 
 lons ; warmed and strained honey, seven gallons ; 
 clean spirit, five gallons ; milk whey, five gallons ; 
 hops, eight ounces. Boil, ferment, and fine, with milk. 
 The above milk whey is formed thus : one gallon of 
 sweet milk, and four gallons clear water ; stand to- 
 gether for twenty-four hours. 
 
 White Wine Cheap. Clear soft water, one hun- 
 dred gallons ; honey, eight gallons ; yeast, three 
 pints ; keep in a warm place in the sun until fermen- 
 tation causes a pleasant acidity to the taste, then add 
 bruised bitter almonds, five ounces ; ground mustard, 
 four ounces ; five gallons tincture of grains paradise, 
 four gallons clc ^ spirit, and six ounces horseradish. 
 Allow the mass to stand four days, and then fine 
 with three pints of boiled milk, to be added while 
 hot. 
 
 Imitation of White Wine Cheap. Clear water, one 
 hundred gallons ; sulphuric acid, added to produce 
 the strength of weak vinegar ; honey, eight gallons ; 
 tincture grains of paradise, five gallons ; bruised 
 hitter almonds, five ounces ; bruised horseradish,
 
 IMITATION OP WHITE WINE. 219 
 
 eight ounces ; five ounces of hops. This mixture 
 should stand for thirty-six hours, and about one third 
 ol the whole should be passed through a common 
 barrel filter. The first bed should be of a mixture 
 of one half of ground, and the other of whole rice, to 
 the depth of eight inches, and then through a bed of 
 , white sand to the depth of eight or ten inches ; the 
 sand to be packed with alternate layers of straw, the 
 better to enable the fluid to filter with greater rapi- 
 dity ; this filtered portion is to be added to the 
 whole. This filtering process imparts to the wine a 
 good body and a clear white color. This is the most 
 economical mode in use for improving wines, as the 
 process can be applied to anj of the wines. The 
 fluid, in its course through the rice, becomes charged 
 with minute particles of starch, &c., from the rice, 
 which, if attempted by digesting them together, would 
 fail, and in its passage through the sand it is deprived 
 of all the coarse particles that could be detected by 
 the naked eye. 
 
 The wine that has been filtered through any starch 
 or gelatinous substances, will soon pass into fer- 
 mentation, unless it contains a large portion of spi- 
 rit, say from fifteen to twenty per cent, of pure 
 spirit. Those formulas in this work, prescribing fil- 
 tration, contain an excess of sulphuric acid, which 
 will retard fermentation.
 
 220 WINES. 
 
 The operator will only " make up" this article as 
 it may be wanted. 
 
 Sweet Malaga Imitation. Cider, ten gallons ; in- 
 ferior raisins, twenty-five pounds ; honey, two gal- 
 lons ; clear soft water, twelve gallons ; boil briskly 
 for half an hour ; strain and barrel ; then, raisin 
 spirit, one quart ; or high flavored rum, one gallon ; 
 clean spirit, two gallons. 
 
 Sweet Malaga Wine Cheap. Damaged raisins, fif- 
 ty pounds ; water, one hundred gallons ; honey, four 
 gallons ; of bruised ginger, five ounces ; cassia, three 
 ounces ; boil for forty minutes, then strain into clean 
 pipes for market ; add four gallons tincture grains 
 of paradise, two gallons of rum, and five ounces 
 bruised bitter almonds. 
 
 Sparkling Catawba Wine Imitation. Raisins, one 
 hundred pounds ; sweet cider, thirty-five gallons ; 
 water, one hndred gallons ; boil, and add three 
 pints of yeast ; ferment for twelve days, then add 
 ten gallons of honey, twelve gallons clean spirit, one 
 grain ambergris, rubbed well with two ounces white 
 sugar, and added ; and four gallons Jamaica rum, 
 twelve ounces spirit of orris-root, and fine the whole 
 with three quarts of boiled milk, added while hot.
 
 CHEAP CHAMPAGNE, ETC. 221 
 
 Muscadel Wine Imitation Is a mixture of equal 
 quantities Madeira and claret, by the addition of a 
 pint of honey to every three gallons. 
 
 Champagne. Cider, sixty gallons; clean spirit, 
 three gallons ; honey, two gallons and a half ; boil 
 and ferment ; fine with milk. 
 
 2. "Water, ten gallons ; raisins, ten pounds ; 
 honey, one gallon ; boil, skim, and ferment with 
 yeast for ten days, using one quart of yeast ; 
 after it is drawn off in other barrels, five ounces 
 tincture of orris, one gallon of spirit, and five drops 
 each of lemon and orange oil, dissolved in a wine- 
 glass of alcohol. 
 
 CHEAP CHAMPAGNE AND CHAMPAGNE CIDER. 
 
 The manufacture of the above articles is well 
 worthy of the exclusive attention of a party who is 
 desirous of making large profits from small invest- 
 ments, the operation requiring little room, and but 
 little attention. The fixtures and appurtenances are 
 few and simple, and the article in question can be 
 manufactured at such a low figure that the most 
 ruinous auction prices will pay a handsome profit. 
 
 The best champagne is made from good cider, 
 being fermented with honey. See Formula.
 
 222 WINES. 
 
 Cheap Champagne. Water, fifty gallons ; honey, 
 two gallojis ; bruised ginger, five ounces ; ground 
 mustard, five ounces ; boil the mass for thirty minutes, 
 and when quite cool add a quart of yeast ; ferment 
 for ten to fourteen days, first add six ounces of bitter 
 almonds, bruised ; spirit, and grains of paradise tinc- 
 ture, to suit convenience. The more spirit the cham- 
 pagne possesses, the greater will be its body. For 
 coloring, use cochineal, half an ounce, to fifty gal- 
 lons. The cheapest coloring is red beets, sliced, and 
 added to the mass during fermentation. Five or six 
 common-sized beets will color fifty gallons. The 
 best of this coloring will not compare with cochineal. 
 
 Large casks, boxes, or vats made of wood, are 
 suited for fermenting the champagne. In bottling, 
 the cheapest plan is. after they are corked and wired, 
 
 s 
 
 to dip them in a melted solution of one part of tur- 
 pentine, one of tallow, and five of rosin, rendered 
 fluid by heat ; before this is completely dry on the 
 cork and neck of the bottle, lay on gently one of the 
 leaves of Dutch metal, and press it gently all around 
 the neck, by the assistance of three or four layers of 
 a handkerchief. This looks very neat, and can be 
 done at a trifling cost, as the Dutch metal for each 
 bottle could scarcely be estimated ; the labels will 
 of course be prepared by the lithographer by the 
 qmre. When bottling, if a table-spoonful of white
 
 SWEET CIDER IMITATION. 223 
 
 sugar, or honey, be added to each bottle before cork- 
 ing, it will greatly improve it. 
 
 A fine aroma is added to the champagne by adding 
 five drops of spirit of orris, or three drops of es- 
 sence of wintergreen, or essence of vanilla, four 
 drops ; or dissolve five grains of ambergris in half 
 a glass of pure alcohol ; the alcohol should be kept 
 hot for half an hour ; this should, when dissolved, 
 be added to fifty gallons of champagne. For mak- 
 ing the above spirits and perfumes, directions will 
 be found in another part of this work. 
 
 The drops of perfume above mentioned, are in- 
 tended for each bottle. This perfume is to be well 
 fined with milk if necessary. 
 
 To make this " pink champagne," add two ounces 
 of bruised cochineal. 
 
 Sweet Cider Imitation. Water, one hundred gal- 
 lons ; honey, five gallons ; catechu, powdered, three 
 ounces ; alum, five ounces ; one quart of yeast ; fer- 
 ment for fifteen days in a warm position in the sun ; 
 then bitter almonds, half a pound ; cloves, half a 
 pound ; burnt -sugar, one quart ; three gallons whis- 
 key ; if acid predominates, correct it by the addi- 
 tion of honey or sugar ; if too sweet, add sulphuric 
 acid to suit taste. 
 
 Oder Imitation, Cheap. Water, thirty-five gal 
 
 -,-
 
 224 
 
 WINES. 
 
 Ions ; sulphuric acid, sufficient to render the water 
 pleasantly sour to the taste ; clear brown sugar, fifty 
 pounds ; add four ounces of alum, five ounces of gin- 
 ger, five ounces of cloves, six ounces of bitter al- 
 monds ; boil these four last ingredients in two gal- 
 lons of the above fluid for two hours ; strain, and 
 add this decoction to the thirty-five gallons ; if de- 
 sired of a deeper color, add burnt sugar. From 
 three to four gallons of whiskey will give this a 
 very good body. Some manufacturers add two 
 gallons of strong decoction of boiled dried peaches 
 to every barrel before sending it off. The above spe- 
 cimen of cider will answer very well for manufactur- 
 ing wines, <fec., &c. 

 
 THE spirit used in the manufacture of cordials should 
 be free of grain oil, or what is denominated clean 
 spirit. The sugar should be refined ; but in all in- 
 stances honey is to be preferred. The same finings 
 apply here as those used for other liquors, and in 
 the same proportion. 
 
 Anisette de Bordeaux. Common whiskey, one 
 gallon ; water, one gallon ; honey, one gallon ; one 
 drachm oil of aniseed, dissolved in a wine-glass of 
 alcohol. 
 
 Cheap Anisette de Bordeaux. Clean clear water, 
 thirty-five gallons ; white sugar, thirty-five pounds ; 
 tincture grains of paradise, two gallons; common 
 whiskey, five gallons ; half an ounce oil of aniseed, 
 
 dissolved in a pint of alcohol. 
 10*
 
 226 CORDIALS. 
 
 Anisette Common. Water, thirty -gallons ; white 
 sugar, twenty-five pounds ; tincture grains of para- 
 dise, two gallons ; caustic potassa, three ounces ; to 
 prevent fermentation, one ounce oil of aniseed, dis- 
 solved in a pint of alcohol, or well rubbed up with 
 a pound of the sugar. 
 
 This last formula contains no spirit, as the tinc- 
 ture is substituted for spirit ; the alkali prevents fer- 
 mentation. The large amount of oil added greatly 
 improves the taste, and conceals any deficiencies that 
 would be otherwise noticed. 
 
 For coloring a beautiful rose red, bruise or mash 
 in a mortar, or within the folds of a piece of linen, 
 one and a half ounces of cochineal, add this to forty 
 gallons ; for the lighter shades of pink lessen the 
 quantity of cochineal. 
 
 For any desired shade of yellow, use gamboge. 
 For particulars, see Coloring, in another part of the 
 work. 
 
 For barrelling anisette, thirty gallon pipes (4ths), 
 are used ; if the cordial is white, the head is plas- 
 tered white. The color of the plastering on the head 
 partakes of the color of the contents of the bar- 
 rel ; for example, if the liquid is rose, or pink, use 
 Venetian red, in the plaster of Paris, which is mere- 
 ly mixed with water, and the desired coloring 
 worked in dry, that is, the coloring matter is thrown
 
 CURACOA COMMON AND CHEAP. 227 
 
 in dry, and worked up with the plaster, by the ad- 
 dition of water, to bring it to the consistency of 
 batter, and must be mixed and applied with rapidi- 
 ty, as it hardens immediately ; never mix more than 
 is needed, for when it sets, it is unsuited for any 
 purpose. For coloring yellow, use yeUow ochre. 
 For fawn color, use a small portion of Venetian red 
 and yellow ochre. No liquor or cordial should be 
 colored without first being well fined. 
 
 Curagoa. Neutral spirit, five gallons ; fresh orange 
 peel, four pounds ; oil of bitter almonds, one drachm, 
 and oil of cassia, one drachm, dissolved in alco- 
 hol ; honey, six quarts ; Brazil wood, three ounces. 
 Mix. Stir every day for two weeks. If not suffi- 
 ciently clear, add boiled milk, and a common tea- 
 cupful of burnt sugar. For a more common article, 
 proof whiskey may be substituted in the above for 
 neutral spirit. 
 
 Curagoa Common and C/ieap. Tincture of grains 
 of paradise, five gallons ; whiskey, three gallons ; 
 water, twenty-eight gallons ; honey, four gallons ; 
 v white sugar, fifty pounds ; oil of orange, one ounce ; 
 bitter almond oil, half an ounce ; oil of, cassia, one 
 ounce ; oil of cloves, two drachms. Cut up or dis- 
 solve these oils in a pint of alcohol. The oil of al-
 
 228 CORDIALS. 
 
 monds to be dissolved separately from the other oils. 
 When dissolved, add the whole of them. For color- 
 ing, add eight or ten large red beets cut in slices, 
 .and a pint and a half of burnt sugar coloring. Al- 
 low the mass to stand until the coloring is exhausted 
 from the beets ; then, if not sufficiently clear, fine 
 with a pint of boiled milk. 
 
 For making a fine sample of curagoa,' use about 
 four pounds of sugar or a quart of honey per gallon, 
 and color with cochineal and burnt sugar. 
 
 Maraschino. Whiskey, one gallon ; oil of berga- 
 mot, one drachm ; oil of cloves, one drachm ; spirit 
 of nutmegs, four ounces ; oil of orange, three 
 drachms ; oil of lemon, one drachm ; oil of bitter 
 almonds, one drachm ; oil of cinnamon, three drops. 
 Mix, by heat, one gallon of honey with six quarts 
 of water ; and when cool, mix with the above. In 
 manufacturing this, as in all other cordials and li- 
 .quors, the tincture of grains of paradise .can be sub- 
 stituted for alcohol. 
 
 The operator should bear in mind that all essen- 
 tial oils must be dissolved in alcohol, or their parti- 
 cles minutely separated by being well rubbed up in-* 
 dry sugar, though the dissolution of the oil by alco- 
 hol is to be preferred. The whiskey used in these 
 cordials does not contain spirit sufficient to act on
 
 ROSE CORDIAL. 229 
 
 \ 
 
 the oils. Quart bottles are the most convenient 
 articles for dissolving essential oils in. 
 
 Ratafia tf Jlngelique. Angelica seeds, two ounces ; 
 blanched bitter almonds, ten ounces ; whiskey, ten 
 gallons ; twenty pounds of sugar dissolved in two 
 gallons of water. Digest for twelve days, and 
 fine. 
 
 Ratafia de Fleurs d* Oranges. Fresh orange flowers, 
 twelve pounds ; dean spirit, five gallons ; honey, two 
 quarts, dissolved in one gallon of water. Macerate 
 for two weeks, and strain. 
 
 Ratafia de Noyeau. Bruised bitter almonds, three 
 ounces ; whiskey, one gallon ; honey, one quart, dis- 
 solved in three pints of water ; bruised cassia, a 
 quarter of an ounce ; bruised cloves, a quarter of an 
 ounce. Mix and digest for fifteen days, and strain. 
 
 Rose Cordial. Honey, eight gallons ; water, thir- 
 ty-three gallons ; red rose leaves, four gallons. Put 
 them hot into a cask with a pint of yeast, and fer- 
 ment. Afterwards add four gallons of clean spirit, 
 one and a half ounces of powdered coc^jneal, and 
 five ounces of powdered orris-root. Allow it to 
 stand one month, and bottle.
 
 230 CORDIALS. 
 
 X 
 
 Orange Oil. Oil of orange, dissolved in alcohol, 
 one ounce ; oil of lemon, the same quantity ; spirit 
 of orris-root, one pint ; essence of ginger, three 
 ounces ; clean spirit, two gallons ; powdered mus- 
 tard, four ounces ; three gallons of honey dissolved 
 in one gallon of water. Mix well, and pass through 
 the filtering bag. 
 
 The oils of orange and lemon to be cut up in al- 
 cohol, and mixed with the two gallons of spirit ; 
 then half an ounce of English saffron for a fine yel- 
 low color. 
 
 Ratafia. Take of nutmegs, eight ounces ; bitter 
 almonds, six pounds ; ambergris, five grains, rubbed 
 up in a small portion of sugar ; honey, three quarts, 
 dissolved in three pints of water. Mix the above 
 with seven gallons of clean spirit. The nutmegs 
 and bitter almonds should be mashed or bruised. 
 The bitter almonds should be well mixed with the 
 honey and water before adding it to the mass. When 
 the ingredients are well mixed, pass them through 
 the filtering bag. 
 
 Pineapple Cordial. Clean spirit, one gallon ; 
 water, two gallons ; honey, two quarts ; bruised bit- 
 ter almonds, six ounces ; butyric ether, two ounces. 
 The almonds should be fresh.
 
 CREME 'DBS BABBADOES. 231 
 
 Butyric ether is distilled from rancid butter, by first 
 saponifying the butter with alkali, and distilling it 
 with sulphuric acid. This ether possesses a power- 
 ful odor of pineapples. 
 
 This ether is also used for flavoring common ale, 
 which is known under the name of pineapple ale. 
 It is used in the proportion of six ounces to forty 
 gallons. 
 
 Crime de Macarons. Proof whiskey, one gallon ; 
 water, one and a half gallons ; honey, one gallon ; 
 bruised bitter almonds, half an ounce ; powdered 
 cloves, fifty grains ; powdered cinnamon, fifty grains ; 
 powdered mace, fifty grains. Color to slight violet 
 with turnsole and cochineal. Macerate for ten days. 
 
 Creme de Noyeau de Martinique. Clarified sugar, 
 one hundred pounds ; clean spirit, fifteen gallons ; 
 orange flower water, half a gallon ; bruised bitter 
 almonds, four pounds ; essence of lemon, one ounce ; 
 water, twenty-five gallons. Macerate the almonds 
 and the essence in the spirit for fourteen days, then 
 add the sugar, previously dissolved in the water 
 Allow them to digest together for one month. 
 
 * 
 Creme des Barbadoes. Sliced lemons, two dozen ; 
 
 clarified sugar, thirty pounds ; proof spirit, three
 
 232 CORDIALS.' 
 
 gallons ; water, four gallons ; six large citrons ; 
 fresh balm leaves, half a pound. Put the fruit in 
 the spirit, and macerate for four days ; then pour the 
 water on the balm leaves, and steep for half an 
 hour, and then strain the liquor on the sugar, and 
 lastly add the spirit. 
 
 .JCreme Orange. Sliced oranges, six dozen ; 
 orange flower water, one gallon ; clean spirit, four 
 gallons ; English saffron, half an ounce. Macerate 
 for two weeks, and then add twenty pounds of white 
 sugar, and two gallons of honey dissolved in ten 
 gallons of clean, clear water. 
 
 Eau de Mellsse. Spirit of lemon peel, two quarts : 
 spirit of nutmegs, one quart ; spirit of coriander, 
 one quart ; spirit of rosemary, one pint ; spirit of 
 marjoram, one pint ; spirit of thyme, one pint ; 
 spirit of hyssop, one pint ; spirit of cassia, one pint ; 
 spirit of sage, one pint ; spirit of aniseed, one pint ; 
 spirit of cloves, one pint ; spirit of angelica, one 
 pint ; honey, two gallons ; whiskey, four gallons ; 
 water, three gallons. Mix the honey and water ; 
 "then mix the whole mass. Allow it to stand for 
 four days. Color with half an ounce of bruised 
 cochineal.
 
 ENGLISH FROtfTIGNAC. 233 
 
 Eau Divine. Essence lemon, one drachm ; ber^a- 
 
 * . f / o 
 
 mot, one drachm ; spirit, one gallon ; macerate for 
 four days, frequently shaking the mixture ; then add 
 water, two gallons ; sugar, four pounds ; orange flow- 
 er water, one pint ; mix and filter through sand. 
 
 Elephants' Milk. Benjamin, four ounces ; alcohol, 
 two gallons ; balsam of tolu, one ounce. Dissolve 
 then add sugar, twenty pounds, dissolved in three 
 gallons of water ; mix well, and strain through a 
 filtering bag. 
 
 Jllmond Milk. Sweet almonds, one ounce ; bitter 
 almonds, three ounces ; white sugar, one and a half 
 pounds ; clear water, two pints. 
 
 Remove the husks from the almonds by steeping 
 them in hot water for a few minutes ; by rubbing 
 them together, the husk will rub off ; then beat them 
 in a mortar with the sugar, and add the water gradu- 
 ally. Lastly, strain, and add half a glass of orange 
 flower water, or the same of nerolia. For instruc- 
 tions in manufacturing essences, spirits, and perfumes 
 for liquors and cordials, look under their appropri- 
 ate heads in this work. .* 
 
 English Frontignac. Water, six gallons; white 
 sugar, twelve pounds ; mashed raisins, six pounds.
 
 234 CORDIALS. 
 
 Boil these together for one hour, then add one 
 peck of elder flowers, and put them in the liquor 
 when it is nearly cold. The next day put in a tum- 
 bler of good vinegar, and a pint of good yeast ; then 
 put it in a clean cask, with twelve pounds of raisins, 
 and bottle in three months. 
 
 Gold Cordial. Angelica root, four pounds ; oil 
 of orange, fifty drops ; raisins, five pounds ; bruised 
 coriander seeds, half a pound ; bruised caraway 
 seeds and cassia, each half a pound ; bruised cloves, 
 two ounces ; English saffron, two ounces ; sliced 
 liquorice root, two pounds ; clean spirit, fifteen gal- 
 lons. Macerate for twelve days ; add sugar, thirty 
 pounds, dissolved in five gallons water ; mix, and 
 fine with egg or milk. 
 
 Ratifia d la Vioktte. Orris-root powder, four 
 ounces ; archil, four ounces ; neutral spirit, two gal- 
 lons. Digest for one week, then add honey, three 
 quarts, dissolved in four pints of water. Mix and 
 strain ; color with turnsole to suit taste, by allow- 
 ing the coloring matter to digest with the liquor 
 several days. 
 
 Sunny South (Cordial}. Water, five gallons ; ho- 
 ney, three gallons ; mix. Take three gallons of
 
 MILK OF JULEPS. 235 
 
 whiskey, and digest three pounds of prunes in it for 
 a week, and dissolve ten drops of oil of sassafras, 
 five drops of oil of partridge-berry, and fifteen drops 
 of oil of lemon in half a pint of alcohol ; and tc the 
 above three gallons of whiskey with the prunes, add 
 one pound of nutmegs, half a pound of cloves, and 
 four ounces of ginger, all well bruised ; also, one 
 ounce of cochineal. Allow the whole of the above, 
 along with the prunes, to digest for one week, and 
 then strain through flannel, and mix the whole. This 
 will be of a deep red color. 
 
 Cream of Juleps. Refined sugar, two pounds ; 
 sweet almonds, blanched, one pound. The almonds 
 are blanched by being heated in warm water a few 
 moments, and then rubbing them through the hands, 
 until the husks rub off. Work the almonds to a 
 paste with an addition of the sugar and water. 
 This should be done in a mortar ; then strain through 
 a linen cloth, and mix the remainder of the sugar 
 with one and a half pints of water ; then add half 
 an ounce of essence of peppermint. 
 
 Milk of Juleps. Benjamin, one quarter pound ; 
 clean spirit, two gallons ; balsam of tolu, one ounce ; 
 dissolve ; then add refined sugar (in three gallons 
 water) twenty pounds ; essence of peppermint, one
 
 236 CORDIALS. 
 
 quarter ounce ; essence of cloves, ten drops ; essence 
 of ginger, twenty drops. 
 
 Peach Juice Cordial. Honey, two and a half gal- 
 lons, dissolved in one gallon water ; sulphuric acid, 
 half an ounce ; rum, four pints ; powdered mustard, 
 four ounces ; powdered catechu, one ounce ; cinna- 
 mon bark, broken to small pieces, three ounces ; di- 
 gest these last named articles in the rum for thirty- 
 six hours, and then strain ; to this add acetic ether, 
 one ounce ; spirit of vanilla, two ounces ; tincture 
 of cochineal, four ounces. 
 
 Sarsaparilla Cordial. Honey, two gallons ; water, 
 two gallons mix ; whiskey, three quarts ; calamus, 
 two ounces ; cloves, three ounces ; powdered liquorice 
 root, eight ounces ; digest these three last named arti- 
 cles in the three quarts of whiskey for twenty-four 
 hours ; then strain and add ; then dissolve in four 
 ounces of alcohol, oil of sassafras, oil of anise, each 
 twenty drops ; oil of partridge-berry, six drops. 
 Color with tincture of cochineal four ounces, burnt 
 sugar coloring five ounces, if necessary ; fine with 
 five eggs. 
 
 Strawberry Juice. Honey, two gallons ; water,
 
 AROMATIC CORDIAL. 237 
 
 one gallon ; tartaric acid, two ounces ; strawberries, 
 two gallons ; clean spirits, half gallon. 
 
 The strawberries are put in a bag and subjected 
 to pressure ; the expressed juice is then added to the 
 honey and water. 
 
 Raspberry Juice, Same as strawberry. 
 
 Jessamine Cordial. Clarified sugar, twenty pounds; 
 water, three gallons ; decoction of strong tea, one 
 quart ; half gallon whiskey ; sweet almonds, husked 
 or blanched by standing in hot water, and rubbing 
 them through the hands until the husks are removed, 
 one pound ; they should be worked to a stiff, fair 
 paste in a mortar, by the addition of a quart of 
 water ; then strain through a linen cloth, and add 
 the strained liquid to the above. Spirit of jessa- 
 mine, two ounces ; ambergris, two grains, rubbed 
 well with sugar (about two ounces). This cordial 
 is colored yellow, with a tincture of saffron or gam- 
 boge. The whiskey mentioned in the text should be 
 uncolored. 
 
 Aromatic Cordial. Digest in five gallons of whis- 
 key for five days, one quart of orange peelings ; four 
 ounces of cloves ; six ounces of bruised ginger ; half 
 pound of ground mustard. Strain off the spirit, and
 
 238 CORDIALS. 
 
 add to this, dissolved in alcohol, one-quarter ounce 
 of cinnamon ; same of oil of cloves ; twenty drops 
 oil of sassafras ; ten drops oil of orange ; one- 
 quarter ounce oil of lemon ; five drops oil of anise. 
 Then dissolve twenty-five pounds of refined sugar in 
 one and a half gallons of water, and add it to the 
 whiskey, as above. This is colored by the addition 
 of one-quarter pint of burnt sugar coloring. 
 
 Jllmond Cordial. Honey, two gallons ; clean spirit, 
 two quarts ; water, to dissolve .honey, three quarts ; 
 blanched sweet almonds, worked into a stiff paste in 
 a mortar, four pounds. This paste is washed on a fine 
 sifter, with one quart of water. The water is passed 
 through the paste repeatedly, and is then added to the 
 honey and spirit, with twenty drops oil of almonds, 
 dissolved in one ounce of alcohol. The spirit used 
 should be colorless. Color with two ounces tincture 
 of gamboge, and one ounce of burnt sugar.
 
 XIV. 
 
 THE MANUFACTURE OF SODA, MINERAL, 
 
 AND OTHER 
 
 CARBONATED WATERS, 
 
 WITHOUT THE USE OF ANY APPARATUS, AND ALSO FOR THE* 
 MANUFACTURE OF ALL KINDS OF ACIDULATED BEVERAGES 
 BY FERMENTATION. 
 
 SODA WATER. 
 
 FILL two thirds full, a soda fountain or a well 
 hooped oaken keg ; this keg may be of any conveni- 
 ent size and well bound with iron hoops, and should 
 be air-tight, to prevent the escapement of gas ; 
 the keg should be arranged, in every respect, that it 
 would be if any other fluid was to be drawn from it, 
 with the exception that a VENT-HOLE will be unneces- 
 sary. Fill this two thirds full of clean soft water, 
 and to every gallon add of super-carbonate of soda 
 and tartaric acid, of each fronTone to three ounces. 
 The more acid and alkali that is added, of course 
 will generate a greater quantity of carbonic acid
 
 240 SODA AND MINERAL WATERS. 
 
 gas, and hence the briskness and effervescence will 
 be increased in a greater ratio. 
 
 The soda and acid should, in separate parcels, be 
 coated with sugar ; this will be easily done by stir- 
 ring them into hot melted sugar, and allowing it to 
 cooL The object of this is to prevent the too rapid 
 dissolution of these articles at the moment that they 
 are added to the water in the keg. 
 
 This being concluded, the keg or fountain should 
 be closed immediately. 
 
 The syrups for this beverage will be found under 
 the proper head. 
 
 Carbonic Add Water is commonly called " Soda 
 Water " and " Mineral Water." The former name 
 originally applied to the preparation when it con- 
 tained a small portion of carbonate of soda, being 
 from habit continued since the alkali has been omit- 
 ted, and as this water is largely consumed as a beve- 
 rage, a sketch of the apparatus employed in its manu- 
 facture may prove interesting to the non-professional 
 reader. 
 
 This consists of a generator, gasometer, forcing- 
 pump, reservoir or fountain, and refrigerator. The 
 generator is usually formed of a wooden tub some- 
 thing like a churn, into which the dilutecP sulphuric 
 acid is put ; on this is luted a small cylindrical
 
 SODA WATER. 241 
 
 wooden vessel, through the bottom of which passes a 
 wooden stirrer ; this vessel is filled with marble 
 dust, which, by the movement of the stirrer, is made 
 gradual!} 7 to fall into the acid below, generating the 
 carbonic acid, which, by a lead pipe, is conducted into 
 a gasometer ; this is a large cylindrical tub, in which 
 another is inverted, suspended by a pulley. As soon 
 as the gasometer is full, which should have five or six 
 times the capacity of the reservoir, the operation of 
 condensing the gas into the latter is commenced. 
 This is effected by a condensing pump, the chamber 
 of which is made to communicate by leaden tubes on 
 opposite sides with the gasometer and reservoir 
 The latter, usually called the fountain, is a very 
 strong cylindrical copper vessel, with hemispherical 
 extremities, tinned on the inside, and before receiving 
 the carbonic acid, it is nearly filled with water. 
 When the water has been duly charged with the acid 
 gas, it is drawn off as it is wanted, by means of a 
 stop-cock, connected with a tube which passes to the 
 bottom of the reservoir. The tube may be of any 
 desired length, so as to draw off the water at a distance 
 from the reseryoir, or the fountain can be placed 
 under the counter, allowing the water to pass through 
 a serpentine or worm, which is packed with ice. 
 This serpentine terminates in a tube provided with a 
 stop-cock above the counter. 
 
 11
 
 "242 SODA AND MINERAL WATERS. 
 
 The acid gas for the impregnation of the water, is 
 always obtained from marble dust by the action of 
 sulphuric acid, these being the cheapest materials for 
 the purpose. Chalk may also be used, but is objec- 
 tionable on account of its communicating an unplea- 
 sant smell to the carbonic acid. When sulphuric acid 
 is employed, sulphate of lime is formed, which inter- 
 feres with the action of the acid, and hence it is ne- 
 cessary to stir the mixture to render the decomposition 
 of the carbonate complete. 
 
 EFFERVESCING SARSAPARILLA. 
 
 Take a keg similar to that mentioned under the 
 head of Soda Water, and to every gallon of clean 
 rain water, add one pint of the decoction of liquorice 
 root, which is formed by boiling three ounces of the 
 root for one hour in a pint of water, then proceed to 
 add to every gallon of the water, white or brown 
 sugar, one quarter of a pound ; oils of sassafras and 
 aniseed, of each, ten drops ; oil of wintergreen, six 
 drops ; brandy coloring or burnt sugar, one quarter 
 of a pint ; infusion of ginger, one pint. This infu- 
 sion is prepared by boiling for one hour, four ounces 
 of bruised ginger to every pint of water, and then 
 .straining. Having added to the keg tha water, the 
 decoction of liquorice root, the sugar having first 
 worked the oils up well in a small portion of the
 
 MANUFACTURE OF FERMENTED BEVERAGES. 2-13 
 
 sugar the burned sugar, the infusion of ginger, then 
 add to every gallon of the water, two ounces each of 
 tartaric acid and super-carbonate of soda.. To make 
 this very brisk, double the quantity of the soda and 
 acid. These two articles must be inclosed in sugar 
 the same as for soda water 
 
 RULES TO BE OBSERVED IN THE MANUFACTURE OF 
 FERMENTED BEVERAGES. 
 
 Fermentation. Under favorable circumstances, 
 among which may be enumerated a uniform and proper 
 heat, a sufficiency of fermentable matter, as yeast, 
 saccharine matter, &c., the necessary amount of fer- 
 mentation may be effected in a space of time varying 
 from twelve to seventy-two hours. When fermen- 
 tation sets in, it will be indicated by a frothy, foamy 
 matter floating on the surface of the liquid. Usually, 
 this froth is skimmed off, and when it discontinues 
 rising, the fermentation is checked by the formation 
 of alcohol. When the fermentation has reached this 
 point, a sufficiency of carbonic acid has been generated 
 in the liquid for the purposes of a beverage. The 
 liquid will have a lively, sparkling, frothy appearance, 
 and will b^ of a pleasantly biting and acid taste. 
 At this point, it should be drawn into a fresh cask 
 or bottle, and when the liquid is to be kept for any
 
 244 SODA AND MINERAL WATERS. 
 
 length of time, it should have from five to fifteen per 
 cent, of proof spirit added, which prevents the farther 
 progress of fermentation. 
 
 HONEY, SUGAR, MOLASSES, AND LIQUORICE ROOT. 
 
 The advantages resulting from the use of honey in 
 fermented beverages, are to be found in its feebly 
 aromatic taste, and a peculiar quality that honey pos- 
 sesses when suspended in water, of commencing and 
 sustaining a rapid fermentation, and hence a beverage 
 that is to be formed or fermented immediately, should 
 be composed of water, honey, yeast, &c. 
 
 Refined sugar is most generally used when the liquid 
 is to be colored. The sugar contains no impurities 
 that are liable to dissolve and render the liquid 
 cloudy and heavy, which would be the case if brown 
 sugar or liquorice root were made use of. 
 
 Brown sugar should be used in liquids that are to 
 be of a brown or dark color, as ale, <fec. 
 
 Liquorice root should be used when a sweet after- 
 taste is required, that is, a sense of sweetness remains 
 after a liquid containing liquorice root has been 
 swallowed. This taste is one of the peculiarities of 
 the different preparations of sarsaparilla,j)orter, ale, 
 and some cordials. 
 
 Molasses will only suit for manufacturing ale and
 
 FALSE STRENGTH FOB BEER, AC. 245 
 
 porter, and also for any fermented beverage that is 
 made without regard to color, as liquids fermented 
 from this source will be of a muddy color. 
 
 FALSE STRENGTH FOR BEER, AC. 
 
 Besides checking fermentation, spirit in the form 
 of alcohol, neutral spirit, or whiskey in small quan- 
 tities, gives to fermented liquids a desirable taste an<? 
 an excellent body, t. e. a spirituous body. 
 
 When cheap liquids are to be formed as a substi- 
 tute for spirit, grains of paradise are made use of. 
 They should be ground and infused in the liquid 
 during fermentation, or the infusion may be obtained 
 by digesting the grains in whiskey. It must not be 
 understood that the grains will check fermentation ; 
 their infusion only leaves impressions on the palate 
 after being drunk, that are analogous to alcohol or 
 spirit. Thus a beverage may be formed that will 
 exhibit all of the sensible properties of alcohol to the 
 palate, without any of its intoxicating influence. 
 
 PeUUory is sometimes combined with the grains, 
 but the tingling, disagreeable impressions left in tho 
 throat and mouth after the liquid has been swallowed, 
 render the use of this acrimonious substance objec- 
 tionable. 
 
 Ground mustard or horseradish are both used for
 
 SODA AND MINERAL WATERS. 
 
 the same purpose as the articles just mentioned. Tho 
 properties of mustard and horseradish are identical 
 these properties are destroyed by heat as boiling 
 water, <fec. , 
 
 The use of Bitters in Ale and Porter. Ale and por- 
 ter are considered to be the healthiest of all of the 
 fermented beverages, owing to the tonic and nutri- 
 tive properties that these liquids derive from the 
 presence of starch, and the bitter principle of the 
 hops. 
 
 To avoid the costly price of the hops, the small 
 dealers and bottlers of ale and porter, as a substitute 
 for the bitter of the hop, make use of quassia, nux- 
 vomica or strychnin, aloes, catechu, pellitory, long 
 pepper, wormwood, gentian ; and for a false strength, 
 similar to alcohol, cocculus indicus, copperas, and 
 grains of paradise. 
 
 Clarification can be effected by filtration through 
 sand and charcoal. These consist of alternate layers 
 or beds of sand and powdered charcoal ; each bed or 
 layer is six to eight inches deep, and may consist of 
 five or six layers of each, and can be packed in a 
 wine pipe or other convenient vessel. The fragments 
 of charcoal for this purpose should be of the size of 
 a garden pea.
 
 COLORING. 247 
 
 The most convenient plan for clarifying, is by the 
 aid of finings, such as eggs, milk, and isinglass. The 
 milk should be added while it is boiling, and the 
 isinglass should be bruised to shreds before adding. 
 The use of eggs will be mentioned under the head of 
 Coloring. 
 
 COLORING. 
 
 No fluid can be successfully colored that is not 
 perfectly clear and colorless of itself; and when it 
 is charged with coloring matter, the fluid will always 
 retain its transparency. The first step then towards 
 coloring these beverages, will be to clarify the water 
 while it is boiling, with the articles that are usually 
 added ; to every three gallons of water add one egg, 
 whisked to a froth. 
 
 The coloring substances, which are most commonly 
 used, are red, yellow, and brown. The red is obtained 
 by infusing bruised cochineal, sanders wood, or log- 
 wood ; the yellow from gamboge, or saffron, and the 
 brown from burned sugar, and a purple from turnsole. 
 The necessary coloring substance should be added to 
 the water while it is boiling, and should remain in the 
 liquor until it has yielded the necessary quantity of 
 coloring, or the coloring substances can be digested 
 in proof spirit, and added to the liquor until the re- 
 quired shade has been produced.
 
 248 SODA AND MINERAL WATERS. 
 
 Molasses and brown sugar should not be used in 
 the formation of liquors that are to be colored. Ef- 
 fervescing liquors that have a dull, heavy appear- 
 ance, after being colored, will be rendered quite 
 transparent by passing them through a filter, com- 
 posed of alternate layers of charcoal and sand. 
 
 BOTTLING FEBMENTED LIQUIDS. 
 
 The two most important objects to be effected in 
 bottling these fluids, will be to prevent them from 
 passing into the acetic fermentation, and for them to 
 open briskly. The fermentation spoken of can be 
 checked by the addition of from five to fifteen per 
 cent, of alcohol. And to cause it to open briskly, 
 add to each bottle one tea-spoonful of yeast, and a 
 table-spoonful of honey, or a lump of white sugar of 
 the size of a nutmeg. In filling the bottles, leave a 
 space of one or two inches in the neck of the bottle, 
 . e. never fill the bottle to the cork. 
 
 When fluids that are rendered effervescent from 
 acids and alkalies are to be bottled, the alkali should 
 be coated with sugar to prevent its too rapid dissolu- 
 tion, and the consequent effervescence ; the sugar 
 coating is performed by dropping the alkali in 
 melted sugar.
 
 BOTTLING FERMENTED LIQUIDS. 249 
 
 Sarsaparilla Beer, for Bottling. Infuse six ounces 
 of bruised ginger, half a pound of bruised liquorice 
 root, in five gallons of boiling water until cold, 
 strain through flannel, then dissolve in the liquor six 
 pounds of brown sugar, then add half a pint of yeast 
 and three ounces of cream of tartar ; in cold wea- 
 ther this should be kept near the fire, so as to excite 
 brisk fermentation : as soon as this subsides rack off 
 the clear liquor, return it into the cask previously 
 washed out, and allow it to work for two days 
 longer. Then add oil of sassafras, twenty-five drops ; 
 oil of aniseed, ten drops ; oil of wintergreen, twen- 
 ty-five drops ; these oils should be rubbed up well 
 with a handful of dry sugar before adding, then add 
 half a pint of brandy coloring, or burned sugar, 
 then bottle it ; this will open very fine. 
 
 Effervescing Spirit of Pineapples, for Bottling. 
 Infuse three ounces of bruised ginger, one drachm 
 cochineal, one drachm gamboge, in five gallons of 
 boiling water, until cold ; then dissolve in the liquor 
 five pounds of refined sugar, and add half a pint of 
 yeasl;, and three ounces of cream of tartar ; as soon 
 as brisk fermentation has set in, drain off, and strain 
 the liquor through flannel ; it should be allowed to 
 work for two days longer. It is then ready for bot- 
 tling ; previous to which add. the moment before 
 11*
 
 250 SODA AND MINERAL WATERS. 
 
 filling each bottle, one table-spoonful of butyric 
 ether, or in the absence of this, the same quantity 
 of acetic ether may be substituted, and two table- 
 spoonfuls of honey to every bottle. 
 
 To manage this receipt successfully, the water 
 made use of should be perfectly clear, the sugar re- 
 fined, and when prepared for commerce, it should be 
 bottled in clear glass, and appropriately labelled. 
 
 Effervescing Spirit of Oranges, for Bottling. In- 
 fuse eight ounces, of sweet orange peeling in five gal- 
 lons of boiling water, until cool, then add half a pint 
 of yeast, three ounces of cream of tartar, and five 
 pounds of loaf sugar ; ferment in a warm place for 
 three days, then strain through flannel ; then add 
 one drachm of oil of orange, well rubbed up in a 
 couple of ounces of sugar, tincture of gamboge or 
 saffron (see the preparation of these colors), until 
 the liquid has assumed an orange color. Sometimes 
 a small portion of cochineal will heighten this color, 
 then bottle and label. 
 
 Effervescing Spirit of Strawberries. Infuse three 
 ounces of green tea in five gallons of boiling water, 
 along with two drachms cochineal, and six ounces 
 of logwood chips, four ounces of hops, until cold, 
 then stir in five pints of honey, four ounces of cream
 
 BOTTLING FERMENTED LIQUORS. 251 
 
 of tartar, and half a pint of yeast ; ferment in a 
 warm place for three days, then strain through flan- 
 nel ; allow it to work two days longer, and then 
 bottle ; add to each bottle, before filling, one table- 
 spoonful of acetic ether. 
 
 Effervescing Spirit of Vanilla, for Bottling. In- 
 fuse two ounces each of bruised ginger, liquorice 
 root, and six ounces of hops, in four gallons of boil- 
 ing water, along with three ounces of vanilla, cut 
 small, until cold ; then add five pounds of refined 
 sugar, half a pint of yeast, three ounces of cream 
 of tartar, ferment for four days, and then strain 
 through flannel, and bottle ; add to each bottle a 
 table-spoonful of the essence of vanilla. See Es- 
 sences. 
 
 E/ervescing Peach Juice, for Bottling. Infuse five 
 pounds of mashed raisins, two ounces of bitter al- 
 monds, in five gallons of boiling water, until cold ; 
 then add five pounds of refined sugar, three ounces 
 of cream of tartar, one pint of yeast, and half an 
 ounce of gamboge ; ferment in a warm place for four 
 days ; strain through flannel, then allow it to work 
 one day longer ; then add spirit of orange flowers, 
 a pound and a half; oil of bitter almonds, fifteen 
 drops ; oil of lemon peel, one drachm, being first
 
 252 SODA AND MINERAL WATERS. 
 
 dissolved in half a pint of alcohol. The color of 
 this should, when bottled, be of a bright yellow 
 either from the gamboge, or from English saffron. 
 
 Effervescing Grape Juice. Infuse five pounds of 
 mashed raisins, three ounces of green tea, in five gal 
 Ions of boiling water, till cold ; then dissolve six 
 pounds of refined sugar in the liquor, and one and a 
 half pounds of logwood chips, four ounces of cream 
 of tartar, and one pint of yeast ; ferment for four 
 days in a warm place, and strain through flannel ; 
 then add nitric ether, three ounces, in which ten drops 
 of oil of wintergreen has been dissolved (the ether 
 dissolves the oil immediately), and five pints of proof 
 spirit (whiskey), in which four ounces of bruised 
 nutmegs have been infused for four days ; the nut- 
 megs should be separated from the spirit by strain- 
 ing. This should be bottled as soon as the ether 
 has been added to it, to prevent the too rapid eva- 
 poration of the ether ; this is improved by age. 
 
 Effervescing Spirit of Jlromatics, for Bottling. 
 Infuse three ounces of bruised ginger, one ounce of 
 bruised cloves, in five gallons of boiling water, till 
 cold, and strain ; dissolve in the liquor four pounds 
 of sugar, half a pint of yeast, keep in a warm place 
 for five days, and add oil of sassafras, twenty drops
 
 BOTTLING FERMENTED LIQUORS. 253 
 
 oil of lemon, fifty drops ; oil of bergamot, twelve 
 drops ; these oils should be well rubbed up in dry 
 sugar before adding. This can be colored to suit 
 fancy. 
 
 Effervescing Spirit of Roses, for Bottling. Boil 
 for twenty minutes two drachms of cochineal, two 
 ounces of hops, and two pounds of mashed raisins, 
 in four gallons of clear rain water ; when nearly 
 cold stir in four pints of honey, half a pint of yeast, 
 and set the vessel in a warm position, and ferment 
 for five or six days, and then strain through flannel ; 
 at the moment of bottling, add to each bottle one 
 table-spoonful of white sugar, and the same of es- 
 sence of rose, or rub up well in the sugar five drops 
 oil of lemon, an$ half a grain of ambergris for each 
 bottle. When this spirit is prepared on a large 
 scale, the sugar should be quite dry, and should be 
 worked with the oil of lemon and ambergris, in a 
 mortar. 
 
 Ginger Beer. Ginger sliced, one onrice ; dried 
 orange peel, half an ounce ; tie these in a bag, and 
 boil in two gallons of water, and strain ; add three 
 fourths of an ounce of tartaric acid, twenty-five drops 
 of essence of lemon, and two pounds of refined su- 
 gar ; when near cool add a tea-cupful of yeast ; let 
 it work for twelve hours, and bottle.
 
 254 SODA AND MINERAL WATERS. 
 
 2. Ginger sliced, one ounce ; essence of lemon 
 (rubbed with sugar), thirty drops ; sugar, one-pound ; 
 boiling water, one gallon ; infuse till cold, and 
 strain ; then three table-spoonfuls of yeast ; ferment 
 four or five days, and then bottle. 
 
 3. Boil two and a half ounces of bruised ginger, 
 and three pounds of sugar, in three and a half gal- 
 lons of water for twenty minutes ; put into a large pan, 
 one ounce of cream of tartar, and the juice and rind 
 of two lemons ; pour the boiling liquor over them, 
 and stir the whole well together ; when milk-warm 
 add a tea-cupful of yeast ; cover it, and let it work 
 for three days, skimming off the froth as it may rise, 
 then strain through flannel into a cask, add half a 
 pint of whiskey, bung down close, and in three weeks 
 bottle. 
 
 4. Prepare a decoction or infusion of ginger with 
 sugar and lemon, as above, but instead of fermenting 
 with yeast, charge it with 'carbonic acid gas. 
 
 5. Imperial Pop. Cream of tartar, three ounces ; 
 ginger; one ounce , white sugar, two pounds ; icmon 
 juice, one ounce ; boiling water, one gallon and a 
 half. When near cool, add half a tea-cupful of 
 yeast, and bottle. 
 
 . Girambing or Limoniated Ginger Beer. Boil five 
 ounces of ginger with three gallons of water, beat
 
 GINGER BEER POWDERS. 255 
 
 four eggs to a froth, and add them with ten pounds 
 of sugar to the water ; take nine lemons, peel them 
 carefully, and add the rind and juice to the forego- 
 ing. Put the whole into a barrel with a tea-cupful 
 of yeast, bung down, and in about twelve days bot- 
 tle it. In fifteen days it will be fit for drinking. 
 Age improves it. 
 
 2. To ten gallons of water add ten pounds of re- 
 fined sugar, and the whites of ten eggs well beaten, 
 and boil till the scum rises, and add six ounces of 
 bruised ginger ; boil for twenty minutes, then pour 
 the hot liquor on the rinds of twelve lemons thinly 
 peeled. When cold, put into a barrel the juice of 
 twelve lemons, one ounce of isinglass cut or bruised 
 small, a tea-cupful of whiskey, a pint of yeast, and 
 fill the barrel with the liquor. Let this ferment six 
 days, and bottle. 
 
 Ginger Beer Powders. Fine powdered ginger, five 
 drachms ; bicarbonate of soda, three and a half 
 ounces ; refined sugar, one pound ; essence of lemon, 
 thirty drops. Mix, and divide in sixty powders (or 
 four or five grains of ginger, twenty-eight of bicar- 
 bonate of soda, one hundred and twelve of sugar, 
 and half a drop of the essence of lemon in each 
 powder). In the other powder put thirty-two grains 
 of tartaric acid, or thirty-five grains, if a more de-
 
 256 SODA AND MINERAL WATERS. 
 
 cidedly acidulated beverage is required, or from 
 thirty to thirty-three grains of citric acid. 
 Other formulas give the following : 
 Bicarbonate of soda, thirty grains ; white sugar, 
 one drachm ; powdered ginger, five drachms, in each 
 blue paper ; and twenty-five grains of tartaric acid 
 in each white paper. This is less agreeable, but per- 
 haps more friendly to the stomach than when the 
 acid is in excess. 
 
 Another formula is : Sugar, two drachms ; sesqui 
 carbonate of soda, two scruples ; ginger, five grains ; 
 essence of lemon, two drops, in each blue paper, with 
 thirty-three grains of tartaric acid. 
 
 Ginger Beer Powder in one bottle. The soda, acid, 
 and sugar must be carefully dried separately. 
 
 Finely powdered ginger, five drachms ; bicarbo- 
 nate of soda, three and a half ounces ; refined sugar, 
 
 one pound ; essence of lemon, thirty drops ; tartaric 
 
 
 
 acid, four and a half ounces. The acid and the soda 
 should not be too finely powdered. Mix the powders 
 recently dried in a warm mortar, and immediately 
 put the mixture in to dry. Bottle and cork securely. 
 A measure holding three drachms should accompany 
 each bottle. 
 
 Effervescing Lemonade. This is made by putting
 
 PRi' LEMONADE, &C. 257 
 
 into each soda water bottle one and a half ounces of 
 syrup of lemons, and filling up with aerated water 
 from a machine. The syrup of lemons is formed bj 
 dissolving thirty ounces of refined sugar in sixteen 
 ounces of fresh lemon juice, by a gentle heat, and 
 adding thirty drops of essence of lemon. 
 
 Effervescing Lemonade without a Machine. Put 
 into each bottle two drachms of sugar, two drops of 
 the essence of lemon, half a drachm of bicarbo- 
 nate of potash, and water to fill the bottle ; then 
 drop in thirty-five grains of citric or tartaric acid, 
 and cork immediately. Two scruples of sesquicar- 
 bonate of soda, two drachms of sugar, four drops of 
 the essence of lemon, and half a pint of water ; 
 lastly, a drachm of tartaric acid. Care must be 
 taken to avoid accidents from the bursting of these 
 bottles. They should be kept in a cool place. 
 
 Milk Lemonade. Dissolve one and a half pounds 
 of refined sugar in a quart of boiling water, add a 
 quarter of a pint of lemon juice, and the same of 
 sherry ; and, lastly, two thirds of a pint of cold 
 milk. Stir together, and strain. Grate nutmeg 
 over the surface. 
 
 Dry Lemonade, or Acidulous Lemonade Powder. 
 Citric acid, three quarters of an ounce; essence of
 
 258 SODA AND MINERAL WATERS. 
 
 lemon, thirty drops ; refined sugar, eight ounces. 
 The suo-ar should be saturated with the essence. 
 
 Effervescing Lemonade Powders. Bicarbonate of 
 soda, three and a half ounces ; refined sugar, four- 
 teen ounces, ; essence of lemon., sixty drops. Some- 
 times twelve or more grains of the powdered yellow 
 rind of the lemon peel are added to color with. 
 Mix, and divide into sixty powders, or one hundred 
 and forty grains in each blue paper. In the white 
 papers put thirty grains of citric acid, or the mixed 
 alkaline powder ; and the acid may be put into sepa- 
 rate bottles furnished with measure? holding the 
 proper quantity each. 
 
 Effervescing Lemonade Powders in one bottle. The 
 powders must all be separately and carefully dried 
 at a moderate temperature before mixing ; and when 
 mixed, be carefully secured from the air. 
 
 1. Bicarbonate of soda, one ounce ; refined sugar, 
 three and a half ounces ; tartaric acid, one and a 
 quarter ounces^; essence of lemon, thirty drops. 
 Mix, and put into well corked bottles. 
 
 2. Mix three and a half ounces of bicarbonate of 
 soda, fourteen ounces of refined sugar, sixty drops 
 of the essence of lemon, and four ounces of tartaric 
 acid. 
 
 3. Sesquicarbonate of soda, eight ounces tartaric
 
 MEAD. - 259 
 
 acid, eight ounces ; refined sugar, two pounds ; es- 
 sence of lemon, one hundred drops. Mix. 
 
 Orangeade or Sherbet. Juice of four oranges, thin 
 peel of one orange, four ounces of lump sugar, three 
 pints of boiling water. Mix. 
 
 2. Juice and peel of one large orange, citric acid, 
 half a drachm ; sugar, three ounces ; boiling water, 
 one quart. 
 
 derated Sherbet Powders in one bottle. Double re- 
 fined sugar, one pound ; powdered orange peel, 
 twelve grains ; bicarbonate of soda, three and a half 
 ounces ; essence of cedrat, twelve drops ; oil of 
 orange peel, sixty drops ; tartaric acid, four ounces. 
 The powders must be carefully dried, mixed quickly, 
 and afterwards kept dry and securely corked. A 
 measure holding near three drachms of the powder 
 should accompany each bottle. 
 
 Soda Powders. Thirty or thirty-two grains of bi- 
 carbonate of soda in each blue paper, and twenty- 
 five grains of tartaric acid in each white paper. 
 
 MEAD. 
 
 Boil three and a half gallons of honey for a 
 moment, and add it, together with five gallons of 
 boiling water, to twenty gallons of cold water ; then
 
 260 SbDA AXD MINERAL WATERS. 
 
 add a pint of good yeast, half an ounce of oil of 
 nutmeg, a tea-spoonful of oil of lemon, ten drops of 
 oil of wintergreen. Rub each one of these oils up 
 well in separate parcels of sugar. The quantity of 
 each parcel should be about two ounces, and add the 
 whole. To check the fermentation, add three gal- 
 lons of neutral spirits or four gallons of proof 
 whiskey. 
 
 It is not necessary for the operator to always keep 
 the quantity of honey mentioned in the text in view. 
 Any quantity of honey will commence fermentation 
 by the assistance of yeast. 
 
 Mead, as found in. the shops, consists of a tumbler 
 filled two thirds full of water, sweetened pleasantly 
 with honey, and then filled with plain soda water 
 from the fountain. 
 
 The length of time necessary for the fermentation 
 of the mead, in the above recipe, will be from twelve 
 to thirty-six hours. This must be regulated by the 
 palate. 
 
 CHEAP PORTER AND ALE. 
 
 Porter for bottling. Boil a peck of wheat bran 
 for one hour, together with one pound of hops, in 
 twelve gallons of water, and while warm strain 
 through flannel, to separate the bran from the li- 
 quor. Then stir in one gallon of molasses, one fourth
 
 PORTER FOB BOTTLING. 261 
 
 of a pint of burnt sugar, one and a half pints of 
 yeast, and one ounce of powdered aloes. Set the 
 vessel aside in a warm place to ferment. This will 
 be known by the fro.th'that arises to the surface of 
 the liquor. This should be skimmed off when the 
 froth ceases to rise to the surface. It should be 
 bottled. 
 
 If this is for immediate use, say within six weeks, 
 add a lump of sugar, and a tea-spoonful of yeast to 
 every bottle before filling. 
 
 2. Boil four quarts of wheat bran, four ounces 
 of grains of paradise bruised or mashed, and one 
 ounce of calamus, two ounces of quassia rasped, in 
 twelve gallons of water for thirty minutes ; when 
 near cold, add three quarts of molasses, a quart 
 of yeast, and half a pint of burnt sugar coloring. 
 Ferment as above ; then strain through flannel, and 
 add two gallons of whiskey ; and to each bottle, 
 before filling, add a lump of sugar of the size of a 
 nutmeg, and a tea-spoonful of yeast. 
 
 3. Boil three quarts of wheat bran, one and a 
 half pounds of hops, eight ounces of bruised ginger, 
 in. twelve gallons of water for one hour ; then strain 
 through flannel ; and while warm, add two gallons 
 of molasses, one quart of yeast, half a pint of 
 brandy coloring, and half a gallon of tincture of 
 grains of paradise, which will be formed by digest
 
 262 SODA AND MINERAL WATERS. 
 
 ing eight ounces of the grains in half a gallon of 
 whiskey. The grains should be either ground or 
 mashed. 
 
 Pineapple Ale. Four pounds of brown sugar, 
 one pound of hops, and two ounces of quassia, and 
 twelve gallons of waiter. Boil for three quarters 
 of an hour ; then add one gallon of molasses, one 
 pint of yeast, and continue the fermentation until 
 the froth ceases to rise to the surface ; then add 
 tincture of grains of paradise, half a gallon, and 
 strain through flannel ; then add three ounces of 
 butyric ether, and bottle immediately. 
 
 2. Boil two pounds of wheaten flour well worked 
 into a paste, with ten pounds of brown sugar, and 
 one pound of hops ; six ounces of ground cinnamon, 
 three ounces of bruised ginger, six ounces of grains 
 of paradise ground, two ounces of quassia, in twelve 
 gallons of water for forty minutes ; when near 
 cold, add one and a half pints of yeast. Ferment 
 until it quits frothing, then strain through flannel; 
 add eight ounces of ether, and then bottle. 
 
 It may be necessary to state for the benefit of the 
 uninitiated reader when and how this kind of porter 
 and ale is disposed of to form a remunerative 
 investment. 
 
 This consists in bottling and labelling this Fluid 

 
 BEER AND ALE. 263 
 
 with neatness. The labels should be obtained from 
 the lithographers, and should be executed in the 
 highest style of the art. The same articles are sold 
 under the names of London porter ; and the ale re- 
 ceives all the names of the different varieties of that 
 article, that have acquired any celebrity in commerce, 
 such as Scotch ale, India pale ale, pineapple ale, <fcc., 
 &c. The bottles are packed in barrels or boxes, and 
 are disposed of at auction. This ale is usually 
 manufactured at cost varying from four to eight cents 
 per gallon. 
 
 It>is not an unusual occurrence to meet with in 
 
 A 
 
 commerce, porter (or so called), that has been made 
 from the fermentation of molasses, yeast, and water. 
 This, after becoming sufficiently acidulated from fer- 
 mentation, has the further progress of the fermenta- 
 tion checked by the addition of alcohol, and a small 
 portion of ground mustard seed. It is then strength- 
 ened with aloes, pellitory, pepper, quassia, catechu, 
 and burnt sugar, and has a rough, bitter, acidulous, 
 taste, and leaves a disagreeable after taste in the 
 mouth. 
 
 Flour of Corianders, for Beer and Ale. Coriandei 
 seed, three pounds ; quassia, two pounds ; aloes, one 
 pound. Allow these articles, after being powdered,
 
 264 SODA AND MINERAL WATERS. 
 
 to digest for five days in six gallons of whiskey. 
 This is added to suit taste. 
 
 The following articles are for giving strength and 
 body to beer and ale : 
 
 1st. Quassia, two pounds ; gentian, bruised, two 
 pounds ; aloes, one pound ; water, ten gallons, and 
 boil to five gallons ; then add copperas, one pound, 
 and boil to four gallons. This is added to suit 
 taste. 
 
 2nd. Quassia, rasped, two pounds ; liquorice root, 
 two Ibs. ; sulphate of iron, one pound ; boil for two 
 hours, in six gallons of water, or until reduced to 
 four gallons. The quantity of this fluid necessary 
 for imparting a false strength to beer, must be regu- 
 lated by the palate. 
 
 The following recipe is the least harmless of the 
 whole in the list : 
 
 3rd. Grains of paradise, ground, one pound ; 
 quassia, two pounds ; bruised ginger, six ounces ; 
 coriander seed, two pounds ; calamus, bruised, six 
 ounces ; aloes, one pound. Boil the mass in ten 
 gallons of water, until reduced to seven gallons ; 
 then strain. This should be infused in the water a 
 few days, before boiling.
 
 XV, 
 
 THE PROCESS 
 
 IN TWENTY-FOUR HOURS, BY THE CONVERSION OP 
 ALCOHOL INTO ACETIC ACID. 
 
 THIS process of manufacturing acetic acid, or pure 
 vinegar, has superseded that of all others, both in 
 Europe and America. This is owing to the many 
 advantages that it presents. Among the most 
 prominent may be noticed its rapid formation or 
 acetification. The rationale of the conversion of 
 whiskey and water into vinegar may be necessary to 
 explain. 
 
 Liebig supposes that it takes place in consequence 
 of the formation pf a new substance, called aldehyd, 
 into which the alcohol is changed by the loss of a 
 part of its hydrogen. The alcohol, consisting of four 
 equals of carbon, six of hydrogen, and two of oxygen, 
 loses two equals of hydrogen through the influence 

 
 260 MANUFACTURE OF VINEGAR. 
 
 of the atmosphere, and becomes aldehyd, composed 
 of four equals of carbon, four of hydrogen, and two 
 of oxygen. This, by the absorption of two equals 
 of oxygen, becomes four equals of carbon, four of 
 hydrogen, and four of oxygen, that is, hydrated 
 acetic acid. Thus the conversion of alcohol into 
 acetic acid, consists in, first, the removal of two equals 
 of hydrogen, and afterwards the addition of two 
 equals of oxygen. Aldehyd is a colorless, very in- 
 flammable, ethereal liquid, having a pungent taste 
 arid smell. Its density is 0'79. It absorbs oxygen 
 with avidity, and is thus converted into acetic acid, 
 as just described. Its name alludes to its relations 
 to alcohol ALCOHOL dehydrogenated. 
 
 Having stated one of the most important conside- 
 rations in the economy of the manufacture of vine- 
 gar, viz. its rapid formation, the minor considera- 
 tions will be briefly noticed. And probably this 
 could not be more effectually performed than by 
 contrasting the two processes. 
 
 Take a well arranged vinegar manufacturing esta- 
 blishment of the old style, one that is capable of turn- 
 ing out forty barrels of vinegar daily, and from seven 
 to ten operators will be necessary to conduct the 
 process, to say nothing of tire appurtenances, in the 
 form of vats, tuns, cisterns, coolers, heaters, hydro- 
 meters, thermometers, kettles, boilers, furnaces, <tc.,
 
 MANUFACTURE OP VINEGAR. 207 
 
 &c., and to fully comprehend the amount of space 
 (house room), requisite for these fixtures, to manufac- 
 ture forty barrels of vinegar daily, it will be necessa- 
 ry to remind the reader that the vinegar that was sent 
 into the market to-day, has been undergoing the pro- 
 cess of manufacture, or of acetilication, for several 
 months. 
 
 By the proposed method, forty barrels of vinegar 
 can be manufactured daily, requiring only two opera- 
 tives and two large generators, or a series of small 
 ones. The quantity of vinegar manufactured will be 
 proportioned to the capacity of the generators. The 
 generator that acetifies ten thousand gallons daily, is 
 governed by and acts upon the same principle as the 
 generator of the capacity of ten gallons. 
 
 Unlike the old process, the new is unaffected by 
 external influences or chemical changes. Neither is 
 its management invested in a chemical knowledge ' 
 the generators being once charged, the labor for the 
 operatives becomes entirely mechanical. 
 
 Persons desirous of engaging in this business, and 
 from a want of confidence in their abilities, and fear- 
 ful that the directions here prescribed may be defi- 
 cient in all of the details of the process details that 
 nre necessary to success that it would prevent them 
 from engaging in the business ; and in view of this 
 the whole plan can be tested at a trifling cost, on a
 
 268 MANUFACTURE OF VINEGAR. 
 
 small scale, by the use of a keg, arranged on the 
 same principle that the generators are. This experi- 
 ment will be required, as proof of favorable results, 
 which will inspire confidence in the investment. 
 
 DIRECTIONS FOR PACKING VINEGAR GENERATORS. 
 
 This comprehends the preparation- of the vessels 
 for the production of vinegar. 
 
 Any vessel in the form of a barrel or cistern will 
 answer for a generator. Thus tubs, kegs, whiskey or 
 wine barrels, can be rendered available for this pur- 
 pose. The operator will recollect that the more ex- 
 tended the surface is for the action of the fluid, the 
 greater the benefit. 
 
 We will suppose the vessel to be packed is a wine 
 pipe, of the capacity of one hundred and twenty 
 gallons. It should be provided with a false bottom, 
 composed of any kind of wood that will not yield a 
 taste to the vinegar. This bottom should be secured 
 about fifteen inches above the main bottom. The 
 space thus formed is merely a reservoir for the vin- 
 egar, and its size should be controlled by the dis- 
 charging capacities of the faucet, or stop cock. 
 
 This false bottom should be pierced with quarter- 
 inch auger holes, allowing one hole to each square 
 inch of the heading. The stop cock or faucet should 
 be inserted about one inch above the main bottom ;
 
 PACKING VINEGAR GENERATORS. 269 
 
 the false bottom is then to be covered with one layer 
 of gunny bagging. This is to prevent any particles 
 from filtering through the false bottom. About twelve 
 inches above the false bottom, bore a one inch hole 
 in every, stave, following a horizontal line, that is, 
 following the direction of one of the hoops round 
 the barrel. In large generators, these holes should 
 be four feet apart, lengthwise of the cistern. Thus a 
 generator twenty feet high, would require five cir- 
 cles of these holes, each circle being four feet apart. 
 It has just been stated that one hole should be in- 
 serted in every stave. This is not imperatively 
 necessary ; the holes are usually from four to eight 
 inches apart. 
 
 The success of the whole process depends entirely 
 upon the free circulation of the air throughout the 
 generator. These holes allow a free passage for the 
 air, which passes off at the top, in 'this manner : 
 from four to eight canes of one or two inches in dia- 
 meter, and from twelve to twenty inches in length ; 
 the joints should be removed from the inside, thus 
 forming hollow tubes. These canes are intended to 
 establish a current of air from the holes on the side, 
 to these canes at the top of the generator. The 
 canes project one inch above the false head, while 
 the other extremity penetrates the contents of the 
 generator.
 
 
 270 MANUFACTURE OP VIXEGAR. 
 
 Glass tubes are employed, instead of the canes just 
 alluded to, but they are rarely found, and the cane 
 ones will answer every purpose. 
 
 The next process consists in packing or charging 
 the generators ; and this consists in simply filling 
 the generator to within four or six inches of the top, 
 with beech chips and shavings. These two articles 
 are to be of no peculiar shape ; as they fall from the 
 axe and plane, under ordinary circumstances, are the 
 kind that are made use of. The chips and shavings 
 should not be packed too solid or densely, as this 
 would prevent the free circulation of the air ; neither 
 should the chips be packed too solid, in the vicinity 
 of the holes in the sides of the generator. 
 
 The generator being filled as described, a head is 
 to be fitted, and is to rest on the chips. This head 
 is to be made in the same manner as the false bottom, 
 viz. in having one hole to every square inch of the 
 head. Each one of these holes is to have a piece 
 of packthread, two or three inches in length, unra- 
 velled at one end, and with a knot tied on the other 
 01 d. This knot prevents the packthread from slip- 
 ping, or being forced through the holes, and the 
 other end being unravelled, assists in a degree in 
 minutely separating the particles that form the liquid 
 that is to be acetified. The liquid by falling on this 
 head spreads uniformly throughout the mass of chips.
 
 PACKING VINEGAR GENERATOKS. 271 
 
 . 
 
 The next step in the process consists in acetifying 
 the chips, <fec. This consists in passing pure vinegar 
 through the generator, until every chip and shaving 
 is perfectly saturated with vinegar. This object will 
 he fully obtained by pouring and repouring the vine- 
 gar as fast as it runs through, some eight or ten 
 times. 
 
 It is highly essential that the vinegar used in ace- 
 tifying the chips, should be pure, or free, at least, 
 from the mineral acids. The most common adultera- 
 tion of sulphuric acid can be detected by saturating 
 strips of glazed writing paper with the vinegar. If 
 when the paper becomes dry and is of a purplish 
 color, it will denote sulphuric acid. For the detec- 
 tion of the usual adulterations of vinegar, look under 
 the proper head. 
 
 The last step in the process consists in preparing 
 the liquid that is to be converted into vinegar. To 
 forty gallons of rain water, add twelve gallons of 
 proof whiskey, and one and a half pints of honey. 
 This mixture is allowed to fall from a cock in the 
 barrel that contains it on to the head of thegenerator, 
 and by the aid of the holes in the head, this liquid 
 becomes uniformly divided over and throughout tho 
 ^hips. 
 
 The particles of fluid becoming so minutely divided, 
 is the cause of the rapid acetification.
 
 272 MANUFACTURE OP VINEGAR. 
 
 This liquid escapes at the cock at the bottom of 
 the generator. The liquid will have to be passed 
 through the generator several times, before the aceti- 
 fication will be complete, which will occupy from 
 twenty-four to thirty-six hours. After the generator 
 has been in use for a short time, the use of the honey 
 may be dispensed with in the alcoholic solution. 
 
 It would be difficult to explain why beech wood 
 chips are required in the process. The chips of oak, 
 ash, &c., have been used, but with indifferent success. 
 Beech wood can be found in the form of " billets of 
 wood," or plank, in every city of the Union. They 
 need no other preparation but being cut to the ordi- 
 nary size of common chips. 
 
 If the vinegar should pass from the generator not 
 perfectly clear or transparent, this will be effected by 
 placing a bed of white sand on the false bottom, to 
 the depth of fifteen inches. This sand will of course 
 have to be packed in before the chips are, in the fol- 
 lowing order : first, to prevent the sand from falling 
 through the holes in the false bottom, cover it with a 
 layer of giinny bagging, then lay on a bed of sand t.o 
 the depth of five inches, then cover this with two 
 layers of gunny bagging, and this with five inches of 
 sand, and so on until the whole of the sand is laid in. 
 The sand thus packed, will admit of a free passage 
 for the vinegar.
 
 PACKING VINEGAR GENERATORS. 273 
 
 Straw is frequently used in the sand, to admit ot 
 free passage of the fluid. The decomposition of the 
 straw soon sets in, thereby imparting an unpleasant 
 taste to the vinegar. 
 
 And in some instances, shells are mixed with the 
 sand, which prevents it from becoming too densely 
 embedded, which better enables the fluid to filter 
 through it. 
 
 Persons preparing to engage in this business, can 
 have a series of generators, one arranged above the 
 other. A two or three story house will be necessary 
 for this. The generators may be made of 120 gallon 
 wine pipes, one resting on the other, and the barrels 
 on each floor can be connected with each other by 
 the aid of pipes ; and after the chips have become 
 thoroughly saturated with vinegar, the generators 
 will only be required to be fed with the whiskey or 
 alcoholic solution, which will be converted into vine- 
 gar on its first passage through the chips, though it 
 may be necessary to pass the liquid through the 
 generator until it does become sufficiently acetified. 
 
 Sulphuric acid is the most economical acid for 
 adulterating vinegar, being from two and a half to 
 three and a half cents per pound. The quantity of 
 this acid to be added, will have to be governed by 
 the palate. Sulphuric acid, diluted to the strength 
 of common vinegar, leaves in the mouth a metallic,
 
 274 MANUFACTURE OP VINEGAR. 
 
 salty taste. This taste is removed by forming a weak- 
 solution of sulphuric acid and water, then reducing 
 it to the strength of good yinegar by the addition of 
 pure vinegar. 
 
 Analysis will prove that all of the different varie- 
 ties of vinegar offered at the public auctions, are 
 nothing more than dilute solutions of sulphuric 
 acid ; the fine acetic odor and taste being the result 
 of -the addition of a small portion of acetic acid or 
 pure vinegar, such as that formed by the generators 
 just described. 
 
 The operator will recollect that these " generators" 
 possess no decolorizing properties, and hence, vinegar 
 intended for white wine vinegar, should be made of 
 colorless whiskey. That which is made from colored 
 whiskey, is sold under the names of crab-apple vine- 
 gar, clarified cider vinegar, malt vinegar, <fcc.. <fec. 
 
 Vinegar containing excessive quantities of sulphu- 
 ric acid, will sometimes leave a metallic taste, which 
 can be corrected by adding a small quantity of the 
 infusion of grains of paradise and pellitory. This 
 metallic taste just alluded to, is sometimes percep- 
 tible upon the addition of minute quantities of 
 sulphuric acid, and the taste is difficult of conceal- 
 ment. This is an evidence of impurities in the acid, 
 and accordingly it should be rejected. 
 
 The infusions of pellitory and grains of paradise.
 
 PACKING VINEGAR GENERATORS. 275 
 
 are made by adding four ounces of bruised pellitory 
 and one pound of the grains, ground to a powder, to 
 three gallons of whiskey, and infusing for four days 
 aud then strain. This is used for giving a body to 
 and for removing unpleasant tastes from vinegar. 
 The manner in which this infusion should be used, 
 will be left entirely to the judgment of the palate. 
 This vinegar may be sufficiently " sharp," and be de- 
 ficient in body ; or a peculiar taste may exist from 
 sulphuric acid. These objections will be removed 
 upon the addition of a glassful of the infusion just 
 mentioned, to every forty gallons of the vinegar. 
 
 The clear, or white wine vinegar, should always be 
 sent into market in neat wine or brandy casks, of any 
 kind; each head should be freshly plastered with 
 plaster of Paris. This consists of mixing the plaster 
 of Paris with water to the consistency of common 
 mortar, and applying it to the heads of the barrels 
 immediately. 
 
 Vinegar is colored w ith the same materials that 
 liquors are, Colored vinegar has never acquired 
 any celebrity t and is not much sought after by con- 
 sumers. The operator will find the most remunera- 
 tive investment in the manufacture of white wine 
 vinegar. The generators having the sand filtering 
 attachments, as described, will be enabled to produce 
 an article of a fine color. Instances often arise that
 
 276 MANUFACTURE OP VINEGAR. 
 
 the water made use of, is rain water that has flowed 
 from shingle roofs, and is of a dirty, yellowish color. 
 Usually, this color disappears after being passed 
 through the generator the second or third time, but 
 when this fails to remove the color, it is usual to 
 cover the false bottom of the generator to the depth 
 of five inches, with rice, and then packing on this the 
 usual quantities of sand, as before described. The 
 liquid that has been filtered through rice, is beauti- 
 fully transparent, but when the rice filtration is not 
 practicable or cannot be made available without 
 difficulty, this objectionable color in the vinegar will 
 have to be concealed by coloring it with burned 
 sugar, same as for eider vinegar. The novice will 
 recollect to add the coloring in minute quantities, 
 otherwise the vinegar might become too highly 
 colored. 
 
 What has been said about adulterating vinegar, 
 pnly applies to the CHEAP vinegar. Pure vinegar 
 can b.e manufactured by the use of the generators, at 
 such an astonishing low price, that adulteration would 
 appear useless. 
 
 Colored and flavored vinegars have but recently 
 appeared in commerce. They are usually made of 
 sulphuric acid diluted with water, and colored tp suit- 
 the fancy. The aromatizing articles consist of the 
 oils of wintergreen, lemon, orange, almonds, vanilla.
 
 PACKING VINEGAR GENERATORS. 277 
 
 ambergris, oil of roses, <fcc., <fcc. Perfumed vinegars 
 are generally colored, and are usually found in five 
 to ten gallon kegs. 
 
 Adulterations of Vinegar. The principal foreign 
 substances which vinegar is liable to contain are 
 sulphuric and sulphurous acids, certain acrid sub- 
 stances, copper and lead derived from improper ves- 
 sels used in its manufacture ; muriatic and nitric 
 acids are but rarely present. Chloride of calcium 
 will detect free sulphuric acid when boiled with the 
 vinegar, without causing the least precipitate with 
 the minute quantity of sulphates always present in 
 the liquid. Chloride of barium is not a suitable 
 test here, as it will cause a precipitate with these 
 sulphates, when no free sulphuric acid is present. 
 Sulphurous acids may be detected and estimated by 
 first precipitating the sulphates and free sulphuric 
 acid, by baryta water, next acting on the vinegar 
 with arsenic acid, which converts sulphurous acid 
 into sulphuric acid ; and, finally, precipitating the 
 newly-formed sulphuric acid by chloride of barium 
 from the sulphuric acid in the last precipitate. Its 
 equivalent of sulphurous acid is easily calculated. 
 Muriatic acid may be discovered by adding to a dis- 
 tilled portion of the suspected vinegar a solution of 
 nitrate of silver which will throw down a curdy-
 
 278 MANUFACTURE OF VINEGAR. 
 
 white precipitate, if nitric acid be present an im- 
 probable impurity. It may be detected by its 
 producing a yellow color when boiled with indigo. 
 The acrid substances usually introduced into vinegar 
 are red pepper, long pepper, Guinea pepper, pelli- 
 tory, and mustard. These may be detected by eva- 
 porating the vinegar to an extract, which will have 
 an acrid, biting taste, if any one of these substances 
 should be present. 
 
 By far the most dangerous impurities in vinegar 
 are copper and lead. The former may be detected 
 by a brownish precipitate on the addition of ferro- 
 cyanuret of potassium to the concentrated vinegar. 
 The latter by a blackish precipitate with sulphuret- 
 ed barium, and a yellow one with iodide of potas- 
 sium. 
 
 Pure vinegar is not discolored by sulphureted 
 hydrogen. 
 
 . The essential ingredients of pure vinegar are 
 acetic acid and water ; but, besides these, it con- 
 tains various other substances derived from the 
 particula^vinous liquor from which it may have been 
 prepared. Among these may be mentioned coloring 
 matter, gum, starch, gluten, sugar, a small portion of 
 alcohol, and frequently malic and tartaric acids, 
 with a minute proportion of alkaline and earthy 
 salts.
 
 MAKING WINE VINEGAR IN PRANCE. 270 
 
 The method pursued in making Wine Vinegar in 
 France, where it is manufactured in the greatest 
 perfection, is as follows : Casks are employed of 
 about the capacity of eighty-eight wine gallons ; 
 those being preferred which have been used for a 
 similar purpose. They are placed upright in three 
 vows, one above the other ; each cask having an 
 opening at the top of about two inches in diameter. 
 In summer, no artificial heat is required ; but the 
 wine intended to be converted into vinegar is kept 
 in separate casks containing beech shavings, on which 
 the lees are deposited. Twenty-two gallons of good 
 vinegar, boiling hot, are first introduced into each 
 vinegar cask, and at the end of eight days about 
 two gallons of the wine, drawn off clear, are added ; 
 and the same quantity is added every eight days un- 
 til the casks are full. After this the vinegar takes 
 about fifteen days to form. At the end of that time 
 only half the contents of each cask is drawn off ; 
 and it is filled up again by the addition of two gal- 
 lons of wine every eight days as at first. In some 
 cases, however, the quantity of wine added, and the 
 intervals between the successive additions, are greater 
 or less than those here indicated. The variations 
 in this respect depending upon the progress of the 
 fermentation to determine this point, the operator 
 plunges a stave into the cask, and upou withdrawing
 
 280 MANUFACTURE OF VINEGAR. 
 
 if they find it covered with froth, they judge that 
 the fermentation is going on properly, and accord- 
 ingly add more wine. 
 
 When the infusion of malt is employed in the 
 manufacture of vinegar, the process is as follows : 
 The infusion of malt, when properly cooled, is put 
 into large fermenting tuns, and by Jhe addition of 
 yeast the liquid is fermented for four or five days. 
 It is then distributed into smaller vessels, and placed 
 in a room heated by means of a stove, and kept 
 there for about forty days, or until the mass has 
 soured. It is then transferred to common barrels, 
 which are placed in the open air, the bung-holes 
 being covered with a tile to keep out the rain. In 
 this situation they are allowed to remain for several 
 months, or until vinegar is formed. 
 
 The process is then completed in the following 
 manner : Large tuns are prepared with false bot- 
 toms, on which is put a quantity of the refuse of 
 raisins and other fruits, technically called rape.. 
 These tuns are worked in pairs, one being filled with 
 the vinegar from the barrels, and the other tun only 
 three fourths filled. In the latter, the fermentation 
 takes place more rapidly, and the process is ren- 
 dered more active, alternately, in one or the other 
 tun, by filling up each daily from the other until the 
 process is completed.
 
 TO DISTINGUISH WHITE WINE, AC. 281 
 
 Vinegar is often made from cider. The cider is 
 placed in barrels with their bung-holes open. These 
 barrels are exposed during the summer to the heat 
 of the sun. The acetification is completed in the 
 course of about TWO YEARS. The progress of the 
 fermentation must be watched, and as soon as per- 
 fectly formed it should be drawn off into clean 
 barrels. 
 
 Without this precaution the acetous fermen- 
 tation would pass into the putrefactive, and the 
 whole of the vinegar would be spoiled. 
 
 Malt Vinegar has a yellowish-red color. The 
 strongest kind, called "Proof Vinegar," contains 
 from four to five per cent, of acetic acid : that of 
 British manufacture usually contains sulphuric acid. 
 The law allows the addition of the one thousandth 
 part of this acid. 
 
 Wine Vinegar is nearly one sixth stronger than 
 pure malt vinegar. It is of two sorts, the white 
 and the red, according as it is prepared from white 
 or red wine. 
 
 TO DISTINGUISH WHITE WINE FROM MALT VINEGAR. 
 
 Add one ounce of water of ammonia to the
 
 282 MANUFACTURE OP VINEGAR. 
 
 quantity of the vinegar, which, if it is white wine, 
 will produce a purplish muddiness, and a purplish 
 precipitate ; and malt vinegar produces either no 
 effect, or a dirty brownish precipitate.
 
 XVI. 
 
 BITTERS. 
 
 STOUGHTON'S, BORER'S, BERLIN, GOULEY'S, AND 
 
 BRANDT. 
 
 Stoughton's Bitters. Water, six gallons ; whiskey, 
 two gallons ; gentian-root, three pounds ; Virginia 
 snakeroot, one pound ; orange peel, two pounds ; 
 calamus-root, eight ounces ; Guinea pepper, twelve 
 ounces. Infuse the whole of the ingredients in the 
 two gallons of whiskey for eight days. All solid 
 substances, viz. roots, plants, c., &c., should be well 
 bruised or mashed before adding to the spirit. Color 
 the above bitters with eight ounces of bruised alka- 
 net-root. 
 
 After the mass has digested for eight days, 
 strain through a filtering or muslin bag. 
 
 Boker's Bitters. Whiskey, one gallon ; water, six 
 gallons ; rasped quas.sia, three ounces ; powdered
 
 284 BITTERS. 
 
 catechu, three ounces : calamus, three ounces ; car- 
 damom, two ounces. Macerate the above in the 
 whiskey for one week, and strain. Forty ounces of 
 tincture of cochineal, and five ounces of burnt sugar 
 for coloring. 
 
 Berlin Bitters. Whiskey, one gallon ; water, 
 seven gallons ; Guinea pepper, twelve ounces ; cate- 
 chu, two ounces ; gentian, two pounds ; calamus, 
 eight ounces. Digest for six days, and strain. 
 Color with three ounces of burnt sugar, and four 
 ounces of tincture of cochineal. 
 
 Gouley's Bitters. Whiskey, one gallon ; water, 
 six gallons ; Guinea pepper, one pound ; orange 
 peel, two pounds ; rasped quassia, eight ounces ; 
 gentian, one -pound ; calamus, eight ounces. Digest 
 the solids in the whiskey for eight or ten days, 
 and then strain. Color with tincture of sanders 
 wood, five ounces ; and burnt sugar coloring, four 
 ounces. 
 
 Chandler's dramatic Bitters. Whiskey, two gal- 
 lons ; water, six gallons ; take of bruised ginger 
 one pound ; calamus, eight ounces ; cloves, six 
 ounces ; cinnamon, five ounces ; nutmegs, six ounces ; 
 grains of paradise, twelve ounces ; cardamom, six
 
 HOWARD'S SPICED BITTERS. 285 
 
 ounces ; then dissolve in one pint of alcohol the fol- 
 lowing : oil of cloves, twenty drops ; oil of cinna- 
 mon, twenty drops ; oil of nutmegs, one drachm ; oil 
 of bergamot, one drachm ; oil of orange, one drachm : 
 
 * 
 
 then add to infuse with the mass half an ounce of 
 cochineal, digest the whole for one week, and then 
 strain. The. essential oils should not be added until 
 the liquid is strained. 
 
 Brandy Bitters. Spirit, one gallon ; bruised gen- 
 tian, eight ounces ; orange peel, five ounces ; carda- 
 mom, three ounces ; cassia, one ounce ; cochineal, a 
 quarter of an ounce ; digest for one week, and strain ; 
 and then digest the dregs with four pints of water 
 for four days, and then mix the two tinctures to- 
 gether. 
 
 Howards Spiced Bitters. Whiskey, one gallon ; 
 nutmegs, three ounces ; cloves, five ounces ; calamus, 
 two ounces ; bruise and digest for six days, and 
 strain ; then add sulphuric acid, half an ounce ; and 
 oil of cloves, thirty drops ; oil of lemon, one drachm ; 
 the oils to be dissolved in two ounces of alcohol. 
 Color with four ounces of burnt sugar, and one 
 ounce of tincture of cochineal. 
 
 Stomach Bitters. Proof whiskey, five pints ; sen-
 
 286 BITTERS. 
 
 na, five ounces ; guaiacum, red sanders, dried elecam- 
 pane root, seed of aniseed, coriander, and caraway, 
 and root of liquorice, of each two ounces and a half : 
 raisins, eight ounces ; digest in the spirit for eight 
 days, and strain off the liquid for use ; half a wine- 
 glassful taken one hour before each meal. These 
 bitters correct a tendency to constipation, and im- 
 prove the digestion, and increase the appetite. 
 
 The preceding formulas will serve to furnish the 
 practical information necessary for the manufacture 
 of the various popular bitters of the day for com 
 merce. To render this class of liquids profitable to 
 the manufacturer, the ingredients made use of should 
 be few and simple, and of an insignificant value. 
 
 The value of the spirit used is often of the most 
 important consideration in the manufacture of bit- 
 ters on a large scale. The object of the spirit is to 
 extract the bitter principles from the ingredients, 
 and to prevent fermentation and putrefaction, which 
 must necessarily ensue, from the watery infusion of 
 the plants made use of. 
 
 The fermentation can be prevented by using the 
 alkalized water, which is formed by the addition of 
 two ounces of carbonate of soda to each gallon of 
 water, or one and a half ounces of sulphuric acid to 
 every ten gallons ; and in some instances from six 
 to twelve per cent, of spirit is added with the above
 
 MAKING BITTERS, ETC. 287 
 
 quantity of sulphuric acid. When an excessive quan- 
 tity of water is used in the formation of bitters, 
 ground mustard is largely used, owing to its anti- 
 fermenting qualities ; three ounces per gallon is the 
 quantity usually made use of. 
 
 The manner in which these fluids are put up con 
 trols their commercial success. Neat bottles, labels 
 of artistic patterns, and a perfectly transparent li- 
 quid, are the requisites for success ; and of these, 
 the two first can be obtained by the skill and inge- 
 nuity of the glass-ware manufacturer and lithogra- 
 pher, and the latter by nitration through sand. For 
 this, see Directions for Making an Economical Sand 
 Filter. 
 
 The directions for filtering are simple. Pour the 
 fluid into the filter, and if it doqs not pass off clear, 
 increase the depth of the sand several inches, and 
 continue the filtration. 
 
 FOB MAKING PROM ONE TO TWO GALLONS OP BITTERS, 
 FROM THE MOST APPROVED FORMULAS IN USE. 
 
 The article of spirit contemplated in denominat- 
 ing proof spirit, is the whiskey usually found in 
 commerce. Some formulas prescribe French brandy. 
 It must be obvious that, aside from the alcoholic sti- 
 mulus of the brandy, that its weak, and almost inert
 
 288 BITTERS. 
 
 medicinal properties, would necessarily become lost 
 in the combination with the powerful aromatics, and 
 hence the use of the brandy would only entail an un- 
 necessary expenditure. 
 
 Stoughton Bitters, for Making One Gallon. Gen- 
 tian, three ounces ; Virginia snakeroot, two ounces ; 
 dried orange peel, two ounces ; calamus root, half an 
 ounce ; cochineal, one drachm ; cardamom seed, two 
 drachms ; whiskey, two pints ; bruise or mash the 
 ingredients, and digest in the spirit for five days, and 
 strain ; then add six pints of water, and bottle for 
 use. 
 
 Boker Bitters, for Making One Gallon. Rasped 
 quassia, two ounces ; catechu, half an ounce ; snake- 
 root, half an ounce ; calamus, one ounce ; cardamom 
 seed, half an ounce ; bruise and macerate for one 
 week in two pints of proof whiskey, and strain. 
 Color with two ounces of burnt sugar, and add six 
 pints of water. 
 
 %* 
 
 Berlin Bitters, for Making One Gallon. Gentian, 
 two ounces ; calamus, one ounce ; cardamom seeds, 
 one ounce ; quassia rasped, one ounce ; bruise, and 
 digest the above for five days, in three pints of whis- 
 key, then strain, and add five pints cf water.
 
 CHANDLER'S STOMACH BITTERS. 289 
 
 Gouley's Bitters. Orange peel, three ounces ; cin- 
 namon, one ounce ; gentian, two ounces ; cochineal, 
 one drachm ; cardamom seed, one ounce ; bruise and 
 digest for one week in two pints of whiskey, and 
 then strain ; then add three ounces of burnt sugar, 
 and six pints of clear water. 
 
 Chandler's Aromatic Bitters. Cinnamon, one ounce ; 
 cloves, two ounces ; rhubarb root, one ounce ; senna 
 leaves, three ounces ; cardamom seed, one ounce ; 
 ginger, two ounces ; cochineal, one drachm ; cala- 
 mus, one ounce ; infuse the mass, after bruising, in 
 two pints of whiskey for five days, and then strain ; 
 then add, dissolved in four ounces of alcohol, five 
 drops of oil of rosemary, and ten drops oil of lemon 
 peel. This is a fine dyspeptic bitter. 
 
 Howard's Spiced Bitters. One gallon. Nutmegs, 
 three ounces ; cloves, one ounce ; cardamom seed, 
 one ounce ; ginger, two ounces ; orange-peel, two 
 ounces. Bruise and macerate in three pints of spirit 
 for one week ; then strain and color with three 
 ounces of burnt sugar coloring ; then add fifty drops 
 of sulphuric acid, and five pints of clean clear water. 
 
 Chandler's Stomach Bitters. Ginger, fresh, two 
 ounces ; cardamom, one ounce ; rhubarb root, half 
 
 13
 
 290 BITTERS. 
 
 ounce ; Virginia snakeroot, two ounces ; rasped 
 quassia, one ounce ; senna leaves, three ounces ; 
 calamus, one ounce ; English saffron, two drachms. 
 Bruise and digest in clear or colorless whiskey, two 
 quarts, for one week ; then strain and add of the 
 oils of sassafras and of lemon each, twenty drops, 
 dissolved in half a glass of alcohol ; then add two 
 quarts of water. 
 
 These are fine bitters for weak stomachs, and have 
 effected many cures of dyspepsia ; the dose is the 
 same as the aromatic bitters one teaspoonful before 
 each meal. 
 
 Wilson's Bitters. Senna, five ounces ; guaiacum 
 shavings, three ounces ; red sanders wood, three 
 ounces ; dried elecampane root, two ounces ; anise 
 seed, two ounces ; coriander, one ounce ; caraway, 
 one ounce ; liquorice root, two ounces. Bruise and 
 infuse, for one week, in one quart of whiskey ; then 
 strain and bottle for use. 
 
 Broim's Horseradish Bitters. Fresh sliced horse- 
 radish, six ounces ; calamus, one ounce ; ginger, one 
 ounce. Bruise and digest for five days, in three 
 pints of whiskey, and then add five pints of water 
 and color to fancy.
 
 FRENCH MEDICATED GIN BITTERS. SJ91 
 
 The above bitters are prepared on a large scale 
 thus 
 
 Bruised or ground Guinea pepper, one pound ; 
 ground mustard, eight ounces ; bruised ginger, two 
 pounds. Digest the above in two gallons of color- 
 less whiskey for five days and strain, and digest the 
 strained refuse in a gallon of water for twenty-four 
 hours and strain, and mix the whole ; then add five 
 gallons of clear water. These bitters are colorless. 
 Flavor with twenty drops wintergreen; 
 
 t 
 Gin Bitters. Oil of cubebs, three ounces ; oil of 
 
 juniper, one ounce ; alcohol, four ounces ; common 
 gin, two pints. Dissolve the oils in the alcohol, and 
 then add the gin. These bitters are uncolored, and 
 they are known under the name of MEDICATED GIN 
 BITTERS. They are used by gin drinkers in the same 
 manner that other bitters are used, and by persons 
 who need the curative properties of gin. 
 
 The action of these bitters is directed to the uri- 
 nary organs. 
 
 The following is extensively used in the cafe's and 
 saloons of Paris': 
 
 French Medicated Gin Bitters. Of powdered cu- 
 bebs, one ounce ; common gin, two pints ; oil of ju- 
 niper, half an ounce ; oil of sassafras, one drachm ;
 
 292 BITTEBS. 
 
 oil of peppermint, ten drops ; nitric ether, two 
 ounces. Digest the cubebs in the gin for four days, 
 and strain ; dissolve the oils in nitric ether for 
 twenty minutes, and mix together the gin and ether. 
 Used in the same manner as other bitters. 
 
 French Medicated Gin Bitters, prepared for commerce. 
 Powdered cubebs, eight ounces ; oil of juniper, 
 three ounces ; powdered pellitory, two ounces ; oil 
 of peppermint, two drachms ; alcohol, two gallons. 
 Digest for five days, the cubebs in one gallon of the 
 alcohol, along with the pellitory, and then dissolve 
 the essential oils in the other gallon of alcohol ; then 
 mix the two gallons, with five of clear, clean water. 
 Usually these bitters are uncolored. 
 
 In the manufacture of the French medicated bit- 
 ters, strong inducements are offered to the enterpris- 
 ing manufacturer ; for the first who introduces them 
 must certainly reap a rich reward ; for in commerce, 
 medicated bitters of this particular class are entirely 
 unknown. We find any quantity of medicated bit- 
 ters for the digestive, but none for the generative 
 organs. Why these have been neglected, is some- 
 what singufar. Of the decided utility of this class of 
 medicated bitters, certainly none will question. The 
 market has become overstocked with bitters. Bit- 
 tors of every imaginable name and conceivable color
 
 FRENCH MEDICATED GIN BITTERS. 293 
 
 old friends with new names. Your bitters manu- 
 facturers possess no originality, unless it consists in 
 giving half a dozen new names to that time-honored 
 recipe for Stoughton bittoifl.
 
 xvn, 
 
 SYRUPS. 
 
 IN the manufacture of syrups, the quality and quan- 
 tity of the sugar employed are points of importance. 
 Refined sugar should always be employed, as it often 
 saves the necessity of clarification, and makes a clear- 
 er and better flavored syrup than the impure kinds. 
 In relation to the quantity of sugar, if in too small 
 proportion fermentation is apt to occur ; if too abun- 
 dant crystallization will ensue. The proper propor- 
 tion is about two parts to one of the liquid. A 
 somewhat smaller quantity will answer, where an 
 acid such as lemon juice, <fec., is used. 
 
 Syrup is apt to become scorched, or brown, by a 
 continued application of heat ; therefore, syrups 
 should boil briskly over a lively fire, so as to accom- 
 plish the object as quickly as possible. It is impor- 
 tant to be able to ascertain positively when they have 
 attained the due consistence. An operator skilled
 
 MANUFACTURE OF SYRUPS. 295 
 
 in their preparation, can judge with sufficient accu- 
 racy by various signs, such as the slowness with 
 which the parts of a drop of syrup part or break ; 
 for instance, if a stick is plunged in the syrup and 
 withdrawn and waved around in the air a couple 
 of times, then, if upon studying it, the particles of 
 syrup should hang in large, round, heavy tears, and 
 fall from the stick in long, ropy threads, this is an 
 evidence of its having been boiled sufficiently. A 
 pellicle forming upon the surface of the syrup when 
 it cools, indicates that it has been too much boiled. 
 
 The easiest method of ascertaining the proper 
 point of concentration is by the use of Baume's hy- 
 drometer called a saccharometer. This should stand 
 at 30 in boiling syrup (30 in hot weather), and at 
 35 when the syrup is cool. 
 
 When carefully prepared with the best double re- 
 fined sugar, syrups usually require no other clarifica- 
 tion than to remove any scum .which may rise to the 
 surface upon standing, and to pour them off from any 
 dregs which may subside ; but as the sugar employed 
 is not always free from impurities, it would, as a 
 general rule, be best to remove the scum as it rises, 
 during the heating process, and, if required, to strain 
 them while hot through muslin or flannel. Should 
 tLey at any time want the due degree of clearness, 
 1 \y may be warmed and filtered through flannel.
 
 296 MANUFACTURE OP SYRUPS. 
 
 raw cotton, <fcc., or clarified by the whites of 
 eggs. 
 
 Syrups are liable to undergo various alterations, 
 according to their nature and mode of preparation. 
 The acid syrups, when too much boiled, often let 
 fall a copious white precipitate, which is said to be 
 a saccharine matter, analogous to the sugar of grapes, 
 produced by the reaction of the acid upon the sugar. 
 At an ordinary temperature, acids slowly convert 
 common sugar into grape sugar, which being less 
 soluble than the former is gradually deposited in the 
 form of crystalline grains. Syrups which contain 
 too little sugar are apt to pass into the vinous fer- 
 mentation, in consequence of the presence of matters 
 which act a ferment. Those which contain too much 
 deposit a portion in the crystalline state, and the 
 crystals, attracting the sugar remaining in solution, 
 gradually weaken the syrup and render it liable to 
 the same change as when originally made with too 
 little sugar. The want of a due proportion of sugar 
 frequently gives rise to mouldiness, when air has ac- 
 cess to the syrup. 
 
 Syrups bottled while hot are apt to ferment, owing 
 to the watery vapor or steam rising to the surface 
 and condensing, which diminishes the proportion of 
 sugar so as to produce a commencement of chemical . 
 action, which gradually extends throughout the whole
 
 MANUFACTURE OP SYRUPS. 297 
 
 mass. If the bottles are well shaken, the result is 
 obviated, and the syrup will generally keep better 
 when thus treated. When syrups undergo the vinous 
 fermentation, their surface becomes covered with 
 froth, produced by the disengagement of carbonic 
 acid, and acquire a vinous odor from the presence of 
 alcohol, while their consistence is diminished by a 
 loss of a portion of the sugar which has been con- 
 verted into that liquid. When the alcohol has been 
 increased to a certain point, the fermentation ceases 
 or goes on more slowly, owing to the preservative 
 influence of that principle, and as the active ingredi- 
 ent of the syrup may have undergone no material 
 change, the preparation may be recovered by boiling 
 so as to drive off the ajcohol and carbonic acid, and 
 sufficiently concentrate the liquid. 
 
 A syrup thus revived, is less liable afterwards to 
 undergo fermentation, because the principles which 
 acted as ferments have been diminished. It is obvi- 
 ous that syrups which depend for their virtues upon 
 a volatile ingredient, or one readily changed by 
 heat, cannot be restored to their original condition. 
 
 At best, syrups are apt to change, and various 
 measures have been proposed for their preservation. 
 A small portion of sulphate of potassa or chlorate of 
 potassa, which is tasteless, prevents their fermenta- 
 tion, and sugar of milk has boen effectual to the same 
 
 13*
 
 298 MANUFACTURE OF SYRUPS. 
 
 end. The proportion employed, is thirty parts of 
 sugar of milk, one thousand of syrup ; but the best 
 plan for the preservation of syrup, is to keep it ex- 
 cluded from the air, in well closed vessels, and pack- 
 ed in a cold place. 
 
 SYRUP OF ALMONDS, OR ORGEAT. 
 
 Take of sweet almonds, sixteen ounces ; bitter 
 almonds, four ounces ; water, three pints ; refined 
 sugar, six pounds. Having blanched the almonds or 
 removed the husks by soaking them in warm water 
 for a few moments, and rubbing them through the 
 hands until the husk comes off ; having blanched the 
 almonds, rub them in a mortar to a very fine paste, 
 adding during the trituration, three fluid ounces of 
 water and a pound of sugar. Mix the paste tho- 
 roughly with the remainder of the water, and then 
 strain the mass through a common coarse linen cloth 
 Add the remainder of the sugar to the strained liquor, 
 and dissolve it by the application of a gentle heat. 
 Having become perfectly cool, bottle it, which must 
 be well stopped and kept in a cool place ; half a pint 
 of orange flower water greatly improves the above. 
 This syrup will not keep long, as it is liable either to 
 ferment or become rancid. This syrup is prepared 
 in a cheap manner, for auctions, <fcc., by adding any 
 convenient quantity of the mucilage of slippery elm
 
 ADULTERATING SYRUPS. 299 
 
 bark. This is prepared by boiling ten ounces of the 
 bark, in a gallon of water, for one hour ; if allowed 
 to cool when the mucilage is deposited, any given 
 quantity of the syrup is increased in quantity by the 
 addition of any desired quantity of the mucilage. 
 Orgeat can be colored any desired color, but owing 
 to its heavy consistency, its natural color is preferable. 
 When it is to be colored, the water is first colored 
 the desired color. 
 
 ADULTERATING SYRUPS. 
 
 Syrups, like every other commodity in commerce, 
 should be manufactured to suit the views of all grades 
 of purchasers. 
 
 The adulterations consist of mucilage of slippery 
 elm bark and gelatine, as the finest " book isinglass," 
 and pure bone glue, known as " Cooper's gelatine ;" 
 these to be used should be tasteless and odorless, 
 otherwise they are unsuited. One hundred grains of 
 book isinglass dissolve in ten ounces of water, form- 
 ing a tremulous jelly when cold. The mucilage of 
 the elrn bark is obtained upon boiling from six to 
 ten ounces of the bark, to one or one and a half 
 gallons of water for one hour. The bark will answer 
 for subsequent boilings, as it does not always yield 
 its mucilage upon the first boiling, The adulterated
 
 300 MANUFACTURE OP SYRUPS. 
 
 syrup will soon sour ; this can be delayed to a great 
 length of time by the use of sugar of milk ; one part 
 of sugar of milk to thirty-one of the syrup, to prevent 
 fermentation in all kinds of syrups. This is the only 
 reliable article that we have. 
 
 Sugar of Milk is a hard, somewhat gritty substance, 
 crystallized in four-sided prisms, and possessing a 
 slightly sweet taste ; it is prepared from milk. When 
 intended for use, it should be dissolved in the water 
 intended for the syrup, in the above-mentioned pro- 
 portion. This will be fpund highly useful in the 
 preservation of light-bodied syrups, and also for 
 syrups that are to be kept for any length of time. 
 
 Aromatic Syrups. Take refined sugar, five pounds ; 
 clean clear water, two pints ; boil for two hours in 
 the two pints of water : one ounce of bruised\ginger, 
 one half ounce cloves, one half ounce calamus root, 
 bruised ; nutmegs, one ounce. Dissolve the sugar in 
 the water by the aid of a gentle heat. The amount 
 of sugar oan be lowered to two and a half pounds to 
 two pints, if desired. The water, after boiling as 
 above mentioned, should be strained. When this 
 syrup is near cool, add four drops oil of bitter 
 almonds, fifteen drops essence of cinnamon, one table- 
 of essence of nutmegs, twenty drops essence
 
 BLACKBERRY SYRUP. 301 
 
 of lemon. Stir the syrup well, to enable the essence 
 to combine ; this can be colored to taste. 
 
 Syrup may be known when it has been sufficiently 
 boiled, by the stirrer being withdrawn from the hot 
 syrup with rapidity, and holding it on a horizontal 
 line and observing if the syrup flows on the side of 
 the stirrer with a thick body, and if it falls from it 
 in the form of shot ; and when these round particles 
 of the syrup are ropy, viscid, falling from the stirrer 
 in threads, or suspended by thread or hairy-like 
 attachments, are evidences of its having been boiled 
 sufficiently. The use of the saccharometer will indi- 
 cate the proper density ; this should stand at 30 
 in boiling syrup, and 30i in hot weather, and at 
 35 in the syrup when it is cool. Syrup boiled to 
 this density is very heavy, and weighs about twelve 
 and a half to thirteen pounds to the gallon. It 
 has a fine body, and is the heaviest that is made. 
 
 Blackberry Syrup. Expressed juice of blackberries, 
 one pint ; clarified sugar, two and a half pounds ; 
 whiskey or brandy, half a glass. Dissolve the sugar 
 by the aid of heat, in the juice, in the same manner 
 as for other syrup. When the syrup is cool, add the 
 spirit. 
 
 The juice is expressed from fruit by placing it in a 
 bag of suitable size, and submitting it to pressure.
 
 302 MANUFACTURE OF SYRUPS. 
 
 When the juice is too thick, dilute it with water. It 
 is customary to make a pint of syrup from a pint 
 measure of the fruit. 
 
 Pineapple Syrup, This can be made in the same 
 manner as blackberry, or by slicing the fruit, alter- 
 nating the slices with layers of .powdered sugar, 
 permitting them to stand twenty-four hours, and then 
 expressing the syrup formed. Each pound of the 
 pared fruit, with thirty ounces of sugar, should yield, 
 with the requisite quantity of water, two pints of 
 syrup. 
 
 These syrups will have their aromatic aroma 
 greatly impaired by heat. 
 
 SYRUPS PREPARED FROM FRUITS. 
 
 Those syrups that are prepared from fruits, should 
 be made with great care. The fruit should be fully 
 ripe, and freed from all its natural attachments, as 
 stems, leaves, &c., and from all other impurities, 
 without being previously crushed. It should be put 
 into canvas or woollen bags, which should be about 
 two thirds full when placed under the press ; the ex- 
 pressing force should be gradually increased so as to 
 effectually remove the juice with as little of the fibre
 
 SYRUP OF MULBERRIES. 303 
 
 of the fruit as possible. It is customary to make a 
 pint of syrup from a pint measure of the fruit, and if 
 the expressed juice is insufficient for the purpose, to 
 dilute it with water. 
 
 In dissolving the sugar, as short an exposure to 
 heat as possible is desirable. Some dissolve the 
 sugar in a portion of the juice with heat, and add the 
 remainder a few minutes before removal from the 
 fire. Some fruits contain so much pectin, that their 
 syrups are apt to gelatinize ; this is particularly the 
 case with currants and raspberries. To prevent 
 this, the strained juice must be allowed from eight 
 to fifteen hours, according to the temperature, in 
 order to ferment. The juice separates into two por- 
 tions, the upper thick, the lower clear. The latter 
 is to be separated by straining, and made into a 
 syrup with the usual proportion of sugar ; and 
 another method of preventing this result is by 
 pressing the juice through a cloth. 
 
 Syrup of Mulberries. Take of mulberry juice, 
 strained, one pint ; refined sugar, two pounds and a 
 half ; whiskey, brandy, or neutral spirit, half a glass ; 
 dissolve the sugar in the mulberry juice, with a 
 gentle heat, and set aside for twenty-four hours, then 
 remove the scum, and pour off the clear liquor from 
 the dregs, if there be any, and lastly, add the spirit.
 
 304 MANUFACTURE OF SYRUPS. 
 
 Strawberry Syrup. Take of strawberry juico, 
 strained, one pint; refined sugar, two pounds and 
 a half ; spirit, half a glass ; prepared as mulberry 
 Syrup, and when the syrup cools, add a tea-spoonful 
 of acetic ether, and bottle tightly. 
 
 Raspberry Syrup. Same as the last, only substi- 
 tuting rum for whiskey ; the rum yields an agreeable 
 aroma. 
 
 Raspberry syrup is apt to gelatinize ; the strained 
 juice should be allowed to stand from eight to fif- 
 teen hours, according to the temperature, in order 
 to ferment. The juice separates into two portions ; 
 the upper thick, the lower clear ; the latter is to 
 be separated by straining, and made into a syrup, 
 with the usual proportion of sugar. 
 
 Lemon Peel Syrup. Strong tincture of lemon 
 peel, one ounce ; simple syrup, fifteen fluid ounces : 
 mix. 
 
 Syrup of Ginger. Simple syrup, seven ounces and 
 
 i 
 a half ; essence of ginger, half an ounce ; mix by 
 
 stirring well together. 
 
 Syrup of Orange Peel. Strong tincture of orange 
 peel, one ounce ; simple syrup, eight ounces ; mix.
 
 H7.BUP OP COLOGNE. 305 
 
 Syrup of Vanilla. Simple syrup, fifteen ounces ; 
 spirit of vanilla, one-ounce ; mix. 
 
 Syrup of JVeroft. Simple syrup, pint and a half ; 
 essence of orange, one ounce ; spirit of orris-root, 
 half an ounce ; this is made by digesting four ounces 
 of orris-root, powdered, with five ounces of neutral 
 spirit, for thirty-six hours. Any of these articles 
 can be found at the druggists. One grain of musk 
 dissolved in an ounce of alcohol greatly improves 
 the above. The whole of the above, to be well 
 mixed, should be warmed something above blood 
 heat. 
 
 Syrup of Jessamine. Simple syrup, pint and a 
 half ; spirit of orris-root, one ounce ; essence of ber- 
 gamot, two drachms ; essence of lemon, one drachm ; 
 essence of cinnamon, five drops ; slightly warm the 
 syrup, and add the- essences. 
 
 * 
 
 Syrup of Cologne. Simple syrup, pint and a half ; 
 
 warm the syrup, and add while stirring, oil of ber- 
 gamot, two drachms ; oil of lemon, thirty drops ; 
 oil of rosemary, fifteen drops ; pure alcohol, three 
 ounces ; allow the oils to dissolve in the alcohol for 
 one hour.
 
 306 MANUFACTURE OF SYRUPS. 
 
 Syrup of Peach Blossoms. Simple syrup, quart and 
 a half ; blanched bitter almonds, half a pound ; sweet 
 almonds, blanched, one pound ; rub the almonds to a 
 paste in a mortar, with five ounces of orange flower 
 water, and strain the mass through a coarse linen 
 cloth ; add to this strained product four ounces es- 
 sence of lemon ; half an ounce balsam of Peru ; half 
 an ounce spirit of nutmegs ; warm the syrup and 
 mix. 
 
 This syrup is sometimes colored a peach blossom 
 color, with cochineal ; when this is desired the sy- 
 rup will have to be made with water colored with 
 cochineal, and the ingredients added while the syrup 
 is cooling. The other plan is to color the syrup 
 by the addition of red rose syrup, or by a strong 
 iincture of cochineal in spirit. 
 
 Syrup of Sarsaparitta. Simple syrup, one gallon ; 
 well burnt sugar, two ounces, dissolved in water, 
 three ounces ; then dissolve in half a glass of alco- 
 hol, oil of sassafras, oil of aniseed, of each eight 
 drops ; oil of partridge berry, four drops ; mix, by 
 adding the spirit containing the oils, and the burnt 
 sugar, and stir well. This syrup is not medicated, 
 and will not create an unpleasant sensation in the 
 weakest stomach, and yet it contains all that is per- 
 ceptible to the palate of the medicated formula.
 
 SYRUP OP VIOLETS. 307 
 
 Syrup of Wine. White sugar, six pounds ; water, 
 three pints ; dissolve the sugar, by the aid of heat, in 
 the water ; add half an ounce of catechu to four pints 
 of raisin spirit, or spirit of prunes. This is made by 
 digesting one and half pounds of prunes in half a 
 gallon neutral spirit for several days, and mix the 
 mass. Some manufacturers use Jamaica rum and 
 brown sugar for this wine. Whiskey is sometimes 
 used, and a flavor imparted to it by the addition of 
 one ounce of acetic ether to the above. 
 
 The preceding syrups are employed for flavoring 
 drinks, soda water, <fec. 
 
 Simple Syrup. Take refined sugar, two pounds 
 and a half ; water, one pint ; dissolve the sugar by 
 the aid of heat in the water, and remove the scum, 
 if any rises, and strain the solution while hot through 
 a flannel bag. 
 
 Syrup of Violets. Take of fresh violets one pound ; 
 boiling water, two pints and a half ; infuse the flow- 
 ers for twenty-four hours in the water, in a covered 
 glass or earthenware vessel, and strain the water 
 from the violets without squeezing, and dissolve six 
 pounds of sugar in the filtered liquor, and proceed 
 as for other s/rups. This syrup, when prepared in
 
 
 308 
 
 MANUFACTURE OP SYRUPS. 
 
 pewter-lined vessels, is of a beautiful blue color. 
 This color will, in the course of time, fade. 
 
 Syrup of Red Roses. Take of dried red rose pe- 
 tals, two ounces ; infuse the roses in a pint of water 
 for twelve hours ; the water should be boiling when 
 the roses are added ; after they have infused, strain 
 the liquid, and dissolve two ounces of sugar in it, 
 and proceed as for other syrups.
 
 INDEX. 
 
 AIom>r -Its production, .9 
 
 Article* employed in the Manufacture of Wines, Cordials, 
 
 Liquors, <tc., <fco., ........ 15 82 
 
 Acids, . \u f v/r * 6 
 
 Amylic Alcohol, . '^ 18 
 
 Ammonia Ambergris, 19 
 
 Almonds, 20 
 
 Oils of Sweet and Bitter Almonds, 21 
 
 Ale or Porter, 22 
 
 Alkanet-root, 23 
 
 Red Beets, Brazil Wood, and Beech Wood, .... 24 
 
 Blackberries, and Catechu, 25 
 
 Vegetable Charcoal, ....... 26 
 
 Cochineal, 26 
 
 Cotton, and Eggs, 27 
 
 Ethers, 27 
 
 Flax-seed, 28 
 
 Filters, 28 
 
 Finings, 29 
 
 Flour, 80 
 
 Grape Sugar, .30 
 
 Gamboge, and Gentian, . . .... 81 
 
 Hydrometer, . 81 
 
 Honey, * T . . ... 82 
 
 Iodine, and Logwood, .....88 
 
 Molasses, ..> S3
 
 310 / V INDEX. 
 
 Page 
 
 Neutral Spirit, . 34 
 
 Nitrate of Silver, . 34 
 
 Oak Bark, 35 
 
 Oatmeal, Ac., . ...... 36 
 
 Pepper, <tc., . . . . 37 
 
 Ruin " . . . . . . 37 
 
 A ' " ' 
 
 Snakerootj . . "ft. .s' 88 
 
 nice, fr-y^' 38 
 
 Sweet Spirits of Nitre, . . . . . I V . ,N, 39 
 
 Olive Oil, | * * <J 40 
 
 Essential Oils, j. . *1 *? 
 
 Oil of Roses,. . . . . . n\ -^K- 44 
 
 Creasote, .// N. "^3T 46 
 
 Turpentine, .' .46 
 
 Oil of Wintergreen, 47 
 
 Escubac, 48 
 
 Remarks on Ethers, 51 
 
 Ethers Sulphuric, Nitric, and Acetic, . . . . . 52, 53 
 
 Pure Light Oil of Wine, . ' 54 
 
 Butyric Ether, 55 
 
 Valerinate of Amylic Oxide, . 56 
 
 Acetate of Amylic Oxide, 57 
 
 Spirit of Prunes, 58 
 
 Aromatic Spirit of Ammonia, 58 
 
 Rum, 59 
 
 Raisin Spirit, 60 
 
 Essences, Tinctures, fec., 63 66 
 
 Orris-root, ... ....... 66 
 
 Essential Oils for flavoring, ... ... 67 
 
 Aromatics, . ''"" 69 
 
 Cubebs, . 74 
 
 Slippery Elm Bark, .".'.. 14
 
 INDEX. 811 
 
 P^. 
 Hops, . . 76 
 
 Nutmegs, ...... . . , . 77 
 
 Orange Flower Water, . . . . . . ' . 78 
 
 Vanilla, 79 
 
 Mustard Seed, . 80 
 
 Liquorice-root, 81 
 
 Manufacture of Domestic Liquors, by concealing the Odor 
 
 of the Grain Oil, 83 
 
 Domestic Brandies New York, Cognac, Pineapple, Peach, 
 
 Apple, and Cherry, . . . . . . .93 97 
 
 Imitation of Rum Jamaica, St Croix, New Orleans, and 
 
 New England, 97, 98 
 
 Rum Shrub, . . '". i 99 
 
 Gin Holland, Schiedam, Swan, English, New York, and 
 
 Rose, i. 100, 101 
 
 Whiskey Scotch, Irish, Old Roanoke, Old Rye, Tuscaloosa, 
 
 Monongahela, Old Bourbon, and Rectified, . . 102 108 
 
 Fusel or Grain Oil, ''.' ; 109 
 
 Removal of Grain Oil by Filtration, and Arranging the 
 
 Rectifiers, . -. -. v -. , . .111 
 Directions for Preparing the most choice Liquors in Quan- 
 tities of Five Gallons, . % * -* v -' V H8 
 
 Manufacture of Low Proof Spirit^ 132 
 
 Imitations of French Brandies, as practised in France, . . 182 
 Aromatic Schiedam Schnapps, . . ' ' *-*-- . 141 
 The Conversion of common Gin into Schiedam Schnapps, . 144 
 
 Beads for Liquors, . 146 
 
 Guinea Pepper, Pellitory, Ac., 148 
 
 Description and Preparation of Pepper, known aa Grains of 
 
 Paradise, .... .... 140 
 
 Preparation of Pellitory, I 50 
 
 For Increasing a Volume of Spirit without a Low of Strength, 161
 
 UL5b LIDKAKT 
 
 r^ 
 
 I 
 
 ) 
 
 
 Clarifying, 
 
 Filtering Bags, 
 
 ; -"^^^ 
 Giving Body and Age to Liquors, . 
 
 Coloring, . . . . . 
 Barrelling Liquors, . . . 
 
 The Use of Ethers, 
 
 The Uses of Sugar, Molasses, and Honey, .... 
 Clarifying Honey, .... /^. . . 
 
 A Test for Detecting Grain Oil in Liquors 
 
 A Test for Detecting Starch in Liquors, .... 
 'o Ascertain the Quantity of Alcohol in Wine, Beer, Cider, 
 Cordials, Ac ^5 v k . - . . 
 
 Animal Charcoal, . . . , v 
 
 a 
 
 Tannin, 
 
 Sugar of Milk, . . . . t -. . . 
 
 Manufacture of Sulphuric Acid, . . . . . . 
 
 A Test for Arsenic, ........ 
 
 Pure Concentrated Acetic Ether, 
 
 Tobacco, Potassa, Vitriol, Ac., 
 Yeast, ..... 
 
 Wines, 
 
 The Manufacture of Wines, 
 
 Cordials, . . . ... . . . 
 
 Carbonated Waters, . . . . . . 
 
 Bottling Fermented Liquids, ..... 
 
 Cheap Porter and Ale, . ... 
 
 Manufacture of Vinegar, 
 
 Adulteration of Vinegar, 
 
 The Method Pursued in Making Vinegar in France, 
 To Distinguish White from Malt Vinegar, . . 
 
 Manufacture of Bitters, 
 
 Manufacture of Syrups, .... 
 
 155 
 156 
 160 
 167 
 171 
 173 
 176 
 177 
 173 
 
 179 
 180 
 183 
 185 
 187 
 194 
 196 
 198 
 200 
 203 
 209 
 225 
 239 
 248 
 260 
 265 
 277 
 279 
 281 
 283 
 294 
 
 C*
 
 
 
 
 
 ^ 
 
 
 i 
 
 C -*- 
 
 ' **- t 
 
 x* 
 
 . 
 
 &^*3 ^X-i 
 
 y.y 
 
 . . 
 
 
 
 
 / 
 
 
 
 
 
 -M 
 
 **\^H<.vl 
 
 "/, 
 
 Ar i> 
 

 
 university or uaiiTornia 
 SOUTHERN REGIONAL LIBRARY FACILITY 
 405 Hilgard Avenue, Los Angeles, CA 90024-1388 
 Th . Return this material to the library 
 from which it was borrowed. 
 
 j)j , , 
 
 .' SEP 23 1991 CMI//. 
 
 &T 1^*^ lT r^ 1 
 
 \\}-' 
 
 th 
 nt 
 
 G( 
 
 re 
 
 J AU6 1 7 2006 
 
 K SRLF 
 g 2 WEEK LOAr4 
 
 giv 
 
 old 
 tioi 
 ins 
 tad 
 ing 
 fict 
 tiv 
 HOT 
 ofl 
 wit 
 
 Th 
 
 f 
 t 
 e 
 
 : 
 < 
 ] 
 
 i 
 
 < 
 1 
 
 i 
 1 
 
 i 
 : 
 
 Tl 
 
 > 
 
 Panto- 
 ihleaux 
 f'The / 
 Book, 
 >th, gilt 
 ariptive 
 75 
 
 S, Con- 
 rtaining 
 ions in 
 Qeom- 
 ciable," 
 n's Own 
 ' Parlor 
 a great 
 moy pa- 
 25 
 
 i. Reper- 
 ntaining 
 rtajning 
 
 rcle as a 
 Action 
 ention 
 Catch 
 
 n which 
 lay Gal- 
 ledge of 
 >rfeits 
 Evening 
 of "The 
 i. . Beau- 
 iper cov- 
 .* 2. 
 
 rections 
 aying it. 
 i for Be- 
 tions for 
 o Game, 
 atthews. 
 , as now 
 ilanation 
 he latest 
 ives min- 
 e of tho 
 nd Rules, 
 (irections 
 efebrated 
 f the tiest 
 ivcr been 
 ic (fames 
 ivrit ten in 
 ly under- 
 
 the hair, the hands, the form, the teeth, 
 the eyes, tho feet, the features, so as to 
 insure the highest degree of perfection 
 of whfcU' thev arc susceptible. Acd also 
 upw(a>d|(i .6T hno hundred recipes for va- 
 rious cosmetics, oils, pomades, etc., etc., ^ 
 being a result of a combination of prac- 
 tical and scientrfi.; skill. By Sir JAMES 
 CLARE. Private Physician to Queen Vic- 
 toria. Revised and edited by an Ameri- 
 can Physician and Chemist. Price 25 
 
 stood. The book contains,, also, an Ex. 
 planation of Marked Cards, showing how 
 '' the cards are marked by gamblers to 
 at with, and pointing out the marks 
 ,,-hich they distinguish the high cards 
 "by a glance at the backs of them. A neat- 
 ly printed book of 64 pages. Price i 
 
 The Chairman and Speaker's Guide ; 
 or, Rules for the Orderly Conduct of Pub- 
 
 
 ny Book on this List will be sent to any address in the United States or Canada, FT 
 Postage. Send Cash Orders to DICK & FITZGEEALD, 18 Ann St., N.
 
 The Dictionary of Love. Containing a 
 definition of all the terms used in !he HIS- 
 TORY OF THE TENDER PJ.SSIOH. with rare 
 quotations from the Ancient anil Mo.lern 
 Poets of all nations ; together with speci- 
 mens of ccrious Model Love Letters, and 
 many other interesting matters apper- 
 taining to Love, never before published; 
 the whole forming a remarkable Text- 
 Book for all Loves, as well as a Complete 
 Guide to Matrimony, and a Companion 
 of Married Life. Translated, in part, from 
 the French, Spanish, German and Italian, 
 with several Original Translations from 
 the Greek and Latin. By TPBOCBATCS, 
 Jr.MoB. 12rao, gilt side and back, 
 price '. $1 00 
 
 Every Woman her own Lawyer. A 
 private Guide in all Matters of Law, of 
 essential interest to women, and by tho 
 aid of which every female miy, in what- 
 ever situation, understand her legal 
 course and redress, and be her own Legal 
 Allviser; containing the Laws of tho dif- 
 fererent States relative to Marriage and 
 Divorce, Property in Marriage, Guard- 
 inns and Wards, Rights in Property of a 
 Wife, Rights of Widows. False Pretenses 
 in Courtship, ic By GEOKGE BISHOP. 
 
 price ." $1 00 
 
 This book should be in the hands of every 
 woman, young or old. married or single, in 
 the United States. Now-a^days, especially, 
 when women are beginning to be so uni- 
 versally recognized as competent to attend 
 to all sorts of business matters which relate 
 to themselves, such a work is invaluable. 
 It is compiled from the very best and most 
 reliable authorities, and the legal advice, 
 forms and information it contains, are for 
 all the States of the Union. 
 
 Anecdotes of Love. Bein? a true account 
 of the most remarkable events connected 
 with the History of Love in all Ages and 
 among all Nations. By LOLA MOXTEZ, 
 Countess of Lindsfelt, Large 12mo, 
 
 cloth, price $1 00 
 
 These romantic and surprising anecdotes 
 really contain all ot the most tragic and 
 c >mic events connected with tho history of 
 the tender passion amongiil nations and in 
 nil ages of tho world. It is precisely the 
 kind of book which a man will find it im- 
 possible to relinquish until he has read it 
 through from the first to tho 1-ist chapter. 
 And besides tho exciting love histories em- 
 braced in this volume, it really contains a 
 great deal of valuable historic lore, which 
 is not to bo found except by reading 
 through interminable volumes. 
 
 Blunders in Behavior Corrected. Price 12 
 A concise code of I)er>ortment for both 
 sexes. "It will polish and refine either 
 sex, and is Chesterfield superseded. 
 Home Companion. 
 
 Art of'Beauty ; or, Secrets 
 
 Toilet, With-Hints to Geotlemen on the 
 Art of Fascinating. By M i ! urn- LOLA 
 MOXTEZ, Countess ofLandsfehlt. C:<-th v 
 gilt side, price fO M 
 
 This book contains and account, in .detail, 
 of nil the arts employed by the fashioaaMa 
 ladies of all the chief cities of Europe, for 
 the purpose oi developing and preserving 
 their charms. Independent of its rare and 
 really useful matter, the book is a curiosity 
 as a piece of art. itself, for the most delicate 
 subjects are handled with a skill, and an 
 unexceptionable propriety of language, 
 which is really surprising. 
 
 This work is also full of the curious nnd 
 useful recipes used by the beauties of Eu- 
 rope, and will enable our lidics (o supply 
 their toilets, at a trifling cost, with what 
 cannot be purchased at tho perfumers at 
 any cost. 
 
 The Bordeaux Wine and Liqaor Deal- 
 ers' Guide. A Treatise on the Manufac- 
 ture a;.d Adulteration of Liquors. By a 
 practical Liquor Manufacturer. 12mo, 
 cloth, price 1 60 
 
 In this work not one article in the small- 
 est degree approximating to a poison is 
 recommended, and yet tho book tenches 
 how Cognac Brandy, Scotch and Irish Whis- 
 ky, Foreign and Domestic Ruin, all kinds 
 of Wines, Cordials, Ac., from the choicest 
 to tho commonest, can bo imitated to that 
 perfection that the best judges cannot de- 
 tect the method of manufacture. 
 
 The Great Wizard of the North's Hand- 
 Book of Natural Mafic. Be in? a series 
 of the newest Tricks of Deception, ar- 
 ranged for Amateurs and Lovers of the 
 Art. To which is added an exposure of 
 the practice mv.lo use of by Professional 
 Card-players. Blacklegs, .-MI:! ambler*. 
 Eighty-noil Edition. By Professor J. H. 
 AXDKBJON-. the Great Wizard of the 
 North. Price 
 
 Lacour on the Manufacture of Liquors, 
 Wines, and Cordials, without the aid of 
 Distillation. Also the Manufiu-ture of 
 Elfer vest-inn Ri'Ni-n^i sai.d Syrups, Vine- 
 gar niul Biticrs. J'rc|>nred and. arranged 
 expressly for tho Trad-; I y I'IERRK LA- 
 CO LH. 12mo, cloth, price 1 90 
 
 Procurea copy of "Lacour on the Manu- 
 facture of Liquors," or, if you do not wish 
 to purchase, look through the book for A 
 few moments as a matter of curiosity. 
 
 Physicians' and Druggists' pharmaceuti- 
 cal knowledge cannot be complete without 
 a copy of this work. 
 
 How to Cut and Contrive Children's 
 Clothes at a Small Cost. With numerous 
 explanatory engravings. Price 12 
 
 ny Book on this List will be sent to any address in tho United States ot, Canada, F f 
 nd Cash Orders to DICK & FITZGERALD, 18 AnnSt, H.Y.
 
 Unive 
 Soi 
 L: