;

*

CERISES-

ft.

3

THE MANUFACTURE

OF

LIQUORS AND PRESERVES.

TRANSLATED FROM THE FRENCH

OF

J. DE BREVANS,

Chief Chemist of the Municip-il Labo-torj of F

WITH SIXTY-FIVE ILLUSTRATIONS.

NEW YORK:
MUNN & CO.

1893.

Copyrighted, 1893, by MUNN & Co.

MACGOWAN & SLIPPER, PRINTERS,
30 BEEKMAN STREET, NEW YORK, N.
U. S. A.

PREFACE.

A CLEAR and precise manual for the distiller
and liquor manufacturer has long been needed
in France a book which by its scope, form and
price would be within the reach of all, but never-
theless would be complete enough to give a true
picture of the recent discoveries and the true state
of the art in this important branch of our na-
tional industry. This want has been filled by
" The Manufacture of Liquors and Preserves."
M. De Brevans, in writing the book, which we
have the pleasure of presenting to the public, has
accomplished a great service to manufacturers,
chemists, etc.

The first part comprises the study of liquors,
that is to say, alcohol and natural liquors
(brandy, rum, tafia). M. De Brevans says that
there is rum which has never seen the Antilles
and kirsch to which the cherry is a perfect
stranger, both being spirituous mixtures made by
mixing various chemicals and pharmaceutical
products an art which our neighbors beyond
the Rhine have fully mastered.

In the second part the author studies artificial
liquors, some pages being devoted to a descrip-
tion of the laboratory and plant of the distiller,
including raw materials, alcohol, essences, spirits,
tinctures, distilled waters, juices, sirups, etc.,
without forgetting the coloring matters.

IV PREFACE.

The third part treats of preserves, including
brandied and preserved fruit.

The fourth part deals with the analysis of
liquors and their examination for adulterations.

M. De Brevans has limited himself to the study
of liquors which can be made openly, and
leaves in the shade all the dishonest and danger-
ous products reprobated both by chemistry and
hygiene; but, to compensate for this, he has given
us a considerable number of clear formulas, easy
of application, which permits the distiller and
the liquor manufacturer to make a large variety
to satisfy the taste of the consumer.

M. De Brevans has brought to the preparation
of this work all the accuracy which I have known
him capable of during the seven years that I
have been able to appreciate the merits of my
young collaborator.

CH. GIRARD,

Director of the Municipal Laboratory of Paris.

Paris, April 25, 1890.

TRANSLATOR'S PREFACE.

THE little work of J. De Brevans is well
known in France. The great value of the book
consists in the formulas, which are so arranged
that, if the manufacturer has no distilling plant,
he can still make many of the liquors from the
essences. The formulas have been left in the
metric, or decimal, system, as this system is gain-
ing ground rapidly and there is every hope of
its final adoption by manufacturers as a matter
of convenience. The tables in the appendix
render changes easy from the metric to the com-
mon system, or vice versd.

THE MANUFACTURE

OF

LIQUORS AND PRESERVES

PART I. -LIQUORS.

CHAPTER I.

IT is very difficult to define in an accurate manner
the substances to which the term liquor has been ap-
plied, so numerous are the acceptations of this word ;
it designates certain chemical and pharmaceutical
preparations as well as beverages. For the purposes
of this work, let us consider liquors as alcoholic berer-
ages, and under this title are included brandy, table
liquors and aromatic wines.

We include natural liquors in the first class, which
comprises alcoholic beverages prepared by simple dis-
tillation of the fermented juices of fruits. The prepa-
ration of brandy, kirsch, rum, and other liquors
equally well known will be considered first. In the
sscond class are included table liquors, or artificial
liquors, as they are sometimes called, which includes
beverages in which the base is alcohol or water, and
only differ from each other by the presence or absence
of sugar and in the nature of 'the aromatic substances,
which are equally used by the perfumer and liquor

2 THE MANUFACTURE OF

manufacturer. In this class of liquors are included
absinthe, anisette, curayoa, etc. In the third class
are included the aromatic wines, many of which were
known to the ancients. In these wines the alcohol is
not isolated, the base of the beverage being wine, or
the juice of crushed grapes. Among wines of this class
are included vermouth, hydromel, etc.

In addition to liquors proper, many articles, such as
sirups and preserves, are manufactured, not only for
direct consumption, but for use in the manufacture of
the liquors themselves. Under this head will be in-
cluded the preparation of simple and compound
sirups, brandied fruits, glaced fruit, etc.

The ancients had no knowledge of alcohol proper,
which was only discovered in the thirteenth century,
but they prepared aromatic wines, and the old manu-
scripts transmit a large number of receipts to us. The
most ancient liquor of which we have any knowledge
is hippocras, the invention of which is attributed to
Hippocrates, the celebrated Greek physician ; pri-
marily, it is only an infusion of cinnamon in w me
sweetened with honey, but with the change of fashion,
this drink became more complicated and was served
on all great occasions. This drink was given the place
of honor during the middle ages, and it still figured
among the refreshments served at the court of Louis
XIV. and Louis XV. The Romans introduced various
other liquors and aromatic wines, and in the middle
ages people were equally addicted to their use. The
discovery of alcohol made a revolution in the art of
the liquor iste, and all the old receipts soon fell into
oblivion. The wine of absinthe of Pliny only remains.
We now call it vermouth.

LIQUORS AND PRESERVES.

CHAPTER IL

ALCOHOL.

ALCOHOL is the principal product of fermentation,
particularly of glucose, and this includes nearly all the
sugar confined in fruits. The transformation of this
material into alcohol takes place with the development
of a special ferment alcoholic fermentation, of which
one variety is that produced by brewer's yeast. The
ferment is represented in Fig. 1. From a chemical
point of view, alcohol is a hydrocarbon ; that is to say,

FIG. 1. BREWER'S YEAST.

composed of carbon and the elements of water oxygen
and hydrogen. It is represented chemically by the
formula C 2 H 6 O. It is a limpid liquid, of a density of
G'7939 at a temperature of 15 (C.), when it is perfectly
anhydrous, or, as it is termed, absolute. It boils under
a pressure of 760 mm. at a temperature of 78 '4 (C.)
It has never been solidified, but it becomes viscous
when exposed to the temperature produced by a mix-
ture of ether, carbonic acid and snow. Its taste is
burning and its odor is weak. It forms the active
principle of all fermented beverages. It burns freely
with a blue flame, giving out much heat, but little
light. Alcohol is mixed with water in all proportions,
producing a slight warmth. Alcohol is a great solvent

4 THE MANUFACTURE OF

for a large number of substances, particularly for
essences.

Alcohol was unknown before the twelfth century, in
Europe. It is almost certain that the discovery of
alcohol is due to the Arabs. "We are indebted for this
important discovery to a Frenchman, Arnauld de Ville-
neuve, born in Provence in 1740, who was a celebrated
professor of the University of Montpellier. In his
works he often speaks of alcohol. In 1813 Arnauld de
Villeneuve died, leaving science a pupil worthy of him,
Raymond Lulle or Lully. To this chemist is due, in
the* uiidst of an adventurous career, many important
chemical discoveries in the process of extraction of
alcohol, the most important of which was the method
of concentration of the " spirit of the wine," which had
before been very weak. He can be considered as the
inventor of rectification. He wrote many treatises on
alcohol, as did also Savonarola, J. B. Porta, J. R.
Giauber, and others. In the eighteenth century alco-
hol became the base of medicines and of liquors for
the table. The method of preparation became more
scientific and alchemy gave place to chemistry.

SECTION I. DISTILLATION.

Distillation has for its obje3t the separation of a
volatile substance from other substances which are
fixed at the highest temperature of ebullition of the
volatile substance. For example, in the separation
of alcohol from wine or other fermented drink, it is
necessary to treat a mixture of alcohol, water and
other substances. Alcohol boils under normal con-
ditions at a temperature of 78 '5 (C.) and water at
100 (C.) If now the mixture be heated to 78'5 and
up to 100, the alcohol will be volatilized and it can be
obtained from the vapor by condensation. At 100
and over the water would begin to boil and give off
vapor. The distilling apparatus is termed an alembic
in its simplest form. In principle it is a flask which
has a long neck communicating with an apparatus for
condensing the vapor, usually by a vermicular tr.be, or
worm as it is called. At the right temperature the
vapor of the liquid is produced in large quantities and
is condensed in the worm. The crude apparatus of
J. B. Porta is illustrated in Fig. 2, in which Gr is the
alembic, t the worm, C the condenser. Having now

LIQUORS AND PRESERVES. 5

described the alembic in its simplest form, which is
still frequently used in the laboratory for experimental
purposes, we come to a modern still. It consists, Fig.
3, of a still consisting of the alembic and head, 4, con-
nected with the worm, 6, by the swan's neck, 5. This

FIG. 2. DISTILLING APPARATUS OF PORTA.

apparatus has innumerable changes and improve-
ments, the alembic in many cases being sunk in a
water bath instead of being exposed to the naked fire.
The simple still, such as has just been described,
does not permit, at the first distillation, of a liquid

6

THE MANUFACTURE OF

being condensed which is sufficiently strong in alcohol
to be used directly by consumers. The product of the
first distillation must now be subjected to a redistilla-
tion, which has for its object the elimination of water.

This occasions a great loss of time and fuel. To
obviate these difficulties, an apparatus called a wine
heater was devised, which permits of alcohol being
obtained sufficiently concentrated for some purposes
at the first operation.

LIQUORS AND PRESERVES.

/. Distillation of Wine.

The first apparatus constructed to arrive at this
object was that of Edouard Adam, who in 1800
thought of the application of the wash bottles of
Woulf to distillation. This alembic permitted of the
distillation of thirty hektoliters forty liters of wine in
six hours.

The somewhat crude apparatus of Adam was modi-
fied in 1818 by Derosne, and since by Gail. It consists
of two stills placed at different heights. These stills
communicate with each other by a curved pipe, de-
signed to carry the vapors of the first furnace to the
second. Connected with the second still is a column
or tube containing semicircular disks of unequal size
placed one above another. In consequence of this ar-
rangement the vapors ascending come in contact with
large surfaces moistened with wine. Another rectifier
is over this, and the vapors are finally condensed in a
worm, the first spirals giving the highest per cent, of
alcohol. The worm can be tapped at different points
to obtain alcohol of all degrees of strength. The
Laugier apparatus (Fig. 4) is on the same principle.
It is composed of two stills, A and B, placed at different
heights. The first, A, receives the direct heat of the
naked fire, the second, B, is heated by the flame and
gas of the fire. The vapors produced by the heating
of the wine in A are condensed in the liquid of B,
which is thus rendered more alcoholic. The operation
in brief is as follows : The liquid intended for distilla-
tion flows from the reservoir, E, into the vessel, D, en-
tering its lower part and serving to condense the al-
coholic vapor. From this vessel the warm fluid passes
by means of the tube, r, into the lower part of the
dephlegmator, C, which is heated by the hot vapors
evolved from the material in the stills, A and B. In
the still, B, the fluid undergoes a rectification, and the
vinasse flows by the tube, S, into the first still, A. The
hot vapor is carried by the pipe, w, from A to B ; the
tube, p, carries the alcoholic vapors into the dephleg-
mator. The tube, q, conveys the phlegma into the
still, B. The tubes from C carry the vapors to the
condenser, D. The system seems to be very economi-
cal, and is used with great success in the central part
of France, where a considerable portion of the wine pro-
duced is used in manufacturing alcohol. A large num-

THE MANUFACTURE OP

FIG. 4. APPARAII

A, first still heated by the fire ; B, second still

D, condenser!

LIQUORS AJ\'D PRESERVES.

ted by smoke, etc.: C, dephlegmation vessel ;
;r|, reservoir.

10

THF, MANUFACTURE OF
9

PiG. 5. APPARATUS WITH LENTICULAR PLATES.

LIQUORS AND PRESERVES. 11

ber of forms of distilling apparatus have been construct-
ed after those of Laugier. Disregarding the various
modifications of this and other systems, let us proceed
directly to the consideration of the most modern forms
of distilling apparatus. Different systems are em-
ployed. The ones more generally adopted are those
of Deroy and Egrot.

The Deroy Sons apparatus (Fig. 5) consists of len-
ticular plates, numbered 4, superimposed on the still.
The still, 1, is charged by pouring wine in at fun-
nel, 11. The condenser, 13, is filled with water, or if
desired, with the wine which is to be operated upon.
The still having been charged and started by the ap-
plication of heat, a stream of water proportioned to
the required strength of the alcohol descends from
plate, 4, to plate, 4, by the pipes 5 and goes out by the
pipe, 6. The strength of the alcohol can be varied by
the temperature which is maintained in the plates or
cisterns, 4. The vapors pass up from the still and come
in contact with the inner walls of the cisterns, which
are kept cool. The vapors which have arrived at 8
expand and pass through the swan's neck, 9, into the
wine heater, 12, which contains a worm, and from
thence to the condenser, 13, by the pipe, 18, where they
are condensed in the worm and pass out to be tested
by the hydrometer, 22. In this tortuous ascension the
alcoholic vapors can be brought back to the still by
the tube, 15. M. Deroy also makes a similar apparatus
having four reservoirs or cisterns (Fig. 6). This suffices
for wines which are weak in alcohol, but for wines
which are rich in alcohol another cistern is necessary.
The general arrangement is the same as in Fig. 5. The
following description of the Egrot apparatus is taken
from the SCIENTIFIC AMERICAN SUPPLEMENT, No.
448, as the description is given in more detail than in
M. Brevans' book.

The continuous distilling apparatus of Mr. Egrpt's
invention are especially applicable to fermented liquids,
molasses and wines. In devising them, the inventor's
object has been to reduce the dimensions of the distill-
ing column, and principally the height thereof, which,
in ordinary apparatus, is considerable.

The result is a diminution in the purchase price and
in the cost of installation and carriage. Such result
has been obtained by increasing the length of the
liquid's circulation in each sheli and by diminishing

THE MANUFACTURE OF

the number of shelves. In fact, there are but four or
five of the latter in Egrot's column, while there are IS

FIG. 6. APPARATUS FOR CONTINUOUS
DISTILLATION.

in those of Dubrunfant and Champonnois, and as
many as 32 in that of Savalle. From this diminution

LIQUORS AKT> PRESERVES.

in the number of shelves or trays results a diminution
of pressure in the column, and, consequently, more
regularity in the work, a better product, and less prim-
ing. At the same time, the total surface being less,
the external cooling is not so great.

The Egrot distilling apparatus (Fig. 7) consists of an
ic, of a wine heater, and of a condenser. The

alembic,

FIG. 7. EGROT'S STATIONARY STILL.

alembic, M, is of small dimension as compared with
the column which it serves to support. The distilling
column, which is in five parts, supports another column
of smaller diameter, which contains a certain number
of rectifying shelves.

The wine heater and the condenser, which are both
cylindrical, are traversed by a worm that terminates

14

THE MANUFACTURE OF

at the test apparatus. Fig. 8 gives the details of the
arrangement of a shelf, and shows the course taken by
the liquid, which, after entering at A, from the upper
shelf, traverses four concentric rings arranged one
under another, and makes its exit at E, in the center
of the shelf, which latter is also the lowest point of its
travel. From thence a bent tube leads it to the point,

Fm. 8.-PLAN AND SECTION OF ONE OF THE
RECTIFYING SHELVES.

A, of the lower shelf. The apparatus, in another form,
when mounted upon two wheels and drawn by a horse,
is very transportable, and is capable of being set in
operation immediately upon reaching its destination.

Each shelf or disk is provided with quite a number
of tubes, w, of small dimensions, which allow the alco-

LIQUORS AND PRESERVES. 15

holic vapor coming from the alembic to bubble up
through the liquid, and thus have numerous points of
contact therewith. This arrangement likewise allows
the liquid to travel a considerable distance within a
very short time. The apparatus represented (Fig. 7)
is capable of treating 110 gallons per 24 hours.

It is easy to see how the still works. From the reser-
voir, C, the wine is introduced steadily into the wine
heater, F, through the intermedium of the regulating
cistern, D, where its level is kept constant. There is
thus obtained a uniform discharge from the cock, E.
The wine gradually rises in the heater, F, and becomes
heated in contact with the worm, Gr, in which the al-
coholic vapors are condensing. It afterward enters
the distilling column, L, through the tube, H, and de-
scends from shelf to shelf, and, in doing so, becomes
deprived of more and more of its alcohol by contact
with the vapor that is rising in the column. When the
wine reaches the alembic it is entirely freed from alco-
hol, and the vmasse that continuously flows through
the siphon, S, contains not a trace thereof. The alco-
holic vapor follows an opposite direction. From the
alembic, M (heat by steam or otherwise), it rises and
traverses each shelf, and becomes richer and richer in
contact with the richer wine that it meets at every
moment.

It afterward traverses the rectifying column, R,
which contains a certain number of shelves, and is then
led by a swan neck to the wine heater, where it is
analyzed. The liquefied portions return to the column
and the others condense in the cooler, P, and when
they make then* exit from the latter they go to the test
apparatus.

There are fourteen sizes of these stills, that range in
capacity from 88 to 220 gallons per 24 hours.

In certain cases, Mr. Egrot adds to his apparatus
certain accessory arrangements for special purposes.
Thus, in order to permit of the production of alcohols
of a higher proof than those afforded by ordinary ap-
paratus, he adds a rectifying head, which will give an
alcohol exceeding 85.

For the manufacture of cordials, the alcoholic vapors,
before entering the condenser, are introduced into a
special receptacle, called an "anising box," in which
are arranged the aromatic materials, such as anise,,
absinthe, juniper, etc.

16 THE MANUFACTURE OF

TL Distillation of Alcohol for Industrial Purposes.

We have seen at the commencement of this chapter
the perfected apparatus which serves in the treatment
of wines. These stills are the simple common form of
apparatus which have for their object the manufacture
of alcohols, which at the first distillation shall be as
concentrated as possible. But in the industrial arts
not only must the alcohol be free from water, but also
must be subjected to a process which permits of the
elimination of the various odorous alcohols, such as
amylic, etc., which are formed at the same time the
alcohol, or ethyl alcohol, as it would be well to call it, is
distilled. These materials render the product unfit
for consumption, not only on account of the odor, but
by reason of their toxic qualities. It was therefore
necessary to devise some means of obtaining this end.

Alcohol from Beets. The transformation of beet
root sugar into alcohol is made in several ways. The
three principal methods are as follows :

1. The extraction of juice by scraping the beet, the
expression of the pulp and adding yeast to the sweet
liquid. This method is sometimes the only one employed,
and tends to become obsolete, on account of the expense
of so much hard labor. The beets are washed, scraped,
and the pulp is put in sacks and submitted to the
pressure of a hydraulic press. The juice is put in bar-
rels where O'Ol or '003 of sulphuric acid is added, as well
as brewer's yeast, in the proportion of 8 kilogrammes
for 150 hektoliters. The vats are maintained at a tem-
perature of 20 C. The fermentation begins at once
and continues for six or eight hours.

The fermentation being finished, the distillation is
proceeded with as rapidly as possible, so that there
will be no alteration in the liquid.

2. Maceration of beets by cutting and straining and
fermentation of the juice. By this method, due to M.
Champonnois, the greater part of the work is done in
the agricultural distilleries. Figs. 9 and 10 are cuts of
a distillery by maceration, the beets having been
washed and cut and rubbed very fine or cut in slices
termed in the trade cossettes. These cossettes, after
having been moistened with water acidulated with
sulphuric acid, 2 liters of acid to 1,000 kilogrammes
of beets, are thrown into wooden vats three in each
range. These vats can hold at least 250 kilogrammes

LIQUORS AND PRESERVES.

17

18 THE MANUFACTURE OF

of the prepared beets. These vats have double bot-
toms of wood or sheet iron perforated by a large num-
ber of small holes. We find 200 liters of liquid nearly
boiling arising from the previous maceration for 250
kilogrammes of beets. At the end of an hour the
liquid in vat No. 1 is passed into vat No. 2, which has
been previously charged with a new quantity of ma-
terial, this second maceration being effected in an hour.
The third vat is filled with the beet material, and, by a
new charge in 1, its liquid passes into 2 and that of
No. 2 into No. 3, and so on. A new charge of beets in
No. 1 requires the contents of No. 3 to be drawn off
into the fermentation vat. The beet mixture of 1
which is not rich enough is returned to a heater. In the
meantime the apparatus is recharged, and, this done,
it receives the liquid of No. 3. A new series of operations
recommences, changing the order of the vats.

The liquid, on arriving in the fermentation vat,
must be subjected to a moderate temperature of 170 C.
The vat has now received 250 liters of liquid, 4 kilo-

frammes of brewer's yeast previously diluted with 6 to
liters of the liquid itself, all added gradually. At
the end of twenty-four hours this fermentation vat
is put into communication with another empty vat,
which is divided into two equal parts, and is filled
with the juice of fermentation. The simultaneous
filling of the two half full vats is continued as the first
was, by means of a fine stream of juice. At the end of 12
hours the two vats are filled, and the fermentation can
be continued, and at the end of another twelve hours
the operation can be considered as terminated. One
of the vats is allowed to cool and the contents are dis-
tilled 24 hours after, while the other vat, divided in two
parts, in its turn serves to start the fermentation of a
new quantity of fresh juice, and the operation is con-
tinued in the manner already described.

3. Direct fermentation of beets. In this system of
Le Play the beets are washed with hot beet liquor and
sliced into the forms of ribbons. These pieces are
placed one above another, so as to allow the free
passage of steam. The beets are put in sacks and
sunk in vats with juice which has already been
subjected to the fermentation process. In addition
to the juice. 0'002 of sulphuric acid is added and
the whole is warmed to 20 C., and the fermentation
started with yeast. The fermentation which takes

LIQUORS ANt> PRESERVES.

10

.

O
O
H

20 THE MANUFACTURE OF

place in the body of the beet is very intense and works
with great rapidity, so that in 12 to 24 hours the trans-
formation of sugar to alcohol is complete. Four charges
of beets are used in the same bath, the quantity of
yeast being diminished each time. The alcoholic
liquid is distilled by special apparatus, which will be
described later.

Alcohol from Molasses. Alcohol is not made to any
great extent from molasses in Europe, but the process
is largely used in the colonies to make rum. The mo-
lasses is freed from water so as to obtain a solution
with the density of 1'055 to 1'060, and heated to 23 C.
The mass is acidulated by sulphuric acid mixed with
brewer's yeast previously diluted. The proportions of
these two substances are, 1 kilogramme 500 grammes
of sulphuric acid at 66 and as much yeast for 100 kg.
of molasses. The fermentation takes place rapidly,
and lasts about twenty-four hours. When the fermen-
tation is completed the liquid is saturated with milk of
lime, then it is left for twelve hours, after which it is
distilled ; 10,000 kilogrammes of molasses give about
2,800 liters of fine alcohol and 1,000 kilogrammes of po-
tassium.

Alcohol from Grain. The alcoholization of starchy
materials is based on the saccharification of this prin-
ciple by a ferment diastase, or by a dilute acid or on the
fermentation of sugar must or wort. Diastase is a solu-
ble ferment which is developed in the germination
of grains and which has the property of rendering
starch soluble, and by its continued action of trans-
forming it into glucose.

In the manufacture of alcohol diastase is not pro-
cured in the pure state. It is prepared from malt.
Malt is the germinated grain of barley dried to pre-
serve and arrest the too prolonged action of the dias-
tase on the starch of the grain. Alcohol is obtained by
the saccharification of malt of an excellent quality, but,
as the price is high, the method using diastase is re-
served for the production of brandy from grain. The
alcoholization of grains gave the following quantity
of grain :

&CUU

100

kg. of rice give

36

liters pure alcohol

100

1

k

wheat give

32

1

b (

100

t

1

rye give

28

t

(i

100

*

k

maize give

25

c

u

100

*

*

barlev give

25

4

u

100

' ' oats give

22

i

u

LIQUORS AND PRESERVES. 21

Saccharification by Malt. The malt reduced to pow
der is made troin the following cereals : Wheat, rye,
German wheat, maize ; 25 per cent, of barley malt is
sufficient for this operation, which is conducted by a
process known as saccharification by hot water. The
grains reduced to flour are mixed with a quantity
of water heated to 50' or 60 C., which is necessary to ob-,
tain a clear paste, and is then thoroughly stirred up.
After half an hour sufficient boiling water is gradually
added with constant stirring until the temperature is 65
to 70 C. The vat is then covered, and saccharification is
completed in two or three hours. If the operation has
been successfully carried out, there will now be a sac-
charine wort including a weight of water equal to four
times the weight of the dry materials. This wort is
now subjected to a temperature which is most conducive
to regular fermentation.

Another method of saccharification is by the aid of
steam. This operation has great advantages, as the
proportion of water added and the temperature can be
regulated at will. The best apparatus is that of M.
Lacambre. This apparatus is supplied with a cylinder
provided "vyith an agitator. The flour or finely pow-
dered grain is introduced into the cylinder provided
with a double bottom, and the agitator is put in mo-
tion. At the end of 15 or 20 minutes steam is gradually
admitted, until the temperature is raised to 65 , and the
mash is stirred continually. This temperature having
been obtained, the mash is allowed to rest for half or
three-quarters of an hour, when it is agitated anew.
This is continued for three or four hours, when, the sac-
charification being complete, a current of cold water is
introduced below the inner bottom, and the wort is
cooled until the proper temperature for fermentation
is reached.

Saccharification by Acids. Saccharification by the
use of acids, although more economical, has the disad-
vantage of rendering the malt too solid for cattle foo.d,
but it is more expeditious than the preceding processes,
and is applicable to the treatment of materials which
are not easily attacked by the diastase of malt, among
which are maize, rice, etc. Saccharification by acid is
conducted as follows : The ground grain is thrown into
vats or tubs of water containing 6 per cent, of sulphu-
ric acid at 63 , or 10 per cent, of hydrochloric acid at
22. The mixture is heated by a coil of pipe containing

22 THE MANUFACTURE OF

steam. After some hours the material is in the form
of sirup, which is decanted into other vats, where the
free acid is neutralized with chalk; cold water is added
until the temperature is reduced to 22 C. The sirup
is then sent into the fermentation vats, where it is
mixed with brewer's yeast,

Alcohol from Potatoes. The alcoholization of pota-
toes depends on the same principle as that of the
alcoholization of grains, the agent employed being
either malt or an acid, the malt method being that
usually employed. The potatoes are thoroughly
washed and cooked by steam in a cylindrical heater,
hermetically closed; when the potatoes are still hot,
they are reduced to pulp. This pulp goes through a
hopper into the saccharification vats, which are already
charged with 6 per cent, of malt diluted with water.
When filled the temperature is raised to 70 or 75 C.,
stir continually for two hours. The saccharifica-
tion being completed, the fluid mass is thrown on a
sieve, when it falls into a cooling tank, where it re-
mains until it attains a temperature of 25 C. It is
then sent into the fermentation vats, where 3 or 4 per
cent, of brewer's yeast is added. Alcohol obtained
from potatoes is poor, and requires great care in recti-
fying.

Distilling Apparatus. The forms of apparatus which
are chiefly employed in distilling grains, etc., are those
of M. Champonnois and M. Savelle.

The apparatus of Savalle (Fig. 11) is composed of a
rectangular iron distilling column, A, formed of a
base and twenty-five closely fitted boxes fastened to-
gether, with six bolts at each joint. B is an arrange-
ment called brise mousse, which tends to break up any
froth; C is a tubular wine heater; D is a tubular con-
denser; E is a hydrometer for testing the strength of
the alcohol. The heat is graduated by the regulator,
E. The fermented juice is heated in the wine heater or
by a direct steam coil. Condensed vapor from the wine
heater, C, is returned to the rectifying column as " low
wines," while the lower condenser, D, takes the lighter
and more volatile product and condenses it. M. Cpl-
lette has devised, after years of experiment, a distill-
ing apparatus (Fig. 12) which permits of the treat-
ment of thick mashes as well as the more liquid, and
of the production of alcohol of greater purity and of
a higher degree of spirituosity also with the added ad-

LIQUORS AND PRESERVES.

FIG. 11. SA VALLEY APPARATUS FOR THE
DISTILLATION OF GRAIN.

24

THE MANUFACTURE OF

FIG. 12. DISTILLING COLUMN OF THE COLLETTE
SYSTEM.

LIQUORS AND PRESERVES. 25

vantage that the apparatus takes up less space. Ac-
cording to Maerker, a marked advantage of this
apparatus is that the -wine, which circulates from
plate to plate in the column, is constantly exposed to
the rising vapors which, at the end of their tortuous
passage, become much enriched. These columns, in the
distilleries of MM. Collette, at Allennes, Moers, and
Seclin, each treat 20, 000 kilos, of maize and 200, 000 beets
in twenty-four hours. All yeast used in fermentation
must be perfectly pure.

SECTION II. PURIFICATION OF ALCOHOL.

The industrial alcohols which have already been
described are obtained by a preliminary distillation in
the state of what is called in French flegmes. By this
name is" understood aqueous liquids containing 45 to
75 of alcohol. These flegmes contain other impuri-
ties which are more volatile than ethyl alcohol; for
example, the aldehydes. To rid the alcohol of these
and other impurities is the reason why the alcohol
should be rectified. Rectification is dependent upon
fractional distillation; that is to say, the separation of
liquids by order of their volatility. In the alcohol
manufacturer's language, there are five classes of
liquids, that they name as follows : 1, poor alcohol ;
2, middling good 3, fine alcohol ; 4, extra fine ; 5, ab-
solute alcohol. Two methods are chiefly employed in
the purification of alcohol: 1, the physical method,
which includes rectification, use of absorbent materials,
electricity, etc. ; 2, the chemical method, in which sub-
stances are employed which have the property of de-
stroying the principal impurities and the disagreeable
odor.

Physical Method. Several years ago the filtration
of alcohol through animal black (bone black) was in
favor. The price of materials having increased, it was
found necessary to abandon the process. In Germany
and Sweden they largely employ wood charcoal. The
filters are large tubular vessels provided with two
bottoms. These filters hold about 150 kilogrammes of
charcoal, each filter permitting of the filtration of 60
liters of alcohol at 50 J in 24 hours. In the construc-
tion and management of these filters the utmost eco-
nomy must prevail. Fig. 13 represents a battery of
filters arranged according to the best practice. Gal-

THE MANUFACTURE OF

c

Q

LIQUORS AND PRESERVES. 27

cined charcoal must be used. Unfortunately, charcoal
does not possess its remarkable disinfectant qualities
for a great length of time and the revivification presents
many difficulties, so that it can be only pursued in a
country where charcoal is cheap. Oils are very good
absorbents of the odorous principles, but their applica-
tion in regard to alcohol is very limited.

Soap has been equally recommended by M. Kletzin-
sky, as a deodorizer, etc. For 20 liters of "poor alcohol
use one kilogramme of Marseilles soap. Alcohol dis-
tilled by this method has no odor and is more concen-
trated than the primitive alcohol, the soap retaining
the water. The soap can be used over again by re-
moving the impurities by a current of steam.

Chemical Method. The chemical substances em-
ployed for the purification of alcohol are divided, ac-
cording to M. Larbaletrier, into four groups.

1. Oxidizing Agents. The metallic oxides, nitric,
chromic, hydrochloric and other acids ; the permanga-
nates, the hypochlorites, ozone, oxygen, air, etc.

2. Substances used empirically without explaining
their mode of action, such as sulphuric acid and alum.

3. The method of M. L. Naudin, in which, on the
liberation of hydrogen, the aldehydes absorb two
equivalents of hydrogen, which transforms them into
the corresponding alcohols. Alcohols which include a
large proportion of aldehyde, ethyl ic, propylic, butyric,
and other compounds are acted upon by the hydrogen
produced by electrolysis, which acts upon them, pro-
ducing ethylic, propylic, butyric and amylic alcohols.

4. Products in which the action is due to certain
special properties; for example, the alkalies (potassium,
sodium, ammonium), lead acetate, etc.

SECTION III. RECTIFICATION OF ALCOHOL.

The rectification of alcohol necessitates three series
of operations. The first comprises the distillation of
alcohol at a temperature of 68 (C.) This first opera-
tion gets rid of the ethers and the more volatile alco-
hols and a part of the aldehydes. The second opera-
tion, which is conducted at 68 to 100, gives a good
quality of alcohol, mixed, however, with aldehyde.

From 100 to 102 the remainder of the alcohol distills,
which constitutes the third operation. The part lost
in this operation is 5 per cent.

THE MANUFACTURE OF

LIQUORS AtfD PRESERVES. 29

Apparatus for Rectifying. The apparatus generally
employed (in France) is that of M. Savalle and .of M. De-
roy. There are two systems employed by M. Savalle.
The one necessitates the application of water for cool-
ing the condenser, and in the other this operation is
performed by a current of air. The exhaust steam of
an engine is used in this apparatus to heat the still
(Fig. 14). This steam is conducted in coils around the
inner portion of the still. A regulator governs the
temperature arid allows the proper temperature for
distillation to be maintained. Two hundred thousand
liters of alcohol a day can be rectified in this machine,
as it is of very large size.

The apparatus is put in operation by charging the
still with the alcohol at 40 to 50. Steam is then ad-
mitted into the serpentine coil of pipe. The liquid
heats slowly and the vapors rise through the column,
which gradually becomes heated, to the tubular con-
denser, when water is admitted and the vapors are
condensed.

The Savalle apparatus for rectifying alcohol by using
air to condense the vapors is represented in Fig. 15. It
consists of a still, A, which receives the alcoholic liquor
at 45. In the interior is a steam coil. B is the rectifying
column ; C and D being condensers. The least vola-
tile vapors are condensed in C. The vapors which
are not condensed in C pass into the refrigerator, D,
where they are condensed. The still is filled with al-
cohol to be rectified and the alcohol is poured on the
plates. By this means the column is washed and freed
from the empyreumatic products of the preceding
rectification, and, when the operation is started again,
the plates will be charged with alcohol of great
strength. This proceeding is economical of fuel. The
apparatus being started, the alcoholic vapors rise and
are condensed little by little on the plates. This liquid
emits in its turn vapors containing very little water,
which escape from the column and are analyzed in the
condenser, which is formed of a tubulous cylinder, the
tubes of which serve for a passage of a current of air
which replaces the water. The pure alcoholic vapors
which traverse the condenser then go to the second
condenser or refrigerator, while the aqueous vapors
which are condensed are returned to the column. The
second condenser or refrigerator works equally well with
air. The apparatus of MM. Deroy is composed (Fig.

30

THE MANUFACTURE OF

FiG. 15. SAVALLE APPARATUS FOR RECTIFYIJTO.

MQUORS AND PRESERVES.

FIG. 16. DEROY FILS AINE SYSTEM OF RECTIFYING.

32 x THE MANUFACTURE OF

16) of four parts, the heater, or still, the column, the
condenser and refrigerator. The heating is generally
done by steam, as it must be gradual. The more vola-
tile portions commence to pass over at 78, while the
alcohol does not really begin to distill until 80' are
reached. The vapors rise in the column, where they
encounter the plates, which arrest the least volatile
portion, while the lighter portion is condensed or a
second separation takes place, until the alcohol arrives
at the refrigerator. Meanwhile the product of the
latest portion of the vapors requires another separa-
tion, because the vapors condensed immediately after
the ethers have not acquired the fineness necessary
for the first quality, their strength being rarely 92 ,
while the best should be 95. For a second operation
the heat is withdrawn and the entire apparatus is
thoroughly cleaned.

LIQUORS AND PRESERVES. 33

CHAPTER III.

NATURAL LIQUORS.

SECTION I. BRAXDY FROM WINE.

Cognacs. Under the name of cognac are comprised
six kinds of liquors, known in commerce under the
following names :

1. La Grande Champagne. (Fine champagne.) These
are the cognacs or brandies most highly esteemed.
They are distilled in 29 communes of Charente (de-
partment). The center of the manufacture is Segon-
zac, which fixes the market price on the first day of
each month. The average production of this brandy
is 115,000 hectoliters, at a strength of 70.

2. La Petite Champagne. This region comprises 50
communes, of which the center and principal market is
Chateauneuf.

3. LesBorderies on Premiere Sots. Under this name
are comprised the brandy from 90 communes, which
produced 200,000 hectoliters before the advent of the
phylloxera. The principal centers are Cognac. Hier-
sac, Jarnac, Matha, Angouleme, Barbezieux, Jonzac
Pons, Saintes.

4. Les Deuxiemes Bois ou Bous Bois. The center of
the production of this variety is Rouillac and St. Jean
d'Angely.

5. Saintonage. This is brandy produced at the
border of the department of Gironde from Mortagne
to Rochelle. The most estimable varieties prove to be
those vines planted in the interior, as the grapes grown
along the shore have a very pronounced taste of the
soil.

6. Rochelle. Under this name are included all the
brandies produced from vines planted near the sea in a
salt, marshy soil. This produces a pronounced taste
which improves with age. The center of the manufac-
ture is La Rochelle.

The distillation is made in the winter following the
vintage. The product is superior to that obtained by
using a wine a year old. The stills used have a capa-
city of 100 to 500 liters. The apparatus for using the
open fire is~very crude (Fig. 17). To start the process
the alembic or still and the wine heater are filled with

34

THE MANUFACTURE OF

wine ; 300 liters of wine in each. By careful distilla-
tion 120 liters of liquid can be obtained, which is called
the premier brouillis. This wine, which is exhausted,
is replaced by wine from the wine heater, which is filled
anew. The distillate which is obtained is called the
deuxieme brouillis. A third operation with the saine
conditions gives what is called the troisieme brouillis.

PIG. 17. -BRANDY STILL.

After the third operation the wine heater is filled with
the distilled liquid which has been collected. This is
distilled and the quatrieme brouillis is obtained. The
operation is continued as long as there are any traces
of alcohol. The working of the apparatus, Fig. 17,
will be readily understood without description. The
still with wine heater is figured in Fig. 18. It is coin-

LIQUORS AND PRESERVES.

35

posed as follows : 1 is the still ; 2, 3, 4, 5, still head and
attachments ; 6, swan's neck ; 7, the worm in the con-
denser 8 ; 9 is the water funnel ; 10, strength regu-
lator ; 11, overflow ; 12, mouth of the worm ; 14 is the
water bath ; 15, water gauge ; 16, wine heater ; 17,

FIG. 18. BRANDY STILL WITH WINE HEATER.

36 THE MANUFACTURE OF

cover of wine heater ; 18, pipe for charging still. The
brandy having been distilled, is sold to merchants who
doctor it up to suit the taste of consumers and to give
it the appearance of age. Not every kind of wood can
be used for the casks, preference being given to the
wood of Angouleme, which is more aromatic than the
wood from places farther north.

Armagnac. Under this name is comprised brandy
distilled in Gers. It is sold at a strength of 52, but like
cognac it is distilled at a higher degree of strength.
The manufacturers have very perfect apparatus, which
permits of obtaining strong alcohol at the first distilla-
tion.

Brandy called Montpellier. This is prepared in the
outskirts of Be"ziers with choice white and red wines.
It is sold of a strength equal to 52 to 66 \ The appa-
ratus used is very perfect.

Brandy of Marmande. Under this name are in-
cluded brandies made from the white wines in the
neighborhood of Marmande. It has become scarce, has
a peculiar taste, and is sold at a strength of 52.

Marc Brandy. Marc brandy is the product of the
distillation of the marc of the grapes. The operation
is usually performed with the aid of simple stills. How-
ever, improved apparatus is being introduced. Marc
brandy has a high standard of about 60\ The princi-
pal centers of production are Bourgogne, Franche
Comte, and Lorraine.

SECTION II. FRUIT BRANDIES.

Kir sch or Kirschenwasser. Kirsch or cherry brandy
is prepared from the wild cherry ; cultivated cherries
give an equally good brandy, but much less perfumed
than the wild cherry. The great centers of the manu-
facture in France are the department of Doubs, Haute-
Sadne, and Vosges ; in Austria and Hungary, Tran-
sylvania, Dalmatia and the Black Forest. Dalmatia
produces a kind of kirsch, known as maraschino, which
differs from kirsch in the kind of cherry employed.
The wild cherry (Cerasus avium} is indigenous in the
forests of the Vosges and the Jura. It is cultivated
chiefly on the eastern slopes, where the altitude varies
from 500 to 800 meters. Young trees are also raised in
nurseries. There are many varieties of wild cherries,
but they are not all of equal value for the manufacture

LIQUORS AND PRESERVES. 37

of kirsch. The cherries are gathered when they are
perfectly ripe. This operation is performed by hand,
and an able picker can gather about 50 kilogrammes a
day. The harvest continues from eight to twelve days.
The wild cherries are thrown into vats or into casks
without heads, placed in a shed or other dry place.

The fermentation begins at the third or fourth day
at latest, and continues for about a month. This fer-
mentation ended, the wine is racked off and is not
distilled until after fourteen days of rest. During this
time the fermentation is finished.

The distillation is generally performed in an ordi-
nary still (i. e., with an alembic). The marc and the
racked off juice are introduced in the neck of the
alembic, which is then heated. This operation should
be conducted with care, to prevent accident. The first
portion of the distillate should be of a strength equal
to 55' to 60, and is placed in one vessel, and the
second portion, which is intended to enrich the marc,
by a second distillation in another.

Plum Brandy (Eau-de-vie de Prunes). This liquor
is prepared in France, Germany, in Hungary and
Roumania from special varieties of plums that are
called couetache. The other varieties of plums give a
brandy as good but not as highly esteemed. The
mode of preparation is the same as that of kirsch
given above, but the product has more commercial
importance than the cherry brandy.

Cider Brandy and Brandy from Pears. This
brandy is very highly esteemed in Normandy and
Picardy, but is not very well known elsewhere.

SECTION III. RUM AKT> TAFIA.

Under the name of rum a liquor was formerly under-
stood which was obtained by distillation from sugar
<?ane. This product has become very rare, and now
the name tafia is applied to an alcohol prepared from
the residues of a cane mill, the scum from clarification,
molasses, etc. These materials are mixed with water
or, better, with the products of a preceding distillation
a quantity sufficient to raise the must to 6 5 B. being
used. This material is introduced into a vat or cask of
small dimensions, and yeast is added. The fermenta-
tion is quickly done and the wine distilled in very
simple stills (Fig. 19). The top is larger than the ordi-

THE MANUFACTURE OF

nary still, and is composed of three concentric rings,
which augment the condensation of the vapors, and
which also prevents a large portion of the odorous
principles passing over with the alcohol.

Fm. 19. STILL FOR TAFIA.

M. Deroy (His aine) has constructed several forms of
apparatus for distilling rum more perfectly than the
simple still just described. This apparatus (Fig. 20)
is composed of three pieces the still, which has a
large base; the head, with the "elephant's trunk;" and

LIQUORS AND PRESERVES.

39

the worm, which is placed in a tub or in a stone tank.
The heater is filled to about three-quarters of its capa-
city with the material to be distilled ; the joints of the
head are luted on. The worm is cooled by cold water

and the heating is commenced. The distillation is
conducted slowly, so as to carry away the aqueous
vapors with the alcoholic. The heating terminated,
the still is emptied by the cock, leaving only a little
liquid at the bottom. M. Deroy has also devised two

40 THE MANUFACTURE OF

other varieties of stills, one with a wine heater and
the other with a wine heater and an apparatus for
rectifying.

SECTION IV. BRANDY FROM GRAIN.

(Les Eau-de-vie de Grains.}

In Belgium, Holland and England a brandy is pre-
pared from grain which is known as gin or whisky.
The first is made of a mixture of malt and ungermin-
ated wheat ; the second, the favorite liquor of the
Scotch and the Irish, is obtained from a mixture of
malt, rye and oats, or from corn. The distillation of
the must is conducted in the manner already described,
either with crude appliances or the most perfect appa-
ratus that can be devised. The juniper or juniper
brandy is prepared by throwing into the must a
certain quantity of juniper berries. It appears that
it is not possible to stop the use of these berries in
preparing the liquor so dear to the inhabitants of the
North.

SECTION V. THE NATURAL BRANDIES.

A list or table is given below of all the natural
liquors that are produced in various parts of the world,
with their origin and the principal place of consump-
tion. [Our author's term eau-de-vie or brandy is very
comprehensive, whisky and gin, for instance, being
classed with the brandies. Ed.]
Brandy, properly so called :

Wine. France.
Brandy from lees or potatoes :

Glucose. Northern Europe.
Brandy from beets :

Juice, pulp or molasses from beets. Northern

Europe.
Brandy from rice :

Saccharified rice. Different countries.
Brandy from grains :

Beers, saccharine grains. All parts of the world.
Juniper :

Beer, saccharine grains. Belgium, Holland, Eng-
land.
Schiedam :

Saccharine grains, fermented, perfumed by juniper
berries. Holland.

LIQUORS AND PRESERVES. 41

Ooldwasser :

Brandy from grains, more or less perfumed.

Dantzig.
Whisky :

Rye, oats, corn. Scotland, Ireland, United States.
Kirschenwasser or kirsch :

Fermented cherries. France, Germany, Switzer-
land.
Maraschino :

Cherries, fermented. Zara.
Zwetschkenwasser :

Plums (coitetache), fermented. France, Germany,

Hungary.
Raki:

Plums. Hungary.
Rakia :

Marc of grapes, perfumed. Dalmatia.
Azaka, Arza, Arka, or Ariki :

Mare's milk, fermented. Tartary.
Tafia :

From molasses. Antilles.
Rack or Arrack :

Must of cane sugar. Hindostan.
Rum :

Must of cane sugar, molasses. Antilles.
Aqua-ardiente or Pulque Fuerte :

Juice of the Agave. Mexico and South America.
M. De Brevans names twenty-five additional ones,
but they are of little importance, being mostly Asiatic
drinks of the Chinese.

SECTION VI. ARTIFICIAL BRANDIES.

The production of true brandy having decreased and
the demand increased is clear proof that a large part
of the modern brandies are simply a mixture of alcohol
with various substances calculated to give the taste of
true brandy. Various receipts are given, but the base
of the adulterated article is a mixture of cachou
{cashoo, a kind of resin), vanilla, green walnut shells,
balsam of tolu, orris, essence of bitter almonds, rum
and old kirsch, sirup of grapes, sassafras, broom plant,
maidenhair, licorice, etc. In order to obtain arti-
ficially the effect of age, it is necessary to make an
infusion of oak shavings. This is used in connection
with molasses or caramel for coloring matters.

42 THE MANUFACTURE OF

PART II. ARTIFICIAL LIQUORS.

CHAPTER I.

THE PLANT OF THE DISTILLER.

THE laboratory of the liquoriste or distiller should
be of sufficient size to enable him to carry on his work
with facility. The walls should be well built and of
sufficient height to prevent the flames from burning
the ceiling in case of fire. The laboratory should be
well ventilated, lighted from above and paved with
brick, stone or gravel. An abundant supply of wat.r
should be at hand. The chimney must be large and
well constructed and should terminate in a hood, under
this are placed the stills (Fig. 21, A, B). The chemist
should have a small private laboratory (13) where he-
can make his experiments. The plant in this small
laboratory is very simple: A furnace surmounted by a
hood, some gas burners, an alembic, a case of reagents,
a good balance, a case for fine instruments, and a work
table. In the plan illustrated herewith the store
rooms ought to be as far away as possible, on the same
floor as the laboratory. They should not be damp
and the temperature should be maintained between 12
and 15 (C.) The floor is generally graveled or paved
with asphalt.

The cellars must be well ventilated, have a northern
exposure and a depth of 5 or 6 meters.

Figs. 22 and 23 represent a large distillery at Saint
Denis, for the manufacture of liquors. In Fig. 22 a.
battery of stills of medium size are shown, the worms;
having a condensing tank in common. Fig. 23 is a,
view in another part of the distillery in which the large
basins are set up, as well as the stills and the receivers
for the raw materials. As the operation of a number
of stills has been described, it will not be necessary to
describe them again. The operations of the distiller
require a large assortment of basins of copper, both
tinned and untinned, steam-heated basins and basins.

LIQUORS AXD PRESERVES.

Pie. 2L PLAN OF A DISTILLERY.

1. Steam stills. 2. Stills for open fires. 3. Common condenser. 4.
Heating basin (open fire). 5. Basins heated with a water bath.
6. Independent still. 7. Digester for making preserves. 8. Filters
and digesters. 9. Closets. 10. Casks. 11. Work tables. 12. Steam
generator. 13. Private laboratory.

44

THE MANUFACTURE OF

Fia. 22. MANUFACTORY OF A DISTILLER THE
STILLS-INSTALLATION BY EGROT.

LIQUORS AND PRESERVES.

F IGK 23. MANUFACTORY OF A DISTILLER.

46

THE MANUFACTURE OF

24. -COPPER BASIN.

FIG. 25. OSCILLATING BASIN FOR STEAM.

LIQUORS AND PRESERVES. 47

PIG. 26. COPPER BASIN WITH DOUBLE
BOTTOM, VALVES, PIPES, ETC.

FIG. 27.-FIXED BASIN FOR STEAM.

48

THE MANUFACTURE OF

heated by an open fire (Figs. 24, 25, 26, 27), skimmers,
spatulas, an assortment of alcoholometers and hydro-
meters, mortars, balances, etc.
The nitration of raw materials and the finished pro-

I

tf

w

9

O

W

PS

ducts requires the use of bone black filters. Fig. 28
represents one of the large tinned funnels terminated
in a cock. The distiller must have at his disposal a
series of siphons of different sizes in glass or metal.
Fig. 29 represents a siphon of large size, and it is very
convenient for transferring alcohol. The reservoirs or

LIQUORS AND PRESERVES.

49

holders of raw materials and finished products are
made of tinned copper (Fig. 30). A scale placed on the
outside and a gauge glass determine the amount of

the liquid inside. A perfect holder and distributor is
illustrated in the SCIENTIFIC AMERICAN SUPPLE-
MENT, No. 516.

50 THE MANUFACTURE OP

CHAPTER II.
RAW MATERIALS.

SECTION I. ALCOHOL.

IN the useful arts the name spirits is given to alcohols
which mark 70 on the alcoholometer of Gray-Lussac,
the only legal standard recognized, in France since the
law of July 8, 1881. rendered effective by the decree of
December 27, 1884. In commercial language, the dif-
ferent spirits are known under the names f, , f, f,
which are derived from an old method of estimating the
strength of alcohol relating to brandy, called preuve de
Hollande, marking 19 Cartier, which included about
50 per cent, of the volume of absolute alcohol. As we
have already seen, spirits are produced from the distil-
lation of wine, beets, molasses, grain, and potatoes.
The distiller, or rather liquoriste, requires to make at
least, if not absolutely, neutral spirits of good taste,
because it is evident that if the spirits (alcohol) used
have a pronounced taste, it will materially affect the
product.

The principal kinds of alcohol used in France are
named as follows : f commercial = 85 G.-L.

The f Languedoc. Alcohol distilled from wine,
strength 86, very scarce at the present day. Used
principally in making cognacs.

The f Neutral, or Extra Fine. Alcohol obtained by
the rectification of alcohol, particularly from rice. It is
of a strength equal to 90 to 95.

The f Fine of the North. Alcohol from beets, recti-
fied. It nearly always has a taste of the beet root.
The spirits obtained by treating molasses are prefer-
able. This alcohol is generally sold at 90.

SECTION II. ESSENCES.

Essences, or essential oils, have an oily look, generally
very volatile, and are produced from a large number of
substances in the vegetable kingdom, producing the
odor of the plant. Their chemical composition is very
complex. All odorous materials are generally very
volatile, but at different temperatures. Their vapor
tension is considerable, which explains the diffusion of

LIQUORS AXD PRESERVES. 51

the odor of flowers, as well as aromatic plants, to great
distances. The essences are very volatile, as already
stated, and are in the liquid form at ordinary temper-
atures, except in rare cases. The greater part are un-
colored, but some are colored yellow, brown, green, and
even blue, all are soluble in alcohol, ether, chloroform,
and light hydrocarbons; but, to speak properly, they

FIG. 31. SCREW PRESS FOR OILS.

are not dissolved in water, they ai^ diffused only that
is to say, distilled waters owe their perfume only to mi-
nute drops of the essence, which are held in suspension,
but it is not a perfectly homogeneous mixture, as the
mixture of sugar and water.

Light has a certain action on essence. The air, by its
oxygen, produces a great change, more or less rapid,

52 THE MANUFACTURE OF

producing a difference in the odor and a gradual resin-
ification. The essences have variable specific gravi-
ties, some being lighter and some heavier than water.
These points are very valuable when testing for adul-
terating materials.

Extraction of Essences. The manufacture of es-
sences is an industry of warm countries, and is exten-
sively carried on at Grasse, Nice, and Cannes. Cer-
tain plants, such as the mint, are largely cultivated

FIG. 32. ZESTEUSE OF LESOULT.

in the regions of the north. The industry of perfume
making is, as is well known, of great antiquity, and
the process has remained almost unchanged until the
present day. The processes of extraction are expres-
sion, distillation, maceration, and enfleurage.

Expression is a simple process, but it is rarely used,
as it can only be profitably employed when the plant
is rich in volatile oils. The skins of oranges and ci-
trons are examples. The parts rich in essences are

LIQUORS AND PRESERVES.

53

placed under the press, and the oils are extracted me-
chanically (Fig. 31). The mixture collects a good
deal of water, but by repose, the essences separate
and are removed by decantation (Fig. 33). In expres-
sion a piece of apparatus for removing the rind of
fruit (Fig. 32) is sometimes used. It is called in French
a zesteuse. The pedals actuate two graters, which re-
move the skin in a short space of time.

Distillation is of ancient origin, and the apparatus
used in the manufacture of essential oils is often very
crude, and only recently has the naked fire given place
to steam as a source of heat. The products of distilla-
tion are usually received in flasks (Fig. 33), called Flor-

FlG. 33. FLORENTINE RECEIVER-
DOUBLE EFFECT.

entine receivers, which permit of the separation of the
essential oil from the water. The watery portion con-
tains a certain proportion of essence which cannot be re-
moved; but this water can itself be used for a perfume.
It is in this manner that rose water, orange flower water
and others can be prepared. The delicate plants are
treated as follows : The interior of the still is divided by
a diaphragm pierced with holes, on which the plants are
placed, this being submitted only to the action of the
vapor which rises from below. The products are re-
ceived as before. Distillation cannot be used for many
plants, as the essential oil would be decomposed by a
temperature of at least 100 C.

54 THE MANUFACTURE OF

Maceration is applied to those substances which
cannot stand a high temperature without being decom-
posed. This operation is performed by plunging the
plants or flowers in a bath of old or fine fat, treated
gently on a water bath. The fatty materials receive
the essence and a perfumed oil or pomade is the result,
and the essence can be extracted from this by means
of alcohol. Paraffine is largely used at the 'present
day. Rectangular frames with glass bottoms are used,
the size being about 0*97 m. long by 0'64 m. wide. The
fat is laid on the glass to a thickness of 0*0067 m., the
flowers are thrown on this and they are allowed to
remain from 12 to 72 hours, the flowers being changed
as often as necessary. If the oil is used, the plates of
glass are replaced by coarse linen saturated with oil.
When the operation of absorbing the odor of the
flowers by the oil is finished, the oil is obtained by
pressure. To shorten this long operation M. Piver has
invented the following apparatus. A square closet
2x3 meters in size is divided longitudinally into
two parts, communicating with each other. Wire
cloth screens receive the fat. Between each screen
a thin sheet of glass or tinned copper is secured
at one side only. This receives the flowers. The fat
which is placed on the wire gauze is converted into
thin, vermicelli-like threads. The flowers are placed
upon the tinned copper plates and the closet is closed.
Two pairs of bellows, one on each half, keep up a cur-
rent of air. By this method the fat absorbs the per-
fume from the air with great rapidity, thereby obviat-
ing the danger of the fat becoming rancid. For several
years past, the two methods of procedure just given
have been displaced by a process which permits of
relieving the plants of their odors in a very short time.
The solvents are chloroform, sulphide of carbon, petro-
leum ethers, methyl chloride, etc. This invention is
due to M. Millon and has since been perfected by
MM. Piver and Naudin. The process comprises three
operations : 1. The dissolving process ; 2, distillation
at a low temperature ; 3, the evaporation of the last
traces of the solvent. Fig. 34 represents the apparatus.
The odorous parts of plants or flowers are introduced
into a digester, A, being inclosed in a wire basket, E.
A vacuum is obtained by means of a pump, D', and by
means of this vaciium a known quantity of the solvent
is brought up from R, by the tube nn'. After having

LIQUORS AND PRESERVES.

55

56 THE MANUFACTURE OF

placed the materials in contact with the solvent for
a period not exceeding a quarter of an hour, the liquid
is passed from A into B, by means of a vacuum. The
water coming from the flowers is decanted by means of
I. The tube, E', permits an easy separation of the
various liquids. Communication is established be-
tween B and C, and also with the refrigerator or con-
denser, F. In the course of the distillation the tem-
perature of evaporation is at that of the atmosphere,
which is accomplished by a current of water. All the
solvents are rapidly evaporated in C, and condensed in
F, leaving the perfume in C. The solvent which was
condensed is run into the receptacle, R. If the distil-
lation has been made at a temperature sufficiently low,
the liquid solvent will not retain any appreciable trace
of the odor, and can be used again for different per-
fumes. The perfume mixed with the waxy substances
of flowers and leaves must be dissolved by the preced-
ing method. The wax is dissolved by ether. A quan-
tity of alcohol contained in S is brought up by a
vacuum. After a digestion of two hours, the liquid is
thrown into the vessel, S, which precipitates the wax,
while the perfume remains dissolved in the alcohol.
The product is then filtered. In this process the liquid
never comes into contact with the air.

Purification of Essences. The raw essence cannot
be employed without purification. Two cases come be-
fore the distiller, one in which the raw essences are
dealt with and the other when they have become
rancid. The first case is remedied in three ways :

1. The separation of essence by alcoholic vapors.

2. Congelation, which permits of separation by means
of the different degrees of solidification.

3. Oxidation of essences by the use of the proper
chemicals, as water, oxygen, permanganate of potas-
sium, etc.

M. Duplais has indicated the proper manner of
restoring essential oils when they have become rancid.
The volatile rancid oil is placed in a still along with a-
large quantity of the recent plant and a sufficient
quantity of water. The still is then started. The vola-
tile oil is saturated anew with the perfume, and passes
over with the fresh volatile oil from the plants. When
a volatile oil is not entirely changed, but has com-
menced to lose color and limpidity, it is sufficient, in
order to restore it, to. pour it into a small glass retort

LIQUORS AND PRESERVES. 57

placed in a sand bath on a furnace. The receiver is
attached and distillation is proceeded with at a moder-
ate heat, about equal to that of boiling water. The
volatile oil which passes over is limpid and almost
without color. The distillation is stopped when the
drops begin to be colored. What remains in the retort is
thick and has the appearance of a resin.

TABLE OF THE PRINCIPAL ESSENCES.

The following gives a synoptic view of the principal
essences, according to M. Basset. The French names
are also given, and the order of M. De Brevans is
retained.

Essences Lighter than Water.

Absinthe (Large). Grande Absinthe.

The entire plant, used fresh, dark green, odor pro-
nounced, grows darker with age.
Absinthe (Small). Petite Absinthe.

Entire plant, used fresh, lighter green, odor weaker

than the Grande Absinthe.
Anise. Aneth.

Dry seeds, no color, pronounced odor of anise.
Anise (Green). Anis vert.

Dry seeds, no color, odor of the seed, crystallizes

at +12 C., easily decomposed.
Angelica. Ang6lique.

Fresh plant, no color, odor of the plant, darkens

with age.
Elecampane. Aunee.

Dry roots, yellow, odor of camphor, white when

old.
Anise (Chinese). Badiane.

Dry seed, colorless; odor resembles that of anise
a little; crystallizes at +15 C., turns yellow with
age.
Basilic.

Entire plant, golden yellow, odor of the plant,

darkens with age.
Bergamo t. Bergamote.

Fresh skins, by distillation, colorless, odor of the

fruit.
Birch. Bouleau.

Bark, colorless, very agreeable odor, resinifies

when old.
Calamint. Calament.

Flower of the fresh plant, weak odor of mint.

58 THE MANUFACTURE OF

Calamus.

Fresh roots, yellow, weak odor of camphor.
Camomile.

Fresh flowers, blue, little odor.
Cardamom (Large). Brand Cardamome.
Dry seed, light yellow, odor of musk.
Cardamom (Small). Petit Cardamome.

Dry seeds, light yellow, pronounced odor of musk.
Caraway. Carvi.

Dry seeds, light yellow, odor of the seed.
Cascarilla.

Dry bark, light yellow, odor of musk, bitter taste.
Cedrat. (Kind of Lemon.)

Fresh skins, by distillation, almost colorless, odor

of the fruit.
Lemon. Citron.

Fresh skins, by distillation, almost colorless, odor
of the fruit, becomes thick and resinifles with
age.
Coriander. Coriandre.

Dry seed, yellowish, odor of the seed.
Cumin.

Dry seeds, yellowish, odor of the seed, sour, acid

taste.
Curacao.

Dried skin of Seville oranges, yellowish, odor of

the fruit, taste bitter, thickens with age.
Fennel. Fenouil.

Dry seeds, clear yellow, odor of the seeds, crystal-
lizes at +6 C.
Juniper. Grenievre.

Fresh berries, colorless, trace of the odor of va-
nilla.
Ginger. Gingembre.

Dried root, yellowish green, odor of the root, burn-
ing taste.
Heliotrope.

Fresh flowers, weak odor of vanilla.
Hyssop.

Tops of flowers, yellowish, agreeable odor.
Lavender.

Tops of the fresh flowers, yellowish green, strong

odor of the plant, darkens with age.
Marjoram. Marjolaine.

Fresh plants in flower, clear yellow, agreeable odor
of camphor.

LIQUORS AND PRESERVES. 59

Melissa (Balm Mint). M6lisse or Citronella.

Flowering plant, almost colorless, odor of lernon,

acrid taste.
Peppermint. Menthe Poivre*e.

Tops of the flowering plants, colorless, odor of the
plant, crystallizes between -(-21 and -j-22 C.,
turns yellow with age, taste fresh and sharp.
Nutmeg. Muscade.

Dried fruit, yellow; the essence has a slight odor

of musk.
Orange Tree. Oranges.

Fresh flowers, yellow, odor of the flower, color

changes to brownish red with tune.
Oranges.

Fresh fruit, skins, by distillation or expression,

light yellow, odor of the skin.
Rosewood. * Bois de Rhodes.

Dry wood, yellow, odor of the rose, bitter taste,

reddens and resinifies with age.
Rosemary. Rimarin.

Fresh flowering plant, greenish yellow, odor of the

plant, with a trace of camphor, burning taste.
Hose.

Fresh petals, almost colorless, agreeable odor of

the rose, crystallizes below +10 3 G.
Sage. Sauge.

Fresh plant, yellow to green, odor of camphor and

of the plant, turns dark with age.
Tansy. Tanaisie.

Fresh flowering plant, yellowish green, odor and

taste of anise and fennel.
Thyme. Serpolet.

Fresh flowering plant, greenish yellow, odor of the
plant, turns brown with age.

Essences Heavier than Water.
Bitter Almond. Amandes Amtres.

Pressed oil cakes, pale yellow, odor of the kernel,

changes with time, and oxidizes, poisonous.
Cinnamon (Ceylon). Cannelle de Ceylan.
Dried bark, yellow, odor of cinnamon.
Cinnamon (Chinese). Cannelle de Chine.

Dried bark, yellow, odor of cinnamon, less agree-
able than the preceding.
Celery. Celeri.

Dried seeds, reddish brown, strong, sharp odor of
the plant.

GO

THE MANUFACTURE OF

Clove. Girofle.

Dry fruit, yellow, pronounced odor of cloves, sharp

taste.
Mace. Mads.

Golden yellow, odor of thyme, pepperish taste.
Nutmeg. Muscade.

Odor of nutmeg very pronounced when the essence

is separated from the lighter portion.
Parsley. Persil.

Dry seeds, yellow to green, odor of the plant, bit-
ter taste.
Saffron. tSafran.

Yellow, odor of the plant, decomposes and resini-

fies with time.
Sassafras.

Dried root, reddish yellow, odor of the root, turns

red with age.
Zedoary (Wild Ginger). Zedoaire.

Dried roots, pale yellow, odor of camphor, darkens

in color with age.

As the result of many experiments, the following has
been found to be product of essence for each 10 kilo-
grammes of materials used :

Grammes. Gramme?.

Absinthe, large 12 to 12'5

Absinthe, small 4 "5 " 5

Almonds, bitter 18 60

Angelica 28

Anise, green 118 200

Anise, Chinese 112 430

Camomile 8'4 40

Caraway 350 400

Cardamom, small 200

Cascarilla 62*5 87

Cinnamon, Ceylon 75 170

Cinnamon, China 22 75

Coriander 13 14

Fennel 21 23

Juniper 48 85

Laurel 32 80

Mace 12 60

Nutmeg, butter 350 360

Orange 5 30

Peppermint 70

Rose 0'4 1'6

Sassafras 6'4 50

Tansy 30

LIQUORS AND PRESERVES.

61

SECTIOX III. PERFUMED SPIRITS.

This name is given to alcohol which is charged with
odorous principles. They are known in French as al-
coolats. Alcoholates in pharmacy are simple perfumed
spirits. Essence is a better term than perfumed spirit,

-
>

3

and essence will be used throughout this section
instead of spirit (French esprit).

Essences are of two kinds, simple and compound.

Simple Essences. The apparatus for making aro-
matic essences is generally heated by a water bath or
by steam (Fig. 35). This last method is admirably

62 THE MANUFACTURE OF

adapted for large works. To prepare simple essences,
the substances, which have been previously cut, con-
tused, or pulverized, as the case may be, are placed in
the still. The necessary alcohol is then introduced,
and after twenty-four hours of maceration, a cer-
tain quantity of water is added, and the distillation is
started, and is only stopped when all the alcohol has
passed over. The product should have an equal bulk
as the alcohol which was put in, plus the amount of
water added.

In general, the preparation of essences is as follows
the proportion of materials being about as follows :

Raw material Ik.

Alcohol, at 85 51.

After maceration, 2 1. 500 c. c. of water are put in
and distilled, so as to obtain 5 1. of essence. This is
mixed with 2 1. 500 c. c. and rectified so as to allow a
product of 4 1.

The backings, or phlegm, which form the last pro-
ducts of distillation and rectification, are placed aside
for another operation. The abbreviations for the me-
tric system adopted are as follows :

Grm. = gramme or grammes ; k. = kilogrammes ;
c. c. = cubic centimeters ; 1. = liters. For tables for con-
verting metric into United States standard measures,
see the Appendix. Both the English and French
names will be given where they differ.

Essence of Absinthe (large or small).
Esprit de Grande Absinthe.

Leaves and dry tops of the

large or small absinthe 2k. 500 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Aloes.
JEsprit d 1 Aloes.

Socotrine aloes 600 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product: 101.

LIQUORS AND PRESERVES. 63

Essence Bitter Almonds.
Esprit cPAmandes Ameres.

Bitter almonds 2 k. 500 grin.

Alcohol (85) 101. 500 c. c.

Water 5 L

Product : 10 1.

Essence of Amber Seed.
Esprit d'Ambrette.

Grain amber seed Ik. 250 grm.

Alcohol (85 ) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Anise, star anise, angelica, and others are prepared
as directed above.

Essence of Benzoin.

Esprit de Benjoin.

Benzoin in tears 600 grin.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Bergamot.

Esprit d'Bergamote.

Bergamot 4k. 500 grm.

Alcohol (85) 10 1. 500 c. c.

Water 5 L

Product : 10 1.

Essence of Catechu.
Esprit de Cachou.

Catechu, Japanese, pulverized . 600 grm.

Alcohol(85 c ) 101. 500c. c.

Water. 51.

Product : 10 1.

Essence of Cinnamon (Ceylon).
Esprit de Cannelle de Ceylon.

Pulverized cinnamon. 300 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Macerate for 24 hours, distill over an open fire, rectify
the product with 5 1. of water over the open re.

64 THE MANUFACTURE OF

Essence of Cinnamon (Chinese).
Esprit de Cannelle de Chine.

Cinnamon, pulverized 300 grm.

Alcohol (85) 10 1. 500 c. c.

Water. 51.

Prepare same as the Ceylon cinnamon.

Essence of Cardamom (large).
Esprit de Grand Cardamone.

Seeds of large cardamon (Amo-

miun cardamomum) 600 grin.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Cardamon (small).
Esprit de Petit Cardamone.

Preparation same as above.

Essence of Caraway.
Esprit de Carm.

Caraway seeds 1 k. 250 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product: 101.

Essence of Cascarilla.
Prepared in the same way as the above.

Essence of Cedrat.
Esprit de Cedrats.

Fresh rinds or skins of 60 cedrats.

Alcohol(85) 121.

Macerate for 24 hours, add 5 1. of water, and distill so
.as to make 11 1. ; rectify with 5 1. of water.
Product : 10 1.

Essence of Celery.
Esprit de Celeri.

Celery seed 1 k. 250 grm.

Alcohol (85) 101. 500 c.c.

Product : 10 1.

LIQUORS AXD PRESERVES. 65

Essence of Lemon.
Esprit de Citron.

Fresh skins of 80 lemons

Alcohol (85) 121.

Proceed in the same manner as for essence of cedrat.
Product : 10 1.

Concentrated Essence of Lemon.
Esprit de Citron Concentre.

Fresh skins of 160 lemons

Alcohol(85 c ) !.. 121.

Same method as above.

Essence of Coriander.

Coriander seeds 2k. 500 grm.

Alcohol (85) 101. 50c. c.

Water. 51.

Product: 101.

Essence of Cumin Seeds.
Esprit de Cumin.

Cumin seeds Ik. 250 gnn.

Alcohol (85) 10 1. 500 c. c.

Water .. . 51.

Product : 10 1.

Essence of Curasao.

Rinds of Curasao oranges 2k.

Alcohol (85) 12 L

Water 5 L

Macerate for 36 hours.

Product : 10 L

Essence of Candy Carrot.

Esprit de Daucus.
Seeds of candy carrot, from

Crete 1 k. 250 grm.

Alcohol(85) 101. 500c. c.

Water 5 L

Product: 101.

Essence of Fennel.
Esptit de Fenouil.

This is prepared in the same manner as essence of
cinnamon.

66 THE MANUFACTURE OF

Essence of Genepi.
Esprit de Genepi.

Leaves and tops of Alpine

genepi 1 k. 250 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Ginger, Essence of Juniper.
Esprit de Gingembre, Esprit de Genievre.

Same method of preparation as essence of genepi.

Essence of Cloves.
Esprit de Girofle.

Bruised cloves 60 grm.

Alcohol(85) 101. 500c.c.

Water 51.

Proceed the same as for cinnamon.
Product: 101.

Essence of Hyssop.
Esprit d'Hysope.

Dried flowering tops of hyssop.. 2 k. 500 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Lavender.
Esprit de Lavande.

Dried flowering lavender tops. . 1 k. 250 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product: 101.

Essence of Mace.

Esprit de Mads.

Crushed mace 600 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product: 101.

LIQUORS AND PRESERVES. 67

Essence of Balm.
Esprit de Mtlisse.

Picked and dried balm 2 k. 500 grm.

Alcohol(85) 101. 500c. c.

Water 51.

Product : 10 1.

Essence of Mint.
Esprit de Menthe.

Prepared in the same manner as the above, with the
flowering tops of dried peppermint.

Essence of Mocha or Essence of Coffee.

Esprit de Moka.
Martinique and Mocha coffee

equal parts mixed 1 k. 250 grin.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Brown the coffee until it is of a fine yellow, then
grind coarse and macerate for 24 hours. Distill so as to
draw off 12 1., then rectify.

Product : 10 1.

Essence of Myrrh.

Esprit de Myrrhe.

Pulverized myrrh 600 grm.

Alcohol(85) 101. 500c.c.

Water 51.

Product : 10 1.

Essence of Apricot Seeds.
Esprit de Noyaux d'Abricots.

Kernels of seeds of apricots

crushed : 2 k. 500 grm.

Alcohol (85) 101. 500 c. c.

Water 5 L

Product : 10 1.

Essence of Nutmegs.
Esprit de Muscade.

Nutmegs, crushed 600 grm.

Alcohol (85) 101. 500 c. c.

Water 51.

Same mode of preparation as essence of cinnamon.
Product : 10 L

68 THE MANUFACTURE OF

Essence of Pinks.

Esprit d>Oeillets.

Petals of pinks, cleansed 2k. 500 grm.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Orange Flowers.
Esprit d 1 Or anger.

Orange flowers, cleansed 2k. 500 grm.

Alcohol (85) 10 1. 500 c. c.

Water. . . 51.

Product: 101.

Essence of Orange.
Esprit d' 1 Or anger.
Fresh peel of 100 oranges.

Alcohol (85)..: 121.

Water 51.

Product : 10 1.
Same operation as in making essence of lemons.

Essence of Orange (concentrated).

Fresh peel of 200 oranges.
Operation same as above.

Essence of Rosewood.
Esprit de Bois de Rhodes.

Shavings of rosewood ... . . 600 grin.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Roses.

Esprit de Roses.

Fresh rose leaves 5k.

Alcohol (85) 10 1. 500 c. c.

Water 51.

Product : 10 1.

Essence of Saffron.

Esprit de Safran.
Saffron (du Gatinais) 1st quality 300 grm.

Alcohol (85) 10 1. 500 c. c.

Product : 10 1.

LIQUORS AND PRESERVES. 69

Essence of Sandal Wood.

Esprit de Santal.
Sandal wood broken up (lemon

colored). 600 grm.

Alcohol (85) 10 1. 500 c. c.

Water 5L

Product : 10 1.

Essence of Sassafras.

Sassafras root cut fine, 600 grm. Same method of
procedure as for sandal wood.

Essence of Tea.
Esprit de Th6.

Tea (Pekao) 100 grm.

'* (Hyson) 100 grin.

" (Imperial) 200 grin.

Alcohol (85) 10 L 500 c. C.

Water 51.

Make an infusion in boiling water and let it stand in
a closed vessel for two hours ; add the alcohol, distill
and rectify.

Product : 10 1.

Essence of Tolu.

Esprit de Tolu.

Balsam of tolu 600 grm.

Alcohol (85) 10 1. 50 c. c.

Water : 51.

Compound Essences.

Compound essences are numerous. They are pre-
pared in the same manner as simple essences.

Compound Essence of Absinthe.
Esprit d 1 Absinthe Compose.

Absinthe, cleaned 1000 grm.

Juniper, crushed 125 grin.

Cinnamon (Ceylon) 30 grm.

Angelica root 8 grm.

Alcohol (85) 51.

Macerate for twelve days and distill. Draw off 3 1.
50 c. c. of the product. Redistill slowly to obtain 3 1.
of product.

70 THE MANUFACTURE OF

Compound Essence of Anisette (Ordinary).
Esprit d 1 Anisette Ordinaire.

Green anise 600 grm.

Chinese (star) anise 600 grm.

Fennel 300 grm.

Coriander 200 grm.

Alcohol (85) 10 1. 500 c. c.

Mix the dry bruised materials, macerate for 36 hours.
Put on 5 1. of water and distill so as to obtain 10 1. 500
c. c. To this product add 5 1. of water and rectify to
obtain 10 1.

Essence of Bordeaux Anisette.
Esprit d* Anisette de Bordeaux.

Green anise 400 grm.

Chinese anise 100 grin.

Fennel 100 grin.

Coriander 100 grm.

Sassafras 100 grm.

Amber seed (ambrette) 25 grrn.

Tea (imperial) grm.

Alcohol (85) 10 1. 500 c. c.

Essence or Elixir of Garus.
Esprit de Gorus (Codex).

Alcohol (80) 61.

Socotrine aloes 5 grm.

Saffron .... 5 grm.

Myrrh 2 grm.

Cinnamon 20 grm.

Cloves 5 grm.

Nutmegs 18 grm.

Mix the bruised materials and macerate for four
days in alcohol, filter, put in 1 1. of water and distill so
as to draw off the spirituous portion.

Compound Essence of Juniper.
Esprit de Genievre Compose".

Juniper 500 grm.

Caraway 60 grm.

Fennel. 60 grm.

Alcohol (15) 4 1. 500 c. c.

Bruise the materials, macerate for 24 hours in alco-
hol, add 1 1. of water and distill to obtain 4 1. 500 c. c.
Rectify to obtain 4 1.

LIQUORS AND PRESERVES. 71

SECTION IV. ALCOHOLIC TINCTURES.

Under the name of tinctures are included sub-
stances which are obtained by the maceration of
aromatic plants in alcohol. They are of two kinds
true alcoholic tinctures, prepared from the dry materi-

FIG. 36. DIGESTOR OR EXTRACTOR.

als, and spirits (Fr. alcoolatures), prepared from fresh
materials.

Tinctures are divided into two classes, simple and
compound.

Maceration is accomplished by leaving the materials

72 THE MANUFACTURE OP

for a greater or less time in contact with the solvent by
means of digestors or extractors (Fig. 36). The plants
are placed in the cylinder of digestion, a quantity of
alcohol is introduced and the apparatus is heated.
The alcohol distilled is condensed in the neck of the
still and is returned and the process is repeated contin-
uously. By this operation the alcohol is constantly
brought into contact with the materials until it has
dissolved as much as possible of the principles of the
plant.

Tincture of Absinthe.

Teinture d' * Absinthe.

Dry leaves and tops of absinthe

(small) 260 grm.

Alcohol (85) 11.

Macerate for 14 days. Agitate daily and filter.

Tincture of Aloes.

Teinture & Aloes.

Cape aloes 200 grm.

Alcohol (60 ) 11.

Macerate for 8 hours and filter.

Tincture Bitter Almonds.
Teinture cTAmandes Ameres.

Shells of bitter almonds 500 grin.

Alcohol (85 C ) . . 11.

Pfle the shells up and macerate for a month at least
in alcohol, agitating daily, and filter.

Tincture of Ambergris,
Teinture (TAmbre.

Gray ambergris 16 grm.

Alcohol (85) 11.

Macerate for 14 days with gentle heat (25 to 30 C.)
and agitate from time to time.

Tincture of Angelica.
Teinture cPAngelique.

Roots of angelica, crushed 200 grm.

Alcohol (85 ) 50 c. c.

Macerate at 25 C. or thereabout and decant the pro-
duct. Macerate again for five days and repeat with

LIQUORS AND PRESERVES. 73

a half liter of 85 per cent, alcohol. Extract tincture
with the aid of pressure, unite the two parts and filter.

Tincture of Anise.
Teinture cPAnis.

Green anise crushed . 250 grin.

Alcohol(85) 11.

Macerate for 10 days and filter.

Tincture of Benzoin.
Teinture de Benjoin.

Benzoin in tears, pulverized 125 grm.

Alcohol (85) 11.

Same method of preparation as that used in making
tincture of ambergris.

Tinctures of tolu, storax and cachou are prepared in
the same manner.

Tincture of Cinnamon.
Teinture de Cannelle.

Crushed cinnamon 100 grm.

Alcohol (85) 11.

Macerate the cinnamon in the alcohol for eight days
at a temperature of 25 to 30.

In the same manner are prepared the tincture of
cardamom, cascarilla, coriander, mace, musk, etc.

Tincture of Curacao.
Teinture de Curasao.

Peel of curacao (of Holland) ^ 500 grm.

Alcohol (85) 11.

Macerate, stir daily and filter.

Tincture of Galangal.

Teinture de Galanga.

Bruised roots of galangal 750 grm.

Alcohol (50) 11.

Macerate after 14 days, filter.

Tincture of Hyssop.
Teinture d^Hysope.

Dried flowering tops of hyssop 250 grm.

Alcohol (85) 11.

Macerate in the alcohol for 14 days, shaking fre-
quently, then filter.

74 THE MANUFACTURE OF

Tincture of Orris.
Teinture dUris.

Florentine orris pulverized 125 gnn.

Alcohol (85 C ) 11.

Macerate for 14 days, then filter.

Tincture of Laurel.
Teinture de Laurier.

Leaves of laurel, dry and cut fine 125 grm.

Alcohol (50) 11.

Macerate for 14 days, filter.

Tincture of Balm.
Teinture de Melisse.

Dried leaves of the yellow balm 250 grm.

Alcohol (85) 11.

Macerate for 10 days and agitate, daily filter.

Tincture of Musk.

Teinture de Muse.

Tonkin musk 8 grm.

Alcohol (85) 11.

Macerate 10 days, shaking frequently, filter.

Tincture of Vanilla.
Teinture de Vanille.

Vanilla cut fine 15 grm.

Alcohol (85) 11.

Macerate for 14 days, filter, or proceed as follows :

Mexican vanilla 15 grm.

Sugar 500 gru?.

Triturate the vanilla, cut in fine pieces, with the
sugar. Heat the mixture on a water bath with 1 1. of
alcohol. Let it cool and filter.

Compound Tinctures.

Preparations of this kind are seldom prepared by
liquor manufacturers, as it is easier to mix the simple
tinctures, but the product is not as good.

LIQUORS AND PRESERVES. 75

Compound Tincture of Absinthe.
Teinture d' Absinthe Composee.

Absinthe (large) dry 60 gnn.

Absinthe (small) dry 60 grm.

Cloves 6 grin.

Sugar 30 grin.

Alcohol(60 ? ) 11.

Bruise the cloves and the herbs. Macerate for 8
hours and filter.

Compound Tincture of Cinnamon.
Teinture de Cannelle Composee.

Cinnamon 30 grm.

Cardamom 15 grm.

Ginger 10 grm.

Pepper 10 grm.

Alcohol (60) 5 1. 25 c. c.

Macerate the contused materials for 8 days in
alcohol, press and filter.

SECTION V. SPIRITS.

Under the name of spirits our author includes tinc-
tures prepared from the fresh plants. The general
method of preparation is as follows : The contused
materials are saturated with 90 alcohol. Macerate
for 8 days, after which decant the liquid. Filtration is
necessary.

Spirit of Angelica.
Alcoolature cTAngtlique.

Fresh angelica roots, stems 350 grm.

Alcohol (85) 21.

Cut the plant up fine, macerate for 6 days with a
little alcohol. Pass through fine linen, press the
residue lightly with the remainder of the alcohol
and allow it to stand for five or six days. Unite the
two infusions and filter.

Spirit of Walnut Shells.
Alcoolature de Brou de Noix.

Nuts, not quite ripe Ik.

Alcohol(85) 11.25C.C.

Detach the nuts and pile up with care and allow
them to blacken for twenty-four hours. Then macer-
ate in alcohol for two months. Express and filter.

76 THE MANUFACTURE OF

Spirit of Currants.
Alcoolature de Cassis.

Currants ripe and picked from the

bunch 12k.

Alcohol 121.

Macerate for 15 days, draw off 4 1. (first infusion),
filter. Treat the residue with 4 1. of alcohol (85), agi-
tate and mix. At the end of 15 days of maceration,
draw off anew 4 1. (second infusion) and filter. Add to the
remainder 4 1. of alcohol (85), mix and macerate for
15 days. Draw off all the liquid which constitutes the
third infusion and filter. The residue, after pressing,
constitutes the fourth infusion.

Spirit of Lemon.
Alcoolature de Citron.

Fresh lemon skins . . . 500 grm.

Alcohol (85 C ) 11.

Macerate for eight days and filter.

Spirit of Strawberries.

Ripe strawberries Ik.

Alcohol (85) 11.

Macerate for 15 days and filter. In the same manner
are prepared spirit of raspberries, pineapple, etc.

SECTION VI. DISTILLED WATERS.

Distilled waters, called also in French hydrolats,
are the result of the distillation of plants with ordin-
ary water. They are often a by-product in the
manufacture of essences by distillation. The fresh
plants are used wherever possible. They are submitted
to a maceration of some hours, after which they are dis-
tilled by steam or the naked fire. A sufficient quantity
of water should be used to cover the materials during
the entire operation, and as the essences for the most
part are not volatilized completely at 100 (C.), it is
often necessary to add salt to the water to raise the
boiling point.

The water and the plants are placed in a still and
heated gradually, so as not to overheat. If the plants
have only a little odor, it is necessary to redistill the
product, that is to say, to submit the product to one
or more distillations with a new supply of the plants.

LIQUORS AND PRESERVES. 77

The principal distilled waters used in the prepara-
tion of liquors are :

1. Waters distilled from the flowers of acacia rose,
camomile, lily, lily of the valley, orange flowers, vio-
lets, elder flowers, etc.

2. Waters distilled from the flowering tops of balm
mint, hyssop, lavender, ground ivy, marjoram, melilot,
origanum, parsley, rosemary, sage, thyme, etc.

3. Waters distilled from leaves of the cherry laurel,
peach, tea and the odorous leaves of the plants of the
labial family.

4. Waters distilled from the fruits of apricots,
bananas, cherries, quinces, strawberries, raspberries,
peaches, prunes, cacao, coffee, cloves, musk, maize,
green nuts, etc.

5. Waters distilled from the rinds of oranges, lemons,
bergamot, etc.

6. Waters distilled from the kernels or stones of apri-
cots, bitter almonds, cherries, peaches, prunes, etc.

7. Waters distilled from the grain and seeds of anise,
angelica, Chinese anise, cardamom, caraway, cori-
ander, fennel, juniper, parsley, etc.

8. Waters distilled from the bark or skin of the cin-
namon, cascarilla, sassafras, etc.

9. Waters distilled from sandal wood, lignum vitce,
etc.

10. Waters distilled from calamus, angelica, ginger
root, etc.

The general method of preparation is as follows:
The flowering tops are cut up : the fruits pulped, with
their seeds or kernels ; the skins or rinds are contused
in a mortar; the roots, seeds, etc., are crushed; the
wood and tough roots are rasped. The materials
which have been thus treated are macerated with 2^5
per cent, of salt and four times their weight of cold
water for twenty-four hours. After this time the mass
is thrown into a still and submitted to distillation.

The following are examples of distilled waters :

Absinthe Water.
Eau Distillee & Absinthe.
Top leaves and stems of the absinthe 1 k.

Salt. 25 grin.

Water 11.

Distill so as to obtain 1 1.

In the same manner the balm mint, marjoram, orig-
anum and the rose are distilled.

V8 THE MANUFACTURE OF

Acacia Rose Water.
Eau Distillee d" 1 Acacia Host.
Fresh flowers of the acacia rose. . . . Ik.

Salt 25 grm.

Water 41.

Product, 2 1.

In the same manner the following distilled waters
are produced : Violet, lily and lily of the valley, fresh
flowering tops of the hyssop, lavender, ivy, melilot,
balm mint, sage, thyme, etc. Also the following :
Orange, bitter almond, apricot, cherries, peaches,
prunes, anise, Chinese anise, caraway, fennel, juniper,,
etc.

Anise Water.
Eau Distillee cPAneth.

Dry anise seeds Ik.

Salt 50 grin.

Water 81.

Product, 4 1.

In the same manner are prepared the distilled waters
of angelica, coriander, parsley, etc.

Coffee Water.
Eau DistilUe de Cafe.

Browned coffee Ik.

Water 131.

Cinnamon Water.
Eau Distillee cTEcorce de Cannelle.

For the bark of cinnamon and for roots and woods
in general, take :

Material Ik.

Salt 400 grm.

Water 16 1.

Distill twice, so as to obtain 8 1.

Water of Lemon Peel.
Eau Distillee de Zestes de Citron.
For distilled water from the skins of lemons, oranges,
bergamot, etc., take :

Material Ik.

Salt 100 grm.

Water 201.

Product, 10 1.

LIQUORS AND PRESERVES. 7fr

Distilled Water from the Pulp of Fruits.
Eau DistilUe de Fruits Pulpeux.

Pulp of fruits Ik.

Water 41.

Product, 2 1.

Cherry Laurel Water.
Eau DistilUe de Laurier- Cerise.

Leaves of the cherry laurel cut fine Ik.

Salt 50 grm.

Water 11.

Product, 1 1.

In the same manner distilled waters are prepared 1
from the leaves of the apricot, cherry and peach trees.

Distilled Water of Tea.
Eau Distillee de Th.

Tea Ik.

Water 20 1.

Product, 10 1.

SECTION VII. INFUSIONS, DECOCTIONS, AND MACERA-
TIONS.

Infusions are prepared by throwing boiling water
upon the plants or other materials to be treated, and
as soon as the liquid is charged with the aromatic prin-
ciple it is removed from the solid residue.

Decoctions are prepared by boiling the material to
be treated for a certain time in water. Digestion is the
name given to the action of the liquid which is allowed
to act upon the material for a certain length of time at a
temperature of from 35 to 60 C.

Maceration is an infusion made with a cold liquid.
The operation is continued for the time necessary to
dissolve the aromatic principles which the materials
contain.

SECTION VIII. JUICES.

The juices of fruits and vegetables are used in the
manufacture of sirups and in a number of liquors
which have sirups for bases. Juices are extracted from
the leaves, fruits, stems, roots, and seeds of plants by a
very simple process. The material is pulped in a mortar
and submitted to pressure. A small hand press (Fig.
37) is usually used.

80

THE MANUFACTURE OF

Clarification of Juices. The juices when they come
from, the press must be clarified. The operation is per-
formed in several ways, but heat is generally used.

Clarification by Fermentation. This method of clari-
fication is based on the transformation of sugar into
alcohol by fermentation, which insures also the preser-
vation of the juice. The juices are placed where the
temperature varies from 20 to 25 C. until it is trans-
formed into wine. Forty-eight hours is usually suffi-

37. HAND PRESS.

cient. When the fermentation is finished, the liquid is
filtered.

Clarification by Filtration. This process is by no
means perfect, because there are a number of soluble
materials which will bring about changes in the liquid
later.

Clarification by Heat. The juices are heated to
about 80 or 90 C. and a solution of white of egg is
added. The juice is then skimmed and filtered.

LIQUORS AND PRESERVES. 81

Clarification by Tannin. M. N. Basset highly
recommends the process of clarification which uses a
10 per cent, solution of tannin, which eliminates the
albumen.

Preservation of the Juice. The juices are preserved
in heavy bottles.

1. Preservation with Sulphur. The bottles are filled

FIG. 38. APPARATUS FOR HEATING SIRUPS,

and a space equal to two fingers is left between the top
of the liquid and the mouth of the bottle, and a piece
of candle wick dipped in sulphur is burned in the neck
of the bottle.

2. Preservation by the Appert Method. This is the
most convenient method of preserving juices. The
clarified juices are bottled in stone or glass bottles and

82 THE MANUFACTURE OF

corked and wired ; they are then carried in a rack to a
hot water kettle (bain marie} of sufficient size to allow
the liquid to cover the bottles (Fig. 38). The water is
carried to the boiling point, and after a few seconds
the source of heat is removed and the water is allowed
to cool down, when the bottles are removed.

The following are receipts :

Juices of Huckleberries, Barberries, Cherries and
Grapes. Crush the fruit and pass the pulp through a
horse hair sieve ; crush the marc and unite and carry
to the cellar. After 24 hours of fermentation, filter and
preserve. The juice of cherries is better when a mix-
ture of black and red cherries is used.

Orange and Lemon Juice. Remove skin and seeds,
crush the pulp and press, and mix with rye straw,
washed and cut fine, to assist the separation of the
juice. Clarify by repose,, filter and preserve.

Quince, Apple and Pear Juice. Peel and rasp the
fruit, taking care not to touch the seeds. Press the

Snip, mixed with rye straw, washed and cut fine,
larify by repose, filter and preserve. The quinces
should be fully ripe.

Raspberry Juice. Crush the fruit and press the
marc. The liquid is allowed to repose for one or two
days, after which it is filtered. One-fifth the weight
of red cherries is sometimes added to the raspberries.

Pomegranate Juice. Remove the skin and hard
partitions. Pulp with the hand and press. Let the
juice clear by repose, filter and preserve.

Gooseberry Sirup. Squeeze the pulp through a
horse hair sieve and press. Let the juice repose for 48
hours, filter and preserve. One-fifth by weight of
cherries can be added if desired.

Peach, Apricot and Prune Juice. Clean and pit
the fruit, crush the pulp and mix with rye straw,
washed and cut fine. Press and put in the cellar for
two days, filter and preserve.

SECTION IX. SIMPLE SIRUPS.

Before describing the manufacture of liquors it is
necessary to describe the substances which form their
base and their process of manufacture.

Alcoholic liquors are formed essentially of alcohol,
sugar and various aromatic principles and sometimes a
coloring matter composed of various substances and

LIQUORS AND PRESERVES. 83

intended to render the liquor agreeable to the eye as
well as the taste.

1. Alcohol and the various aromatic principles have
already been treated. 2. Sugar [as the classification
of sugar in this country is entirely different from that
of France, the section on sugar is omitted]. Only a
good quality of sugar should be used. 3. Glucose is
used only in inferior liquors.

Preparing Sugar.

The various degrees of concentration of sugar are
known under various names in French which have no
meaning when translated, so that the French names
are retained.

Sucre au Less6.

This is a variety of boiled sugar and is made as fol-
lows : Boil the sugar until, when a drop is held between
the fingers, when the fingers are separated they will
be connected by a thread of sugar.

Sucre au PerU.

Repeat the preceding experiment, using a more con-
centrated sirup. If the thread is of the same consist-
ence as the sirup, it is said to be perU.

Sucre au Soufflt.

If the concentration is continued, when a little is
dipped up by a skimmer, shaken lightly and blown at
the same time, small bubbles will form. The sugar is
then said to be souffle".

Sucre d la Plume.

Continue to boil, and after dipping the finger in wa-
ter and then in the sugar, and lastly in water again,
the sugar forms a feather-shaped mass.

Sucre au Casse.

A little later the sugar becomes very thick, and after
dipping the fingers in water, then in the sugar, the
sugar hardens so that it breaks on separating the
fingers.

Sucre au Caramel.

This name is used in English and French to denote

84 THE MANUFACTURE OF

the condition when the sugar under the action of pro-
longed heat turns yellowish brown and gives off a pow-
erful odor. It is used by confectioners and liquor
manufacturers for coloring. [This classification is very
crude, and leaves much to be desired. Ed.]

Simple Sirup.

This solution is one of the most important which the
liquor manufacturer has to prepare. The name simple
sirup is given to a solution of sugar in water concen-
trated until it has the density of 1'26 (80 Bauine) when
it is boiling and T32 (35' B.) when cold. This corre-
sponds to 1,000 parts of sugar and 530 parts of water.
The sirups of sugar are prepared by heat, in the fol-
lowing manner :

White sugar 1 k. 700 grm.

Distilled water Ik.

Crush the sugar, put it in a basin with the prescribed
quantity of water, heat to the boiling point and filter.
Simple sirup is also prepared cold, as follows :

White sugar 1 k. 800 grm.

Distilled water Ik.

Dissolve the sugar in the water and filter.

Coloring Materials.

Coloring matters are added to liquors to render them
agreeable to the eye. They are harmless if non-poison-
ous materials, such as cochineal, saffron, and caramel,
are used. The coloring matters that are considered
dangerous to health are the salts of lead, copper, aniline
derivatives and certain plants, such as aconite.

Red Colors.
Cochineal.
Boil

Water 11.

Cochineal, pulverized 65 grm.

After boiling ten minutes, add

Pulverized alum 15 grm.

Powdered cream of tartar 15 grm.

Continue the boiling until the materials are com-
pletely dissolved, let it cool, and add % 1. of alcohol
(85). Filter through cotton, and place in bottles.

LIQUORS AND PRESERVES. 85

Cudbear.

Cudbear 400 gnn.

Alcohol (85) 11.

Macerate for five days, agitate several times a day,
decant the liquid, treat in the same manner the residue
by using a new quantity of alcohol for the same time;
unite the two liquids and filter.

Red Sandal Wood.

Wood rasped . 30 grin.

Alcohol 11.

Macerate for 24 hours, press and filter. This color-
ing matter can only be used in those liquors which are
unaltered by it.

Brazil Wood.
Bois de Br6sil au Bois de Fernambouc.

Brazil wood (fine) 250 grm.

Alcohol (85) 11.

Macerate for four days, press and filter.

Yellow Colors.
Saffron Yellow.

Saffron, pulverized 100 grm.

Water 1 1. 50 c. c.

Boil a portion of the water and pour on the saffron.
Oover and leave it to macerate until the infusion is
cold ; when cold, press. On the residue throw the rest
of the water, preferably at the boiling point, then al-
low it to cool in a closed vessel ; press and unite the
two liquids. Add 750 c. c. of alcohol (85) and filter.
Persian and Avignon berries are also employed to color
liquors yellow, mixed together with or without saffron.
This produces the best color for Chartreuse.

Caramel.

Heat in a deep round basin 1 k. 400 grm. of molasses
until the point of caramelization is reached, stirring
constantly. Remove from the fire for a moment and
throw in small quantities, with stirring, into % 1. of
water heated to 85. Filter.

86 THE MANUFACTURE OF

Blue Color.
Indigo Blue.

Dissolve 10 grm. of finely pulverized indigo in 100
grm. of sulphuric acid at 66. Place the indigo in a
glass or stone vessel and add the acid, stirring until
dissolved. Dilute with 3 1. of water and neutralize
with 120 grm. of finely powdered chalk, stirring with
care. The sulphate of indigo remains in solution,
while the calcium sulphate is precipitated. After re-
pose, decant and filter. Add to the color 30 per cent,
of alcohol (85).

Violet Color.

The violet color is seldom used. It can be made,
however, by an ammoniacal solution of cochineal, or
by a mixture of cudbear red and blue.

Green Color.

The green color is obtained by a mixture of blue
with yellow ; for example, indigo with caramel or saf-
fron, or by means of a solution of chlorophyl in con-
centrated alcohol. This color is very fine, but has the
grave fault of being destroyed very rapidly in liquors
of less than 70.

The plants most generally employed in the manu-
facture of a green color are dry lemon, balm mint
(melisse), infused for eight days in 100 grm. per 1. of al-
cohol (86), dry nettles and spinach. When it is neces-
sary to prepare a fine solution of chlorophyl a certain
quantity of alcohol is carried to the boiling point and
it is thrown on the leaves, extracting the coloring
principles. The solution can be used at once.

SECTION X. COMPOUND SIRUPS.

Compound sirups are those which are prepared with
several aromatic materials and simple sirup made from
sugar.

Preparation of Compound Sirups. All aromatic ma-
terials may serve in their preparation, no matter what
their condition maybe, whether in the form of juice,
waters, essences, spirits, etc. The preparations which
may be grouped under this head are very numerous.
The following are examples :

LIQUORS AND PRESERVES. 87

Absinthe.
Creme & Absinthe.

Essence of absinthe 8 drops.

14 cinnamon 1 drop.

"~~ " rose ... 1 drop.

Sugar 400 grm.

Alcohol 500 c. c.

Water 500 c.c.

Product, 1 1.

Gum Arabic (Acacia Arabique).

Tree (Fig. 39) is 7 to 20 feet in height, roots hard,
ligneous and have many ramifications. Trunk
straight, brown bark, yellow sap, wood hard.

PIG. 39. GUM ARABIC.

88 THE MANUFACTURE OF

Leaves alternate, flowers yellow. Fruit long, smooth
shell, russet to brown. Seeds round and smooth.

Sirup of Gum Arabic.
Sirop de Gomme Arabique.

Refined sugar , 5k.

. White gum arabic 600 grm.

Water 21. 900 c. c.

Whites of four eggs.

Wash the gum and dissolve cold in 600 c. c. of water.
When the gum is dissolved, pass the solution through
a fine sieve of linen and mix with the boiling sirup,
which is preferably clarified. Boil for two or three
minutes and pass the sirup through a linen straining
bag.

Formula of the Codex.

Gum arabic 500 grm.

Cold water 508 grm.

Stir to effect solution and pass through a blanket
and mix with :

Boiling simple sirup 4000 grm.

Almonds.
Sir op a"* Orgeat (Codex).

Almonds, sweet 500 grm.

bitter 150 grm.

White sugar 3000 grm.

Distilled water 1625 grm.

Water of the orange flower . . . . 250 grm.
Cleanse the almonds, remove the skin and make a
paste of them in a Wedgwood mortar with 750 parts
of sugar and add little by little 125 parts of water.
Dilute the paste exactly with 1,500 parts of water and
pass through a linen bag. Take up the residue with a
little water, so as to obtain 2,250 grm. of emulsion, in
which dissolve, on the bain marie, or water bath, the
remainder of the sugar. Add the orange flower water
to the surface of the sirup when it has cooled, then
mix.

Balsam of Tolu.
iSirop de Baume de Tolu (Codex).

Balsam of tolu 50 grm.

Distilled water 1000 grm.

Sugar (white) sufficient quantity.

LIQUORS AND PRESERVES.

Digest the balsam of tolu with a small quantity of
water for two hours over a covered water bath, stir-
ring frequently. Decant the solution and replace the
water by a second portion and proceed as before. Re
unite the product of the two digestions, let it cool and
filter through paper. Add the sugar in proportion of
180 parts to 100 parts of liquid. Make a sirup by
simple solution in the covered water bath and filter
through paper.

Coffee.
Sirop de Caf.

Coffee, browned
Simple sirup

5k.
4k.

Exhaust the coffee by a quantity of boiling water
sufficient to obtain 10 1. of infusion. The sirup is
boiled until it has lost a quarter of its weight, which
is replaced with water to make up for that which has
been evaporated. Mix thoroughly and filter.

Camomile.
Camomille Romane.

Small plant (Fig. 40) in tufts, velvety stems, attains a
height of 20 inches, leaves alternate, sessile, well sep-
arated, flowers yellow center, white body, bitter taste,
agreeable balsamic odor.

FIG. 40.-CAMOMILE.

90 THE MANUFACTURE OF

Sirup of Camomile.
Strop de Camomille (Codex).

Dry flowers of the camomile 100 parts.

Water 1000 parts.

Sugar 1 k. 900 grm.

Make an infusion with boiling water ; allow the mix-
ture to macreate for six hours, pass through linen,
allow it to repose and add the sugar. Let it dissolve
in a covered water bath.

In the same manner the sirups of absinthe, hyssop,
etc., are made.

Capillaire (Adiantum pedatum).

Capillaire du Canada.
Long stem (Fig. 41), leaves 3 to 5 decimeters long,

FIG. 41. CANADIAN CAPILLAIRE.

LIQUORS AND PRESERVES. 91

small leaves of a bright pure green. More aromatic
than the capillaire of Montpellier.

Capillaire Sirup.
Strop de Capillaire.

Fine white sugar . . . 5k.

Canada capillaire ... 250 grm.

Pure water 2 1. 600 c. c.

Whites of four eggs.

Infuse two-thirds of the capillaire for two hours in 1
1. 800 c. c. of boiling water, add the sugar ; after all
has been passed through a sieve clarify with albuinen-
ized water. Pour on the boiling sirup to the remainder
of the leaves, infuse for two hours and strain through
a linen bag.

The sirup of capillaire can be perfumed with the ad-
dition of 12^ grm. Pekao tea during the infusion in
the boiling sirup. When it is necessary to employ the
capillaire of Montpellier, the amount of the capillaire
must be increased by one-third.

Cherry Sirup.
Strop de Cerises.

Refined sugar 5k.

Conserve of cherries 21. 600 c. c.

Put the filtered conserve in a basin, heat quickly and
remove as soon as it boils. Remove from the fire, allow
it to rest and skim. Pass through a blanket or filter.
When the sirup is made in the cherry season the con-
serve is dispensed with and the operation is as follows :
Well ripened cherries are stoned and pressed. The
juice is allowed to stand 24 hours, then decant and
filter. Then the operation is performed as above.

Lemon.
Bichof Froid.

Infuse the skin of a lemon in a glass of kirsch.
When it has absorbed the perfume remove it and pour
the kirsch into 2 1. of white or red wine in which a
pound of sugar has been melted.

Raspberry.
Sirop de Framboises.

White sugar 5k.

Conserve of raspberries 2 1. 600 c. c.

Same operations as in making currant sirup.

92 THE MANUFACTURE OF

Another Receipt.

Sugar 5k.

Ripe raspberries 5k.

Put the fruits in a copper basin with the sugar and
boil until the desired degree of thickness is obtained.
Pass through a linen bag.

Sirup of Raspberry Vinegar.
/Strop de Vinaigre Framboise.

White sugar Ik.

Raspberry vinegar 500 grm.

Put the sugar in an earthenware vessel, add the
sugar, stop up the vessel tight and heat gently over a
water bath ; when the sugar is dissolved remove it
from the bath, cool off the sirup and bottle

Raspberry Vinegar.

Fill a jug or crock with ripe raspberries and cover
with vinegar. At the end of two months decant the
clear liquid and preserve in bottles.

Currant.
Strop de Groseilles Framboise.

Refined sugar 5k.

Conserve of currants 21. 600 c. c.

Put the sugar in a basin, put on the conserve, heat
quickly, stirring constantly. Remove the sirup from
the tire and allow it to repose for an instant ; skim
if necessary. Pass through a filtering bag. Sirup of
wild cherry is prepared in the same manner.

Marshmallow.
Strop de Guimauve.

Refined sugar 5k.

Dry powdered rnarshmallow root. 500 grm.
Melt the sugar on a water bath with gentle heat ;
keep covered ; when the sugar is entirely dissolved
cease the heating and filter, after which the sirup is
cooled.

Lemon.
Strop de Limon.

Refined sugar 5k.

Concentrated essence of lemon. . 50 c. c.

Citric acid 40 grin.

Water 21. GOOc.c.

Whites of four eggs.

LIQUORS AlfD PRESERVES. 93

Cook and clarify the simple sirup, pass through a
filtering bag, then add the essence of lemon and the
citric acid dissolved in 1 1. of water. Stir briskly,
mix, and when cool bottle.

Mulberry.
Mtires.

The black mulberry (Fig. 42) is a tree 25 to 45 feet
high, fruit round and plump, red and black.

White sugar 5k.

Mulberries 5k.

Take fruit which is not quite ripe, put in a basin

FIG. 42. -BLACK MULBERRY,

94 THE MANUFACTURE OF

with sugar. Carry the mixture to the boiling point
or until the sirup is concentrated enough, then pass
through a filter.

Walnuts.
Strop de Noix.

Walnuts 120k.

Brandy 101.

Infuse the green nuts gathered at the end of July in
the brandy. Throw in 5 grin, each of cloves, cinnamon,
musk and'coriander. In December filter the infusion
and mix with a sirup prepared with 3 k. 750 grm. of
sugar. Leave the mixture for fourteen days, filter
and bottle.

Orange Flower.
Strop de Fleurs d> Or anger.

Refined sugar 5k.

Orange flower water 500 c. c.

Water 21. lOOc. c.

Whites of four eggs.

Dissolve the sugar with 1 1. of pure water and 600
c. c. of albumenized water and clarify ; strain, add the
orange flower water, mix and cover. Sirup of roses is
prepared in the same manner.

Ratafia of Orange Flowers.
Ratafia de Fleurs d' 1 Or anger.

Prepare a bed of orange flowers on a deep plate,
then add a layer of fine sugar, then a layer of flowers,
and so on, leaving a layer of sugar at the top. Cover
and leave in a cool place for 12 hours. Wash the mix-
ture with water and add the alcohol. Leave the
liquor for a month, then filter.

To prepare the ratafia the following proportions
should be used :

Petals of orange flowers 100 grm.

Sugar 750 grin.

Alcohol (85) 600 c.c.

Water 400 c. c.

In the same manner the ratafias of rose, jasmine,
etc., are prepared. For the ratafia of acacia flowers it
is necessary to employ 1,500 grammes of clean flowers.

LIQUORS AND PRESERVES. 95

Sirup of Orange.
Sir op d"* Oranges.

Refined sugar 5k.

Concentrated essence of orange . . 50 c. c.

Tartaric acid 80 grm.

Water 21.

Whites of four eggs.
Same process as that used in making lemon sirup.

Sirup of Orange Peel.
Sirop cTEcorces & Oranges (Codex).

Fresh orange peel 90 parts.

Water 100 parts.

Infuse for 24 hours. Press and dissolve in the infu-
sion, double its weight of sugar.

Bitter Sirup of Orange Peel.
Sirop cTEcorces d* Oranges Ameres (Codex).

Dry peel 100 parts.

Alcohol (60) 100 parts.

Water 1000 parts.

Macerate for 12 hours in alcohol. Throw on all the
water in a boiling state and leave the infusion for 6
hours. Press, filter, add 190 parts of sugar to each
100 parts of liquid. The operation should be conducted
in a covered water bath.

Punch.
Sirop de Punch au Cognac.

Brown sugar 5k.

Cognac 3k.

Concentrated essence of lemon ... 1 c. c.

Citric acid 6 grm.

The sugar is clarified and cooked to 32 and filtered
and put in a vessel with the cognac. The essence of
lemon and the citric acid is dissolved little by little.
The whole is mixed and the vessel is carefully closed
and shaken anew until entirely cold.

Punch au Kirsch.

Refined sugar 5k.

Kirsch 2 1. 50 c. c.

Alcohol (85) 400c. c.

Essence of apricot 100 c. c.

Essence of lemon 1 c. e.

Citric acid 6 grm.

Same method as that given above.

96 THE MANUFACTURE OF

Ruin Punch.
Strop de Punch au Rhum.

Refined sugar ................... 5k.

Rum ............................ 21.

Alcohol (85) .............. ....... 11.

Essence of lemon ............... 1 c. c.

Citric acid ..................... 6 grm.

Hyson tea ........................ 25 grm.

Prepare a strong infusion of tea with 400 c. c. of boil-
ing water and add the sirup cooked to 36. The rest
of the operation is the same as before.

Four Fruits.
Strop des Quatre Fruits.

This name is given to equal parts of the sirups of
cherry, strawberry, raspberry and currant.

Tea.

The tea plant of China (Fig. 43) attains a height of
3 to 7 feet. Leaves alternate oval, elongated, pointed
and of a deep green color. Fruit green and plump.
The leaf is the part utilized.

Sirup of Tea.
Strop de The.

The sirup of tea is prepared in the same manner as
capillaire sirup, with the following materials :

Tea, Imperial ............. . . 100 grm.

Tea, Pekao ..................... 25 grin.

Pure water ................... 2 1. 900 c. c.

Whites of fifteen eggs.

Wash the roots with tepid water ; boil them for 20
minutes with 2 1. of water. Pass through a sieve
without pressing ; add sugar to the infusion and clar-
ify. To perfume add 25 c. c. of orange flower water.

Vanilla.

Strop de Vanille.

Vanilla. . . ..................... 60 grm.

Sugar ......................... . 500 grm.

Brandy (45) ..................... 24 grm.

Water ............ ................ 310 c. c.

LIQUORS AND PRESERVES.

97

Cut the vanilla longitudinally, then transversely as
thin as possible. Triturate in a mortar, adding alter-
nately a little sugar and a little brandy to make a
homogeneous paste. The mixture is introduced in a
vessel with the remainder of the sugar and the water.
Dilute the white of an egg with as little water as
possible and mix. Place the vessel on a water bath
and heat : at the end of 24 hours strain.

FIG. 43. CHINESE TEA PLANT.

98 THE MANUFACTURE OF

Violet.
Strop de Vtolettes.

Refined sugar 5k.

Fresh flowers, crushed 525 grm.

Water 21. 600c. c.

Contuse the violets in a mortar put in a tinned
water bath. Add 1 1. of water (60 C.) Agitate some
time and press the flowers. Put them back in the tin
water bath ; throw on the rest of the boiling water ;
infuse for 11 hours ; pass through wet linen.

Preservation of Sirups.

Sirups change easily. They ferment or become
mouldy. To prevent this loss recourse is had to vari-
ous systems, of which the best, as it introduces no for-
eign elements into the liquor, is the Appert process.
The bottles of sirup are heated over a water bath to
between 60 and 70, as has been already described for
fruit juices.

LIQUORS A20) PRESERVES. 99

CHAPTER III.

LIQUORS BY DISTILLATION.

LIQUORS by distillation are obtained from compound
perfumed spirits, which are often prepared at the very
moment of the manufacture of the liquor. The aro-
matic materials are cut, sliced, or pulverized, accord-
ing to their nature, and are submitted to the same
treatment as indicated under the head of "Essences."
Macerate the materials in alcohol, add the water, and
distill, then rectify with another quantity of water,
and draw off the finished product. The distillation
finished, the treatment with sirup follows, and the
liquor is brought up to the desired strength, colored,
and clarified. The sugar is always dissolved by heat
in the requisite quantity of water, and the sirup is
cooled before the mixture with the perfumed spirit.
The rest of the water is then added.

The general method of making liquors having been
described, the principal receipts for the various liquors
will be given.

Absinthe.
Grande Absinthe.

Small plant (Fig. 44), with a strong aromatic odor,
taste verv bitter, height about twenty inches, leaves
white, soft to the touch, yellow flowers.

Ordinary Absinthe.
Absinthe Ordinaire.

Flowering tops and dried leaves of

the greater absinthe 250 grm.

Hyssop tops and flowers, dried 50 grm.

Balm mint 50 grm.

Green anise 200 grm.

Macerate the materials, which have been lightly
pounded, in a water bath with 5 1. 600 c. c. of alcohol
(85). At the end of 24 hours add 5 1. of water, and dis-
till gently, so as to obtain 5 1. 60 c. c. of first quality
liquor. Bring up to 10 1. at 46 by the addition of 4 1.
400 c. c. of water, color green with indigo blue, or, bet-
ter, with chlorophyl. Allow it to repose and decant.

100 THE MANUFACTURE OF

FIG. 44. ABSINTHE.

LIQUORS AND PRESERVES. 101

Absinthe (Demi-fine).

Greater absinthe, flowering tops

and leaves 250 grm.

Lesser absinthe 100 grm.

Hyssop 50 grm.

Balm mint 50 grm.

Angelica roots 12 grm.

Green anise 400 grm.

Cut the materials fine, and macerate with 2 1. 500
c. c. of alcohol (85 ). Distill after 24 hours with 2 1. of
water. Draw off 2 1. 30 c. c. of good liquor, to which
add 3 1. 500 c. c. of alcohol at 85 and 41. 200 c. c. of
water to obtain 10 1. at 40. Color as ordinary ab-
sinthe.

Absinthe (Fine).

Greater absinthe 250 grm.

Lesser absinthe 50 grm.

Hyssop 100 grm.

Balm mint 100 grm.

Green anise . 500 grni.

Chinese anise 100 grm.

Fennel 200 grm.

Coriander 100 grm.

Macerate with 5 1. 500 c. c. of alcohol (85). At the
end of 24 hours add 2 1. 750 c. c. distilled water. Draw
off 2 1. 750 c. c., add 2 1. 750 c. c. of alcohol at 85 and 2 1.
of water to obtain 10 1. at 65 C . Color green by the use
of indigo blue, caramel, or, better, by chlorophyl.

Absinthe of Pontarlier.
Absinthe de Pontarlier.

Greater absinthe, dry and clean 250 grm.

Green anise 500 grm.

Fennel 500 grm.

Alcohol 85 9 L 500 c. c.

Macerate the plants in alcohol for 12 hours, and add
4 1. 500 c. c. of water before distilling. Draw off 9 1.
500 c. c. of perfumed spirits. Continue the operation
until all the phlegm is drawn off, which is set aside for
another operation.

102 THE MANUFACTURE OF

The green color of the liquor is imparted by the fol-
lowing :

Small absinthe, dry and clean . . 100 grm.

Hyssop, dry tops and flowers.. . 100 grm.

Balm mint (lemon balm) . . 50 grm.

Perfumed spirit from the previ-
ous operation , 400 c. c.

The small absinthe is cut fine ; the hyssop and the
balm are powdered in a mortar, and the whole is
digested by gentle heat with the spirit in a water
bath. The heating operation terminated, the cooled
liquid is passed through a haircloth sieve. To the
colored liquor add 5 1. 500 c. c. of perfumed spirit, and
reduce the strength to 74 by adding 500 c. c. of water,
so as to obtain 10 1.

Absinthe of Montpellier.
Absinthe de Montpellier.

Large absinthe, dry 250 grm.

Green anise 600 grm.

Fennel 400 grm.

Coriander 100 grm.

Angelica seed 50 grm.

Alcohol (85) 9 I. 500 c. c.

The process is the same as the above, and the colora-
tion is produced by using the following plants :

Dried hyssop 75 grm.

Dried balm 75 grin.

Small absinthe 100 grm.

Absinthe of Lyons.
Absinthe de Lyon.

Large absinthe, dried. 300 grm.

Green anise 800 grm.

Fennel 400 grm.

Angelica seeds 50 grm.

Alcohol (85) 9 1. 500 c. c.

Coloring is made as follows :

Lernon balm 100 grm.

Small absinthe, dried 100 grm.

Hyssop dried with flowers 50 grm.

Dried veronica 50 grm.

LIQUORS AND PRESERVES. 103

Absinthe of Fougerolles.
Absinthe de Fougerolles.

Green anise 750 grm.

Fennel 410 grm.

Large absinthe, clean 260 grm.

The color is obtained from the following plants :

Lemon balm 75 grm.

Hyssop 60 grm.

Small absinthe 66 grin.

Veronica 66 grm.

Alcohol(85). 91. 500c. c.

Water. 51.

Macerate in alcohol for 12 hours, add the water at
the moment of distillation. Draw off 9 1. 500 c. c.
Continue the distillation until all the phlegm has been
distilled off. Reduce the strength of the liquid to 74.

Absinthe of Besancon.
Absinthe de Besan$on.

Large absinthe, cleaned 400 grm.

Green anise 500 grm.

Fennel 660 grm.

Coriander 66 grin.

Color with :

Balm 50 grm.

Small absinthe 100 grm.

Hyssop 83 grm.

Alcohol (85) 9 1. 500 c. c.

Water 51.

Same operation as above.

Absinthe of Nimes.
Absinthe de Ntmes.

Large absinthe, cleaned . ... 366 grm.

Green anise 366 grm.

Fennel 250 grin.

Coriander 40 grm.

Roots black alder 25 grm.

Angelica root 25 grm.

104 THE MANUFACTURE OF

Color with :

Small absinthe 80 grm.

Hyssop 75 grm.

Balm (lemon) 25 grm.

Veronica 40 grm.

Mint 40 grm.

Alcohol (85) 9 1. 500 c. c.

Water 51.

Same operation as given above.

Swiss White Absinthe.
Absinthe suisse blanche.

Large absinthe, cleaned 275 grm.

Small absinthe, clean 112 grm.

Hyssop flowers 110 grm.

Veronica 55 grm.

Grenipi (Artemisia rupestris) ... 55 grm.

Camomile. 25 grin.

Green anise 525 grm.

Fennel (Florentine) 525 grm.

Coriander 100 grm.

Angelica seeds 55 grm.

Alcohol (85) 9 1. 600 c. c.

Macerate the plants and proceed in the same man-
ner as for green absinthe ; reduce to 74.

Vulnerable Elixir (Revulsive).
Elixir vulneraire rvulsif.

Take 100 grm. of the dry leaves of each of the follow-
ing plants :

Absinthe 52 grm.

Angelica 52 grm,

Basilic 52 grm.

Calamint 52 grm.

Fennel 52 grm

Hyssop 52 grm.

Lavender 52 grin.

Marjoram ... 52 grm.

Melilot 52 grm.

Balm 52 grm.

Mint 52 grm.

Origanum 52 grin.

Rosemary 52 grm.

Rue 52 grm.

LIQUORS AND PRESERVES. 105

Savory 52 grin.

Sage 52 grm.

Creeping thyme 52 grm.

Alcohol (85) 51.

White sugar 2 k. 500 grm.

Distill and rectify twice. Bring the volume to 10 1.
with water.

Human Balsam.
Baume humain.

Balsam of Peru 15 grm.

Absinthe 15 grm.

Coriander 18 grm.

Acacia nuts 125 grm.

Peel of three lemons.

Divide and break up the materials, macerate for five
days in 3 1. of alcohol (85). Add 2 1. of water, and dis-
till so as to obtain 3 1. Make a sirup with 1 k. 400 grm.
of sugar and % of a 1. of alcohol, mix cold with the
perfumed spirit. Color a light violet.

Swiss Formula for Same.

Large absinthe 1,000 grm.

Small absinthe.. 500 grm.

Angelica root 62 grm.

Sweet flag 62 grm.

Dittany (Dictaine) 15 grm.

Macerate for eight hours with 6.1. of alcohol (85),
and distill so as to obtain 5 1. Perfume with 4 grm. of
essence of green anise. Color olive green.

German Formula.

Large absinthe 230 grm.

Angelica root 75 grm.

Green anise 375 grm.

Star anise 150 grm.

Fennel 375 grm.

Coriander 110 grm.

Macerate for 48 hours or less with 10 1. of alcohol at
60. Distill slowly so as to draw off 7^ to 8 1. of the
product, and make up to 10 1. at 75 with 90 alcohol.
Color green.

106 THE MANUFACTURE OP

Cream of Absinthe.
Creme cPabsinthe.
Leaves and flowering tops of large

absinthe 250 gnn.

Small absinthe 60 grin.

Peppermint, dry leaves 60 grin.

Green anise 60 grm.

Fennel 25 grm.

Sweet flag 15 grm.

Skins of two lemons.

Macerate for two days in 4 1. of alcohol (85), add 3 1.

FIG. 45. -ANGELICA ROOT.

LIQUORS AND PRESERVES.

107

500 c. c. of water, and draw off 3 1. 800 c. c., add a cold
sirup made with 5 k. 500 grin, of sugar and 2 1. 500 c. c.
of water. Dissolve with heat. Bring up to 10 1. with
water, color green and filter.

Amber Seed.
Huile des orioles.

Musk 12'5 grm.

Cloves 12'5 grm.

Amber seed 50 grm.

Alcohol (85) 4 1.

White sugar 5 k. 500 grm.

Usual method. Do not rectify. Raise to 10 L, color
with cochineal.

FIG. 46. -GREEN ANISE.

108 THE MANUFACTURE OP

Angelica.
Ang6lique.

The roots and twigs of the angelica (Fig. 45) have a
musk-like odor, vermicular root, height three to six
feet, leaves large, green, and white, flowers greenish
yellow.

Cream of Angelica.
Creme d'angMique.

Angelica roots 130 grm.

Angelica seeds 125 grin.

Fennel 12 grm.

Coriander 15 grm.

Same method as for creme d' 'absinthe.

Green Anise.
Anis vert.

Annual plant (Fig. 46) has many branches, flowers
white to red, fruit green, ovoid and striated, of strong
odor, stinging taste.

Oil of Anise.
Huile tfanis.

Green anise 200 grm.

Cacarilla (wood) 50 grm.

Rosewood 50 grm.

Macerate for 24 hours in 4 1. of alcohol (85), after
having crushed and rasped the wood and the seeds.
Distill with 2 1. of water so as to draw oft 7 4 1. Add,
when cold, a sirup made with 5 k. 1,500 grm of sugar
in 2 1. 500 c. c. of water. Color red with cochineal.

Star Anise.
Anis etoile.

THE anise of Japan and China (Fig. 47) is always
green ; it has a dry fruit, star-shaped, brownish red,
aromatic and bitter taste, odor of anise, seeds egg-
shaped, smooth, reddish, containing a white and oily
kernel.

Ordinary Anisette.
Anisette ordinaire.

Star anise 125 grm.

Bitter almonds, crushed 125 grm.

Florentine orris root in powder 62 grm.

Coriander 125 grm.

LIQUORS AND PRESERVES. 109

Contuse the materials and macerate in 4 1. 250 c. c. of
alcohol (85) for eight hours. Add 2 1. of water and
distill to obtain 4 1. Add when cold a sirup prepared
with 3 k. of sugar and 2 1. of distilled water. Bring up
to 10 ]. with water, then filter.

Anisette of Bordeaux.
Anisette de Bordeaux.

Green anise 160 gnn.

Star anise 65 grin.

Coriander. 15 grm.

Fennel 15 grm.

Hyson tea 30 grm.

Same treatment and same quantity of product
the preceding preparation.

FIG. 47. STAR ANISE.

110 THE MANUFACTURE OF

Eau-de-vie cPAndaye.

Star anise 62 grm.

Coriander 85 grm.

Florentine orris (powdered) 125 grm.

Skins of six oranges.

Alcohol (85) 3 1. 800 c.c.

White sugar q. s.

Macerate for eight days. Distill over a water bath
without rectifying. Color with caramel.
Product : 10 1.

Cacao (Theobroma cacao).
Cacao.

The cacoa tree attains a height of from 10 to 40 feet ;
the wood is frail and light ; the flowers are small, red-
dish, and grow directly from