AOBIG. DP.PT
LIBRARY
OF THE
UNIVERSITY OF CALIFORNIA.
*-.. GIFT OF THE
STATE VITICULTURAL COMMISSION."
Deceived, January, 1896.
Accession No. W/ / 3'7'7. Class No.
L .A. O O U R, ' S
CHEMICAL WORKS
Manufactures Flavorings for Liquors, viz:
Oil of Cognac, Oil of Rye,
Oil of Peach, Essence of Malt,
Bourbon Whiskey Flavor, Apple Oil,
Grape Sugar, Coloring, etc., etc.
The above Oils are obtained by the action of Carbonic Acid Gas ;
thus, in strong metallic vessels, ripe grapes (as in the production of
Brandy Flavoring) are exposed for four months to a pressure of 200 Ibs.
of gas to the inch. This treatment decomposes the husk and pulp of
the fruit the flavoring and volatile principle of the grape combines
with the gas from which it separated, and is known as Oil of Cog-
nac; the remaining portions of the fruit yield Grape Sugar. By
the same process, Molasses yields Oil of Rum ; Scorched Barley, Es-
sence of Malt ; Ripe Peaches, Oil of Peach ; Apples, Oil of Apple?.
Any subsistence will yield its aroma and flavoring principles, how-
ever delicate, to this gas, without the least possibility of contamination.
f3p~ Our Oil of Cognac is manufactured at Reims, where Grapes of
the proper flavor can be obtained.
. *
Circulars sent to any Address.
P. LAOOUB,
JVew Orleans,
AN APPARATUS
FOE MAKING
GIN, COBDIALS, &c.
Good strong and high-flavored Gin, Cordials, and Essences hare
heretofore only been produced by the aid of distillation. This is
owing to the difficulty of dissolving the Oils, or, when dissolved, to
prevent the Gin or Cordial from becoming cloudy or milky. By the
use cf this apparatus, "Water or Spirit can be made to take up the
Oil to any extent. Common Whiskey, when passed through the
apparatus, cannot be distinguished from the best imported Gin-
Cordials and Essences will come off clean, clear and bright, and c
any required strength. The apparatus occupies but little space. runs
night and day, requires no fire and but little attention it is so very
simple that a fifteen year old boy can produce liquors that would
require the skill of an experienced distiller to equal. So faithful is it
in its labors, that nothing is left for the operator but to barrel and
bottle its productions, the superior qualities of which will command
purchasers in any market. So readily are these liquors produced that
ordinary auction prices will pay moderate profits.
Full and comprehensive instructions for making every variety of GUI,
Cordial and Essence, and everything complete pertaining to the matter
will be sent upon the receipt of Twenty-five Dollars.
New Orleans, La-
THE MANUFACTUKE
, WINES, AND CORDIALS,
WITHOUT THE AID OF DISTILLATION.
EFFERVESCING BEVERAGES AND SYRUPS,
VINEGAR, AND BITTERS.
PREPARED AND ARRANGED EXPRESSLY FOR TflK
BY
PIERRE LACOUR,
OF BORDEAUX.
NEW TOKK:
DICK & FITZGERALD, PUBLISHERS,
No. 18 ANN STREET.
gric.
Entcivd, ar-coiding- to AC* of Congress, hi ttio yo^r 1868, 4r?
THOMAS WALTER CHANDLER,
ED the Clort'fl Office of the District Court for the Southern District of New York
PREFACE.
ALL subjects affecting the interests of society generally nave
been discussed and examined, and all questions witnin the range
of importance, have been adequately illustrated ; and whence the
neglect of a matter of as much importance as the following pages,
it is difficult to conceive.
Thousands have acquired wealth from a knowledge of this busi-
ness; and have passed from the stage of action, without leaving
to the world the marks of their progress and improvements ; and
all previous works upon the Manufacture of Liquors were vague
and unsatisfactory, furnishing no reliable information to warrant
a speculative investment; for persons possessing really valuable
information upon this subject, have found a greater remuneration
in manufacturing than in publishing.
But few of the dram-drinking masses are acquainted with
the modus operandi of a business, which affects, to no inconsider-
able extent, both health and wealth, and that their own ignorance
has often tested the strength of their constitutions, through the
medium of " A pure old Article," or, " A choice old Brand ;" and
hence, the obvious necessity of a work upon this subject will not
be denied, thus removing many popular errors regarding the pro-
duction of Jiquors ; and the dissemination of such knowledge
would crush the cupidity of manufacturers, 'and articles of spirit
so often found in commerce, containing deleterious adulterations,
IV PREFACE.
would disappear, which would strip intemperance of many of it*
attendant calamities.
It will be observed that the recipes throughout this work are
those only that comprehend the manufacture of liquors, &c., that
are usually met with in commerce, and the reader comes at once to
the process and its productions; these formulas have been em-
ployed by all of the most extensive manufacturing establishments
in Europe ; and added to these recipes, are all of the recent
improvements that have been suggested by chemistry.
It will be seen that the articles used in the formation of
liquors, &c., mentioned in this work, are powerful stimulants to
the digestive organs, constituting medicated drams that invigorate
the whole system.
It will be noticed that the work contains numerous extempo-
raneous recipes, and in view of their non-availability under all cir-
cumstances the apparatus will be found both economical and
simple
THE AUTHOR.
New Orleans October 1st, 1853.
CONTENTS.
Pag*
L Process of Manufacturing Liquors without Distil-
lation, 9
IL Articles Employed in the Manufacture of Wines,
Cordials, Liquors, &c., <fcc 15
TTT. Articles used for Flavoring Wines, Liquors, and
Cordials, 50
IY. Manufacture of Domestic Liquors by concealing the
Odor of the Grain Oil, 8?
V. Directions for Preparing the most choice Liquors
in quantities of Five Gallons, 118
YL Manufacture of Low-Proof Spirits, 132
VIE. Description of Beads for Liquors, 146
VIIL On Barrelling Liquors, <fec 167
IX. On the Uses of Sugar, Molasses, and Honey, in the
Manufacture of Wines and Liquors, 178
X. The Process of the Manufacture of Sulphuric Acid, 187
XL Tobacco, Caustic Potassa, Red Pepper, Aquafortis,
and Oil of Vitriol .. 198
V CONTENTS.
Pago
XH Wines, 203
XHL Cordials, 227
XIV. On the Manufacture of Soda, Mineral, and other
Carbonated Waters, <fcc 239
XV. Manufacture of Vinegar in Twenty-frm hcurs, <tc. . 265
XVL Bitters, 7 283
XVIL Syrups, 294
Index, 808
THE PROCESS Of
MANUFACTURING
LiaUOES WITHOUT DISTILLATION.
ALCOHOL,
EN the chemical sense, is a liquid generated for the
most part in vegetable juices and infusions by a
peculiar fermentation called the vinous or alcoholic,
The liquids which have undergone it, are called
vinous liquors, and are of various kinds. Thus, the
fermented juice of the grape is called wine ; of the
apple, cider ; and the fermented infusion of malt,
beer. With regard to the nature of the liquids sus-
ceptible of the vinous fermentation, one general cha-
racter prevails, however various they may be in other
respects ; that, namely, of containing sugar in some
Torm or other. It is found further, that after they
>iave undergone the vinous fermentation, the sugar
Jiey contain has either wholly or in part disappear-
1*
10 LIQUORS WITHOUT DISTILLATION.
ed, and that the only new products are alcohol, which
remains in the liquid, and carbonic acid which escapes
during the process, and these when taken together,
are found to be equal in weight to the sugar lost ; it
is hence inferred that sugar is the subject matter of
the changes that occur during the vinous fermenta-
tion, and that it is resolved into alcohol and carbonic
acid. Sugar will not undergo the vinous fermenta-
tion of itself, but requires to be dissolved in water,
subjected to the influence of a ferment, and kept at a
certain temperature.
Accordingly, sugar, water, and the presence of a
ferment and the maintenance of an adequate tempera-
ture, may be deemed the pre-requisites of the vinous
fermentation. The water acts by giving fluidity, and
the ferment and temperature operate by commencing
and maintaining the chemical changes. The precise
manner in which the ferment operates in commencing
the reaction is not known, but the fermentative change
seems to be intimately connected with the multipli-
cation of a microscopic vegetable, in the form of dia-
phanous globules contained in the ferment, and
called " torula cervisia." The ferment is generally
considered to contain a peculiar nitrogenous princi-
ple having a close analogy to albumen and casein.
Certain vegetable infusions, as those of potatoes
and rice, though consisting almost entirely of starch,
ALCOHOL. 11
are nevertheless capable of undergoing the vinous
fermentation, and form seeming exceptions to the
rule that sugar is the only substance susceptible of
this fermentation. The apparent exception is ex-
plained by the circumstance that starch is susceptible
of a spontaneous change which converts it into sugar.
How this change takes place is not well known, but
it is designated by some authors as the saccharine
fermentation. It has been proved that if a mixture
of gluten from flour, and starch from potatoes, be put
into hot water, the starch will be converted into
sugar. When, therefore, starch is apparently con-
verted into alcohol by fermentation, it is supposed
that during the change it passes through the inter-
mediate state of sugar. Alcohol being the product
of the vinous fermentation, necessarily exists in all
vinous liquors, and may be obtained from them by
distillation. Fgrmerly it was supposed that these
liquors did not contain alcohol, but were merely
capable of furnishing it in consequence of a new
arrangement of their ultimate constituents the result
of the heat applied. This idea has been disproved
by showing that alcohol may be obtained from all
vinous liquors without the application of heat,
and, therefore, must pre-exist in them. The method
consists in precipitating the acid and coloring
matter from each vinous liquor, by subacetate of
12 LIQUORS WITHOUT DISTILLATION.
lead, and separating the water by carbonate of
pc tassa.
In vinous liquors, the alcohol is largely diluted
with water, and associated with coloring matter,
volatile oil, extractive, and various acids and salts.
In purifying it, we take advantage of volatility, which
enables us to separate it by distillation, combined
with some of the principles of the vinous liquor em-
ployed, and more or less water. The distilled pro-
duct of vinous liquors forms the different ardent
spirits of commerce. When obtained from wine, it
is called brandy ; from fermented molasses, rum ;
from cider or peaches, it is called apple or peach
brandy ; from malted barley, rye, or corn, it is known
as whiskey ; from malted barley and rye meal, with
hops, and rectified from juniper berries, it is known
ss Holland gin ; from malted barley, rye, or potatoes,
and rectified from turpentine, it is ca-lled common gin ;
and from fermented rice, arrack. The spirits are of
different strengths, that is, contain different propor-
tions of alcohol, and have various peculiarities by
which they are distinguished by the taste. Their
strength is accurately judged of by the specific gra-
vity, which is always less in proportion as their con-
centration is greater. When they have the sp. gr.
0*920, they are designated in commerce as proof spirit ;
if lighter than this, they are said to be above proof ;
.
it
ALCOHOL. 18
if heavier, below proof ; and the percentage of water
or of spirit of 0'825 necessary to be added to any
sample of spirit to bring it to the standard of proof
spirit, indicates the number of degrees the given
sample is above or below proof: thus, if 100 volumes
of spirit require 10 volumes of water to reduce it'to
proof, it is said to be " 10 over proof." On the other
hand, if 100 volumes of spirit require 10 volumes of
a spirit of 0*825 to raise it to proof, tho sample is
said to be 10 under proof.
Thus, for instance, these marks will be observed
on the heads of rectified whiskey barrels, the initials
" A. B. P./ 1 signifying above proof, and " B. P.,"
below proof. This whiskey should contain about 40
per cent, of alcohol, of the strength of 92 per cent. ;
thus it will be seen that a barrel of forty gallons of
whiskey is composed, as far ae the fluid measure ex-
tends, of sixteen gallons of alcohol and twenty-four
gallons of water ; this is called " rectified proof spi-
rit," or " proof spirit. 77 Should the spirit contain
above forty per cent, of alcohol, it will be denoted
on the head of the barrel by the initials, " A. B. P. 7 '
with the figures denoting the per centage. And if
the spirit contains less than forty per cent, of alco-
hol, it will be known by the initials " B. P.," or be-
low proof, with the less per centage indicated by
figures.
14 LIQUORS WITHOUT DISTILLATION.
Proof spirit is far from being pure, as it contains
a considerable quantity of grain oil and other foreign
matters ; it may be further purified and strengthened
by distillation, or the impurities may be driven off
by filtration through charcoal. Alcohol thus puri-
fied, is known in commerce as neutral spirits, and is
used in the manufacture of the imitation of foreign
liquors, cordials, syrups, aromatic waters, essences,
perfumes, &c., &c.
II.
ARTICLES USUALLY EMPLOYED
IN THE MANUFACTURE OF
WINES, CORDIALS, LIQUORS, &c., &c.
ALCOHOL
CAN be obtained by distillation, from any article
that is capable of undergoing fermentation.
The alcohol that is commonly found in commerce,
is obtained from corn or potatoes, and contains an
essential oil which is removed by rectification or
filtration with charcoal (see Filtration) : and when
alcohol is thus cleansed of grain oil, it is then suited
for the purposes of the manufacturer, and is known
under the name of Neutral Spirit.
This spirit, when flavored, and the various articles
added to give a vinous, mucilaginous, oily, or dry
taste, are called Imitation Liquors, by virtue of their
possessing some of the leading characteristics of the
distilled spirit which they are supposed to represent.
16 MANUFACTURE OF WINES, CORDIALS, &C.
ACIDS.
Tartaric, Citric, and Sulphuric, are used for impart-
ing acidulous vinous taste to liquors.
Of these acids, that of Tartaric is made from or
extracted from tartar, a peculiar substance which
forms on the inside of wine casks, being deposited
there during the fermentation of the wine ; by some
manufacturers, cream of tartar is preferred to any
other acid.
Citric Acid is the peculiar acid to which limes and
lemons owe their acidity ; it is present also in the
juice of other fruits, such as the cranberry, the red
whortleberry, red gooseberry, currant, strawberry,
raspberry, etc., etc. Citric acid is prepared from the
juice of the lime or lemon.
Sulphuric Acid. From the low price of this acid,
it is used extensively for adulterating vinegar, and
also in any form that an acid may be required for
wines, xiordials, &c. This acid is made from the com-
bustion of sulphur this acid should be kept excluded
from the atmosphere, in well stopped vessels this
acid is used in forming the beading mixture, for giv-
ing a bead to the low proof liquors ; for this formula,
look under the head of Beads for Liquors.
Alum is manufactured occasionally from earths
AMYLIC ALCOHOL. 17
which contain it ready formed, but most generally
from minerals, which, from the fact of their contain-
ing most or all of its constituents, are called alum
ores. The principal alum ores are the alum stone,
which is a native mixture of sub-sulphate alumina
and sulphate of potassa.
The alum stone is manufactured into alum by cal-
cination, and subsequent exposure to the air for three
months ; the mineral being frequently sprinkled with
v
water, in order that it may be brought to a soft mass ;
t^is is lixiviated and the solution obtained, crystalliz-
ed by evaporation.
Several varieties of alum are kno.wn in commerce.
Roche alum, so called from its having c'ome originally
from Roecha, in Syria, is a sort that occurs in frag-
ments of the size of an almond, and having a pale
rose color, which is given to it by bole or rose pink.
Roman alum also occurs in small fragments covered
with a rose-colored efflorescence, derived from a
slight covering of oxide of iron, v
Alum is used for fining liquors ; it is first finely
powdered, from 3 to 5 ounces to 40 gallons of liquid,
and it is used for imparting roughness to wines. The
astrio^ency of alum is preferable to catechu in tae
light
18 MANUFACTURE OF WINES CORDIALS, &C.
AMTLIC ALCOHOL,
Or fusel oil, grain oil, corn spirit oil. This oil *a
distinguished by a strong disagreeable odor that is
perceptible in corn whiskey, and is vulgarly known
as ROT-GUT. Spirit distilled from grain, contains it
in the proportion of one part in five hundred by mea-
sure. It is a colorless liquid, of a strong acrid
burning taste it is an artificial source of apple oil.
Pear Oil and heavy Oil of Wine. For the reader to
fully appreciate what chemistry has done for the
manufacture of liquors, in this single instance,
take, for example, 100 gallons of potato spirit,
which contains a larger portion of grain oil than any
other spirit. Now this spirit will be, owing to this
grain oil, of a highly offensive odor, and if drunk in
the usual quantities that clean spirit is, it would act
as an emetic. This grain oil is separated by distilla-
tion, which leaves the spirit clean and inodorous a
neutral spirit ; the grain oil is then distilled with
sulphuric acid, which produces oil of wine, or its odor ;
if this be added to the spirit, it would, in point of
flavor, possess all the essentials of pure brandy. And
if the oil be subjected to further chemical decompo-
sition, the product would be apple oil and pear oil
the former added to the spirit would yield apple
AMBERGRIS. 19
brandy, and the latter gives the appearance of age to
liquors.
AMMONIA.
This is commonly obtained by the action of lime
on muriate of ammonia or sal ammoniac.
Water of ammonia is used in low proof liquors, for
giving in combination with ethers;' essences, <fec., a
strong aromatic perfume ; and it is used singly in a
liquid that needs a strong odor, as, for instance, in a
barrel of low proof whiskey, containing only twenty
gallons of proof whiskey to twenty of water, will
have an odor commonly galled " GROGGY," the addi-
tion of ammonia completely " cures " this that excess
of ammonia should never be added that would indi-
cate its own presence.
AMBERGRIS.
This substance is found floating on the sea, or
thrown by the waves upon the shores of various
countries, particularly in the southern hemisphere ; is
now generally believed to be produced in the intes-
tines of the spermaceti whale. It is found in round-
ish or amorphous shaped pieces, usually small, but
sometimes of considerable magnitude ; and masses
have been found weighing from 50 to 200 pounds.
20 MANUFACTURE OP WINES, CORDIALS, &C.
These pieces are often composed of concentric layers ;
they are of various colors, usually grey, with brown-
ish yellow and white streaks, often dark brown or
blackish on the external surface. They are opaque,
lighter than water, and of a consistence like that of
wax, and have a peculiar aromatic agreeable odor, and
are almost tasteless, and soften with the warmth of-
the hand. Ambergris is insoluble in water, but will
dissolve in hot alcohol.
Ambergris is used as a perfume for liquors. It is
never used alone, always being combined with other
aromatics. The usual form of adding it to spirit, is
to rub it well with sugar, which acts by minutely
separating the particles of ambergris. Ambergris
should be used in very small quantities, when used
as a flavoring ingredient, as the odor would be easy
of detection. In light-bodied liquors, one grain will
often suffice. Its different applications will be found
in the different formulas throughout the work.
ALMONDS.
There are two varieties of almonds, sweet and
bitter,
SiVeetJKmonds, when blanched, which is easily done
by immersing them in boiling water and rubbing
them between the hands until the husk is removed
ALMONDS. 21
are without smell, and have a sweet and pleasant
iaste.
Sweet almonds enter into the composition of va-
rious syrups, &c. They are also used for giving the
appearance of age, and a nutty flavor and taste to all
kinds of spirituous liquors. When this object is
intended for fine brandies, &c., say for twenty gallons
of the spirit, five ounces of sweet and one of bitter
almonds are well worked to a paste with acetic ether
in a mortar ; the paste is then strained, being first
diluted with a sufficiency of water ; the strained
product, being a milky emulsion, is added to the
spirit, for wines, &c. Use in the same manner,
Bitter Almonds. These are smaller than the pre-
ceding variety ; they have the bitter taste of peach
kernels, and though in their natural state inodur-
ous, or nearly so, have when triturated with water
the fragrance of the peach blossom. They contain
the same ingredients as sweet almonds, and like
them form a milky emulsion with water. Bitter
almond meal is sometimes used in the quantities of
three to five ounces to twenty gallons of spirit, for
imparting a nutty taste. Much care should be used
in selecting almonds that are not rancid, as they
would be highly deleterious if added to a cordial or
wine.
Oils of Sweet and Bitter Almonds. The oil of sweet
22 MANUFACTURE OF WINES, CORDIALS, &C.
almonds is of a sweet bland taste, and may be sub-
stituted for all the uses of sweet oil. This oil is
sometimes dissolved in ether or alcohol, and is used
for the same purposes in liquors that the almond is
for ; from one to two ounces of the oil, to double
that quantity of alcohol or ether.
Oil of Bitter Mmonds has a yellowish color, a bit-
ter acrid burning taste, and the peculiar odor of the
kernels in a very high degree. The purity of this
oil may be known by its ready solubility in sulphuric
acid, with the production of a reddish brown color.
Oil of bitter almonds is used as a flavoring ingredi-
ent in cordials, wines, and liquors, but more exten-
sively in cordials. This odor is too well known and
easily detected, and should be used in small quantities.
ALE OR PORTER
Is sometimes used in quantities of from one to five
quarts to forty gallons of spirit ; it is used in cases
where catechu and alum would be objectionable on
account of their easy detection in rum, brandy, <fcc.
Ale gives a mild and pleasant bitter. Four pints of
porter and one ounce of sulphuric acid added to
forty gallons of spirit, will give a taste similar to the
decoction of peaches. Where porter is not conve-
nient, add an infusion of hops.
BONE BLACK. 23
ALKANET ROOT.
This root, as found in commerce, is usually much
cU oayed internally ; it is in pieces three or four
inches long, from the thickness of a quill to that of
the little finger, somewhat twisted, consisting of a
dark red easily separated bark ; it is reddish exter-
nally, and whitish near the centre, and composed of
numerous distinct fibres, and internally of loose
spongy texture. The fresh root has a faint odor
and a bitter astringent taste, but when dried it is
inodorous and insipid. It does not impart its color
to water but to alcohol, and is used for coloring port
wine and Stoughton's Bitters, &c. The red of alka-
net is rendered deeper by the addition of an acid,
and changed to blue by alkali.
BONE BLACK
Consists of the bones of animals, being burned
and ground. The particles are porous, and are com-
posed chiefly of lime. Bone black is used in the
manufacture of liquor for removing grain oil. and as
a decolorizing agent. Both of these processes are
detailed in another chapter of this work.
MANUFACTURE OF WINES. CORDIALS, &C.
RED BEETS
Are only used for the red coloring matter that they
yield, which is obtained by slicing them and infusing
in water, or fermenting them with the fermenting
liquid that is desired of a red color. Five pounda
will color forty gallons of liquid a light shade of
pink, and ten pounds will give to the same quantity
a deep-red rose color.
BRAZIL WOOD.
This wood yields to water a beautiful red color,
>vhich is used in all classes of liquors. Where a red
wpuld be desirable, three pounds of the wood to five
gallons of water, and infuse for five to ten days.
BEECH WOOD.
The chips of this wood are used in the manufacture
of vinegar, as described in another part of the work.
The advantages that this wood presents over any
other for the purpose are owing to a strong predispo-
Bition, to fermentation that is manliest in tnis wood
\yhile in coniact with any fermeiitive matter.
CAUSTIC POTASS A. 25
BALSAM OP PERU
k
Is viscid, like syrup or honey, of a dark, reddish-
brown color, and a fragrant odor and warm bitterish
taste, leaving when swallowed a warm or prickling
sensation in the throat. It is used in cordials.
BLACKBERRIES
Raspberries, mulberries, and strawberries, are all
used in the manufacture of syrups. The process of
depressing the fruit of its juice consists in placing it
in a muslin bag and expressing the juice. One pint
of the fruit is allowed to make one pint of syrup.
For full directions, look under the head of Syrups.
CATECHU
Is used in all kinds of liquors where a rough astrin-
gent taste would be desirable. The dark colored
catechu is the best. The usual mode of using it is
to reduce it to a powder, and work it into a paste
with some of the liquid, and then add it to the mass.
The extremes for its use is from four to ten ounces
to one hundred gallons.
CAUSTIC POTASSA
Has been proposed as an economical source for reo-
2
26 MANUFACTURE OF WINES, COEDIALS, &C.
tifying alcohol. The plan consists in the saponifica-
tion of the grain oil by the aid of potassa, and sepa-
rating this product from the spirit by straining.
With some this process has failed, owing to the fact
that the potassa did not attack the oil.
CHARCOAL (" VEGETABLE")
Is used for rectifying spirit. The charcoal acts by
absorbing the grain oil. Vegetable charcoal is infe-
rior to animal charcoal. The common objection
urged against the use of animal charcoal is the pecu-
liar aminoniacal fetor that it imparts to the liquor
that is filtered through it. This, it must be obvious,
is owing to the animal matter not being entirely
driven off by burning. As a decolorizing agent,
vegetable is inferior to animal charcoal.
COCHINEAL.
i
Cochineal. This insect is found wild in Mexico,
and as a coloring substance it is one of the most
useful that we have, and is suited for all kinds ol
liquors that are dependent upon red as a color.
Cochineal is soluble in water and alcohol, but more
so in boiling alcohol.
ETHERS. 27
COTTON
Is made use of in filtration in liquors that need
clarifying. The liquid is allowed to pass through
the cotton, and the clarification is effected by the
particles in the liquid becoming entangled in the
fibres of the cotton. The cotton is sometimes placed
in a funnel, or in a filtering or straining bag, and the
liquid is allowed to pass through it. The sand fil-
terers will be found to be superior, more particularly
where a large volume of liquid is to be clarified.
EGGS. .
Every part of the egg is made use of as finings for
liquors, wines, cordials, and syrups. The egg effects
clarification of fluids by involving during its coagu-
lation the undissolved particles, and rising with them
to the surface or subsiding.
ETHERS
That are made use of by the liquor manufacturer,
consist of acetic ether, which is obtained by the dis-
tillation of sulphuric acid, acetic acid, and alco-
hol, and are used in the imitation of brandies, wines,
&c.
28 MANUFACTURE OF WINES, CORDIALS, &C.
Nitric Ether is distilled from nitric acid and alco-
hol. This is used principally for flavoring gin.
Butyric Ether is produced by the chemical decom-
position of rancid butter, and is used for imparting
a flavor of pineapples.
For the full directions for quantities necessary in
the formation of liquors, see another chapter, and
also the formulas.
FLAXSEED.
The mucilage of this seed is obtained by boiling,
and is used for giving a body to wines.
FILTERS
Are used for clarifying liquids of impurities, and
are made of various forms and composed of different
articles. The most usual are charcoal (animal and
vegetable), sand, cotton, and muslin. The most com-
mon form, however, in arranging filters is to use any
convenient sized cistern or barrel ; and in this
arrange one bed of charcoal (vegetable) to a depth
varying from two to five feet, and the last bed con-
sisting of sand to the depth of from twelve to forty
inches, packed in alternate layers with shells, which
prevents the sand from becoming too closely embed-
ded, which would prevent free filtration. But for
29
ordinary purposes the sand filtration alone will
remove the objectionable impurities. As the sand
becomes charged with coloring matter from con-
tinued filtration, it will have to be removed from
the sand by washing in clean water. It may be
necessary to pass the fluid through the sand several
times before it becomes perfectly clear. To obviate
this, increase the quantity of sand to double. Sand
is only used to give transparency to any color by
separating the minute particles that tend to impart
a heavy cloudiness to liquids ; but when a liquid is
to be rendered limpid (colorless) filtration through
animal charcoal will have to be resorted to.
" FININGS "
Are used for clarifying liquids. They consist of
bodies or matter that is either lighter or heavier
than the fluid. The whole process of fining is
mechanical, for when the article used for fining is
lighter than the fluid, it floats on the surface, and
acts on the principle of the attraction of particles,
and these particles subside. On the other hand, when
the finings are heavier than the liquid, they fall to the
bottom, and carry down with them the heavier impu-
rities. These two points are illustrated in the use
of eggs, milk, flour, isinglass, &c., which are lighter
BO MANUFACTURE OP WINES, CORDIALS, &C.
than water ; and in the latter instance in the use of
alum, potash, &c., which are heavier than water.
FLOUR,
Prepared from wheat and rice, is used for finings
but more particularly for giving a body to wines and
liquors. This process is fully described under tho
head of " Starch Filtration."
When flour is used for finings, it is made into a
smooth paste before adding.
Liquors are sometimes prepared, on a small scale,
for domestic use, by digesting from one to two pints
of wheat flour, in five gallons of spirit, for a few
days, agitating it daily, and then straining for use.
This quantity is usually added to twenty gallons of
spirit. The body and taste of liquor containing
flour is equal to that given by honey.
GRAPE SUGAR
Is used in the manufacture of wines and brandies.
It is formed by digesting sugar in a solution of acetic
acid ; and some manufacturers digest or saturate
any given quantity of the sugar to the consistence
of paste. With water acidulated with sulphuric
*cid to the strength of common vinegar, the fluid is
HYDROMETER. 81
after digesting for two weeks, evaporated by solar
or artificial heat.
This sugar is used for giving a sweetish, acidulous
taste to wines, and a vinous taste to brandy. But
the same ends can be obtained by the assistance of
sugar and acid, without farther preparation.
GAMBOGE
Is a yellow coloring resinous substance. This gum
is soluble in water, forming a yellow opaque emul-
sion. It is dissolved by alcohol, and a golden yel-
low tincture results, which is rendered opaque by
the addition of water.
So intense is the color of this resin that one part
communicates a perceptible yellowness to ten thou-
sand of water.
GENTIAN
Is intensely bitter, without being nauseous, and the
bitter principle is extracted by water and alcohol.
Gentian enters largely into the composition of tho
different formulas for bitters.. See Bitters.
HYDROMETER.
The specific gravity of liquids affords one of tho
best tests for their purity. The instrument cots
82 MANUFACTURE OP WINES, CORDIALS, &C.
monly used for this purpose is Baume's hydrometer.
This consists of a glass bulb loaded at one end, and
drawn out at the other into a tube on which the
scale is marked. That used for alcohol is graduated
by loading it until it sinks to the foot of the stem
(which is marked zero), in a solution of one part of
common salt in nine parts of water. It is then put
into water, and the place to which it sinks is marked
10 of the scale, which is constructed from these
data.
s
HONEY.
Owing to its peculiar, though feebly aromatic*
taste, honey is one of the most useful articles that
can be found for giving a fine body, and the appa-
rent virtues of both brandy and wine to the palate
when used in imitating liquors or wines. When
used in the finer liquors, it may sometimes need
clarifying ; but, generally, if it should be heated'
and strained, will answer all purposes. The usual
impurities are earth, sand, and coloring.
INDIGO
Is only used for its coloring substance, which it
yields best to a solution of sulphuric acid. The blue
from indigo is only used for cordials.
MOLASSES. 33
IODINE
Is used to indicate the presence of starch in liquors ;
in this manner it is used in detecting French bran-
dies. See chapter on " Ascertaining the Purity of
Brandies."
LOGWOOD
Imparts its color to water and alcohol ; the color
that is imparted to boiling water is of a much warm-
er tone than that of any other ; the color is of a deep
red, bordering on purple. This is suited for the-
wines, and is sometimes combined with burnt sugar,
in coloring brandy.
MOLASSES
Is sometimes used in manufacturing liquors ; the ob-
jection to its use is, that it contains a large portion
of charcoal, and that it is indebted to it for its own
color ; this charcoal being in such minute particles,
that their removal is attended with great difficulty,
as finings will have no effect on them. It is exceed
ingly difficult to render a fluid transparent that holds
molasses in solution, and for this reason coloring for
liquors should never be prepared from molasses, and
coloring, from this source, may be known by the
heavy color it leaves in liquor.
34 MANUFACTURE OF WINES, CORDIALS, &C.
NEUTRAL SPIRIT,
Or clean spirit, is a spirit of variable strength, say
from 40 to TO per cent, of alcohol. This spirit is
colorless and inodorous, though, as usually found, it
has the odor of rum, or acetic ether, which is gene-
rally added to conceal some slight trace of remaining
grain oil. The only reliable tests for this spirit are
the hydrometer, and nitrate of silver ; the former
indicating the per centage of alcohol, and the latter
that of grain oil. And neither should this spirit,
when drunk, or after having been drunk, leave any
disagreeable or heavy sensation in the throat or on
the palate, and all the disagreeable and stinging sen-
sations should pass off without leaving the slightest
traces of astringency, roughness, acridness, or of pun-
gency in the mouth or throat, as these indications
would point to the usual adulterations of acrimonious
substances. These remarks will apply to any other
liquor for detecting adulterations.
NITRATE OF SILVER.
This is used in solution for detecting grain oil in
liquors ; the silver throws the oil to the surface of the
liquid in the form of a black powder ; this will serve to
detect fictitious liquors generally, or at least as far aa
common grain spirit may enter into their composition*
CAX BARK. 86
OAK BARK.
Red and black oak are best suited for the manu-
facture of liquors, both for coloring and tannin ; the
bark is best suited for brandies, as it yields a fine
brown color, and its bitter principle adds a pleasant
taste to the liquor. The color can be obtained either
by infusing the bark in water or spirit. Sulphuric
acid is sometimes added to liquor colored with this
bark, as the acid gives to the liquid a bright trans
parency.
In some manufactories oak bark coloring is used
to the exclusion of sugar coloring, for brandies. The
coloring is prepared from the bark by infusing it in
barrels, along with proof spirit ; fresh bark is added
to the spirit until it becomes an amber color, it is
then used in the same manner as brandy coloring.
Care should be observed that no metallic body
comes in contact with liquid containing tannin,
either in the form of oak bark, catechu, or tannic
acid, as the color must, to a greater or less extent, be-
come contaminated.
The most convenient mode of discharging oak
bark coloring, or tannin, in any form, is by a solu-
tion of gelatine, composed of one to three ounces c c
isinglass, beat fine, or to shreds, and dissolved in
warm water, two pints, and when cold, whisk to a
36 MANUFACTURE OF WINES, CORDIALS, C.
froth with water, and add it to forty gallons of
spirit.
OATMEAL, ETC.
Oatmeal, rice flour, and wheaten flour, are for
giving a body, &c., by filtration, to spirits.
The rationale of this process is, that the flour" al-
luded to is of a feebly sweetish taste, and is com-
posed (mechanically) of minute particles, which is the
result of grinding and bolting. The spirit, in filter-
ing through a body of this flour, becomes charged
with a portion of these particles. Now the natural
taste of the spirit is hot and pungent ; this taste is
modified, softened, mellowed, by the addition of these
particles of flour. Without lessening its strength, it
adds to the density of the spirit, and hence an oily
taste and appearance.
The particles alluded to should not be discerned
by the naked eye ; this is prevented by placing a few
folds of muslin at the bottom of the flour ; this mus-
lin strains off all the coarser particles, or prevents
their passage.
Oaten meal and wheaten flour are used for color
ed liquors, viz. brandy, whiskey, &c. Eice floui
is used for white liquors, viz. gin, and all liquors
that are un colored.
tiUM. 31
Some manufacturers make use of equal quantities
of either wheat flour or oatmeal and rice flour.
PEPPER LONG, CAYENNE, AND BLACK.
Of the different varieties of pepper, none an-
swer for the purpose of giving a false strength to
liquors, except Guinea pepper ; a tincture prepared
from this variety has a taste analogous to alcohol,
whereas the taste from the other varieties remains
on the palate a considerable length of time after
being swallowed.
It is usual in preparing large quantities of the
above tincture, to add a portion of long or cayenne,
to increase the strength.
PELLITORY.
This is a powerful acrimonious substance, which is
used in the form of a tincture for giving a false
strength to liquors generally, and also to vinegar.
See Pellitory.
BUM
Is too well known to require a description. There
are several commercial varieties ; the most common
are Jamaica, New Orleans, St. Croix, and New Eng-
land ; they are stated agreeably to their relative com
38 MANUFACTURE 'OF WINES, CORDIALS, &C.
rnercial positions, and are found colored and unco-
lored.
For the purposes of the manufacturer the Jamaica
rum is preferable. Rum gives to neutral spirit a
fine aroma, when tempered with acetic or butyric
ethers, and also an agreeable vinous taste. In ex-
temporaneous formulas, rum is highly useful. See
Formulas.
RED SANDERS WOOD.
A tincture is prepared from this wood that is used
for coloring all kinds of liquors. The red from
ganders is inferior to cochineal. See chapter on Co-
loring.
RICE.
Rice flour is used for filtering liquors through to
give them a body. See chapter on Filtration.
SAFFRON.
There are two varieties, the English and Ameri
can ; that of the former is best suited for coloring
liq uors, and of the latter for cordials.
SNAKEROOT.
Of these varieties, the Virginia snakeroot is pre-
SWEET SPIRITS OF NITRE. 89
ferable ; this is one of the constituents of the various
brands of bitters. The bitter principle is yielded to
water and alcohol. For particulars, see chapter on
the Manufacture of Bitters.
SWEET SPIRITS OF NITRE
Is distilled from nitric acid and proof spirit, and is
used by some manufacturers for giving a false
strength to liquors. The proportions vary, say from
six to twelve ounces to forty gallons of spirit. The
excessive use of the swe^t spirit of nitre in liquors,
will cause an involuntary flow of urine from the con-
sumer ; probably there are but few instances in which
the use of nitre would be necessary in managing li-
quor ; some manufacturers use it in liquors that have
become musty, and others use it under the impression
that it adds a peculiar vinosity to the spirit.
These ends can be obtained by other articles that
are more economical and less injurious to health j
the articles in question consist of honey or sugar,
acid tincture of the grains of paradise, starch, <fcc.
In the extemporaneous preparation of liquors, nitre
is preferable, as it needs no preparation. From two
causes, the exact quantity of nitre necessary for a giv-
en quantity of spirit cannot be given. First, owing to
the extensive adulterations that it is subject to, which
are alcohol or water, and the second is owing to
40 MANUFACTURE OP WINES, CORDIALS, AC. ~
what apparent strength the liquor is to be brought
to. The palate will be the most correct guide ; it
will be found that the use of the grains of paradise
tincture will be the most economical for giving a
false strength to low proof or cheap liquors, and
that the tincture is less injurious than nitre.
OLIVE OIL.
The pure oil is of a pale yellow or greenish yel-
low color, with scarcely any smell, and a bland,
slightly sweetish taste. This oil is largely adulte-
rated with the cheaper oils ; a mode to detect the
pure oil, founded on the property possessed by the
supernitrate of mercury, of solidifying the oil of
olives without a similar influence upon other oils
six parts of mercury are dissolved at a low temper-
ature in seven and a half parts of nitric acid, of the
sp. gr. 1.35, and this solution is mixed with the
suspected oil in the proportion of one part to twelve,
the mixture being occasionally shaken. If the oil
is pure it is converted, after some time, into a yellow
solid mass ; if it contains a minute proportion, even
so small as the twentieth, of common oil, the resulting
mass is much less firm. Another test is founded OD
the fact that pure olive oil is changed to a greenish
yellow color by nitric acid Olive oil is used in th*
OIL OF CEDAR. 41
manufacture of liquors for making the beadinsr mix
ture which is used for low proof spirits. See Bead-
ing Mixture.
OIL OP CARAWAY
Is, like cinnamon, only used for flavoring cordials,
and if added to liquors it should be so combined,
that it will only assist in making a new compound in
the family of aromatics.
OIL OF CLOYES
Is sometimes added to the ethers to increase their
pungency. When used fc v domestic or foreign bran-
dies the proportion of oil i one drop to every ounce
of ether. Ether is a solvent for any of the es-
sential oils. Great care should be used in the use of
this oil in liquors, as its odor would indicate its
presence. In the manufacture of cordials, clove
oil is one ot the most valuable that is in use ; the
quantity to be used is generally regulated by the
palate.
OIL OF CEDAR.
Five drops of the oil are added to one ounce
of nitric ether, for flavoring Holland gin, and is
42 MANUFACTURE OF WINES, CORDIALS, AC.
sometimes used in imitating Scotch and Irish whis-
key, from 20 to 40 drops are added in combination
with creasote.
OIL OF JUNIPER.
It is this oil that imparts to Holland gin its pe-
culiar flavor and diuretic power. From three to four
ozs. dissolved in alcohol, for 100 gallons of spirits-
OIL OF LAYENDER.
Used for flavoring cordials, in combination with
other aromatics. It is rarely, if ever, used for flavor-
ing spirits.
OIL OF LEMON.
This oil, dissolved in ether or alcohol, is highly
useful for cordials, wines, and liquors. With raisin
spirit or prune spirit, essence of lemon forms a
valuable adjunct ; or from one to two drops of tho
oil dissolved in acetic ether constitutes a fine and
natural flavoring for French brandies. When used
In conjunction with rum, the essence of lemon is
suited from its flavor to enter into any compound
that may be used for flavoring either wines, liquors,
or cordials.
OIL OF ROSEMARY. 48
OIL OF MACE
Is obtained from nutmegs.
[ It is solid, soft, unctuous to the touch. Of a yel
lowish or orange yellow color, more or less mottled,
with the odor and taste of nutmeg. It is dissolved
by alcohol or ether.
An artificial preparation is sometimes substituted
for the genuine oil. It is composed of suet, tallow,
spermaceti, wax, and adding coloring and giving
a flavor to the mixture with oil of nutmeg. Oil
of mace is used for giving a nutty flavor to liquors,
from two to -three ozs. to one hundred gallons. Its
other uses will be found in the receipts.
OIL OF PARTRIDGE-BERRY
Is used for flavoring the syrup of sarsaparilla, and
for the sarsaparilla cordial see farther Directions
for Making Syrup and Cordial.
OIL OF ROSEMARY
Is sometimes used in flavoring raisin and prune
spirit in the proportion of from one drachm to one oz.
of the oil dissolved in acetic ether. The proportion
of oil to ether is as one to five.
Oil of rosemary is used for flavoring the cordials,
44 MANUFACTURE OF WINES, CORDIALS, &U.
and enters into some formulas for peach brandies,
which, consists of rosemary, bitter almond oil, dis-
solved in acetic ether ; but butyric ether and pear
oil have superseded these articles.
Many of these articles have sunk into disuse or
have been superseded by others better adapted to
these purposes ; yet it would be deemed necessary to
a full comprehension, of this business, that all articles
bearing any relation to the manufacturing of wines,
liquors, &c., should be mentioned and explained.
OIL OF ROSES, OR OTTO OF ROSES,
*
Is used for all of our cordials, and for flavoring
peach brandy, fine apple brandy. It is combined
with pear oil essence, and with essence of mace, for
pale and- brown sherry ; and combined with amber-
gris it is used for claret. Acetic ether six ozs.; es-
sence of mace two ozs.; oil of roses one oz.; one drop
well rubbed up in two ozs. of white sugar this is
added to forty galls, of neutral spirit in imitation of
foreign brandy. Rose water is made from oil of
roses by dissolving twenty grains of the oil in two
ounces of clean alcohol. The alcohol should be
kept hot till the complete dissolution of the oil has
taken place. The alcohol is then added to a half-
gallon of clean clear watei.
OIL OF SASSAFRAS. 45
In bottling champagne it is usual to add a few
drops of rose water to each bottle.
For correcting a peculiar mustiness that is some-
times perceptible in brandies, the addition of one
grain of the oil of roses well rubbed in sugar, and
added to every forty gallons, will completely cure it.
In adding this or any other aromatic to brandy, they
should never be added in excess, but in such small
proportions that they would form a harmonious
odor in which nothing could be noticed that would
attract attention. The novice should recollect that
the object of all thit aromatizing is merely an
attempt to imitate oil of wine, the ingredient that
brandy owes its flavor tc.
OIL OF SASSAFRAS.
The essence is made by dissolving the oil in al-
cohol, in the proportions of half an ounce of the oil to
four ounces of alcohol. Sassafras is used in the
syrups and cordials, and for beer made from saccha-
rine fermentation. The essence, when used as above,
the quantity in generally added to suit taste the
<>dor of sassafras is too well known to attempt its
use in liquors.
46 MANUFACTURE OF WINES, CORDIALS, AC .
OH. OF TAR, OR CREASOTE,
Is used for flavoring malt whiskey, or well cleaned
corn whiskey, in imitation of Irish or Scotch
whiskeys ; from sixty to eighty drops to one hun-
dred gallons. Some contend that the addition of
from thirty to fifty drops of cedar oil, first dissolv-
ing it in alcohol, perfects the imitation ; the num-
ber that use cedar oil are in the minority, as the
most extensive dealers and importers use creasote
alone. It is not an unusual occurrence to find a
large portion of this whiskey made from common
corn whiskey, with the grain oil concealed by the
powerful odor of the creasote. Persons not fa-
miliar with the odor of fusel oil or corn oil can de-
tect it by the use of nitrate of silver. For particu-
lars on this subject, see the chapter on tests for tho
purity of French brandy.
The spirit intended for an imitation of this whis-
key should be well cleaned or freed of grain oil by
filtration, and barrelled in the barrels that formerly
contained the genuine. Irish and Scotch whiskey con-
tain from forty-eight to fifty-five per cent, of alcohol.
I
TURPENTINE.
This is used singly, or combined with oil of juni
OIL OF WINTERGREEff. 47
per. for the different brands of gin, and the common
>
gin contains this alone. Strasburg turpentine ia
the best. From one drachm to half an ounce to ono
hundred gallons. The excessive quantity is added to
destroy any traces of grain oil that may osist, for
the base of the American gin is rectified whiskey.
Spirit intended for gin should be free of essential
oil, and should show but little traces of this oil by
the nitrate of silver test.
OIL OP WINTERGREEN, OR OIL OP PARTRIDGE-BERRY.
This oil, when freshly distilled, is nearly color-
less, but as usually found has a brownish or reddish
yellow color. It is of a sweetish, pungent taste, and
of a very agreeable odor.
It may b*e distinguished from other oils from ita
great weight it is the heaviest of the known essen-
tial oils.
Its unusual weight affords a convenient test of its
purity.
This oil is used for flavoring clean spirit in imi-
tation of " Old Bourbon, " Monongahela," " Rye,"
" Old Roanoke," and " Tuscaloosa" Whiskeys. For
Bourbon the spirit is cleaned, allowing no smell of
grain oil. and from ten to fifteen drops of oil of wia-
tergreen are added to forty gallons.
48 MANUFACTURE OP WINES, CORDIALS, &C.
]^>r giving liquors a body, bead, and age, look
under the proper heads, as those chapters are intended
to point to the most useful flavoring matuials.
Rye whiskey consists of clean spirit, containing
about the same portion wintergreen oil, dissolved
in four ounces of acetic ether. " Old Roanoke" same
as the last. Some dealers add a few drops of crea-
sote, say from fifteen to twenty drops to every forty
gallons. " Monongahela," when prepared for bot-
tling, contains to ten gallons of spirit, five drops of
the oil of wintergreen dissolved in acetic ether, six
ounces.
Eve^y manufacturer varies the proportions of both
the oil and the ether. These variations are mat-
ters of fancy ; the object sought is merely a pleasant
and agreeable aroma, which if added in excess will
attract observation. When an excess does exist, it
is for the purpose of covering the smell of the grain
oil.
ESCUBAC, " FOR FLAVORING."
Cochineal 4 ozs.; catechu 5 ozs.; ambergris 1 gr.;
raisins 1 Ib. (bruised); anise seed, cloves, mace, and
coriander seeds 1-2 oz.; 20 drops oil of cinnamon.
All of the above solid ingredients should be well
bruised or washed, and let them stand or digest in two
Ibs. of acetic etb 3r, for two weeks, then strain through
ESCUBAC. 49
muslin, and add one quart of clean spirit ; this is
used for flavoring bottled brandies ; 5 ozs. to 10
gallons of clean spirits ; this is also used for cor-
dials, ice creams, beverages, &c. Small quantities
are often added to the diiFerent brands of the whis-
keys, combined with the ethers intended for them.
ESCUBAC.
Nutmegs one pound, coriander seed one pound, bit-
ter almonds two pounds, damaged raisins one hun-
dred pounds, red beets, sliced, forty pounds. Allow
these ingredients to digest for fourteen days in forty
gallons of whiskey, and then strain off into a fresh
oarrel ; then add to the strained liquor two pounds
of acetic ether that has had two grains of ambergris,
Oiie ounce of oil of lemons, and one drachm of oil of
cinnamon dissolved in it; then add half a pound ot
nitric ether. This is used for making or flavoring
common New York double anchor, cognac, French
brandy, and all of the lower brands of domestic
brandy. The proportion is various, owing to the
amount of grain oil present ; the quantity may be
stated at one quart to one gallon. Where persons
wish to imitate brandy from whiskey, the above
spirit will be found highly useful.
Ill
ARTICLES USED
FOR FLAVORING
WINES, LIQUORS, AND CORDIALS.
THE great secret of success in the manufacture of
liquors consists in imparting to the imitation the
precise aroma of the genuine, and thus obtain an
article of spirit as near reality as possible, at a far
less cost.
Brandy, for example, contains alcohol, oil of wine,
<fec., &c. Analysis has rendered the components of
this fluid familiar, and has furnished the exact pro-
portions, with their properties, and hence the various
imitations of brandy, and some of them containing
all of the essentials of, and scarcely distinguishable
from the genuine. The list of aromatics, perfumes,
&c., presented in tne following, comprises the whole
that are in use.
REMARKS ON ETHERS. 61
The operator should avoid, as far as is practicable,
the excessive use, either singly or combined, of any
aroma, or perfume, that would indicate its own pre-
sence ; that this would be an injurious result, must
be obvious. In imitating the aroma of brandy, the
ethers will be found to be the most valuable. The aro-
ma of cordials have been greatly neglected by manu-
facturers. Why this should be the case is certainly
astonishing, since this addition could be made at an
insignificant cost.
The consumer of these articles will find it more
economical to manufacture them, as the same articles,
when found in- commerce, contain adulterations to a
greater or less extent, and the chemical preparations
particularly, which are made by the manufacturing
chemists to suit the low price paid for them, are
largely adulterated. The articles in question will
be arranged rather with a view to their importance
and availability, than to an alphabetical arrange-
ment.
GENERAL REMARKS ON ETHERS.
They consist of acetic ether, butyric ether, nitric
ether, chloric ether, and sulphuric ether.
Owing to their extreme volatility, they should be
excluded from the air. Ether, when good, evapo-
52 FLAVORING WINES, LIQUORS, AND CORDIALS.
rates from the hand without leaving a disagreeable
odor. The inflammability of ether should prevent
its use in the vicinity of flame when too lon kept
they undergo decomposition. They combine in all
proportions with alcohol ; their usual impurities are,
water, acids, alcohol, and heavy oil of wine. As
these impurities do not injure the ethers for manu-
facturing purposes, to offer any tests would be deemed
unnecessary. The process of their formation will be
necessary to fully comprehend their adaptation.
SULPHURIC ETHER
Is generated by the distillation of sulphuric acid, or
oil of vitriol, with alcohol ; it is a colorless, very
limpid liquid, of a strong and sweet odor, and hot
and pungent taste. It is used in imitating brandy,
and also rum ; the proportions are from four to nine
ounces to forty gallons of clean spirit ; though it is
used more extensively in combination with spirit of
orris root, orange, lemon, and rum ; thus, for instance,
five parts of the ether to one of orris root, or two
parts of orange, and eight of rum. These propor-
tions are for brandy, but sulphuric ether is inferior
to acetic or butyric ether, for any of the purposes of
the manufacturer of liquors. By some, it stands
verj high in imitating rum. From neutral spirit,
JN1TBIC AND ACETIC ETHER. 5&
acetic ether, three parts ; sulphuric ether, six parts ;
rum, eleven parts.
NITRIC ETHER
Is the product by distillation of nitric acid with al-
cohol.
Nitric ether is a colorless volatile liquid, of a fra-
grant, etherial odor, and pungent, aromatic, sweet-
ish, acidulous taste. This ether is commonly used
for the fine gins see the quantity in the receipts,
and also for common American brandies. In some
instances it is combined, one part acetic ether, and
two of nitric ether ; and again, the odor of this
ether is tempered by the addition of a few drops of
oil of winter green, or by a few drops of essence
of ambergris, or essence of cassia ; or by the spi-
rit of nutmeg ; any of these are added to suit the
fancy of the operator. They should never be added
to that excess that they would indicate themselves.
ACETIC ETHER
Is distilled from acetic acid, sulphuric acid, and al-
cohol. This ether is colorless, of a very grateful
odor, and of a peculiar agreeable taste. This ether
undergoes no change by being kept.
64 FLAVORING WINES, LIQUORS. AND CORDIALS.
^This ether enters largely into the aromatic portion
of all domestic liquors, either singly or combined.
Singly, for New York brandy, and for old Bour-
bon ; or combined with essence of wintergreen, for
old Roanoke whiskey, for peach brandy, combined
with orange flower water. In imitating the import-
ed brandies, combined with rum, orange essence,
raisin spirit, spirit of prunes, or oil of wine, to
any of these named articles, by its addition ; acetic
ether promotes a great saving of the more costly ar-
ticles that are used to impart a distinguishing flavor
to spirits. In imitating rurn, combined with rum
and sulphuric ether, added to neutral spirit, acetic
ether is highly useful. To any of the cordials, viz.
peach, sunny south, strawberry, raspberry, &c., &c.,
one ounce per gallon would be a great improvement.
For the full use of acetic ether, see the Formulas.
PURE LIGHT OIL OF WINE
Is a colorless, oily liquid, having an aromatic odor,
and imparts a greasy stain to paper. This is the
product by distillation of alcohol, sulphuric acid,
and potassa. It is used for imitating foreign bran-
dies ; it is first dissolved in alcohol ; the proportion
is from one and a half ounces to five hundred gallons
of clean spirit. We have nothing better than the
BUTYRIC ETHER. 55
oil f wine, as this is the article that imported bran-
di/$ are indebted to for their aroma, and it is the
// ;rfume that we are endeavoring to imitate.
The objections to be urged against the oil of wine
Dy the manufacturer are, the high price, and almost
ill that is found contains extensive adulterations.
And now it is rarely, if ever, used, having found so
very many excellent substitutes. But in the manu-
facture of brandy on a small scale, oil of wine is
preferable, and also for the imitation wines, viz. ma-
deira, teneriffe, sherry, /port, &c. It is used in the
same quantities for wines as for brandies ; the spirit
to which it is added must be free of grain oil. The
oil of wine is highly useful in bottling imitated wines
arid brandies, for these packages are examined with
greater scrutiny than they would otherwise be. It
is also used in the fancy whiskeys, when they are put
up in small packages.
BUTYRIC ETHER
Is formed by the saponification of rancid butter by
the aid of alkali, and then distilled with sulphuric
acid. This ether has a strong odor of pineapples,
and is used for making pineapple ale, which con-
sists in adding from four to six ounces of ether to a
hundred gallons of common ale. Also for pineapple
56 FLAVORING WINES, LIQUORS, AXD CORDIALS.
syrup, pineapple cordial, and pineapple brandy. It
is also used as a flavoring ingredient in fine peach
brandy. This ether is used in the same proportion
as all other ethers for liquors, &c. In the imitation
of the Sazarac brandies, of the vintage of 1795-98,
1802-05, Godarcl, vintage of 1828, Otard, Dupuy,
Maret, and Poultney Urandies, two parts of butyric
ether, five of oil of wine, form the principal and
the most approved flavoring ingredients ; and also
in the imitations of Copenhagen cherry brandy
grape leaf champagne, sparkling Burgundy, cham-
pagne, Heidsieck champagne ; and also in the imita*
tions of the juices of fruits. When the aroma ia
applied to champagne, butyric ether is combined
with four to six parts of oil of wine, dissolved in
alcohol, free of grain oil. Alcohol is used as a sol-
vent for oil of wine in the proportion of fotar parti
alcohol to one of the oil of wine. The ethers in-
tended for champagne, after being dissolved, are
added to the spirit that is intended for champagne.
Butyric ether will, owing to the strength of its odor
conceal a considerable amount of grain oil.
VALERINATE OF AMYLIC OXIDE
Is produced from grain oil by distillation ; its odor
recalls that of bweet apples, and is known as apple
ACETATE OF AMYLIC OXIDE, 57
oil. It is used in flavoring plain spirit in imitation
of apple brandy, and also in champagne cider, and
for flavoring fine bottled cider. Apple oil, combined
with butyric ether, is used for old reserve, patheti?i-
ho, south side, and East India madeira j and when
combined with Jamaica rum, it is used in making
imitations of rum from neutral spirit. The apple
oil and- oil of wine form one of the finest perfumes
that we have for the conversion of clean spirit into
peach brandy ; and with acetic ether it is used, giv-
ing a fine, and at the same time, natural aroma to
the juices of fruits, fruit cordials, and syrups pre-
pared from fruits for use ; it is dissolved in clean
alcohol, in the proportion of one part to four of
spirit.
ACETATE OF AMYLIC. OXIDE.
This is also prepared from grain oil, and is known
as pear oil, and is sometimes used in the finer bran-
dies, under the impression that it imparts an odor
peculiar to old liquors. For old rye, Bourbon, and
Eoanoke whiskey, pear oil is highly useful, and is to
be preferred to the essence of wintergreen. Its soft,
mellow odor will give it a preference over any article
in use for imparting to any kind of liquor the fine,
soft mellowness of age. Its solution is obtained by
dissolving in alcohol one part of pear oil to four of
3*
68 FLAVORING WINES, LIQUORS, AND CORDIALS.
clean alcohol. It is used at discretion in such quan
titles that it will neither absorb nor become absorbed
by any other aromatic. The usual quantities are
from two to six ounces to one hundred gallons of
clear spirit.
AROMATIC SPIRIT OF AMMONIA.
This spirit is distilled for the use of rectifiers from
oil of lemon one-half ounce, "nutmegs two ounces, oil
of cinnamon one drachm, cleaned alcohol four pints,
and mix the oils ; then add spirit of ammonia three
ounces. The proportions, of course, can be varied,
and any aromatic can be used. This spirit is of a
fine aromatic taste and. odor, and is well suited for
flavoring cordials and domestic brandies.
SPIRIT OF PRUNES.
Properly this would be called a tincture or infu-
sion. Take any convenient quantity of prunes, and
add double their quantity by measure of clean spirit,
and digest for ten days. Used principally for flavor-
ing domestic brandies, from one pint to three quarts
to forty gallons of clear spirit. When an excess
is added, the object is to conceal the remaining
traces of grain oil in the spirit. The tincture of
prunes is greatly benefited by the addition of an
equal quantity of Jamaica rum. Prunes do not
RUM. 69
yield a very strong odor, and care should be used in
their selection. As they are usually found, they
contain but little flavor, and the only test for them
will be their aroma. This tincture is used in con-
junction with nitric ether and acetic ether, for bran-
dies. The usual quantities of the tincture of prunes
are added to forty gallons of spirit, and from one to
five ounces of either one of the last named ethers. The
spirit used for digesting the prunes in should be per-
fectly free of grain oil. The prunes are subjected
to this digestion as long as they will yield any per-
ceptible perfume to fresh spirit. It is usual to add
to the spirit containing the prunes one ounce of pow-
dered orris root to every gallon, or orange peeling,
or nutmegs ; and the whole of them combined will
make a desirable perfume for common brandy.
BUM.
This is one of the most convenient and economical
flavoring aromatics that the rectifier makes use of.
Jamaica contains a larger per centage of alcohol
than any other brand, and also a corresponding
amount of essential oil ; and it is this essential oil
that is sought for. The perfume of rum will answer
in the absence of butyric ether, or oil of wine. Each
gallon of rum is tempered with one ounce of acetic
60 FLAVORING WINES, LIQUORS, AND CORDIALS.
ether. Hum thus charged is used for flavoring plain,
clean spirit, in imitation of French brandies, in the
proportion of from four to fifteen gallons to one
hundred. The lowest extremes are for domestic
brandies, and the highest are for fine imitations.
This excess- of fifteen to twenty gallons of rum adds
a fine vinous taste to the brandy. The rum added
to this extent is usually New England rum, which is,
from its low price, the most convenient ; but the
most economical mode of imparting a vinous taste to
any kind of spirit is by the use of sulphuric acid,
from one to two ounces of the acid to one hundred
gallons of spirit. For the general effect of acids
on liquors, see chapter on " The Benefit of Acids to
Liquors." Rum tempered with one ounce of butyric
ether and half an ounce of acetic ether to each gal-
lon, is used in the proportion of one gallon to six
of well cleaned spirit in imitating rum.
BAISIN SPIRIT.
This is produced by the distillation of raisins.
This spirit can be manufactured at that season of the
year in which the previous year's stock of raisins
have deteriorated from age. Spirit of raisins occu-
pies a position, from its properties, near oil of wine,
as they are obtained from the same sources, only
RAISIN SPIRIT. 63
under different circumstances ; and as much of the
original flavor of the raisin has been dissipated from
age, this spirit is extensively used by all classes of
manufacturers, and probably to a greater extent in
France than elsewhere in flavoring clean spirit for
brandies ; and, also, for flavoring madeira, sherry,
teneriffe, and all of the different brands of cham-
pagne. The process consists in using any well
managed champagne, and adding the raisin spirit to
the neutral spirit intended for the champagne. See
the Formulas for Champagne.
Raisin spirit is sometimes adulterated with acetic
ether, butyric ether, orris, nutmegs, apple oil, pear
oil, &c., &c. The adulterations are sometimes car-
ried to such extremes by some manufacturers that
the so-called raisin spirit possesses none of the
peculiarities of the original. The spurious raisin
spirit is manufactured ex-tempore for auction sales,
and is sol& to the ignorant for brandy flavor-
ing. The most common formula for this imitation
is to take rectified whiskey (clear of color) forty
gallons, sulphuric acid three ounces, acetic ether
twelve ounces, essence of orange four ounces, amber-
gris two grains, rubbed up well with two ounces of
dry white sugar, and added to the forty gallons of
whiskey. This liquid is then charged with from
fifteen to twenty-five gallons of water containing
62 FLAVORING WINES, LIQUORS, AND CORDIALS.
pellitory, grains of paradise, and catechu ; and a.irain
the spirit is not diluted with water, but the strength
is heightened by the addition of from six to twelve
ounces of sweet spirits of nitre, combined with a
quart or three pints of tincture of grains of para-
dise. The consumers of this latter article are coffee-
house keepers, &c., &c. It is for flavoring and giv-
ing a false strength to liquors, wines, &c.
And even the distiller becomes imbued with the
spirit of the age ; for if the manufacturer operates
en his customer's purse through the medium of his
olfactory nerves, the manufacturer, by the same rule,
is done equally as "brown" by the distiller ; because
the adulterations that the raisin spirit is liable to
contain coming from the hands of the distiller are
various, and among the most prominent, and at the
same time difficult of detection, are the different
ethers.
We have no positive chemical tests for ethers, but
their volatility will serve to detect their presence.
Thus, for instance, if a portion of suspected raisin
spirit be exposed, in an open-mouthed vessel, for a
few hours, the pungency and odor of the sample will
be greatly lessened, or entirely dissipated. To de-
tect any acrimonious substances, evaporate a quan
tity of the spirit to dryness, and the different sub*
ptances will be perceptible to the taste. In separat-
TINCTURE OP MUSK. f)3
ing the ether from the spirit by evaporation, the
operation will be greatly facilitated by heating the
Bpirit to a point below the boiling point for one
hour,' and if the odor has undergone no perceptible
change, allowing a small per centage for evapora-
tion of the natural bouquet of the raisin spirit, which,
it must be recollected, is not of that volatile nature
that the ethers are.
Raisin spirit has its perfume varied by the addi-
tion of various perfumes. Thus, for instance, in the
imitations of the fancy brands of the American bot-
tled whiskey, the essence of wintergreen, or es-
sence of pear oil, is added to the raisin spirit in
such quantities that will change the general tone of
the original odor to that required.
TINCTURE OF BALSAM OF PERU AND OF TOLU.
Digest one ounce of the balsam with eight of rec-
tified spirit, for some days, shaking it occasionally.
Then filter. Tincture of benzoin in the same man-
ner.
TINCTURE OF MUSK.
Musk two drachms, rectified spirit twelve ounces,
6i FLAVORING WINES, LIQUORS, AND CORDIALS.
ESSENCE OF VANILLA.
Vanilla, cut very small, two ounces ; rectified
spirit one pint. Infuse for three days.
ESSENCE OF VERBENA.
Essential oil of verbena two drachms, rectified
spirit four ounces, essence of ambergris one-half
drachm. Mix.
ESSENCE OF NEROLIA.
Spirit of wine one-half pint, oil of orange peel
one drachm, orris root, in powder, two drachms ;
inusk, two grains. Let it stand in a warm place
three days, and strain.
FLAVORING ESSENCE.
Oil of bitter almonds eight drops, oil of lemon
five drops, oil of cinnamon four drops, oil of nutmegs
eight drops, high proof spirit one pint. One to two
drops added to each bottle, in bottling cordials that
have little or no perfume.
ESSENCE OF BITTER ALMONDS.
Oil of bitter almonds one ounce, spirits OLe-pint*
ESSENCES FROM THE ESSENTIAL OILS. 65
SPIRIT OF ROSES.
One pint of clean spirit, otto of roses twenty
drops.
ESPRIT DE BOUQUET.
Oil of lavender, oil of cloves, and of bergamot, of]
each two drachms ; otto of roses ten drops, oil of
cinnamon five drops, essence of musk one drachm,
clean spirit one pint, for wines.
EAU DE MILLEFLEURS.
Rectified spirit two pints, balsam of Peru one
quarter of an ounce, essence of bergamot one-half
ounce, oil of cloves one quarter of an ounce, es-
sence of nerolia one-half drachm, essence of musk
one drachm. Mix the above, Is used for brandies
and cordials.
ESSENCES FROM THE ESSENTIAL OILS.
All essences are prepared from the oil. For
example, half an ounce of the oil to one pint of
clean spirit will form a pint of strong essence.
Take of any of the following oils : Oil of cedar
almonds, anise, bergamot, bitter almonds, caraway,
b6 FLAVORING WINES, LIQUORS, AND CORDIALS.
cassia, cinnamon, cloves, horsemint, jessamine, juni-
per, lavender, lemons, mace, marjoram, mustard, nut-
nieg, origanum, peppermint, pimento, rosemary, roses,
sassafras, spearmint, sweet marjoram, thyrno. These,
it will be observed, either singly or combined, form
the base of all our perfumes.
ORRIS ROOT.
As the manufacturer makes use of this root ex-
tensively, a description of it will not be out of place,
the better to enable the consumer to become a judge
of it. This plant is a native of Italy, and other
parts of the south of Europe. The root is dug up
in the spring, and prepared for market by the re-
moval of its cuticle and fibres.
It is prepared in pieces of various forms and sizes,
often branched, usually about as thick as the thumb,
knotty, flattened, white, heavy, of rough, though not
fibrous fracture ; of a pleasant odor, resembling that
of the violet, and a bitterish, acrid taste. The acri-
mony is greater in the recent than in the dried root,
but the peculiar smell is more decidedly developed
in the latter. The pieces are brittle and easily pow-
dered, and the powder is of a dirty white color.
One gallon of clean spirit (proof), and eight
ounces of orris root bruised. Digest for ten days,
ESSENTIAL OILS, AC., USED FOR FLAVORING. 67
and strain. This is suited for fitfe brandies, all of
the imitation wines, and enters into .the composition
of cordials, in some instances, singly ; or combined,
for instance, in the brandies. It is combined with
[acetic ether in fine gin, with juniper essence. In the
'wines in different proportions, as will be seen in the
Formulas.
ESSENTIAL OILS, &C., USED FOR FLAVORING.
Oil of bitter almonds is used for flavoring, in imi-
tation of peach blossom, by the addition of orange
flower water, in the imitation of peach brandy, and
also for the imitation of syrups and cordials of fruits.
Essence of bitter almonds has a tendency to destroy
the flavoring ingredient of almost any article com-
bined with it ; the destruction is not immediate, but
gradual. This essence is sometimes added to brandy,
whiskey, <fec., to give a nutty flavor to them. The
oil of bitter almonds has become quite common from
Jong use, and is easily detected ; and therefore should
be used with the greatest caution. A few drops
will suffice for forty gallons. The essence is made
by dissolving one ounce to four ounces of alcohol.
68 FLAVORING WINES, LIQUORS, AND CORDIALS.
AMBERGRIS.
Ambergris differs somewhat from the generality
of aromatics, as it combines its odor with any other
and forms by each addition a new and desirable per-
fume. It is used for flavoring the light wines, and
it will be seen enters into various other formulas
tbroughout the work.
OIL OF ANISEED
Is used principally for a cordial of the same name.
The odor of anise has become too common for any
other use.
OIL OF BERGAMOT (ESSENCE OF BERGAMOl).
The composition of oil of bergamot and that of
lemon are nearly the same. In composition berga-
mot is used extensively for all kinds of cordials, and
combined with acetic ether it is used for flavoring
domestic brandies, and with nitric ether for Holland
gin. It is never used alone for flavoring.
OIL OF CINNAMON
And oil of cassia are the same. This odor has
become too popular with the masses to be of any
AEOMATICS. 69
value to the manufacturer. Cinnamon is the flavor-
ing ingredient ^n some aromatic cordials ; when it is
used it should be concealed to as great an extent as
possible. Cinnamon is highly useful where a warm
aromatic odor is reauired.
AROMATICS
Are used for giving a false strength, an aromatic pun-
gency, and in some instances an appearance of age,
and a nutty flavor to liquors, wines, and cordials.
Of the two classes of aromatics, solids and fluids,
the former is used for both its taste and odor ; and
the latter is employed for its odor alone.
Care should be exercised in the use of aromatics,
that they are not added in such excessive quantities
that would indicate their own presence.
^The most convenient mode of obtaining the active
principles of solid aromatics, is by infusion ; for
instance, a recipe directs to a given quantity of spirit,
a corresponding amount of aromatics to be infused
in the spirit, and then strain. To obviate the neces-
sity of straining a large quantity of fluid, the infu-
sion should be prepared with a much smaller quantity
of fluid. From one to three gallons will form an
infusion of aromatics, sufficiently strong for one
hundred gallons of spirit.
70 FLAVORING WINES, LIQITORS, AND CORDIALS.
To protect the consumer from imposition, particu
lar attention has been paid to a description of those
articles most liable to be found impure or adul-
terated.
ANISE.
The seed are brought from Spain, Germany, and
France. The Spanish are smaller than either, and
are usually preferred. The seed appear of a light
greenish brown colour, with a shade of yellow ; their
odor is increased by friction, and is too well known
to need a description ; their taste is warm, sweet,
and aromatic ; the oil is obtained by distillation.
The seeds are' sometimes adulterated with small
fragments of argillaceous earth, which resembles
them in color ; the aromatic qualities are sometimes
driven off by a slight fermentation, which they are
apt to undergo in the mass when collected before
maturity. The star aniseed is analogous in sensi-
ble properties to the common aniseed.
Aniseed are used in the distillation of cordials,
etc., and some manufacturers prepare an infusion
from the star aniseed ; for flavoring brandies,
acetic ether or spirit of prunes are used with it ;
the oil is used for preparing anisette, and should
be first dissolved in alcohol. For quantity, etc., see
Cordials.
CARAWAY. 71
ANGELICA.
Of this root there are two varieties. That known
as garden angelica is preferable ; it should be bought
in powder, in well-stoppered bottles. The dried
root is greyish brown, and much wrinkled exter-
nally, whitish and spongy within. The smell is
strong and fragrant, and the taste at first sweetish,
afterwards warm, aromatic, bitterish, and somewhat
musky. This root is for cordials. See Formulas.
CALAMUS,
Or sweet flag. This is an indigenous plant, grow-
ing abundantly throughout the United States, in low,
wet, swampy places. By the process of drying, the
root loses nearly one half of its diameter, but is im-
proved in odor and taste. The active principles
are taken up both by spirit and boiling water. Ca-
lamus enters into the composition of the different
varieties of bitters and cordials.
CARAWAY.
The caraway plant is a native of Europe, growing
wild in meadows and pastures. It has been intro-
duced into this country. Our supplies come partly
72 FLAVORING WINES, LIQUORS, AND CORDIALS.
from Europe and partly from our own gardens,
Caraway seeds are about two lines in length, slightly
curved, with five longitudinal ridges which are of a
light yellowish color, while the intervening spacpg
are dark brown. They have a pleasant, aromatic
smell, and a sweetish, warm, spicy taste. These
properties depend on an essential oil which they
afford largely by distillation. The seed yield their
virtue to alcohol, and but slowly to water. See
Formulas.
CARDAMOM.
This valuable plant is a native of the mountains
of Malabar, where it grows spontaneously. The
odor qf cardamom is fragrant, the taste warm,
slightly pungent, and highly aromatic. These proper-
ties are extracted by water and alcohol, but more
readily by the latter. The volatile oil is colorless,
of an agreeable and very penetrating odor. It can-
not be kept long.
CINNAMON.
There are several botanical varieties of cassia.
Ceylon cinnamon is in long cylindrical fasciculi,
composed of numerous quills, the larger inclosing the
Brnaller. In the original sticks, which are somewhat
CREASOTE. 73
more than three feet in length, two or three fasciculi
are neatly joined at the end so as to appear as if the
whole were one continuous piece. The finest is of a
light brownish yellow color, almost as thin as
paper.
The inferior sorts are browner, thicker, less splin-
tery, and of a less agreeable flavor. The Chinese
cinnamon, called cassia in commercial language, is
usually in single tubes of various sizes, from an eighth
of an inch to half an inch, and even an inch in di-
ameter, and is the variety commonly found in the
shops. Cinnamon from which the oil has been dis-
tilled is sometimes fraudulently mingled with the
*enuine. This bark may be known by its greater
thickness and deficient taste. This aromatic yields
its virtues wholly to alcohol, and less readily to
water.
CKEASOTE.
A peculiar substance, obtained from tar or from
crude pyroligneous acid by distillation. Creasote
when pure, is a colorless liquid, of the consistency
of oil of almonds, slightly greasy to the touch, and
having a caustic, burning taste, and a penetrating,
disagreeable odor, like that of smoked meat.
Creasote is sometimes adulterated with the fixed
7-i FLAVORING WINES, LIQUORS, AND CORDIALS.
and volatile oils. These substances are detected by
strong acetic acid, which dissolves the creasote, and
leaves them behind, floating above the creasote solu-
tion. Creasote is used in flavoring plain spirit, iu
imitation of Irish and Scotch whiskey, and also for
some of the American brands.
CUBEBS.
The odor of this berry is agreeably aromatic.
The taste warm, bitterish, and camphorous, leaving
in the mouth a peculiar sensation of coolness, like
that produced by the oil of peppermint. The pow-
der is of a dark color and of an oily aspect ; pow-
dered cubebs become impaired by age, in consequence
of the escape of their volatile oil. The powder is
sometimes adulterated with pimento. Powdered
cubebs form an ingredient in the French medicated
gin bitters, and also the gin bitters. An irifusioa
is prepared from powdered cubebs and proof gin.
See chapter on Bitters. Cubebs are gentle, stimulant,
excite the digestive organs, with special direction
to the urinary organs.
.' *
SLIPPERY ELM BARK.
The inner bark is the part made use of, and is
found in commerce in long, nearly flat pieces, from
SLIPPERY ELM BARK. 75
one to two lines in thickness, of a fibrous texture, a
tawny color, which is reddish on the inner surface,
a peculiar sweetish, not unpleasant odor, and a
highly mucilaginous taste when chewed. It abounds
in mucilaginous matter, which it readily imparts to
water. This mucilage is precipitated by the solu-
tions of lead, but not by alcohol.
Much of the bark recently brought into the market
is of an inferior quality, imparting comparatively
ittle mucilage to water. It has the characteristic
*dor of the genuine bark, but is much less fibrous and
nore brittle, breaking abruptly when bent, instead
of being capable, like the better kind, of being
folded lengthwise without breaking.
The mucilage of Slippery Elm Bark is used by
some for giving the appearance of age to liquors, and
also an oily mucilaginous quality, in the proportion
of three or four ounces to eight gallons ; and if added
in excess, the mucilage will be observed floating
through the liquid in the form of small flaky parti-
cles, which will have to be removed by straining.
Considering that this mucilage is tasteless and has
but little body or substance, its effects should not be
relied upon in the manufacture of liquors, when
honey, sugar, <fcc., can be obtained.
ttT
76 FLAVORING WINES, LIQUORS, AND CORDIALS.
GINGER
Is too well known to need a description. Those
pieces of ginger which are very fibrous, light, and
friable, or worm-eaten, should be rejected. Ginger
is used in the manufacture of cordials and syrups.
HOPS
Consist of numerous thin-veined, leaf-like scales
which are of a pale greenish yellow color, and con-
tain near the base, two small, round black seeds.
Though brittle when quite dry, they are pulverised
with great difficulty ; their odor is strong, peculiar,
and fragrant ; their taste very bitter, aromatic, and
slightly astringent. These qualities are imparted to
water. Hops are extensively used, by some manufac-
turers, in the place of catechu, or for furnishing the
bitter principle of fine brandies, rum, &c.
/
JUNIPER.
The berries, as the fruit is sometimes called, are
sometimes collected in this country ; but though
equal to the European in appearance, they are inferior
in strength, and are not much used. The best comes
from Europe, particularly from Trieste and the Italian
MACE OR NUTMEGS. 77
ports. They are globular, more or less shrivelled,
about as large as a pea, covered with a glaucous
bloom, beneath which they are of a shining, blackish
purple color, and containing a brownish yellow pulp
and three angular seeds. The berries impart their
substance to water and alcohol arid are used in the
preparation of gin.
MACE OB NUTMEGS.
The small and round nutmegs are preferred to
those which are large and oval. They should be
rejected when very light, with a feeble taste and
smell, worm-eaten, musty, or marked with black
veins, or feel light, deficient in weight.
An artificial oil of mace is sometimes substituted
for the genuine. It is made by mixing together
various fatty matters, such as suet, castor oil, sper-
maceti, wax, tallow, &c., adding some coloring sub-
stance, and flavoring the mass with the volatile oil
of nutmeg. The various formulas throughout thia
work, will show the great utility nutmegs are to the
manufacturer.
Orange Peel. A tincture is prepared from this
peel, with clean spirit, that possesses all the substance
of the oil. For convenience a small bag, containing
the peel, is suspended in those liquors where thia
78 FLAVORING WINES, LIQUORS, AND CORDIALS.
odor would be desirable. This peel also enters into
the composition of the various formulas for bitters.
When the object in the use of the orange peel is
simply to obtain its agreeable flavor, the rind of the
sweet orange is preferable, and for a bitter principle
that of the Seville orange.
ORANGE FLO'WER WATER.
Orange flower water is commonly prepared 'n
France and Italy. It is nearly colorless, though
usually of a pale yellowish tint, in consequence of
being kept in copper bottles.
Much color, an offensive odor, or mouldiness, would
indicate impurity, derived from the flowers in the
process of distillation.
An oil is obtained from the flowers by distillation,
which is called Nerolia, in France, and enters into
the composition of various liquors and cordials.
Orange berries are sometimes used for flavoring
cordials. See Formulas.
The rind of the Seville orange is much more bitter
than that of the other varieties.
The essential oil is imported into the United States
in tinned or copper cans. If has properties resem-
bling those of the oil of lemons, but spoils more rapid-
ly on exposure to the air, acquiring a turpentinisli
VANILLA. 79
odor. This oil is employed as a flavoring material
in all classes of liquors. See Formulas.
ORRIS ROOT.
This root is only used for its odor in this business.
The root should be bruised or ground, and the spirit
used to obtain the odor, should be free from grain
oil ; from two to four ounces to a quart of spirit.
This odor enters into the composition of various
perfumes for brandy, acetic ether, and spirit of orris,
and for cordials, <fcc. See Formulas.
QUASSIA.
This wood is inodorous, and has a pure bitter taste,
which is surpassed Uy that of few other substances
in intensity ; it imparts its bitterness, with a yellow
color, to water or alcohol.
Quassia is sometimes used in the place of catechu
to impart a bitterness without astringency to liquors,
out is used more extensively in the manufacture of
bitters. See Bitters.
VANILLA
Is a climbing plant, growing in the West Indies,
Mexico, and South America. The pods are collected
80 FLAVORING WIXES, LIQUORS, AND CORDIALS.
before they are quite ripe, dried in the shade, and
covered with a coat of drying oil, and then tied in
bundles which are surrounded with sheet-lead or in-
closed in small metallic boxes and sent to market.
Several varieties of vanilla exist in commerce. The
most valuable consists of cylindrical, somewhat flat-
tened pods, six or eight inches long, three or four
lines thick, nearly, straight, narrowing towards the
extremities, but at the base shining and dark brown,
externally wrinkled, longitudinally soft and flexible,
and containing within their tough shell a soft black
pulp, in which numerous minute black glossy seeds
are embedded. It has a peculiar, strong, agreeable
odor, and a warm, aromatic, sweetish taste ; the iut^-^
rior pulpy portion is most aromatic.
Vanilla does not yield volatile oil, but the odor i<i
extracted by clean spirit, in the form of the tincture
or essence, which is made by cutting very small two
ounces of vanilla, and infusing in neutral spirit for
twelve days ; this is sometimes distilled, forming the
spirit of vanilla. The essence is used in vanilla
syrups, for flavoring chocolate, ice cream, cordials,
cognac brandy, peach brandy, &c.
BLACK MUSTARD SEED.
Owing to the adulteration that ground mustard is
liable to, the use of the seed will be found
LIQUORICE ROOT. 81
economical. Black mustard seed contain different
properties to those of white mustard, and are best
suited to the purposes of the manufacturer. The
acrid properties of mustard are not yielded to alco-
hol, neither does this property pre-exist in the
seed, but is dependent upon water for its develop-
ment ; and when the active principle is to be obtain-
ed, it should be by infusing in water, or if the spirit
is low proof containing an excess of water, the mus-
tard should be added to the spirit.
Horseradish is used for the same purposes and in
the same manner as mustard, and their properties are
identical.
The above articles are used for giving a pleasant,
biting sensation, to cordials and wines.
TEA.
This is a native of China, and is used in the manu-
facture of liquors, wines, and cordials, for imparting
a roughness to them, which is both agreeable and
natural to the taste. A decoction of it is made by
boiling. See Formulas.
LIQUORICE ROOT.
The acrimony perceptible to the taste in this root,
renders "t unfit for any of the purposes of the manu-
82 FLAVORING WINES, LIQUORS, AND CORDIALS.
facturer, other than in the manufacture of sarsaparilla
syrup that is used in soda water, which may be given
thus : liquorice root, bruised, two ounces ; oil of
sassafras, oil of anise, 8 drops ; oil of wintergreen, 5
drops ; 6 Ibs. brown sugar ; water, 3 quarts. Boil
the liquorice two hours, then mix the sugar, water.,
and liquorice water, and boil as for other syrups,
then work the oils in the syrup when cool.
STATE yiTIMLTUBAL
IV.
MANUFACTURE OF DOMESTIC LIQUORS
BY CONCEALING
THE ODOR OF THE GRAIN OIL.
ON THE MANUFACTURE OF DOMESTIC LIQUORS FROM RECTIFIED
WHISKEY, BY CONCEALING THE SMELL OF THE GRAIN OIL
BY THE USE OF AROMATICS.
WHEN ethers are used, the barrels should be closely
bunged, as the ether will soon escape by evaporation
if exposed.
The perfume of the essential oils are more lasting
than those of the ethers. The objection to the essen-
tial oils is, that their odors are too common, and
will detect themselves. These remarks apply more
particularly to the oils of cinnamon, cloves, aniseed,
and peppermint.
The perfumes best suited to this purpose, are acetic
and nitric ether, oil of wintergrcen, oil of lemon,
essence of ambergris, oil of mace and creasote. The
ethers are usually found in two to five pound pack-
84 CONCEALING ODOR OF GRAIN OIL.
ages, and the manufacturers' prices vary from fifteen
cents to thirty cents a pound, but when found at the
druggists, they are usually sold for an advance of one
hundred per cent. ; this is partly owing to the cupidi-
ty of dealers, and the expenses incident to the trans-
portation of the article.
Ethers are sometimes largely adulterated with
various articles. When pure, ether evaporates from
the hand without leaving any disagreeable odor, and
evaporates from paper without leaving any stain of
grease, color, &c., &c.
The consumer should, to prevent imposition, become
familiar with the nature and composition of ethers,
See Ethers.
The essential oils are usually dissolved in alcohol
or rubbed up well with dry sugar, and added, to pre-
vent detection of the oils by their odors ; they should
never be added singly or uncombined, owing to the
similarity existing between the odor of pure brandy
and acetic ether. The detection of the latter would
be difficult, and the same remarks will apply to nitric
ether and gin ; and thus it will be seen, that neither
nitric nor acetic ethers require combinations of
other perfumes to prevent detection. In the absence
of acetic, nitric ether can be substituted by the addi-
tion of any sweet-scented aromatic.
To give these liquors the appearance of age and a
COGNAC BRANDY. 85
body, add to every forty gallons, from lialf to two
thirds of a pint of the decoction of slippery elm bark,
which is made by boiling one pound of the bark with
one and a half gallons of water for two hours. By
the addition of an excessive quantity of this mucilage
of elm bark, it will be observed floating throughout
the mass of spirit, in the form of small flakes. The
removal of these flakes is effected by passing the
liquor through a straining bag.
The articles used for giving strength to these
liquors, are grains of paradise, pellitory, sweet spirits
nitre, and a strong decoction of samqua tea.
The nitre is the most dangerous to animal life, and
should not be used. The other three enumerated
articles are extremely healthy, and not in the slight-
est degree are they injurious.
These liquors will be greatly improved if the same
quantity of refined sugar or honey is added to them,
that is prescribed in the Formulas for the finer
liquors.
j
COGNAC BRANDY.
One barrel of whiskey, say forty gallons, add tine
ture of grains of paradise, one quart ; powdered
catechu, three ounces ; mucilage of slippery elm
bark, two thirds of a pint oil of lemon, eighty drops ;
well rubbed in an ounce of dry white or brown sugar,
86 CONCEALING ODOR OF GRAIN OIL.
and added to the liquor ; then add six ounces of
acetic ether. If this brandy is desired of a very deep
color, it can be rendered so by the addition of a pint
of the tincture of cochineal or sanders wood, and
the same of burned sugar. For full particulars on
Coloring, look under that head.
NEW YORK BRANDT.
Common rectified whiskey, forty gallons ; water,
six gallons ; tincture of the grain of paradise, three
quarts ; decoction of strong tea, two quarts. Color
with a quart of tincture of beet root, and one pint
burnt sugar, then add nitric ether, five ounces, with
ifteen drops of oil of wintergreen, dissolved in the
ether.
The use of fine or delicate aromatics, such as oil of
wine, orris root, <fec., would be lost if added to a
spirit containing fusil or grain oil.
OLD PEACH BRANDY.
Common rectified whiskey, forty gallons ; tincture
of grains paradise, three pints ; powdered catechu,
four ounces ; mucilage of slippery elm, two thirds of
a pint ; take half a pound of hulled peach kernels or
bitter almonds, and beat them to a powder, and allow
them to infuse in a gallon of the whiskey for nine
CHERRY BRANDY. 87
days, and then add sulphuric ether, one ounce ; acetio
ether, three ounces ; oil of lemon, fifty drops ; dis-
solve in the ether, one grain of ambergris well rubbed
up in sugar, and the whole well mixed and colored
as for other brandies. But the new mode consists of
coloring this brandy yellow, with a half ounce, or
more if the color is desired of a deeper yellow, with
gamboge. If the whiskey used for this purpose,
should be bright or clear of coloring, the brandy will
be of a fine yellow color, but if the whiskey should
be colored, as it usually is, the tincture of red san-
ders wood and burnt sugar should be added to bring
the spirit to the usual color of the common brandies,
allowing the red color to predominate.
APPLE BRANDY.
Common rectified whiskey, forty gallons ; tincture
Df strong tea, half a gallon ; sulphuric acid, one and
a half ounces ; acetic ether, five ounces, and ninety
drops oil of wintergreen dissolved in ether. Color
to a light brown with burnt sugar.
CHERRY BRANDY.
Rectified whiskey, twenty gallons ; tincture of
grains of paradise, one gallon ; powdered catechu,
six ounces; water, sixteen gallons; refined sugar
88 CONCEALING ODOR OF GRAIN OIL.
from forty to eighty pounds ; sulphuric acid, four
ounces. Oil of bitter almonds, one draclim ; oil of
lemon, half ounce ; twenty drops oil of cinnamon
these oils are to be dissolved in four ounces of alco-
hol, and added. The sugar is to be dissolved in
sixteen gallons of water. This is to be colored with
one ounce of cochineal, to digest in a gallon of warm
water for a few days, or until the coloring is com-
pletely extracted ; then add two ounces of powdered
alum, and then strain the infusion, and add it to the
brandy. If this brandy was made with two and a
half to three pounds of sugar per gallon, it will make
a superior article of brandy, or if honey be substi-
tuted for sugar, in the same proportions.
BOURBON WHISKEY.
Rectified whiskey, thirty gallons ; tincture of
grains of paradise, one gallon ; water, 9 gallons ;
mucilage of slippery elm bark, one half pint ; acetic
ether, three ounces ; oil of wintergreen, fifteen drops
dissolved in the ether. This whiskey has the color
usual to all rectified whiskeys.
ROANOKE RYE WHISKEY.
Rectified whiskey, thirty gallons ; water, nine
TUSCALOOSA WHISKEY. 8S
gallons ; decoction of strong tea, one gallon ; grains
of paradise tincture, half gallon ; ten drops each
of the oils of wintergreen and lemon, are to be dis-
solved in three ounces of alcohol, and added. The
whiskey used in base of this formula will contain
sufficient coloring for the entire mass.
MONONGAHELA.
Rectified whiskey, thirty gallons : grams of paradise
tincture one and a half gallons ; catechu, five ounces ;
water, nine gallons sulphuric acid, one ounce *
oil of lemon, one drachm, dissolved in four ounces
of acetic ether ; rub up half a grain of ambergris in
an ounce of sugar, and mix the whole. This whiskey
should have a slight tinge of red in it from sanders
wood. Supposing the spirit to be perfectly transpa-
rent, half a pint each of tincture of red sanders and
burnt sugar would answer for coloring.
TUSCALOOSA WHISKEY.
Eectified whiskey, thirty-nine gallons ; tincture
of grains of paradise, a half gallon ; powdered
catechu three ounces ; fifteen drops of oil of winter-
green dissolved in four ounces of nitric ether. This
whiskey should be of a very pale color.
90 CONCEALING ODOR OF GRAIN OIL.
OLD RYE WHISKEY.
Rectified whiskey, thirty-two gallons ; tincture
of grains of paradise, three quarts ; decoction of
strong tea, two quarts ;. water, seven quarts; make
a pint of common wheat flour into a smooth paste
with water, add this to the barrel ; then add ten
drops oil of wintergreen, dissolved in two ounces
of alcohol. This whiskey should have but a slight
color, partaking of a reddish derived from sanders
wood.
The most convenient mode of preparing the tinc-
ture of sanders wood is to infuse the wood in a pul
verised state in clear whiskey* if the tincture should
appear heavy or cloudy, it will have to be filtered
through sand ; but if the sanders wood contains no
impurities, and the spirit that is used for digesting
it is bright and clean, the cloudiness alluded to will
be prevented. The burnt sugar should be strained
before using.
SCOTCH WHISKEY.
Rectified whiskey, thirty-nine gallons ; tincture
of grains of paradise, half gallon ; powdered catechu,
three ounces. Color with burnt sugar, and add
thirty drops creasote*
IRISH WHISKEY. 91
TAISH WHISKEY.
Rectified whiskey, thirty-nine gallons ; tincture
; of grains of paradise, three pints ; powdered catechu,
three ounces ; tincture of pellitory, two ounces ;
creasote, thirty drops. Color with burnt sugar as
for common whiskey. These two last named liquors
should be put up in the same packages that the
genuine was imported in.
This mode of making liquors, viz. by concealing
the grain oil, is at best but a poor one ; for the sale
of them is dependent entirely on the ignorance and
simplicity of the purchaser, yet this class of liquors
are sold at the auctions, and probably are as remu-
nerative as the more expensively prepared liquors.
Liquors prepared with the view of being sold at
an auction, should possess at least three qualifica-
tions, viz. a fine transparent color, and a good body
and bead ; the first can be given by proper atten-
tion to the coloring materials used, for extracting
the coloring matter from the substance with a fluid
that is of itself perfectly transparent, and then
if it should appear cloudy or muddy, it should be
strained through flannel or filtered through sand.
Manufacturers experience more difficulty with the
brandy coloring, or burnt sugar, as it is usually found
in commerce, than they do with any other coloring
92 CONCEALING ODOR OF GRAIN OIL.
material. The spirit colored with it, presents to the
naked eye, minute particles of impurities which give
to the spirit a dull, heavy, cloudy appearance. These
impurities will have to be removed by passing the
coloring through the sand filterer. To obviate these
difficulties, the manufacturer should prepare the
coloring either from refined or fair brown sugar ; the
coloring, if made from refined sugar, is usually pre-
pared for coloring bottled liquors.
The chapter on Starch Filtration, offers an econo-
mical mode for giving both a body and bead to all
kinds of liquors, and more particularly to low proof
liquors. This body more than compensates for the
deficiency of strength that may be apparent, but in
contemplating the mild and pleasant taste of the
spirit, the deficiency of strength is lost sight of.
HOLLAND GIN.
Uncolored whiskey, thirty-five gallons ; tincture
of grains paradise, three quarts ; nitric ether, four
ounces; oil of juniper, one drachm. Dissolve the oil
in the ether, and mix.
NEW YORK GIN.
Clear, bright whiskey, thirty gallons ; clear bright
tincture of the grains of paradise, one gallon j water,
COGNAC BRANDY. 93
ten gallons ; oil of juniper, one draclim. Dissolve in
two ounces of alcohol.
The tincture of the grains of paradise should bo
well strained, to insure transparency. The most
common mode of treating gin, is to add about twelve
ounces of sweet spirits nitre to every thirty gallons
of spirit. This gives an artificial strength, but the
nitre is injurious to health.
A bead can be given to these liquors when needed.
See the Formula for the Beading Mixture.
*
DOMESTIC BRANDY.
JVeio York Brandy. Cleansed alcohol, thirty gal-
lons ; water, forty gallons ; tincture of Guinea pep-
per, two gallons ; mix nitric ether, two ounces ; acetic
ether, three ounces ; one ounce sulphuric acid. Color
with red beets and burnt sugar.
COGNAC BRANDY.
Cleansed alcohol, forty gallons ; water, thirty-five
gallons ; one gallon of strong tea, and one gallon of
tincture of grains of paradise ; twenty pounds white
or clarified sugar, dissolved in the thirty-five gallons
of water before adding to the spirit ; add two quarts
of prune spirit, and three ounces of acetic ether.
Color with a quart of burnt sugar, and a pint of
tincture of sanders wood. " This is strong brandy.
94 CONCEALING ODOR OF GRAIN OIL.
PINEAPPLE BRANDY.
Clean alcohol, thirty-five gallons ; watei, forty
gallons ; mix. Tincture of the grains of paradise,, one
gallon ; tincture of pellitory, one pint ; six common
sized red beets, sliced ; one and a half pints of r,ugar
coloring ; five ounces of butyric ether. If this, is not
convenient, add two quarts of Jamaica rum, and six
ounces of acetic ether, with five drops of oil of cloves
rubbed up in a couple of ounces of sugar, and mix..
PEACH BRANDY.
Clean alcohol, seventy gallons ; watei, fifty-five
gallons ; one and a half ounces of English saffron, or
the same of gamboge ; five gallons of honey, or sixty
pounds of white or clarified sugar ; this is to be dis-
solved in the above mentioned water before adding ;
add fifteen drops of creasote ; balsam of Peru, half
ounce ; essence of lemon, a wine glass full ; essence of
orange peel, half ounce. The saffron or gamboge
should be suspended in the spirit, which will obviate
the necessity of straining the liquid.
Burnt sugar, &c., is no longer used for peach brandy,
but those preferring it can color as for other brandy.
The above receipt furnishes a really fine sample of
*' old peach." It will have a fine body, pleasant taste,
APPLE BRANDT.
and approved flavor. This is sold for a distilled
spirit, and is branded on the head to the effect that
it is the product of some high sounding, though
imaginary distillery.
Some manufacturers flavor this brandy with essence
of almonds, and a small portion of ether ; others,
again, make use of ethers and water of ammonia ; and
others, of rum and essence of wintergreen ; and, in
fact, every operator has a formula of his own. and
the receipt is good enough until the product is found
unsalable. In America, almost every one is ac-
quainted with peach brandy. JLnd the aromatics
should be added in minute quantities.
APPLE BRANDT.
Clean alcohol, twenty gallons ; water, twenty
gallons ; strong decoction of grains of paradise, one
quart ; tincture of pellitory, half pint ; three ounces
each of sulphuric and acetic ether ; one ounce each
of essence of vanilla ; tincture of sanders wood, one
pint ; burnt sugar, one pint.
The above brandy can be manufactured at as low
a figure as could be desired, if the tincture of grains
of paradise and tincture pellitory be substituted for'
alcohol.
Apple brandy belongs to that class of liquors that
-.'
96 CONCEALING ODOR OF GRAIN OIL.
pays but a small percentage, and, therefore, is scarcely
worth noticing ; yet it is desirable that the manufac-
turer should possess a knowledge of it. This brandy
will be greatly improved by the addition of honey or
sugar, in the proportion of four gallons to forty gal-
lons of the spirit. A cheaper article of this brandy
is made of common rectified whiskey, thus : to forty
gallons of whiskey, add eight ounces of acetic acid ;
one ounce of sulphuric acid, three sliced red beets,
one pint of burnt sugar, coloring ; add a pint of
wheat or rice flour, slightly scorched over the fire, to
the liquor, and allow it to stand for^ten days. The
flour can be suspended in the spirit, by being tied up
in a piece of muslin and hung in the barrel.
CHERRY BRANDY.
Rectified whiskey, one hundred gallons ; honey,
eight gallons ; clarified sugar, thirty pounds ; bruis-
ed bitter almonds, one pound ; cloves, one-half ounce ;
cassia, one ounce ; bruised nutmegs, two ounces ; in-
fuse two ounces of cochineal in two gallons of warmed
water for a few days, until the coloring is extracted,
and add one pint of sugar coloring, and two ounces
of sulphuric acid. The above is usually put up in
ten gallon kegs.
IMITATION OF JAMAICA BUM. 97
CHERRY BRANDY (CHEAP).
Corn whiskey, twenty gallons ; water, seventeen
gallons ; loaf sugar, twenty-five to fifty pounds ;
tincture of grains of paradise, one and a half gallons ;
pellitory, one pint ; five ounces of ground mustard,
one-half ounce of sulphuric acid ; cloves, one-half
ounce, bruised ; cassia, one ounce ; one-half pound
bruised bitter almonds. Color with six red beets,
sliced, and one-half pint of burnt sugar coloring. If
the acid in either of the above is not clearly percep-
tible to the palate, it should be added until it is.
RUM.
The best is Jamaica rum. This rum is indebted to
the mode of its distillation for its superiority, which
consists in conducting the process of distillation
very slowly.
IMITATION OF JAMAICA RUM.
Clean proof spirit, 100 gallons ; sugar refined,
dissolved in five gallons water, sixty pounds ; pale
ale, five gallons ; sulphuric acid, two ounces ; Jamai-
ca rum, eight to twelve gallons ; acetic ether, eight
ounces ; burnt sugar, one and a half pints ; tincture
of sanders, half a pint.
5
98 CONCEALING ODOR OF GRAIN OIL.
ST. CROIX RUM.
Clean spirit proof, 100 gallons ; refined &ugai, dis-
solved in five gallons water, fort) pounds ; catechu,
five ounces ; spirit of vanilla, a tumbler or glass full j
acetic acid, five ounces ; Jamaica rum, five gallons ;
color as above, or leave it transparent ; add half a
gallon tincture grains of paradise, and one and a
half ounces sulphuric acid.
NEW ORLEANS RUM.
Clean proof spirit, one hundred gallons ; refined
sugar, dissolved in five gallons of water, fifty
pounds ; tincture grains of paradise, half a gallon ;
powder catechu, five ounces ; sulphuric acid two
ounces : Jamaica rum, five gallons ; acetic acid, ten
ounces ; ten drops oil of cinnamon, dissolved in al-
cohol. ,
NEW ENGLAND RUM.
Whiskey, one hundred gallons ; refined sugar, dis-
solved in four gallons of water, thirty pounds ; sul-
phuric acid, two ounces ; oil of cinnamon, ten drops,
dissolved in alcohol ; acetic ether, ten ounces ; Ja-
maica rum, five gallons. Mix.
These liquors can be colored, if desired. The
RUM SHRUB. 99
New Orleans rum is usually transparent ; the same
proportions as for other liquors, using cochineal and
burnt sugar.
RUM SHRUB.
Tartaric acid, five pounds ; refined sugar, Oil
hundred pounds ; oil of lemon, four drachms ; put
them into an eighty gallon cask, and add water ten
gallons ; rurnage until the sugar and acid are dis-
solved, then add proof rum, twenty gallons ; water,
thirty-five gallons ; coloring, one quart fine with
twelve eggs ; if twelve oranges, and five ounces of
"bitter almonds be added, it will improve the flavor.
RUM SHRUB.
Sugar, two hundred pounds, dissolved in fifty gal-
Ions of water j add rum, thirty gallons ; oranges
sliced, twelve ; two dozen sliced lemons ; cassia
bruised, half an ounce ; cloves bruised, half an
ounce ; bitter almonds, eight ounces ; tincture of the
grains of paradise, and as much tartaric acid as may
be necessary to give it the required acidity ; let it
stand for a week, and fine with twenty eggs, shells
yellows, and whites.
100 CONCEALING ODOR OP GRAIN OIL.
GIN.
Holland Gin. Clean spirit, one hundred gallons ;
one and a half ounces of juniper oil, dissolved in
half a glass of alcohol ; half an ounce angelic es-
sence ; filter twenty gallons of the clean spirit
through starch, this is to give the whole mass a
body.
SCHIEDAM SWAN.
Clean spirit, one hundred gallons ; refined sugar,
forty pounds ; add, after dissolving in a few ounces
of alcohol, two ounces oil of juniper ; oil of corian-
der, half an ounce : nitric ether, four ounces ; dis-
solve the sugar in four gallons of water, and mix
the ingredients with the spirit.
ENGLISH GIN.
Clean spirit, one hundred gallons ; three gallons
honey, and twenty pounds sugar, dissolved in five
gallons water ; two ounces oil of juniper, dissolved
as above, and spirit of vanilla six ounces ; bruised
bitter almonds, one pound ; digest the almonds in
two gallons of the spirit for forty-eight hours, then
Btrain and mix.
The clean spirit contemplated in these formulas,
NEW YORK GIN CHEAP. 101
is spirit of about the strength of common proof spi-
rit, containing, say from forty-three to forty-nine per
cent, of alcohol.
NEW- YORK GIN.
Clean whiskey, one hundred gallons , oil of juni-
per, two ounces, dissolved in three ounces of alco-
hol ; a few drops of turpentine are sometimes added.
ROSE GIN.
Clean whiskey, one hundred gallons ; two ounces
oil of juniper, dissolved in two ounces of alcohol ;
nitric ether, twelve ounces.
NEW YORK GIN CHEAP.
Clean whiskey, sixty gallons ; water, forty gal-
lons ; tincture grains of paradise, two gallons ; tinc-
ture of mustard, half a gallon (tincture of mustard
is made by digesting one pound of ground mustard
in half a gallon of whiskey, for thirty-six hours); one
ounce of sulphuric acid ; two ounces oil of juniper,
dissolved in half a pint of alcohol ; nitric ether, six
ounces ;' fine this by the addition of four ounces of
powdered alum.
Gin Cordial. Of the oil of bitter almonds, sul-
102 CONCEALING ODOR OF GRAIN OIL.
phuric acid, turpentine, and juniper, half a drachm
each ; dissolve these in alcohol, fifteen gallons clean
spirit, and add one drachm coriander seed, two
ounces bruised orris root, ten pounds of sugar, dis-
solved in four gallons of water ; mix the whole.
WHISKEY.
Pure Irish and Scotch whiskey contain about
fifty-two to fifty-five per cent, of alcohol, which
would be equal in strength to pure French brandy.
The fancy brands of American whiskey contain
from thirty to forty-eight per cent, of alcohol. A
choice article of whiskey, which would not require
the addition of foreign substances, should contain
fifty -two per cent, of alcohol, freed of its grain oil ;
the aromatics necessary in the production of this
whiskey, will conceal a considerable portion of grain
oil.
Novices are apt to disregard all rules in adding
foreign substances to liquors, acting under the im-
pression that each substance imparts a peculiar vir-
tue, and the mistake is not obvious until the liquid
has been spoiled.
Experience has long since proven, that saccharine
matter and starch will impart all the necessary and
most desirable qualities to plain spirit.
IRISH WHISKEY CHEAP. 103
SCOTCH WHISKEY.
Clean spirit, ninety-two gallons ; water, thirty-five
gallons ; honey, dissolved in three gallons of water,
six gallons ; creasote, fifty drops ; color slightly
with burnt sugar.
SCOTCH WHISKEY CHEAP.
Rectified whiskey, thirty gallons ; creasote, ten
drops ; tincture grains of paradise, one quart decoc-
tion of strong tea (see directions for making), three
quarts ; thirty-five pounds, or less, of clarified sugar,
dissolved in eight gallons of water ; mix the whole,
and color with a pint of tincture of sanders, and
the same of burnt sugar coloring.
IRISH WHISKEY.
Cleaned alcohol, ninety-two gallons ; water, thir-
ty-five gallons ; refined sugar, thirty pounds, dissolved
in six gallons of water ; creasote, thirty drops ; wa-
ter of ammonia ; two ounces.
IRISH WHISKEY CHEAP.
Rectified whiakey, thirty gallons ; grains of para-
dise tincture, three quarts ; catechu, two ounces ;
104 CONCEALING ODOR OF GRAIN OIL.
creasote, ten drops ; water, five gallons ; mix the
liquor before it is charged with any of the articles.
It should be passed through a bed composed of
ground oatmeal, or of ground rice, or of a mass
composed of three parts of unground rice, to one
part of wheat flour. This bed should be about
twelve inches in depth, and for convenience can be
arranged in an empty whiskey barrel. Full instruc-
tions for this will be found under the head of " Fil-
tering." The spirit should pass with rapidity
through the filter, and if it conies off too highly
charged with starch, it should have clean spirit ad-
ded until the starch becomes dissipated, or is not
perceptible to the naked eye ; or if the spirit should
be too heavy, or cloudy, run it through the sand fil-
ter alone, until it comes out bright. The amount
of flour necessary to impart the desired flavor to the
spirit, is not distinguishable by the naked eye ; and
neither should the liquor have the slightest tinge im-
parted to its original color.
OLD ROANOKE WHISKEY.
Rectified whiskey, thirty-five gallons ; honey, three
gallons ; decoction of strong {ea, one quart ; of bitter
almonds, bruised, eight ounces (the almonds should
not be rancid, as they leave an unpleasant taste oil
TUSCALOOSA WHISKEY. 105
the palate); creasote, six drops ; oil of wintergreen,
ten drops, dissolved in an ounce of alcohol. If the
above liquid is to be filtered through starch, the
honey may be dispensed with. The bitter almonds
give to this whiskey that peculiar nutty flavor on t
which its celebrity rests. The three gallons of honeyl
are to be dissolved in two gallons of water, and
added ; thus making the mass into forty gallons.
OLD RYE WHISKEY.
Clean whiskey, one hundred gallons ; water, twenty
gallons ; honey, five gallons, mix ; wintergreen,
twenty-five drops, dissolved in alcohol, ten ounces ;
acetic ether, five ounces ; one pint tincture sanders,
one pint sugar coloring.
TUSCALOOSA WHISKEY.
Starch filtered rectified whiskey, one hundred gal-
lons ; pale ale, four gallons ; Jamaica rum, three gal-
lons. This should be colored very slightly, as the
spirit used may contain sufficient coloring for the
whole. This whiskey usually comes in half barrels,
and stands deservedly high with consumers ; as yet
it only has a local reputation.
106 CONCEALING ODOR OF GRAIN OIL.
MONONGAHELA WHISKEY.
Starch filtered whiskey, one hundred gallons ;
water, twenty-five gallons ; decoction of strong tea
two gallons ; tincture of grains of paradise, one gal-
lon ; sanders wood, one quart ; burnt sugar, one
quart.
MONONGAHELA WHISKEY FOB BOTTLING.
Clean spirit, five gallons ; honey, one gallon ;
water to dissolve honey, half gallon ; bruised bitter
almonds, six ounces ; rum, one quart ; catechu, one
ounce ; spirit of vanilla, fifty dropfe ; half pint tinc-
ture of cochineal ; and half pint clean burnt sugar.
This is a superb liquor, and of fiue color.
MONONGAHELA RYE WHISKEY.
Starch filtered whiskey proof, one hundred gal-
lons ; water, twenty gallons ; decoction of strong
tea, two gallons ; tincture of grains of paradise, one
gallon ; two grains of ambergris, dissolved in hot
alcohol, or well rubbed in a small portion (say two
ounces) of sugar j acetic ether, eight ounces. If the
whiskey originally contained no coloring, make use
of burnt sugar alone, and color to suit fancy. As a
OLD BOURBON WHISKEY. 107
general rule these whiskeys are not to be highly
colored.
OLD BOURBON WHISKEY.
Starch filtered clean spirit, one hundred gallons ;
water, twenty-five gallons ; strong tea, one gallon ;
tincture grains of paradise, one gallon ; thirty drops
wintergreen oil, dissolved in one ounce alcohol.
OLD BOURBON FOR BOTTLING.
Clean spirit, five gallons ; honey, one gallon, dis-
solved in half gallon water ; expressed juice of dried
peaches, two quarts ; sulphuric acid, one ounce ;
spirit of nutmegs, half pint ; acetic ether, two
ounces ; oil of wintergreen, four drops, well rubbed
up in sugar, and added. This is colored with half a
pint of the tincture of cochineal, and the same of
burnt sugar. If the sulphuric acid should be objec-
tionable, a quart of common vinegar can be added
The object of the acid in liquors, has been fully ex
plained under the head of Acids in Liquors.
When it is desired, these liquors can be manufac-
tured at a low figure by the filtering process, and
the free use of pellitory, tea, and grains of paradise.
These inferior liquors should be well colored, and in
neat packages and neatly marked. For directions
108 CONCEALING ODOR OF GRAIN OIL.
on barrelling liquors, look under the head of Barrel-
ling Liquors, &c., &c.
RECTIFIED WHISKEY
Consists of from forty to forty-five per cent, of alco-
hol, and is known as single and double rectified
whiskey ; and probably the only difference between
them is to be found in their names, as there is
but little or none in their relative properties. It is
possible that the double rectified whiskey may contain
less essential oil than single rectified, by virtue of
having passed through the rectifier for the third
time ; and this was a positive necessity, as the recti-
fiers were nearly exhausted and thus it will be
observed that three courses of filtration in exhausted
rectifiers, are equivalent to one filtration through
new rectifiers. For arranging rectifiers, and all
information of interest upon this subject, see under
the head of " Removal of Grain Oil."
Rectified whiskey always contains a greater or less
portion of stimulus for the palate, either in the form
of pepper, pellitory, or the astringent properties 01
tea.
-
COMMON RECTIFIED WHISKEY.
This whiskey is noticed under the head of low
FUSEL OR GRAIN OIL. 109
proof spirit. It contains about twenty per cent, of
alcohol, and the deficient alcohol is supplied from the
usual articles used for giving artificial strength to
spirits.
FUSEL OR GRAIN OIL.
This oil is always present in the production of
alcoholic fermentation, and is an ingredient in spirit
distilled from grain and potatoes. Grain spirit con-
tains one part in five hundred by measurement.
Fusel oil is an oily, colorless liquid, of a. strong,
disagreeable odor, and acrid, burning taste. It is
soluble in a very small proportion of water, but in
all proportions in alcohol.
There has been a multiplicity of plans proposed,
and numerous theoretical suggestions offered, for the
removal of grain oil for manufacturing purposes.
We will notice a few of them. The first consists in
saponifying "the oil by the aid of caustic potassa, ren-
dering the oil of a soapy consistency, or forming the
oil into flocculent particles, that would be easily sepa
rated from the spirit by straining. Unfortunately
for this theory, the potassa combines with the spirit,
and forms an alkaline solution.
The other plans consisted of filtration through
chloride of lime, magnesia, &c. ; they have all been
110 CONCEALING ODOR OF GRAIN OIL.
rejected as impracticable. The most feasible one,
however, was the destruction of the oil by means
of nitrate of silver ; the oil, on coming in contact
with the silver, subsides in the form of a black pow-
der, and the powder to be separated by straining,
and the silver to be recovered by the use of nitric
acid.
Animal and vegetable charcoal are to be preferred,
as presenting innumerable advantages over any other
articles whose uses involve a chemical knowledge.
The action of charcoal is simple, and adapted to the
comprehension of all, being mechanical, when used
for grain oil, as it acts by absorption. For full infor-
mation see Charcoal Filterers.
The last process consists in concealing the oil, by
infusing an article, tfte aroma of which conceals the
odor of the grain oil.
Our list of aromatics, either singly or combined,
furnishes some tempting inducements to those dis-
poseed to deal in this manner.
Another process, involving but a trifling expense,
consists in filtering the spirit through a body of
wheat bran, from eight to twelve inches in depth.
The liquid as it passes off is somewhat heavy in
color ; finings will remove this. To obviate this,
oat meal is used to the same depth as the brau in
ike filter. By some rice is used in alternate
REMOVAL OF GRAIN OIL BY FILTRATION. Ill
layers, the better to enable the fluid to pass off
rapidly. This process gives to the spirit a luscious
taste, a fine bead, and is decidedly the most economi-
cal mode that is in use for the manufacture of low
proof spirits.
REMOVAL OF GRAIN OIL BY FILTRATION.
Arranging the Stands or Rectifiers. The material
used for stands or filters may be adapted to all
circumstances, thus : water casks, pipes, barrels, dec.,
will answer as well as the regular filter. The only
objection to the barrels is the loss of the liquid and
labor consequent upon the frequent filtrations neces-
sary for the effectual removal of the grain oil, whereas
a cistern of sufficient dimensions would obviate this
difficulty.
The greater the surface presented to the action of
the fluid, the greater the benefit. Usually, in all
large establishments in America arid Europe, the
stands vary in size, say from twelve to thirty feet in
height, and six to twelve feet in diameter. Again,
others give the preference to filters six feet high ;
a series of these are arranged from the fourth or fifth
story to the basement. These are packed alternately
with charcoal and bone black ; the two last stands
being packed with charcoal alone, which removes the
112 CONCEALING ODOR OF GRAIN OIL.
ammouiacal taste and fetor peculiar to spirit filtered
through bone black.
In small establishments, stands twelve feel high,
and six to ten feet in diameter, will answer. The most
simple and economical stands are made of barrels, so
arranged at their bottoms with pipes, that the liquid
flows from one barrel to the other, of course acting
on the charcoal in its course, regardless of their out-
ward structures. All stands are arranged, internally,
alike, viz. in having a false bottom perforated with
half inch holes. This false bottom rests from about
four to eight inches above the main bottom, according
to the size of the stand ; for example, if a common
cask or barrel is used for a stand, the space between
the two heads need not be more than four inches,
whereas a stand thirty feet in height would require a
space of eight to ten inches. The number of holes
in the false bottom are generally about twelve to
twenty to the square foot; and beneath this false
bottom should be fitted one or more faucets, as the
operator may deem fit for the convenience of drawing
off the spirit. This false bottom should be securely
braced from the main bottom, as the entire weight of
the contents comes upon it. The first process towards
packing, consists in laying a blanket over the perfo-
rated bottom, which prevents the passage of any sub-
stance whatever. On this blanket, place clean, wash-
REMOVAL OF GRAIN OIL BY FILTRATION. 113
ed, sharp, white sand, to the depth of ten to twenty-
five inches, according to the size of the stand. The
object of the sand is to remove any particles of color-
ing matter that the liquid may have acquired in its
passage through the charcoal, and the liquid passes
off perfectly transparent and all that does not,
should be returned until it does. A second blanket
is now placed upon top of the sand ; this prevents
particles of charcoal being forced, by hydraulic pres-
sure, through the sand. The stand is now to be
filled from this blanket up two thirds full, or to with-
in fifteen or twenty inches of the top, with either
bone black or charcoal, for reasons known to the
reader. Bone black is objectionable, and many, from
motives of economy, prefer charcoal, which can be
found in all large commercial cities, prepared for the
manufacturers of liquors. Almost all kinds of char-
coal will answer, except that prepared from pine,
which not being sufficiently carbonized, imparts to
the liquid a turpentinish taste and odor. Any wood
that imparts taste or color to spirit, is unsuitable to
any of the purposes of the manufacturer of liquors.
The common charcoal of the country, prepared from
chestnut, walnut, ash, oak, beech, <fcc., needs no other
preparation than pulverizing to small particles, one
third smaller in size than a garden pea, and to sepa-
rate by sifting the fine powder consequent upon pul-
114 CONCEALING ODOR OF GRAIN OIL.
verization, which, if allowed to remain, would render
the liquor " inky." The stand or filter being filled
as above, a blanket or gunny bags are spread over
the whole, and a well fitting and strongly secured
perforated head is placed on the charcoal. The ob-
ject of the perforations in the head, is to cause the
liquid to filter uniformly through the charcoal. The
filtering is greatly facilitated by the use of " Digesting
Barrels," and the grain oil is more effectually removed
and presents all the advantages of filtration.
Digesting barrels consist of either wine, brandy,
or water casks ; and are filled through the bung
one third full of bone black, anyd it is then filled with
alcohol or whiskey ; the bung is then tightly replac-
ed, the barrel is rolled over several times, daily, from
three to six days. It is then filtered through the
charcoal, which removes the objectionable taste that
was acquired in the digesting barrels. Manufactur-
ing on the small scale, barrels will answer, but other-
wise, digesting boxes are used. They are made of
any convenient size, close jointed, without the use of
any metallic lining, and air-tight coverings to prevent
evaporation of the spirit ; the inside is provided with
loose jointed shelving, about ten inches apart from
the bottom of the box to the covering. Bone black
is deposited on these shelves to the depth of two to
three inches ; these boxes are filled from the top
REMOVAL OF GRAIN OIL BY FILTRATION. 115
through a funnel, and so arranged that the spirit in
its fall, will not displace any of the bone black from
any of the shelves. These digesting apparatuses must
of course be placed above the stands or filters, and
so arranged that the liquid can be conducted to the
stands for filtration.
The advantages of barrels over boxes are innu-
merable. The pecuniary advantage is an important
one, as old barrels can be made available at an insig-
nificant cost compared ^to the boxes. The rotary
motion of the barrel brings the particles composing
both bodies in contact, a matter not attainable in the
boxes. It will be seen that this rotary motion is
highly beneficial, as the grain oil is diffused through-
out the entire mass of the spirit. The multiplicity
of barrels required is the only objection to them.
To make a spirit that will show no traces of grain
oil with the nitrate of silver (see preparation of the
test), requires the spirit to be digested with and
filtered through bone black ; the digestion should
continue from four days to a week, and the peculiar
taste the spirit acquires from the bone black not
having been sufficiently burned to have disengaged
the animal matter that it contains, can be removed
by a subsequent filtration through charcoal ; after a
few barrels of alcohol have been passed through, the
disagreeable taste and odor disappear, that is, in the
116 CONCEALING ODOR OF GRAIN OIL.
majority of cases. Instances may occur, when, the
bone black not being burned sufficiently, to attempt
the use of an article of this kind, would be to realize
results not agreeable, and the best preventive in this
instance, would be in testing a portion of bone black
in spirit by digestion, and note the result. If it
should prove unfit for use, it can be saturated in a
strong solution of potash, and burned to a low red
heat ; and this course is to be pursued with bone
black that has exhausted its absorbing powers by
long use.
When filtration is to proceed rapidly in the recti-
fiers, the sand should have a quantity of small shells or
gravel mixed throughout it, which prevents the mass
from becoming too solid. Straw is sometimes used in
alternate layers with the sand. Straw is liable to de-
composition, and imparts a slight taste to the fluid,
which renders its use objectionable. Alternate layers
of gunny bags and sand are used by some operators.
When spirit is rectified for neutral spirit, it should
not be taken from the rectifiers until the nitrate of
silver test has shown the entire absence of fusel oil.
Some manufacturers add one gallon of Jamaica rum
to every hundred gallons of neutral spirit ; the effect
of the rum is to conceal any traces of the grain oil
that might be perceptible to the nasal organ.
W^hen spirit is rectified for the manufacture of
REMOVAL OF GRAIN OIL BY FILTRATION. 117
common liquors, viz. domestic brandies, gin, and
fancy brands of whiskey, &c., the object sought is to
remove the oil, as far as practicable, by a single fil-
tration, and to conceal the remaining portion by the
addition of aromatics, and the nitrate of silver test
would be useless with these liquids, as the sense of
taste will answer every purpose.
The stands or rectifiers should never be used for
decolorizing or discharging color from fluids, as the
rectifier will soon become charged to such an extent,
that any liquid filtering through it will become con-
taminated in color. Separate cisterns should be
arranged for the purpose. See Clarifying and
Filtering.
When spirit is rectified or freed of grain oil, for the
manufacture of domestic brands of rum or whiskey,
it should pass through a bed of oatmeal ; this should
be placed on the bottom of the last stand or filter
that the spirit has to pass through. The usual depth
of this bed is twelve to sixteen inches.
But when clear and transparent liquors are requir-
ed, the spirit should be filtered through the same
depth of equal parts of rice and rice flour. The use
of the whole grains of rice is to prevent the flour
from lying in a too compact and solid body, which
would impede the free filtration of the fluid.
V.
DIRECTIONS FOR PREPARING
THE MOST CHOICE LIQUOBS
IN QUANTITIES OF FIVE GALLONS.
FOB bars, hotels, wine-cellars, and private use, the
following directions will insure a saving of from
forty to two hundred and fifty per cent, per
gallon ; and the most critical examination will
scarcely detect the imitation from the genuine, a
chemical test alone being able to indicate the differ-
ence of the one from the other.
The consumer finds one strong inducement, aside
from the economical production of this liquor, for its
use, viz. he is familiar with its composition, which
is not the case in relation to foreign liquors. Aside
from the manufacturer, who can say whether the
ends used to obtain thft spirit were prejudicial to
health or not ? It must be presumed that the incen-
tive to exertion, on the part of the manufacturer, is
PREPARING CHOICE LIQUORS. 119
founded on interest, and it would be but a reason-
able conclusion that he will make use of articles in
manufacturing liquors that are the most economical.
His liquors are made for exportation, and thus he
will never witness the thrusts and cuts that he gave
in the dark : for the reader must not suppose that
foreign liquors are always prepared from distillation.
On the contrary, owing to the high character that
they have attained, it has given the foreign manu-
facturer an extensive field for imitating and adul-
terating, and he does this with a confidence of
favorable commercial results.
Persons desirous of preparing liquors from the
following formulas should be provided with any
convenient quantity of neutral spirit containing
about fifty to fifty -five per cent, of alcohol.
Neutral spirit is alcohol freed from the essential
or grain oil by distillation or filtration through
charcoal. This process is fully explained in another
chapter of the work.
Some attention should be paid to the selection of
the neutral spirit, to obtain it perfectly limpid, in-
odorous, and free of all tastes, except those peculiar
to alcohol, viz. a biting, pungent taste, that soon
becomes dissipated after swal&wing the liquor. If,
on the contrary, the spirit, after being drunk, should
leave a slight stinging, burning, or sense of rough-
120 PREPARING CHOICE LIQUORS.
ness, either in the throat or mouth, it should be re-
jected as unsuited for the purposes of the following
recipes.
Pure neutral spirit should evaporate from the
hand without leaving any odor.
Neutral spirit usually comes in forty gallon bar-
rels, and usually contains about fifteen to twenty per
cent, more of alcohol than proof whiskey does, or
say about sixty to sixty-five per cent, of alcohol.
This spirit is perfectly clear and transparent, of a
peculiar alcoholic taste, and sometimes it has a slight
aromatic odor, recalling that of acetic ether or rum.
The addition of aromatics is made to conceal the
slight odor of grain oil that may exist ; but the bet-
ter to prevent deception, the nitrate of silver should
be used to indicate the presence of grain oil, for
a really fine imitation of foreign liquors cannot be
made with a spirit containing grain oil.
The use of nitrate of silver, for testing, is fully
explained under the head of " Tests for the Purity
of French Brandy."
Any acrimonious substances that the spirit might
contain will be indicated by evaporating a quantity
of the spirit to dryness, and the extract will indicate
to the taste the pepper, pellitory, fyc. The liquors under
consideration, owing to their fine aroma and beautiful
transparent color, are admirably adapted to the pur-
BRANDIES. 121
/
pose of bottling ; and, if intended for commerce, the
manner in which they are put up should be charac-
terized by neatness. The colors necessary for the
following liquors are red, brown, and yellow.
The red is prepared from infusing cochineal, one
ounce, in one and a half gallons of water, with three
drachms of potash. The water should be allowed
to boil for fifteen or twenty minutes, and then bo
kept near the fire for two hours ; and then strain
through muslin. The brown color is made from
white, or clean brown sugar. (See Coloring.) The
yellow is made from English saffron, thus : Take
two ounces of . saffron chopped fine, one quart of
proof spirit, and digest for twenty-four hours, and
strain.
The colors enumerated above are the finest in use.
BRANDIES.
Cognac Brandy. Neutral spirit, four gallons ;
half a gallon of honey dissolved in water, two pints ;
Jamaica rum, one gallon ; catechu, half an ounce ;
butyric ether, one ounce. Mix.
COGNAC BRANDY (2nd).
Neutral spirit, four gallons ; five pounds of refine^
sugar dissolved in water, four pints ; decoction of
6
122 PREPARING CHOICE LIQUORS.
tea, two pints ; infusion of bitter almonds, one pint ;
oil of wine, one ounce. Color either of the above
with five ounces of the tincture of cochineal, and
nine ounces of sugar coloring.
BARZERAC BRANDY OF THE VINTAGE OF 1795, 1798,
1805 1837.
Neutral spirit, four gallons ; three pints of water
to dissolve honey, four pints ; rum, three quarts ;
porter, three pints ; infusion of almonds, half a pint ;
oil of wine, one ounce ; sugar coloring, four ounces ;
cochineal tincture, one ounce ; then add of the alco-
holic solution of starch, three pints ; and mix. This
starch solution is made by infusing one quart of
wheat or rice flour in one and a half gallons o/ equal
parts of clean spirit and water for twenty-foil* 1 hours.
OTARD BRANDY.
Neutral spirit, four gallons ; four pounds of refined
sugar dissolved in water, two pints ; powdered cate-
chu, one ounce ; sulphuric acid, half an ounce ;
butyric ether, one ounce ; twenty drops of oil of
orange dissolved in the ether ; four ounces of sug"\r
coloring. Mix.
SEIGNETTE BRANDY. 128
MAEETT COGNAC BRANDY.
Neutral spirit, four gallons ; Jamaica rum, four
pints ; three pints of water to dissolve honey, three
pints of the decoction of tea, one quart of alcoholic
solution of starch, four pints ; oil of wine, half an
ounce ; acetic ether, one ounce ; burnt sugar, five
ounces.
POULTNEY BRANDY.
Neutral spirit, four gallons ; three pints of water
to dissolve honey, three pints ; infusion of bitter
almonds, half a pint ; oil of pears, one ounce ; oil
of wine, one ounce. Color with eight ounces of
burnt sugar, and one ounce of cochineal ; then add
starch solution, five pints.
SEIGNETTE BRANDY.
Neutral spirit, four gallons ; refined sugar, four
pounds, dissolved in three pints of water ; sulphuric
acid, half an ounce ; catechu, one ounce ; alcoholic
solution of starch, four pints ; oil of wine, one ounce.
Color with four ounces of burnt sugar.
If raisin spirit be substituted for rum, in those
recipes, the imitation will be perfect.
The infusion of bitter almonds, alluded to, is
124 PREPARING CHOICE LIQUORS.
formed by digesting ten ounces of bitter almonds
well mashed, bruised, or ground, with five ounces of
eweet almonds, for thirty-six hours, in one gallon of
the spirit.
The decoction of tea is formed by boiling two
ounces of green tea in one gallon of water for one
hour. The brandy containing either tea or catechu
should not leave any sense of roughness on the
palate when drunk.
The alcoholic solution of starch is made by
digesting one quart of rice flour, in one and a
half gallons of a liquid composed of equal measures
of spirit and water. The most convenient vessel
for this purpose will be a jug or demijohn. The
mixture should be frequently shaken, and after di-
gesting for twenty-four hours decant the clear
liquid for use. This gives to the spirit a fine dry
taste, and the appearance of age. The flour should
be made to a paste before adding it to the spirit.
Wheat flour, when used, often leaves the bran
in the form of brown specks through and on the
surface of the liquor. This will be remedied by
Btraining.
By some the use of rice flour is preferred, as ita
use is unattended by any of the above objections.
OLD APPLE BRANDY. 125
CHERRY BRANDY.
Neutral spirits, four gallons ; refined sugar, five
pounds ; water, to dissolve, one gallon ; catechu, one
ounce ; infusion of bitter almonds, half a pint ;
cloves, cassia, of each half an ounce ; these are to
be well bruised before adding ; tartaric acid, four
ounces, dissolved in a pint of water ; honey, one
quart, dissolved in a pint of water ; four drops oil
of wintergreen, dissolved in one ounce of acetic
ether, then color with one pint of the tincture of
cochineal ; burnt sugar, one ounce.
PEACH BRANDY.
ft eutral spirits, four gallons ; three pints of honey,
dissolved in two pints of water ; mix infusion of bit-
ter almonds, one pint ; sulphuric acid, eighty drops ;
porter, one pint ; tincture of saffron, half a pint ;
and flavor with oil of pears, one ounce, dissolved in
two ounces of alcohol, and acetic ether, half an
ounce.
OLD APPLE BRANDY.
Neutral spirit, four gallons ; decoction of tea, one
pint ; alcoholic solution of starch, three quarts ; sul-
phuric acid, half an ounce ; this is flavored with the
126 PREPARING CHOICE LIQUORS.
oil of apples, one ounce, dissolved in alcohol, two
ounces ; color with four ounces sugar coloring ; va-
lerinate of amylic oxide is the chemical name for
apple oil.
WHISKEY.
Irish Whiskey. Neutral spirits, four gallons ; re-
fined sugar, three pounds, in water, four quarts ;
creasote, four drops; color with four ounces burnt
sugar.
SCOTCH WHISKEY.
Neutral spirits, four gallons ; alcoholic solution of
starch, one gallon ; creasote, five drops ; cochineal
tincture, four wine glasses full ; burnt sugar coloring,
quarter of a pint.
ORONOKO RYE WHISKEY.
Neutral spirit, fonr gallons ; refined sugar, three
and a half pounds ; water, to dissolve, three pints ;
decoction of tea, one pint ; burnt sugar, four ounces ;
oil of pear, half an ounce ; dissolved in ounce of al-
cohol.
TUSCALOOSA WHISKEY.
Neutral spirits, four pints ; honey, three pints,
MONONGAHELA WHISKEY. 127
dissolved in water, four pints ; solution of starch,
five pints ; oil of wintergreen, four drops, dissolved
in half an ounce of acetic ether : color with four
ounces of burnt sugar.
OLD BOURBON WHISKEY.
Neutral spirit, four gallons ; refined sugar, three
pounds, dissolved in water, three quarts ; decoction
of tea, one pint ; three drops of oil of wintergreen,
dissolved in one ounce of alcohol ; color with tinc-
ture of cochineal, two ounces ; burnt sugar, three
ounces.
MONONGAHELA WHISKEY.
Neutral spirit, four gallons ; honey, three pints,
dissolved in water, one gallon ; alcoholic solution of
starch, one gallon ; rum, half a gallon ; nitric ether,
half an ounce ; this is to be colored to suit fancy.
Some consumers prefer this whiskey transparent,
while others like it just perceptibly tinged with
brown ; while others, again, want it rather deep, and
partaking of red. The novice will find sufficient
examples in " Coloring" to guide his fancy*
128 PREPARING CHOICE LIQUORS.
OLD RYE WHISKEY.
Neutral spirit, four gallons ; alcoholic solution of
starch, one gallon ; decoction of tea, one pint ; in-
fusion of almonds, one pint ; color with one ounce
of the tincture of cochineal, and of burnt sugar,
four ounces ; flavor with oil of wintergreen, three
drops, dissolved in one ounce of alcohol. By some,
rye whiskey is colored only of a slight brownish
tinge, with burnt sugar alone.
JAMAICA RUM.
Neutral spirit, four gallons ; Jamaica rum, one
gallon ; sulphuric acid, half an ounce ; acetic ether,
four ounces ; burnt sugar coloring, eight ounces.
PINEAPPLE RUM.
Neutral spirit, four gallons ; honey, five pints ;
water, to dissolve, three quarts ; Jamaica rum, one
gallon j sulphuric acid, one ounce ; butyric ether,
two ounces ; tincture of cochineal, three ounces ;
burnt sugar, two ounces.
GIN.
Aromatic Schiedam Schnapps. Neutral spirit, four
gallons ; water, four pints, to dissolve honey, four
HOLLAND GIN. 129
pints ; oil of juniper, fifteen drops, dissolved in ni-
tric ether, one ounce.
HOLLAND GIN.
Neutral spirit, four gallons ; three pounds of su-
gar, dissolved in water, two pints ; Strasburg tur-
pentine, four drops ; oil of juniper, twelve drops ;
dissolve them both in alcohol, and add one half
ounce of spirit of orris root.
The preceding formulas will furnish as pure li-
quors as those obtained by distillation, arid of the
proper and natural strength. It will be seen that at
the prices these liquors are made, any one desirous
of it, can keep a choice selection of staple liquors
at comparatively low costs. The neutral spirit is the
most valuable constituent. Those who are desirous
of manufacturing on a small scale, will find that
from a barrel of neutral spirit, a choice lot of liquors
can be made.
If any of the preceding liquors should appear to
have too great a strength to the palate, they should
be lowered by the addition of water.
As no establishment, where liquors are necessary,
would be complete without a few choice cordials,
a few receipts are offered.
130 PREPARING CHOICE LIQUORS.
ANISETTE DE BORDEAUX.
WhiaLcy, two gallons ; five pounds refined sugar ;
water, to dissolve, a gallon and a half ; one drachm
oil of aniseed, dissolved in one ouflce of alcohol, or
well rubbed up in dry sugar, and added ; if this is
for white anisette, fine with half an ounce of pow-
dered alum ; if it is for rose or pink anisette, color
to suit taste.
Common rectified whiskey will answer in the above
formula, or in any other in which a powerful aro-
matic is found necessary.
CURACOA.
Common whiskey, five gallons ; fresh orange peel,
four pounds ; oil of bitter almonds, one drachm ; oil
of cassia, one drachm ; oil of lemon, two drachms ;
oil of cinnamon, fifty drops ; water, five quarts, to
dissolve refined sugar, sixteen pounds ; tincture of
cochineal, half a pint ; burnt sugar, three ounces ;
allow the above to digest for five days ; the whole
of the oils should be dissolved in half a glass of al-
cohol, and mix well.
MARASCHINO.
Proof whiskey, three gallons ; six quarts of water,
MARASCHINO. 131
to dissolve ; sugar, twelve pounds ; oil of bergamot,
and oil of cloves, of each one drachm ; oil of cinna-
mon, five drops ; two oun^w nutmegs, bruised ; one
pound of orange peels ; three ounces of bitter al-
monds, bruised ; oil of lemon, one drachm ; dissolve
the oil in alcoiiol ; color with cochineal and burnt
sugar.
VI.
ON THE MANUFACTURE
OF
LOW PROOF SPIRIT
FOR MAKING WHISKEiT, BRANDY, GIN, RUM, CHERRY BOUNCE,
PEACH BRANDY, AND ALL KINDS OF LIQUORS, AT TWELVE
TO TWENTY CENTS PER GALLON, ASSUMING RAW WHISKEY
AT TWENTY CENTS PER GALLON.
THESE liquors, when tested in the usual'manner, will
present a fine color, a good bead, and an excellent
body. The first step in this process is to provide
one or more filters. These are to be use^d in giv-
ing a body and bead to the spirit. A whiskey bar-
rel will answer. It should be provided with a per-
forated false bottom, firmly secured about twelve
inches above the bottom of the barrel, and it should
be, packed in the same manner as the stands or fil-
ters (for which, see under its appropriate head),
MANUFACTURE OF LOW PROOF SPIRIT. 133
The first layer should be of sand three inches in
depth, and the second composed of rice flour and
oatmeal in equal proportions, with a small portion
of rice mixed throughout the mass to allow a free
passage to the liquid, which should be filtered with
rapidity. Some operators use rice flour, with one
third of wheat flour, and pack the barrel alternately
with this mixture and straw. The straw prevents
the agglutination of the mass. In no instance should
the mass exceed twelve inches in depth. The bar-
rel should be so adjusted with a faucet fixed in the
bottom that barrels could be filled ; that is, the liquid
should pass from the discharging barrel through the
filtering barrel to a barrel ready for its reception at
the faucet of the filtering barrel. Spirit filtered in
this manner may appear at times heavy in color.
This will be removed by allowing it to rest for a
few days ; if it is required for immediate use, apply
finings. The operator will recollect to renew the
charges of meal or flour when they should become
exhausted, or the sand when it becomes too highly
charged with foreign matter, by washing it in clean
water. Burnt sugar and tincture of red sanders are
the only colors necessary. For their preparation,
the reader is referred to the chapter on coloring.
The pellitory and Guinea pepper will furnish the ar-
tificial strength necessary. For their properties
134 MANUFACTURE OF LOW PROOF SPIRIT.
and i reparations, see chapter on "Pellitory and
Pepper."
PREPARATION OF LOW PROOF LIQUORS.
RECTIFIED WHISKEY.
Take of raw whiskey, twenty gallons ; water,
twenty gallons ; tincture of Guinea pepper, one
and a half gallons ; tincture of pellitory, one pint ;
strong decoction of Samqua tea, three quarts ;
\mt on a bead of oil and acid (see Beading Mix-
*ure) ; and add' one and a half pints of sugar
coloring, and a tumbler or glass full of tincture of
ed sanders, which gives a slight reddish tinge to
the fluid, which makes it very desirable, and causes
it to sample well ; and is a great improvement on
the old style of coloring. This spirit is sometimes
prepared without the filtering process, though if
the mixture had been filtered, it would have greatly
improved its general qualities.
All liquors made according to this plan should be
filtered before the stimulants, coloring, <fcc., are
added.
NEW YORK BRANDY.
Filtered whiskey, twenty gallons ; clear water,
seventeen gallons ; tincture of Guinea pepper, one
NEW YORK GIN. 135
and a half gallons ; tincture of pellitory, one pint ;
strong decoction ol tea, one gallon : if required, add
a bead. Color wi th burnt sugar and sanders, viz.
a quart of good be died sugar coloring, and one pint
of tincture of red sanders ; and add four ounces of
nitric ether, and half a gallon of tincture of prunes.
(See directions for making this tincture under the
head of Ethers.)
COGNAC BRANDY.
Filtered whiskey, twenty-five gallons ; clear water,
fourteen gallons ; tincture of pepper, one gallon ;
decoction of strong tea, one and a half gallons ; add
six drops of oil of orange dissolved in a wine glass
full of alcohol ; acetic ether, one pound. Color with
burnt sugar, and sanders to suit taste.
NEW YORK GIN.
Perfectly clear filtered whiskey, twenty-five gal-
lons ; clear water, ten gallons ; clear tincture of grains
of paradise of double strength, one gallon ;*one drachm
of oil of juniper dissolved in a gill of alcohol. Some-
times a small portion of turpentine is added ; that
is, when the grain oil is perceptible to the smell. If
finings should be necessary, use alum. (For full di*
tections, look under the head of Fittings.)
136 MANUFACTURE OF LOW PROOF SPIRIT.
PINEAPPLE BRANDY,
Same as New York Brandy. Manufacturers in all
large cities have different brands for the same arti-
cle. These local names will not be noticed only
where the recipe presents some feature in its compo-
sition that would be available.
PEACH BRANDY.
Filtered whiskey, twenty-five gallons ; water, ten
gallons ; grains of paradise, one gallon ; tea, one gal-
lon ; color with burnt sugar, one quart ; add acetic
ether, twelve ounces ; one wine-glassful of water of
ammonia.
CHERRY BOUNCE.
Clarified sugar, twenty-five pounds ; whiskey,
twenty gallons ; water, thirty gallons. The sugar
to be dissolved in the water. Of the oil of cloves,
oil of cassia, and oil of almonds, dissolve one hun-
dred drops of each in a wine glass of alcohol ;
color a deep, beautiful red with the tincture of red
Banders. To the above add two gallons of tincture
of grains of paradise.
RUM.
This is prepared from neutral spirit. The spirit
IMITATIONS OF FRENCH BRANDIES, &C. 137
is let down to any proof with water, ana ak artificial
strength given with grains of paradise, and five to
ten gallons of- Jamaica rum added to every forty
gallons ; and when desired, colored with burnt sugar.
IMITATIONS OF FRENCH BRANDIES, AS
PRACTISED IN "FRANCE.
COGNAC BRANDY.
Clean spirit, containing fifty per cent, of alco-
hol, one hundred gallons; seven gallons of ' honey
dissolved in three gallons of water, having first
bruised one and a half ounces of cochineal, and al-
lowed it to macerate in the water for a few days.
If the honey is slow in dissolution, assist it by heat ;
then add first, working it to a thin paste, eight
ounces of catechu j then add five gallons of rum
(Jamaica is preferable) ; twelve ounces of acetic
ether ; then add good, clean, burnt sugar, and bring
the color to, suit fancy, or the particular market in-
tended for.
It is a fact, though not generally known outside
of the trade, that tne " unsophisticated barbarians "
prefer all high or strongly colored spirits, under the
impression that the coloring indicates its true
strength. Thus, coffee-colored brandy to them is
the highest proof brandy that is distilled ; whereas,
a pale light-colored brandy is supposed to have a
138 MANUFACTURE OF LOW PROOF SPIRIT.
mean origin or rather it is indebted to a barrel of
whiskey for its existence ; and, on the other hand,
persons of intelligence reject high colored liquors,
as the excess of coloring favors the notion that the
spirit is an imitation. And thus between the two
extremes of ignorance, the operator will be guided
by a sense of common discretion. Under the present
improved mode of manufacturing spirits, burnt sugar
alone is unsuited for brandy. As all good imitations
are not of a brown color, rather of a purplish brown,
made by the addition of red ; for this, use cochineal
for the finest, and tincture of sanders wood for the
common (see directions for preparing this tincture) ;
for the third, use red beets. The two last are used
in domestic brandies.
OTARD BRANDY.
Clean spirit, one hundred gallons : honey, six gal-
lons, dissolved in two of water ; catechu, five ounces ;
Jamaica rum, seven gallons ; acetic ether, five
ounces ; half a glass of spirit of orange peel (see
directions for making these spirituous essences) ; and
four ounces of spirits of orr?s root. Color this pale
by the addition of one and a half pints of sugar
coloring, and half a pint of tincture of cochineal.
See directions for preparing all of the tinctures for
MARETT BRANDY. 139
coloring and flavoring that are mentioned in tLese
Formulas in another part of this work.
8ARZERAC BRANDY.
Clean spirit, one hundred gallons ; honey, nine
gallons, dissolved in four of water ; catechu, four
ounces ; decoction of strong tea, three gallons (this
is made by boiling three gallons of water with three
pounds of Samqua tea, for two hours) ; raisin spirit,
five gallons ; sulphuric acid, one and a half ounces.
Color this any desired shade with cochineal and
burnt sugar. Sarzerac, Marett. and Poultney bran-
dies contain about fifty-two to fifty-five per cent, of
alcohol ; and a spirit containing this per centage of
alcohol should be used in their manufacture.
MARETT COGNAC.
Clean spirit of fifty-five per cent., one hundred
gallons ; add five gallons of honey, dissolved in two
gallons of water ; catechu, eight ounces ; one grain
of ambergris dissolved in an ounce of warm alcohol ;
two gallons of the infusion of bitter almonds. This
infusion is made by digesting two pounds of bruised
bitter almonds in two gallons of the spirit for a
week. Rum, four gallons ; raisin spirit, five gallons,
Color to suit fancy.
140 MANUFACTURE OF LOW PROOF SPIRIT.
POULTNEY BRANDY.
Clean spirit of fifty-five per cent, of alcohol, one
hundred gallons ; honey, nine gallons, dissolved in
three of water ; infusion of bitter almonds, two gal-
lons ; two grains of ambergris dissolved in alcohol ;
sulphuric acid, half an ounce ; catechu, nine ounces ;
rum, five gallons ; acetic ether, six ounces ; raisin
spirit, four gallons. Color same as the last.
SEIGNETTE BRANDY.
/ Clean spirit of fifty per cent., one hundred gallons ;
add sugar, forty pounds, dissolved in three gallons
of water ; three gallons of honey, dissolved in two
of water ; six ounces of catechu, one-half ounce of
sulphuric acid, two gallons of the spirit of prunes
(see directions for making this spirit), nine ounces oi
acetic ether ; of the infusion of sweet almonds, two
gallons ; this is made in the same manner ; infusion
of bitter almonds. Color with cochineal and burnt
sugar.
The rum, acetic ether, raisin spirit, and prune
spirit, that are prescribed in the preceding formulas,
are added for the vinous flavor that they yield, being
a good imitation of the heavy oil of wine, for which
pure brandy is indebted for its flavor or aroma. The
AROMATIC SCHIEDAM SCHNAPPS. 141
acid gives a vinous taste, the almonds give a nutty
flavor, the sugar or honey gives a fine body and lus-
cious taste, the ambergris, in combination, gives an
odor that is much admired by good judges of brandy.
The cheapest modes, however, of making these
brandies, and to save a large portion of sugar or
honey, is to pass the clean spirit through a bed of
starch, <fcc. See Directions. Liquors containing
starch, need but a small portion of sugar.
The operator has an extensive range of aromatics
to select from as substitutes for oil of wine. Among
the most prominent, may be found butyric ether,
which possesses a strong odor of pineapples, prune
spirit, raisin spirit, acetic ether, rum, a combination
of orange, orris, and ambergris perfumes, nitric and
chloric ethers, and an extensive assortment of per-
fumes.
AROMATIC SCHIEDAM SCHNAPPS.
This is one variety of gin that is obtained by the
distillation of juniper berries with spirit free from
grain oil. The imitation of this article, is prepared
as follows in quantities of five gallons :
JVb. 1. Take of neutral spirit, five gallons ; honey,
four pints ; orange flower water, two pints ; English
oil of juniper, thirty drops. Dissolve the honey in
142 MANUFACTURE OP LOW PROOF SPIRIT.
the orange flower water, and the oil in two ounces of
hot alcohol, then add, and shake up well ; then add,
finely powdered, four drachms each of alum and dried
potash, for finings. A.llow it to stand for twenty-
four hours, and then oottle.
JVb. 2. Neutral spirit, five gallons ; orange flower
water, one pint ; English oil of juniper, forty drops ;
honey, five pints ; nitric ether, one ounce ; Dissolve
the honey in three pints of clear water, and the oil of
juniper in the nitric ether, and mix the whole well
together, and if it is not perfectly transparent, fine
with alum and potash, as above. If the honey is
warmed and strained, the finings can be dispensed
with, which would be desirable.
JVo. 3. Neutral spirit, five gallons ; honey, three
pints ; water, two pints ; orange flower water, one
pint; oil of juniper, thirty-five drops; acetic acid,
two ounces. Dissolve the honey in the water, and the
oil in six ounces of alcohol ; add the acid first and
then the orange flower water, and agitate well,
then add the honey and oil of juniper.
The neutral spirit contemplated in these receipts,
snould be entirely free of all impurities, such as grain
oil or any acrimoniovs substances, or when it is drunk,
there should be no roughness, acridness, or bitter
AROMATIC SCHIEDAM SCHNAPPS. 143
ness, left in the throat or about the roots of the
tongue ; the spirit should be perfectly limpid
clear transparent ; and the honey should be as near
transparent as possible, rendered so by warming and
straining. The warming renders the honey so per-
fectly fluid, that it can be strained through fine
muslin.
The objection to the use of the potash and alum, as
fining, are that the potash is liable to attach to oil of
juniper and saponify it, and also it leaves, in some
instances, where the spirit is low proof, a somewhat
disagreeable taste. This must be obvious, as the
alum and potash combine with the water in the
spirit.
JVo. 4. Neutral spirit, five gallons ; refined sugar,
four pounds ; water, two pints ; spirit of nutmegs,
two pints j rose water, one pint ; English oil of juni-
per, forty drops. Dissolve the sugar in the water,
and add the two pints of spirit of nutmegs ; this spirit
is formed by digesting four ounces of bruised nutmegs
in two pints of clear spirit for four days, and strain-
ing. Dissolve the juniper oil in two ounces of alcohol,
then mix by agitation.
The spirit used for making this gin, should contain
about fifty to fifty-two per cent, of alcohol.
144 MANUFACTURE OF LOW PROOF SPIRIT.
JVo/'S. Neutral spirit, five gallons ; honey, four
pints ; water, three pints ; orange flower water, one
pint ; rose water, one-half pint ; oil of juniper, fifty
drops ; alcohol, two ounces. Dissolve the honey in
the water, and the oil of juniper in the alcohol, and
then mix the whole well together.
When this gin is prepared on an extensive scale,
the starch filtration, for giving a body to the spirit,
can be resorted to, which will economize an immense
quantity of honey or sugar.
FOR THE CONVERSION OF COMMON GIN INTO SCHIEDAM
SCHNAPPS.
1. Common gin, five gallons ; strained honey, four
pints ; sulphuric acid, two drachms ; spirit of nut-
megs, one pint ; spirit of nitric ether, one ounce ;
clear water, three pints. Mix the honey and water,
and add to the gin the sulphuric acid. The spirit
of nutmegs is formed by digesting three ounces of
bruised nutmegs in a pint of the gin for five days,
then strain and add with the ether.
2. Common gin, thirty gallons ; strained honey,
four and a half gallons ; clear water, two gallons ; sul-
phuric acid, one ounce ; sweet spirits of nitre, eight
ounces ; spirit of nitric ether, three ounces ; acetic
ether, two ounces ; oil of wintergreen, ten drops,
AROMATIC SCHIEDAM SCHNAPPS. 145
dissolved in the acetic ether. Dissolve the honey in
the water, and then add all of the articles to the spirit.
If this should appear somewhat cloudy or heavy in
color, fine with two ounces each of alum and potash,
dried by the heat of the fire sufficiently to admit of
being finely powdered.
The above is really a fine gin, and cheaply made,
of a fine body and luscious taste. The gin used
should be free from all disagreeable tastes.
VII.
A DESCRIPTION
OF
BEADS FOE LIQUORS
FOR GIVING A BEAD TO POOR AND LOW PROOF SPIRIT.
A bead is composed of one or. more small white
globules, found floating on the surface of any liquid
that has been subject to agitation, and is supposed
to denote the strength of liquors ; for instance, if a
portion of spirit be subjected to a brisk agitation
,for a moment in a tumbler, or proof glass, and the
Dubbles continue on the surface for a few minutes, it
is called proof spirit but if, on a discontinuance of
tl,ie agitation, the bubbles disappear, the spirit is said
to be below proof.
A bead can be given to spirits from three sources ;
first, from alcohol, which may be known from the
globules being of the size of a duck shot ; the second
source is from filtering the liquid through any sub-
BEADS FOR LIQUORS. 147
stances that may contain mucilage, or starch. This
bead may be known from its magnitude, being twice
and thrice that of the alcoholic bead, and also their
great tenacity, by continuing for some time after the
agitation has ceased ; and when the exciting sub-
stance, viz. mucilage or starch, is added to excess,
the surface of the spirit will be covered with these
globules.
The distinguishing feature of this bead is the
great magnitude of its globules, which greatly ex-
ceed any others.
The bead derived from the third source is a che-
mical compound, resulting from the combination of
sweet oil and oil of vitriol ; say by mixing drop by
drop, twenty drops sulphuric acid, with thirty drops
sweet oil ; this quantity is used to give a bead to
ten gallons of spirit. This quantity, in some instan-
ces, may not suffice, as the spirit may contain some
incompatibles ; in this case the mixture may be added
until the proper bead can be seen by agitation. This
bead may be distinguished by the globules bearing a
strong resemblance to the frothy productions of soap :
they are small, frothy, and white, lying compact, or
closely knit together, on the surface of the liquid.
The above beading mixture should only be pre-
pared when required, as it does not improve by age.
To prevent a failure in the above preparation, owing
148 BEADS FOR LIQUORS.
to adulterated sweet oil being used, which has oe*
come so plentiful in market, any oil that will stand
the following test, will answer : mix equal portions
of nitric acid and sweet oil ; if the margins of this
mixture should become a yellowish or yellowish
green color, the oil is pure.
Alum, alkalies, and acids, in solution, are all in-
compatible with the beading mixture.
GUINEA PEPPER, PELLITORY, &C.,
Are used in the manufacture of the cheaper kinds of
liquors, wines, cordials, and vinegar ; the object of
their use is to supplant the place of alcohol, to pro
duce the stimulating, burning, and biting effects ol
the alcohol on the palate. For example, a given
quantity of water may be charged with a propor-
tional quantity of the tincture and solution of pep-
per, pellitory, sulphuric acid, a very small quantity
of alcohol, wheat flour, or mucilage of slippery elm
and burnt sugar, and sanders wood coloring, and
you will have an article of spirit that will compare
favorably with any of the domestic liquors of the day,
ait a cost truly astonishing. The articles above
enumerated cost comparatively nothing. The pep-
per is preferable to spirits of nitre for producing a
false strength for liquors, as it is not destruct've to
PEPPER, PELLTTOEY, &C. Ii9
health ; and pecuniarily, it is more economical. Li-
quor, adulterated as above mentioned, after having
been swallowed, leaves a dull, heavy, slightly sting-
ing, acrid sensation in the throat and palate, which
continues for a few moments. This sensation is rare-
ly, if ever, noticed, as it is regarded as one of the
peculiarities of all alcoholic drinks ; and as an evi-
dence of this, thousands of gallons of the above ar-
ticle are consumed annually, under the name of do-
mestic brandy, &c. And, while on this subject, I
would remark, that any liquor should be rejected
that leaves the slightest tingling sensation in the
throat.
Description and Preparation of Pepper, known under
the Names of Grains of Paradise. Guinea pepper,
and Melegueta pepper, are kept in the shops ; small
seeds, of a round or ovate form, often angular, mi-
nutely rough, brown externally, white within, of a
feebly aromatic odor when rubbed between the fin-
gers, and of a strong, hot, and peppery taste. They
are brought from Guinea; their effects on the system
are analogous to those of pepper.
Guinea pepper is prepared for use by grinding, f,r
imlverizing to a powder, one to one and a half
pounds of the powder to a gallon of proof spirit,
and used for giving false strength to liquor, in the
?50 BEADS FOR LIQUORS.
proportion of from one to two quarts, to forty gal
Ions ; this tincture should be well strained, to pre-
vent muddiness in the barrel, after the pepper has
been added.
Description and Preparation of Pellitory. Pellitory,
the dried root, is about the size of the little finger,
cylindrical, straight, or but slightly curved, wrinkled
longitudinally, of an ash brown color externally,
whitish within, hard and brittle, and sometimes fur-
nished with a few radicles, and destitute of odor,
though when fresh, of a disagreeable smell ; its taste
is peculiar, slight at first, but afterwards acidulous,
saline, and acrid, attended with a burning and tin-
gling sensation over the whole mouth and throat,
which continues for some time, and excites a copious
flow of saliva ; of the two substances just mentioned,
viz. pepper and pellitory, preference must be given
to the pepper in all instances, although they could be
used to a decided advantage in combination for the
coarser liquors, as common whiskey and brandy ; the
pellitory is too powerful, and not at all adapted to
the nature of fine or light liquors, as the acrimony
would partially destroy the flavor of the liquors.
The burning sensation produced by pepper and al-
cohol is nearly identical ; and it must be obvious that
the former will answer all the purposes of the lat
PEPPER, PELLTTORY, &C. 151
tcr, with the exception of not furnishing the intoxi-
cating quality, which must be added in the form of
alcohol.
In the manufacture of all the cheap light wines,
cordials, &c., where alcohol would be an important
consideration, pecuniarily, Guinea pepper will answer
admirably. Although, I would not recommend this,
or any other foreign substances, for producing a
false strength in liquors, where it was intended for
a pure article ; the alcohol, if added in a sufficient
volume, will answer all purposes. The manufacturer
should not lose sight of the fact, that the powerfully
biting and burning sensation that is found in some
liquors, is not the slightest evidence of its purity.
Mildness of taste is one of the characteristics of a
good liquor, and the successful operator should copy
nature as closely as possible.
FOR INCREASING THE VOLUME OF WHISKEY, &C.,
FROM- TWENTY TO FORTY PER CENT., WITHOUT LOSS
OF STRENGTH.
This whiskey will not stand the test of the hydro-
meter.
For increasing liquor as above, take from the bar-
rel the per centage of liquor desired, and add a cor-
responding per centage of clean clear water, charged
152 BEADS FOR LIQUORS.
with a tincture of Guinea pepper (see Formula), and
then put on a good bead (see Formula for Bead Bear-
ing). The quantity of pepper can be varied in the
above formula, and if the operator desires that the
spirit in question should have greater strength (to
the taste) than it had previous to the adulteration, it
can be obtained by increasing the quantity of pepper,
and by the addition of three to four ounces pellitory,
well washed, or bruised, to the gallon tincture of
pepper.
As the pepper is liable to vary in strength, from
age, and unripe seed, and a variety of unexplained
causes, the operator will have to depend more upon
the judgment of his palate, as to the quantity ne-
cessary for any given amount of spirit, and also as
to the quantity forming the tincture. For particulars,
see Formulas.
CLARIFYING WINES AND LIQUORS ; WITH A DESCRIP-
TION AND PARTIAL ANALYSIS OF THE PROPERTIES
AND ACTION OF THE ARTICLES USED.
The object of clarification is transparency. This
all-important branch of this business is effected in
various ways ; first, by filtration through charcoal,
sand, &c. ; secondly, by the use of finings, such as
eggs, isinglass, wheat flour, milk, alum, &c. ; thirdly
CLARIFYING WINES AND LIQUORS. 153
by straining, which separates the solids from the
fluids.
Clarification by filtration is explained in the
chapters on animal and vegetable charcoals, and the
preparation and arrangement of filters.
Finings effect clarification of liquors, by involving
during coagulation, the particles that are floating in
the liquid, and rising with them to the surface or
subsiding,.
Eggs possess this quality to the greatest extent,
caused by the particles of albumen becoming more
minutely divided. Eggs when used should be whisked
to a froth, and used in the proportion of two to sis
per barrel of forty gallons. When the shell is used
it should .be finely powdered. Eggs are sometimes
solidified by heat, by manufacturers, for future use.
Egg powder. Take any number of eggs, and beat
them to a froth, and dry them by a gentle heat or in
the sun ; they are then powdered, and one eighth of
wheat flour is added, and made to a paste with water
and dried in the form of cakes or balls. Egg pow-
der is used in the same manner and for all the pur*
poses of eggs.
Isinglass is a gelatinous substance, prepared from
the sounds or swimming bladders of fishes. There
154 BEADS FOR LIQUORS.
are different varieties of isinglass ; the best is book
isinglass. One hundred grains of this article dis<
solve in ten ounces of water, forming a tremulous
jelly when cold. That in cakes is brownish, and of
an unpleasant odor, and is employed from its low
price in the clarification of inferior liquors. The
purest isinglass is whitish, semi-transparent, of a
shining, pearly appearance, and destitute of smell or
taste. The inferior kinds of isinglass are yellowish
and opaque.
Isinglass is soluble in boiling water, acids, and
alkalies, and is insoluble in alcohol : its watery solu-
tion putrifies. The proportions for its use are* one
to six ounces per one hundred gallons ; it is beaten to
shreds and dissolved in a pint of boiling water ; when
this is cold, it becomes a stiff jelly. Whisk this
jelly to a froth in a sufficient quantity of the fluid
intended for fining ; then add it to the mass and stir
the whole well for a few moments, and then bung ;
in twenty-four to sixty hours the particles will have
subsided.
Milk, when used for fining, should be boiled a few
minutes, and added while hot to the barrel, in the
proportions of one pint to forty gallons.
CLARIFYING WINES AND LIQUORS. 155
Alum is used in the proportions of four to five
ounces per hundred gallons. Being finely pulverized,
alum is incompatible with the '"beading mixture."
Liquors that contain starch, mucilage, &c., should
not be " fined" with alum.
Wheat flour is sometimes used in the form of paste
with water one pint per one hundred gallons.
Filtering Bags. Take a square yard of Canton
flannel, and cut it in two pieces (diagonally) from
one corner to the other, and sew up the two edges,
thus forming a triangle-shaped bag ; then sew a hoop
of suitable size in the mouth of the bag, and fix a
suitable handle of rope or twine.
If all the coloring matter, arid fluids used to
impart coloring to liquors, was sufficiently strained
and filtered, finings would be rarely, if ever, used ;
the hurried manner in which color makers manage
their business, using inferior materials, and taking
advantage of all the " tricks of trade" that may be sug-
gested. Coloring derived from such a source as this
must entail a vast deal of unnecessary labor and ex-
pense upon the manufacturer. The manufacturers of
coloring should be provided with all kinds of filters,
strainers, &c., -to cleanse and purify their color-
ing of its own and foreign matter. As good color is
one of the principal essentials of all good liquors,
156 BEADS FOR LIQUORS.
the manufacturer would find the coloring made under
his supervision to be preferable to any other.
All colors, except brown, from sugar, should be
filtered through a bed of white sand from six to
fifteen inches in depth ; this can be done in a keg or
barrel ; the cleaner and clearer the sugar the finer
the color. Thus fine brown and loaf, or clarified
Bugar, which is used for coloring very choice bottled
liquors, is the most exquisite brown we have. The
objection to the burnt sugar found in commerce is,
that it contains a large portion of minute particles
of charcoal that would pass through the strainer,
and can easily be detected with the naked eye, in
liquors that have been colored by this article. This
was the result of preparing the color from molasses,
or filthy dark sugar.
Giving body, age, and a mucilaginous, oily appearance
to wines and liquors. The above desirable qualifica-
tions are imparted by filtration or digestion the
former plan being preferable. In the case of wines,
only a small portion should be filtered, say one sixth
of the whole, and this is to be added to the mass and
allowed to stand for a few days ; the simplicity of
the operation will be apparent in the first attempt.
In operating in proof spirit, the process consisj^
in rapidly filtering the mass through any substance
CLARIFYING WINES AND LIQUORS. 15T
that contains mucilage that is not precipitated by
alcohol viz. starch and gluten.
Wheat bran, as found in commerce, placed in a
barrel filter to the depth of eight or ten inches,
and the surface of the bran covered to the depth
of one or two inches with slippery elm bark, and the
filtration maintained with rapidity, yields a supe-
rior liquor, of a fine, dry taste. Liquor prepared
by this process, cannot be used for a great length of
time ; the difficulty of fining down, &c., has caused
this plan to sink into disuse. Where a sufficient
time is allowed for the color extracted from the husk
to subside, no finer spirit can be produced, when we
keep in view the economical and simple plan used for
attaining such desirable ends. The most common
process is filtration through oatmeal and rice in
some instances the mixture is favored with a small
portion of wheaten flour ; in- all large manufactories,
the spirit runs from .the charcoal through the rice
filters. These filters are made to suit conveni-
ence. A common barrel, etc., will answer every
purpose, and is made in every respect that the
charcoal filters were ; the first layer at the bot-
tom is of sand, varying in depth from four to twelve
inches. This sand rests on a perforated bottom, a
few inches above the main bottom, and is covered
with a blanket that is to say, the sand has a blan-
158 BEADS FOR LIQUORS.
ket at the top of it and another beneath it, and next
comes a bed of oatmeal or rice flour, with a propor-
tion of one tenth of the whole added in wheaten
flour either the oatmeal or the rice flour are em-
bedded to the depth of from twelve to fifteen inches.
Where the rice flour is used, chopped straw should
be used in layers alternately with the flour other-
wise, the flour would become one impenetrable mass,
by the addition of fluid. The durability of either
oatmeal or rice flour in filtering, can only be obtained
by close observation, and ascertaining when the
starch is being near exhausted.
The use of chopped straw in layers, greatly facili-
tates the filtration of fluids through glutinous masses.
Some operators run the spirit through one bed of
ground rice or oatmeal, and OUQ of whole rice to
the depth of twelve to twenty inches and then
through the usual depth of sand. The different
plans are offered to the operator rather with the
view of furnishing all information that might be at
all desirable ; not that any formula has any decided
advantage over the other, but that plan that appears
the most convenient, from circumstances, may be
adopted.
All the different formulas in this work are in prac-
tical operation in different parts of the country ; and
yet the proprietors would not be able to give an
CLARIFYING WINES AND LIQUORS. 159
opinion, what advantages his recipe possessed over
any other, or why so many different modes were
adopted to obtain the same results. The choice is
often the result of circumstances, and from long
usage a formula- becomes almost sacred with some
operatives.
It will be noticed that this plan of filtering is re-
markable for its economy and simplicity, and thj
general directions for the novice are few and simple.
Keep the filtering substancees from lying too compact
by a few layers of chopped straw, and also apply xhe
straw in any instance where the filtration progresses
slowly, or appears choked. All substances to be acted
upon by filtration should be. separated from each other
by suitable and secure coverings of close-grained
fabrics. Blankets are generally preferred, owing to
the long nap, which becomes entangled and prevents
the escape of the particles.
\
Slippery Elm stands deservedly high with manufac-
turers on the continent. It yields a mucilage that
combines freely with alcohol, and enters into many
extemporaneous receipts. The decoction is prepared
by boiling in water, and is used to give the appear-
ance of age to liquors, It is the most serviceable,
however, used by infusing it in the spirit, or placing
the bark over the surface, or mixing through in the
160 BEADS FOR LIQUORS.
place of straw, to allow the filtration to progress
freely through the filters.
Sugar, Honey, Syrup, fyc., are all used for the pur-
poses of giving body, age, and other desirable quali-
ties to wines and liquors, and have been noticed
under their appropriate heads.
COLORING.
Perfectly transparent liquors can never be obtain-
ed with indifferently prepared coloring. Standing
first on the list, is brown or brandy coloring (carmel),
or burnt sugar. This color is too often prepared
from indifferent articles, viz. molasses and filthy
sugar, and burnt to suit the convenience of the ope-
rator, rather than a standard rule ; and when prepared
in this manner, the best adapted strainers ever invent-
ed would not effectually remove the .charcoal (from
being over burnt), and other dissolved filthy impuri-
ties that are to be found in the scrapings of refineries,
sugar-houses, <fec. This is the material that the color-
maker uses. Molasses, in no instance, should be
used in the manufacture of coloring. Clean and fair
brown sugar will yield a rich and transparent brown,
of great depth and beauty.
The prudent rectifier will never make use of any
kind of fluid coloring, without it is perfectly trans
COLORING. 1 61
parent, from filtering and straining. This plan of
throwing the ingredients together promiscuously, and
relying on finings for transparency, is but a poor one.
To the uninitiated, relative to burning coloring, I
might say that one hour and a half will suffice, over
a brisk fire, to any gi^en quantity of sugar. When
sufficiently burned, may be known by the effervescence
ceasing. At this point, you should dash in the same
quantity of water that there was of sugar ; the water
disolves the mass and prevents incrustation, and the
heat should be discontinued.
The Preparation of Liquor Coloring. Red Sanders
Wood comes in round or angular sticks, internally
of a blood red color, and externally brown from ex-
posure to the air ; compact and heavy, of a fibrous
texture ; it is kept in the shops in the state of small
chips, raspings, or coarse powder. It has but little
smell or taste, and imparts a red color to alcohol, ether,
and alkaline solutions, but not to water. Coloring
is obtained from sanders wood, in the proportion of
one pound of the wood to one gallon of proof spirit,
and allowed to stand for twenty-four hours, and then
drawn off and filtered through sand, to the depth of
twelve to fourteen inches, or fined with boiled milk.
The sanders wood should be subjected to the action
of the spirit as long as it continues to yield any color.
162 BEADS FOR LIQUORS.
This color is used for brandies, combined with burnt
sugar, also for coloring cherry bounce, wines, &c.
YELLOW.
Gamboge. The best gamboge is in cylindrical
rolls from one to three inches in diameter, some-
times hollow in the centre, or flattened, or folded
double, or agglutinated in masses, in which the origi-
nal form is not always distinguishable. They' are
externally of a dull orange color, which is occasion-
ally displaced by greenish stains. In this form, it is
sometimes called pipe gamboge. Another variety is
imported under the name of cake or lump gamboge ;
it is in irregular masses, weighing two or three
pounds or more. This latter variety only differs
from the former, in the greater amount of impurities
contained. The inferior kinds of gamboge may be
known by their greater hardness and coarser frac-
ture, by the brownish or greyish color of their broken
surface, which is often marked with black spots, and
by their obvious impurities.
Gamboge, in its pure form, is brittle, with a smooth,
shining fracture ; the color of the mass, when broken ;
is a uniform reddish orange, which becomes a beauti-
ful bright yellow when powdered, or when the surface
is rubbed with water. From the brilliancy of its
color, it is highly esteemed it has no smell and little
COLOEING. 163
taste it produces after remaining in the mouth a
short time, an acrid sensation. So intense is its color-
ing principle, that one part communicates a percepti-
ble yellowness to ten thousand parts of water or spirit.
Yellow is prepared from gamboge, in the pro-
portion of eight ounces to the gallon of spirit,
allowed to stand twelve hours, arid the clearest por-
tion of the fluid drawn off and strained through a
fine flannel bag, and the gamboge remaining is treat-
ed to spirit until the coloring is completely extracted.
Gamboge is used for coloring some fine brands of
peach brandy, wines, and cordials, and used in com
pound colors, viz. orange, green, lemon, &c.
Brown from Jllkanet Root. The root comes to us
in pieces three or four inches long, from the thickness
Df a quill to that of the little finger ; somewhat
twisted, consisting of a dark red, easily separable
bark ; it is' usually much decayed internally, very
light, and of loose, almost spongy, texture. The fresh
root has a faint odor and a bitter astringent taste, but
when dried, it is nearly inodorous and insipid. Its
coloring principle is soluble in alcohol or ether, but
is insoluble in water.
The tincture of alkanet has its color deepened by
acids, and changed to blue by alkalies, and again
restored by neutralising the latter substances.
164 BEADS FOR LIQUORS.
Alkanet is prepared by crushing the root, and add-
ing one pound to a gallon of alcohol, standing
twenty-four hours, decanting, and fine with boiled
milk ; depth of color and transparency are objects
sought for, and the finings should be continued until
the tincture is bright. If depth of color is sought,
add sulphuric acid, drop by drop, until the desired
warmth is attained. As in all other instances, the
remaining root should be subjected to the action of
alcohol as long as the root yields any color.
This color is used for port wine particularly, also
for wines and cordials either singly or combined,
forming compound colors.
Logwood yields a color well adapted for a certain
class of wines, and is very extensively used ; it yields
its color to water or alcohol, but in greater quantities
to boiling water.
Red beets will produce a fine red color, by mash-
ing or cutting into slices and infusing into the liquid
that is to be colored.
When they are to be used for coloring fermented
liquors, viz. champagne, wines, <fec., the beets should
be added before fermentation has begun, that is, while
these liquors are being formed by fermentation.
Blue. The best blue is prepared from indigo ;
other blues have been proposed and used with but
COLORING. 165
little success, the objections to them are a want of
body and brilliancy. The action of light, and proba-
bly some principle that the liquor contains, may be
incompatible with the color. These, or some unex-
plained causes, tend to the decomposition of the color,
and hence the dull, cloudy, and faded color of some
brands of cordials, &c.
Indigo is insoluble in alcohol or water. It is of
an intensely blue color, but assumes a coppery or
bronze hue when rubbed by a smooth, hard body, as
the finger nail. The solution of indigo is known as
chemic blue, and is prepared thus :
%o eight ounces of oil of vitriol, in a glass or earth-
en vessel placed in cold water, add gradually one
ounce of pure indigo in powder, stirring the mixture
at each addition with a glass rod ; cover the vessel
for twenty-four hours, then dilute with an equal
weight of water. Instances may occur, where the
acid would be objectionable in the above solution.
Carbonate of potash, soda, or ammonia, if added, will
neutralize the acid. This, if prepared with clear
water, will need no farther preparation as it is
beautifully transparent.
Indigo is used for coloring cordials the different
shades of blue, also with gamboge in solution, for
forming green, and with a solution of red sander?
wood or cochineal for forming a purple color.
166 BEADS FOR LIQUORS.
Rose Pink, fc., is prepared from cochineal. Cochi-
neal has a faint, heavy odor, and a bitter, slightly
acidulous taste ; its powder is of a purplish carmine
color, tinging the saliva intensely red. Cochineal is
soluble in water and alcohol, and more so in boiling
alcohol. From this formula, the operator can pro-
duce any desired shade, from the lightest pink to the
deepest carmine.
Boil one ounce each of cochineal and salt of tartar
in a quart of water for twenty five or thirty minutes,
then add one ounce cream of tartar and the same of
alum ; this is intended for bottled cordials, <fec.
Where it is desirous to color by the barrel, pipe, or
hogshead, the cochineal may be inclosed in muslin and
thrown into the cask. Two ounces of cochineal will
color a hogshead a very fine pink ; of course the
quantity can be increased or diminished to produce
the desired shade. The tints formed by cochineal,
in combination with any other color, will have more
brilliancy than any other colors used, viz. in orange,
gold, purple, fawn, salmon, &c., &c.
VI IT.
' ON BARRELLING LIQUORS,
GIVING AGE TO NEW BARRELS, AND BRIGHTENING OLD ONES,
CLEANSING AND SWEETENING OLD BARRELS, BRANDS
AND BRANDING BARRELS, MARKS THAT ARE NOT CUSTOM-
HOUSE MARKS.
barrels are to be used, the "hoops should
be well driven and nailed. If the barrels should ap-
pear slack, swell them with water. If they are
pipes, restore, if needed, the plaster of Paris on the
heads, by mixing plaster of Paris with water to the
consistence of thin mortar, and apply as necessary.
It will set or harden immediately. If the plaster is to
be colored, stir in uniformly Venetian red or any color
to suit taste (in the plaster while it's being mixed). If
the heads of the barrels are to be plain, and they are
"old ones, examine carefully for the retailer's faucet-
opening. Plug this up carefully, allowing the plug
to sink about the twentieth of an inch in the head
of the barrel, thus allowing a small space to be filled
168 BARRELLING LIQUORS.
with black putty (this is a mixture of lamp black
and putty) ; bring the whole even and smooth with
the head of the barrel, taun Lave a stencil pattern
ready with the word COG., or any other word that
will answer ; and allowing the letter to cover the
putty. The in the pattern should have the centre
left out, thus forming a black circle. The object of
this is to completely hide all traces of the faucet
hole ; and, if done with neatness, it will succeed ad-
mirably.
For giving age to new barrels, keep them in a
damp, dark cellar, and dash water on them occasion-
ally, or wash them several times, daily, until the de-
sired appearance is obtained, with a solution com-
posed of two gallons of water, three pounds of sul-
phuric acid, and one pound of sulphate of iron.
When this solution is used, it will be useless to keep
them in a cellar.
For scrubbing old barrels, use a very strong solu-
tion of sulphuric acid, or pure acid will answer best.
The barrels should be well rubbed during the appli-
cation of the acid. The acid acts by corroding the
surface of the staves, and the friction or rubbing
removes the corroded surface. Barrels subjected to
this process soon tarnish.
All barrels, except new ones, and those old ones
that yield a fine aroma, should be well cleansed from
BARRELLING LIQUORS. 169
ull odors, or they will, to a considerable extent, in-
jure their proposed contents. Take, owing to a
greater or less extent of the fetor, from a half to one
glass of sulphuric acid, and pour into the barrel and
bung down tightly, and roll the barrel in such a
manner that the acid will reach all parts of the in-
side of the barrel. The acid can be decanted and
kept for future use. Recollect to rinse out the bar-
rel first with pure water before the acid is used.
Another mode is to smear or saturate strips of cot-
ton fabric with sulphur, rendered fluid by heat. Ai-
tach the end of one of these pieces to the under part
of the bung, ignite the opposite end, put it in the
barrel, and bung tightly.
The manufacturer should pay the strictest atten-
tion to the manner in which all of his brands and
stencil patterns are executed. Neatness, correct
proportion, and delicacy of touch should characterize
the mechanical portion of them ; and where instances
may arise that the heads should be painted, nothing
but the prettiest colors should be used. A few ex-
amples are offered. They can be adapted to suit
convenience. A beautiful rose pink or peach blos-
som can be made by adding equal proportions of
vermilion and drop lake, well ground together, to
white lead, until the shade sought is produced.
Paris green, mixed with turpentine and oil, is the
170 BARRELLING 1 IQUORS.
most brilliant green. The different shades of yellow
are made from yellow ochre or chrome yellow ; to
be first ground, and then mixed with white lead, and
brought to any shade required. These fine colors,
for the most part, are used for cordial barrels. Do-
mestic brandies, from long usage, are put up in wood
colored heading. The American fancy brands of
whiskey are often put up with neatly varnished oak-
heads, which makes a very neat appearance. A small
portion of burnt amber is added to the varnish to
give the heads a darkish hue to be in keeping with
the dull and oldish looking staves. The appearance
just mentioned is imparted to the staves by sulphuric
acid, &c., as above ; that is, where the spirit is de-
nominated " old," the manufacturer should have a
complete set of brands and branding plates for
foreign and domestic liquors. The imitation liquors
should, if necessary, have the brands burnt in the
head of the barrel ; and some dealers have adopted
the plan of marking the head of the barrel in the
same, style as the custom-house marks, and reads
something like the following : " Mary Pell, New
York, June 9, 1851." Any other names, of course,
would answer. All that is necessary is to have
them resemble, as much as possible, what they are
intended to represent. It is supposed that the bar-
rels to be used are new ones, which always should
USE OF ACETIC AND SULPHURIC ACIDS, &C. 171
be the case where the article has been prepared with
great care. It (the spirit) should be offered in neat
and bright packages.
For giving age to new barrels, a dilute tincture of
muriate of iron with its own bulk of water, and
apply with a brush or rag uniformly over the barrel.
ON THE USE OP ACETIC AND SULPHURIC ACIDS IK X
LIQUORS.
The above acids are added to liquors, under the
false impression that they add to the strength, or
that they supply the strength of the deficient alco-
hol. In small proportions (see Formula), acid greatly
Improves some liquors. In some instances, where a
spirit has an unpleasant taste, it acts by destroying
the cause ; or, where a liquor tastes flat, the acid
yields quite a pleasant taste. Spirit that contains
either a deficiency or an excess of saccharine matter
has its peculiarities corrected by acid ; in the former
instance, the acidulous taste, by the addition of the
acid, completely covers the deficiency ; and in the
latter instance, an excess of acid destroys (to the
taste) the saccharine matter.
Acids should be used whenever a pleasant vinous,
acidulous taste is desired in liquors. Where ecorio*
my is sought, use sulphuric acid. Acetic acid or
172 BARRELLING LIQUORS.
strong vinegar yields a taste and smell. The com-
bined odor of the acid and the spirit is similar to
acetic ether, and would be a desirable flavor for any
liquor.
The discussion would digress from the object of
this work to inquire into the propriety of the use or
disuse of a mineral acid in this business. The ar-
gument that proscribes the use of it in this instance
would apply with equal force to its use in the manu-
facture of soda and mineral waters ; and as found in
some brands of lemon syrup and the acidulated
beverages that are prescribed by the medical faculty.
The proportion used in spirit is comparatively small
to that used for other manufacturing purposes, as a
glassful of the spirit does not contain a greater
quantity than one drop 1
IX.
ON THE USES OF SUGAR, MOLASSES, AM) H05EY
IN THE MANUFACTURE OF
WINES AND LIQUORS.
THERE are two modes presented to the operator for
giving a body, age, and a mucilaginous, oily appear*
ance to liquors, the first process consisting in
charging the fluid with a given amount per gallon
of saccharine matter. The application of this pro-
cess will not answer where the manufacture of low
proof or low priced liquors is contemplated, as it
would incur an additional expense varying from
twelve to twenty-five per cent. The second process
consists in charging the liquid with starch by filtra-
tion. This process is fully detailed in another chap-
ter on that subject ; and it will be, seen that the
same ends can be attained by the latter process that
are by the former, and at a comparatively trifling
cost. To give to neutral spirits the attributes of a
174 MANUFACTURE OF WINES AND LIQUORS.
fine distilled and aged liquor would be to apply the
principles of both processes, viz. to subject it to the
starch filtration, and to charge the spirit with a small
per centage of honey or sugar.
The honey has a decided preference, owing to its
peculiar, though feebly aromatic taste, which is fol-
lowed by a slight prickling or sense of acrimony in
the throat. It is better adapted to the manufacture of
wines, fine gin, brandies, champagne, cordials, &c., &c.
In some instances, the honey may need clarifica-
tion ; for which, full instructions will be found under
the head of " Clarifying Honey. " When used, either
the honey or sugar should be dissolved in perfectly
clean, clear water, for if either should contain any
filthy impurities they will, in a proportionate degree,
render the fluid containing them muddy ; and, for
this reason, molasses should never be used, not even
in the most minute quantities. Neither is molasses
suited for coloring when burned ; this is owing to
the excessive amount of caramel or burnt sugar that
the molasses contains this caramel being the obvious
effects of evaporating the cane juice from direct
heat.
The filtering process presents innumerable advan-
tages in preparing low proof or cheap liquors, as
the fixtures necessary are remarkable for their sim-
plicity ; and the filtration, if properly managed, will
CLARIFYING HONEY. 175
give to the spirit a luscious taste and a fine
bead. The only difficulty to guard against is to
prevent the color of the liquor becoming heavy.
This is derived from the husks of bran that the
wheaten flour contains. For this reason, rice flour
is extensively used, though inferior to wheat. The
heaviness alluded to above will, in the course of
time, subside.
One part of wheaten flour to six of rice flour, and
three parts of whole grains of rice thoroughly
mixed, will be found the most expeditious formula
for packing filtering stands.
TO CLARIFY HONEY.
The clarification is only necessary when the honey
is intended for bright, transparent champagne, gin,
<fec. Gently heating the honey, and straining through
muslin, will generally remove the impurities ; or mix
six eggs with two gallons of water, and add the
water to ten gallons of honey ; mix well, thin, and
apply heat, but do not bring it to the boiling point ;
then skim, and if necessary, strain.
Heat renders honey perfectly fluid, so that the wax
and other light impurities which it contains, rise to
the surface, and may be skimmed off, while the hea-
vier substances, which may have been accidentally
176 MANUFACTURE OF WINES AND LIQUORS.
or fraudulently added, such as sand or other earth,
sink to the bottom.
French Method of Clarifying Honey. Take of
honey 3,000 parts, water 750 parts, carbonate of
lime, powdered and washed, ninety-six parts ; mix
them in a suitable vessel, and boil for three minutes,
stirring constantly, then add ninety-six parts of fresh
burned bone black, in powder, and boil for a few
minutes ; lastly, add the whites of three eggs, beat
up with 500 parts of water, and bring the liquid to
the boiling point ; withdraw the vessels from the
fire, and after the mixture has cooled for fifteen
minutes, strain through flannel, and repeat the strain-
ing until the liquid passes perfectly clear ; should i1
iot be of the proper consistence, it should be con
centrated sufficiently by quick boiling. The use of
the carbonate of lime is to saturate any acid in the
honey which might favor the formation of glucose,
and thus increase the tendency to granulation.
Second Process for Clarifying Honey. Boil twency-
five pounds of honey, to which half the quantity of
water has been added, with a pulp obtained by stir-
ring three sheets of white blotting paper, with
water, over a slow fire, till the pulp is reduced to
minute fibres ; when the mixture cools, put it into a
TESTS, ETC. ITt
woollen filtering bag, previously moistened, and al-
low the honey to pass. It comes away perfectly
clear ; the paper pulp may then be washed, and the
dark wine-colored liquid subjected to a second pro-
cess.
Honey clarified by the first process described, is
as clear and colorless as syrup made with refined su-
gar, but still retains its flavor.
TO ASCERTAIN THE PURITY OF FRENCH BRANDY.
On analysis pure brandy has been shown to con-
tain alcohol, water, volatile oil, tannin, heavy oil of
wine, acetic ether, and coloring matter.
An imitation of brandy is composed of alcohol,
with various proportions of grain oil, starch, sugar,
honey, tannin, coloring, acetic ether, raisin spirit, or
heavy oil of wine, &c., &c.
The sugar, honey, pepper, <fcc., will be perceptible
to the taste, if the liquid be evaporated to dry ness ,
the tannin will be known by the liquid forming a
dark line, by the addition of the sesquioxide of iron ;
the starch will be known by the addition of iodine
in solution, and the presence of grain oil will be de-
noted by nitrate of silver.
TESTS, ETC.
Nitrate of Silver Test for Detecting Grain or Fuset
178 MANUFACTURE OP WINES AND LIQUORS.
Oil in Liquors. Take of nitrate of silver, ten grains ;
pure water, one ounce ; dissolve the nitrate of silver
in the water ; to half a glass of the liquid supposed
to contain grain oil. add twenty-five drops of the so-
lution of nitrate of silver ; if there be any grain oil,
it will be converted into a black powder, and will
be seen floating on the surface of the liquid.
The action of the silver is not always immediate ;
the glass should be exposed to a strong light, the
better to enable the operator to observe any of the
powder that might be floating on the surface of the
liquid. It has been observed, that the action of the
oxide of silver is not immediate from one to twen-
ty-four hours is sometimes necessary in testing a
sample that may have been well rectified, either by
distillation or filtration.
Iodine Test for /Starch in Liquors. Iodine, one
ounce ; alcohol, five ounces ; dissolve. To half a glass
of spirit, add a few drops of the solution of iodine,
if starch is present the product will be purple, and
dark purplish spots or specks.
Now it must be obvious, that when the tests men-
tioned fail in denoting the presence of these articles
mentioned, the spirit is unadulterated, as the articles
sought for by these tests, viz. sugar, honey, and starch,
are those that are used both in America and Europe,
QUANTITY OF ALCOHOL IN WINE, ETC. 179
by all classes of manufacturers, in adulterating li-
quors.
TO ASCERTAIN THE QUANTITY OF ALCOHOL IN WINE.
BEER, CIDER, CORDIALS, ETC.
Take of the liquid to be examined, one hundred
parts, and a solution of subacetate of lead, formed
by taking litharge, fifteen parts ; acetate of lead,
twelve parts ; water, two hundred parts : boil for
twenty minutes, or until reduced to one half.
Take of this twelve parts, agitate together, arid
strain through muslin ; then take potash, that has
been brought to red heat in a ladle, and add it in
powder to the liquid, as long as it continues to dis-
solve ; the alcohol will be seen floating on top of the
mixture. The quantity of spirit can be estimated by
means of a graduated tube.
The most certain way to determine the quantity
of alcohol contained in a given quantity of any li
quid, is to separate it from the non-volatile constitu-
ents by distillation. Any kind of small still can be
made available for this purpose. Take for the pur-
pose three hundred parts of the liquid to be examined,
measured in a glass tube carefully, and slowly distiJ
over one hundred parts, or one third of the liquor in
the still, making use of a graduating tube as the re-
180 MANUFACTURE OF WINES AND LIQUORS.
cipient of the distilled liquid, and stopping the ope-
ration when the distilled liquor reaches the hun-
dredth degree ; then obtain the amount of alcohol
the distilled liquor contains, by means of ttfe hydro-
meter, and dividing the result by three, you have the
per centage of alcohol that the liquid contains. If,
for example, the hundred parts of distilled liquor
contained thirty parts of alcohol, the liquid submit-
ted to distillation contains ten per cent, of alcohol ;
but if, from want of attention, there should be dis-
tilled over more than one hundred parts of the li-
quor, it will not answer to divide the alcoholic
strength of the product by three to obtain the per
centage of the alcohol of the liquor submitted to dis-
tillation. You must employ as a divisor the num-
ber which expresses the relation of the volume of
the distilled product to the bulk of the wine. If,
for example, you have one hundred and six parts of
distilled liquor, containing (by the hydrometer) thir-
ty-three parts of alcohol, you divide 300 by 106,
which gives 2*83, and then divide 33 by 2*83, which
gives 11*66 ; the last number expresses the per cent-
age of alcohol of the liquor submitted for examina
tion.
CHARCOAL AS A DECOLORIZING AGENT.
Owing to a variety of causes, the fluctuations of
CHARCOAL AS A DECOLORIZING AGENT. 181
the market, an over stock of one particular kind of
unmerchantable liqu&^or a quantity of liquor too
highly colored, or to point to the emergency that
might arise, would be impossible ; and hence the neces-
sity of a knowledge of the articles used in decolorizing
liquors, viz. animal charcoal or bone black. Animal
charcoal by no means necessarily possesses the de-
colorizing property, as this depends upon its peculiar
state of aggregation. If a piece of pure animal matter
be carbonized, it usually enters into fusion, and from
the gaseous matter which is extricated, becomes
porous and cellular. The charcoal formed has ge-
nerally a metallic lustre, and a color resembling that
of black lead. It has little or no decolorizing
power.
The most powerful of all the charcoals for dis-
charging colors, are those obtained from certain ani-
mal matters, such as dried blood, hair, horns, &c. t
&c., by first burning them with carbonate of potassa,
and then washing the product with water. The next
most powerful decolorizer is bone black, in which
the separation of the carbonaceous particles is effect-
ed by the phosphate of lime present in the bone.
Vegetable substances may be made to yield a good
charcoal for destroying color, provided before burn-
ing they be well mixed with pumice stone, chalk,
flint, calcined bones, &c., &c.
182 MANUFACTURE OF WINKS ATs T D LIQUORS.
It results from the foregoing facts that the deco-
lorizing power of charcoal depends upon a peculiar
mode of aggregation of its particles, the leading cha-
racter of which is they are isolated from one another,
and thus enabled to spread over a greater extent of
surface. It is on this principle that certain chemical
substances act in developing the property in question,
when they are ignited in a state of intimate mixture
with the substances to be charred. Thus it is per-
ceived that there is no necessary connexion between
animal charcoal and' the decolorizing power; as this
charcoal may or may not possess the peculiar aggre-
gation of its particles, on which the power de-
pends.
Bone black, for instance, has this property, not be-
cause it is an animal charcoal, but in consequence
of the phosphate of lime present in the bone, the
favorable state of aggregation is induced.
Animal charcoal will, by digestion and nitration,
remove the bitter principles from infusions, <fcc. Its
power of acting on chemical compounds and solutions
is much more decided in its purified state.
Bone black is composed of phosphate and carbo-
nate of lime, charcoal, and carburet of iron.
Bone black, when used for decolorizing, should bo
deposited in a filter to the depth of from five to
fifteen feet. On a sfliall scale, a common forty gallon
TANNIN. 183
barrel can be used for the same purpose. (For fur-
ther particulars see Filtering Apparatus.)
Boiled Milk possesses decolorizing properties, and
is very useful in wines. A pint of boiled milk added
while warm to a pipe of red wine, will discharge the
color completely, rendering it transparent. The
action of the milk is mechanical ; the particles of
milk, combining with the minute particles that con-
stitute the coloring, fall to the bottom or subside.
TANNIN.
As tannin is extensively used in one form or
another, viz. as tanning oak bark, catechu, and terra
japonica, for the bitter and astringent principle and
coloring matter that it yields, which is well adapted
to brandies, whiskey, and some wines it requires that
it should have more than a passing notice. The
term tannin was originally applied to a principle
existing in many vegetables having a very astringent
taste, and the property of producing a white, floe-
culent precipitate, with a solution of gelatine and
black precipitate, with the salts of the sesquioxide of
iron. As obtained, however, from different plants, it
was found to exhibit some difference of properties,
und chemists have recognised two kinds ; one exist
184 MANUFACTURE OF WINES AND LIQUORS.
lug in oak bark, galls, &c., and the other in Peruvian
bark, catechu, &c. One striking peculiarity of the
tannin of galls is its facility of conversion into
gallic acid, which is wanting in the other varieties.
Pure tannic acid is solid, uncrystallizable, white or
slightly yellowish, inodorous, strongly astringent to
the taste, without bitterness ; soluble in water, much
less in alcohol and ether, and insoluble in the fixed and
volatile oils. It can be kept unchanged in the solid
form, but its aqueous solution, when exposed to the air ,
gradually becomes turbid, and deposits a crystalline
matter, consisting chiefly of gallic acid. Tannic
acid precipitates solutions of starch, albumen, and
gluten, and forms with gelatin an insoluble compound
which is the basis of leather.
Tannin, in the form of oak bark and catechu, or
terra japonica, is the form best suited to the purposes
ol the manufacturer of liquors. A spirit formed by
filtration, that is, a liquor that has had a body given
to it by starch, <fec., will receive but little assistance
from tannin, and an excess of tannin would precipi
tate the starch. Tannin generally enters into extern
poraneous formulas for liquors and some manufac
turers use oak bark for coloring domestic brandies,
which adds considerably to the taste.
Where tannin or catechu would be incompatible
with a liquid, alum should be substituted. Catechu
SUGAR OF MILK. 185
is suited to brandies, whiskeys, Port wine, &c. Alum
to the astringent wines, as the water the wine con-
tains will hold the alum in solution. The quantities
and proportions of tannin necessary in the manufac-
ture of liquors, will be mentioned in the various re-
ceipts throughout this work.
The operator will recollect that, where a transpa-
rent liquor requires an astringent property, alum will
be the best suited for the purpose, as the color of
the tannin would render it objectionable. The alum
should be first dissolved in water before adding it to
the spirit.
SUGAR OF MILK.
Sugar of milk, or lactin, is found only in milk, of
which it forms about five per cent. It is manufac-
tured largely in Switzerland, as an article of food.
In preparing it, milk is first coagulated, by the addi-
tion of sulphuric acid, and the resulting whey is
evaporated to a syrupy consistence, and set aside in
a cool place for several weeks, to allow a deposit of
crystals. The crystals are then decolorized by ani
mal charcoal.
Sugar of milk is a hard, somewhat gritty, white
substance, possessing a somewhat sweet taste. In
commerce it sometimes occurs in cylindrical masses,
186 MANUPACTQRE OF WINES AND LIQUORS.
in the axis of which is a core, around which the crys
tals have been deposited. It dissolves slowly in six
parts of cold, and three of boiling water, without
forming a syrup ; it is but slightly soluble in alco-
hol. Sugar of milk is not susceptible of the vinous
fermentation by the direct influence of yeast ; but
after the action of dilute acids, which first convert it
into grape sugar, it is capable of furnishing a spi-
rituous liquor by distillation. It is well known that
both mares' and cows' milk, after becoming sour, are
capable of forming an intoxicating drink by fermen-
tation.
Sugar of milk is used to prevent fermentation in
syrups, in the proportion of thirty-two parts to one
thousand. See Syrups.
X.
THE PROCESS
OF THE
MANUFACTURE OF SULPHURIC ACID.
THERE is scarcely any article that is used for such
a different variety of purposes, arid one, too, that is
so highly useful, of which there is so little known of
its production, as oil of vitriol. Although it may not
belong to the peculiar province of the manufacturer
of liquors to manufacture this acid, yet a knowledge
of its formation and general properties is necessary
to a complete practical knowledge of the manufac-
ture of wines, liquors, <fcc.
Sulphuric acid is obtained by burning sulphur,
mixed with one eighth of its weight of nitre, over a
stratum of water, contained in a chamber lined with
sheet lead ; if the sulphur was burned by itself, the
product would be sulphurous acid, which contains
only two thirds as much oxygen as sulphuric acid ;
188 MANUFACTURE OF SULPHURIC ACID.
the object of the nitre is to furnish, by its decompo-
sition, the requisite additional of oxygen.
The leaden chambers vary in size, but are gene-
rally from thirty to thirty-two feet square, and from
sixteen to twenty feet in height ; the floor is slightly
inclined to facilitate the drawing off of the acid,
and covered to the depth of several inches with
water. There are several modes of burning the
mixture of sulphur and nitre, and otherwise conduct-
ing the process, but that pursued in France is as fol-
lows : near one of the sides of the chamber, and
about a foot from its bottom, a cast iron tray is
placed over a furnace, resting on the ground, its
mouth opening externally, and its chimney having
no communication with the chamber ; on this tray
the mixture is placed, being introduced by a square
opening, which may be shut by means of a sliding
door, and the lower side of which is level with the
surface of the tray ; the door being shirt, the fire is
gradually raised in the furnace, whereby the sulphur
is inflamed, and the products already spoken of are
generated. When the combustion is over, the door
is raised, and the sulphate of potassa removed ; a
fresh portion of the mixture is then placed on the
tray, and the air of the chamber is renewed by open-
ing a door and valve situated at its opposite side ;
next, the several openings are closed, and the fire is
MANUFACTURE OF SULPHURIC ACID. 189
renewed. These operations are repeated, with fresh
portions of the mixture, every three or four hours,
until the water at the bottom of the chamber has
reached the sp. gr. of about 1*5, it is then drawn off,
and transferred to leaden boilers, where it is boiled
down until it has attained sp. gr. 1*7. At this den-
sity it begins to act on lead, and therefore its further
concentration must be conducted in large glass or
platinum retorts, where it is evaporated as long as
water distils over. This water is slightly acid, and
is thrown back into-the chamber. When the acid is
filly concentrated, opaque, greyish-white vapors
arise ; the appearance of which indicates the com-
pletion of the process. The acid is allowed to cool,
and is then transferred to large demijohns of green
glass, called carboys, which, for greater security,
are surrounded with straw or wicker work, and
packed in square boxes, inclosing all the carboy, ex-
cept the neck.
Another method of manufacturing this acid con-
sists in spreading the mixture on iron or leaden
plates, resting on stands of lead within the chamber,
placed at some distance from each other, and a foot
or two above the surface of the water ; the sulphur
is then lighted by means of a hot iron, and the doors
are closed. If the sulphur and nitre be well mixed,
the combustion will last for thirty or forty minutes,
190 MANUFACTURE OF SULPHURIC ACID.
and in three hours from the time of lighting, the con
densation of the gases having in that interval been
completed, the doors are thrown open for from fif-
teen to twenty minutes, to admit fresh atmospheric
air, and to allow time for the residuary nitrogen to
escape. Preparatory to the next burning, the ope-
rations are repeated with fresh charges of the mix
ture, every four hours, both night and day, until the
water has attained the requisite acid- impregnation.
When it is transferred to leaden boilers, and other-
wise treated, as just explained, the quantity of the
charge for each burning is determined by the size of
the chamber, allowing one pound of the mixture for
every three hundred cubic feet of atmospheric air
which it may contain.
As in the manufacture of sulphuric acid, the nitre
is the most expensive material. Many plans have
been resorted to for the purpose of obtaining the
necessary nitrous acid at a cheaper rate. One plan
has been to treat molasses, or starch, with common
nitric acid. In this case the manufacturer obtains
oxalic acid as a collateral product, which serves to
diminish his expenses.
In some manufactories of sulphuric acid nitrate of
soda is substituted for nitre ; the advantages of the
former salt are its greater cheapness, and the ci>
MANUFACTURE OF SULPHURIC ACTD. 191
cumstance of its containing a larger proportional
amount of nitric acid.
A new method is now practised by some manufac-
turers, for making sulphuric acid ; it consists in fill-
ing the leaden chamber with sulphurous acid, by the
ordinary combustion of sulphur, and afterwards ad-
mitting into it nitrous acid and steam ; the nitrous
acid is generated from a mixture of sulphuric acid
with nitrate "of potassa, or nitrate of soda, placed in
an iron pan. over the burning sulphur, in the sulphur
furnace, where the draught serves ^o conduct the ni-
trous acid fumes into the chamber ; as under these
circumstances sulphurous and nitrous acid, and the
vapor of water, are intermingled in the chamber, it
follows, that all the conditions necessary for gene-
rating crystalline compounds, already alluded to, are
present. Of course, the rationale of this new pro-
cess is the same as that already given.
What has been said above relates to the mode of
preparing common sulphuric acid ; but there is ano-
ther kind known on the continent of Europe by the
name of the " Fuming su^huric acid of Nordhausen,"
so called from its properties, and a place in Saxony,
where it is largely manufactured. This acid is ob-
tained by distilling sulphate of iion in large stone
ware retorts, heated to redness, and connected with
receivers of glass, or stone ware ; the acid distils
192 MANUFACTURE OF SULPHURIC ACID.
over, and sesquioxide of iron is left in the form of
colcothar.
The process for making sulphuric acid by the com-
bustion of sulphur with nitre, was first mentioned by
Lemry, and afterwards put in practice by an English
physician, of the name of Ward. As practised by
him, the combustion was conducted in very large
glass vessels. About the year 1746, the great im-
provement of leaden chambers was introduced by
Roeback, an eminent physician of Birmingham, where
the first apparatus of this kind was erected. In con-
sequence of this improvement, the acid immediately
fell to one fourth of its former price, and was em-
ployed for many purposes for which, previously, ic
could not be used, on account of its high cost.
Properties. Sulphuric acid, or, as it is commonly
called, "oil of vitriol," is a dense, colorless, inodo-
rous liquid, of an oleaginous appearance, and possess-
ing strong corrosive qualities ; on the living fibre it
acts as a powerful caustic. In the liquid form, it
always contains water, which is essential to its ex-
istence in that form. When pure, and as highly con-
centrated as possible, as manufactured in the leaden
chambers, its sp. gr. 1*845, a fluid ounce weighing a
small fraction over fourteen drachms when of this
specific gravity, it contains about 18 per cent, of
water ; whenever its density exceeds this, the presence
MANUFACTURE OF SULPHURIC ACID. 193
oi sulphate of lead, or some other impurity, is indi-
cated. The commercial acid is seldom of full strength,
and it generally is of the sp. gr. of only 1*8433, an
contains 22 per cent, of water. This acid acts po
erfully on organic bodies, whether vegetable or ani-
mal, depriving them of the elements of water, deve-
loping charcoal, and turning them black. This acid
will absorb ninety-five per cent, of carbonic acid.
When diluted with distilled water, it ought to remain
limpid. When this acid is present in small quanti-
ties in solution, it is detected unerringly by chloride
of barium, which causes a precipitate of sulphate of
baryta. The most usual impurities in sulphuric acid,
are the sulphates of potassa and lead ; the former
derived from the residue of the process, the latter
from the leaden boilers in which the acid has been
concentrated.
Occasionally nitre is added to render dark samples
of acid colorless ; this addition will give rise to the
impurities of sulphate of potassa ; these impurities
often amount to three or four per cent. The com-
mercial acid cannot be expected to be absolutely
pure, but when properly manufactured, it ought not
to contain more than one fourth of one per cent, of
impurity. The fixed impurities are discoverable by
evaporating a portion of the suspected acid, when
they will remain. If sulphate of lead be present, the
9
194 MANUFACTURE OF SULPHURIC ACID.
acid will become turbid on diluting with ari equal
bulk of water. Tins impurity is not detected sul-
phuretted hydrogen, unless the sulphuric acid be satu-
rated with an alkali. If only a scanty muddiness
arises, the acid is of good commercial quality.
Other impurities occur in the commercial sulphuric
acid. Nitrous acid is always present in a greater
or less amount, and may be detected by gently pour-
ing a solution of gre.cn vitriol over the acid, when the
solution at the line of contact will acquire a deep
red color due to the sesquioxidation of the iron by
the nitrous acid. The commercial acid is not to be
rejected on account of the indications of this test,
unless it shows the presence of nitrous acid in unu-
sual quantities. The mode of removing this impurity
by the aid of sugar, consists in heating eight fluid
ounces of the acid, with twelve grains of refined sugar,
at a temperature not quite sufficient to boil the acid,
till the dark color at first produced, shall have nearly
or altogether disappeared.
The dangerous impurity of arsenic is often present
in sulphuric acid, and the test is so simple and econo-
mical, that no manufacturer should make use of this
acid, without first testing for arsenic.
SOLUTION OF AMMONIA NITRATE OF SILVER.
A Test for Arsenic. Nitrate of silver, forty-four
SOLUTION 01 AMMONIA NITRATE OF SILVER. 195
grains ; dissolved in water, one ounce ; add gradually,
weak water of ammonia, till a mere trace of the undis-
solved nitrate of silver remains. A few drops of this
added to a solution, composed of two parts of sulphuric
acid and one of distilled water, or water entirely free
of impurities, such, for instance, as recent rain water,
and if any traces exist of arsenic, it will be indicated
by a pale, yellow precipitate, or a chocolate red.
If a few drops of the test yield no color, an addi-
tional quantity should be added, and then examine
closely for traces of arsenic.
Sulphuric acid is largely employed in adulterating
vinegar ; for giving to it the necessary sharpness or
acidity. Vinegars prepared upon a cheap scale for
auctions, in all large commercial cities, will exhibit,
upon analysis, an astonishing amount of free sulphu-
ric acid a small volume of acetic acid being added
to conceal a taste peculiar to the sulphuric acid when
in solution and also to furnish the necessary odor
of vinegar. This acid is also used in the manufac-
ture of lemon syrup, and the acidulated syrups gene-
rally, cherry brandy and cherry bounce, in the differ-
ent brands of bitters, to prevent the fermentation
that would otherwise ensue, owing to a deficiency of
alcohol in these bitters when prepared upon a
scale.
196 MANUFACTURE OF SULPHURIC ACID.
PURE CONCENTRATED ACETIC ETHER.
Take a long glass case, or arrange any kind of a
box that admits the heat and light, and arrange
shelves in it a few inches apart, one above the other ;
on them place plates, or flat earthenware, or wooden
dishes taking care that the dishes are not glazed
with red lead then fill these dishes with alcohol, and
suspend over each dish a portion of platina black ;
then hang strips of porous paper in the case, with
their bottom edges immersed in the spirit to promote
evaporation. Set the apparatus in a light place, at
a temperature of from 68 to 86 Fahr., for which
purpose the heat of the sun will be found convenient.
In a short time, the fermentation of vinegar will
commence, and the condensed acid vapors will be
seen trickling down the sides of the glass, and col-
lecting at the bottom. We shall find, during this
process, produced by the mutual action of the platina
and the vapor of alcohol, there will be an increase
of temperature which will continue till all the oxygen
contained in the air inclosed in the case is consumed,
when the acetification will stop. The case must be
open for a short time, to admit of a fresh supply of
air, before the operation will re-commence.
Witn a case of twelve cubic feet content, and six
ounces of platina powder, one pound and one eighth
PURE CONCENTRATED ACETIC ETHER. 197
of absolute acetic acid can be produced from one
pound of alcohol ; and if we estimate the product by
the strength of vinegar, the product will be great.
From twenty-five pounds of platina powder, and three
hundred pounds of alcohol, three hundred arid fifty
pounds of the pure acid may be produced daily.
The platina powder does not waste, and the most
inferior spirit may be employed.
XI.
TOBACCO, CAUSTIC POTASSA,
RED PEPPER,
AQUA FORTIS, AND OIL OF VITRIOL,
A POPULAR error of the day has it that the above*
mentioned articles are used in the manufacture of
liquors for giving an artificial strength, <fcc., &c.
An examinatf )n of the properties of the articles
in question will exhibit to what slight grounds popu-
lar opinion is attached to for its expressions of
opinions on thi subject.
TOBACCO.
The quantit of this article necessary to give a
strong and cut ing taste to the throat would be de-
tected instantl by the palate. It should be recol-
lected that it i only a few grains that are required
for an emetic : but assuming that the tobacco was
CAUSTIC POTASSA. 199
only added in minute quantities, that the palate
alone would be able to distinguish a slight acridness,
nausea must ensue. The acridness belonging to to-
bacco differs materially "from the peculiar acridness
that belongs to alcohol ; and whence arises the ne-
cessity of using an ingredient that is in every form
incompatible with the interests of the dealer, and
that, too, in view of numerous articles that are in
every manner better suited to the purpose, and arti-
cles, too, in their action on the palate that are
analogous to alcohol.
CAUSTIC POTASSA
Is manufactured from potash and lime, and possesses
the quality of combining with alcohol. Its action
on animal matter is that of a powerful caustic,
quickly destroying the parts that it is applied to ;
and hence the supposition that caustic potassa would
produce a biting and stinging sensation in and on
the throat and palate when held in solution by al-
cohol.
Upon testing this experiment it will be found that
the spirit containing potassa is nothing more than a
miserable tasted alkalized liquor ; the potassa, when
added in minute quantities, is not perceptible to the
taste; and if a spirit contained a vinous taste this
200 TOBACCO, CAUSTIC POTASS A, RED PEPPER. &C.
alkali would destroy it, owing to the vinosity origi
nating in an acid.
RED PEPPER, ETC.
The insurmountable objection to the use of red
pepper is that every person is familiar with its pro-
perties (its effects on the mouth and throat) ; and if
added in the most minute portions, it will be per-
ceptible in the throat and palate for several minutes
after the spirit has been drunk.
As to the use of acids- in liquors, they do not add
strength to liquor they only yield vinosity ; and
the excessive use of an acid will produce an acidu-
lated spirit unsuited to any purpose.
YEAST,
Used as a ferment in wines, <fcc., is made in various
ways. It is made of mealy potatoes boiled tho-
roughly soft. They are then skinned and mashed as
smooth as possible, when as much hot water should
be put on them as will make a mash of the consist-
ency of good beer yeast. Add to every pound of
potatoes two ounces of molasses, and when just warm
stir in two large spoonfuls of yeast for every pound
of potatoes. Keep it warm till it has done ferment-
ing, and in twenty-four hours it will be fit for use.
A pound of potatoes will make near a quart of
YEAST. 201
yeast. Another kind of yeast is made as follows :
Take half a pound of fine flour, the same quantity
of brown sugar, and a quarter of a peck of bruised
malt, boil these over a fire for a quarter of an hour
in a half gallon of water, then strain this liquid into
a jug, and when cool add one pint of artificial yeast
or sour dough. The mixture will soon begin to fer-
ment. It should be kept in a warm place, and when
ebullition ceases the yeast will sink to the bottom ;
pour off the clear liquor, and the yeast will be fit
for use.
Artificial Yeast. Honey, five ounces ; cream of tar-
tar, one ounce ; malt, sixteen ounces ; water at 122
P., three pints ; stir together, and when the tempe-
rature falls to 65 cover it up, and keep it at that
temperature till yeast is formed.
Patent Yeast is made by taking half a pound of
hops and two pailfuls of water, mix and boil until
reduced to one pailful, and strain the decoction into
the seasoning tub, and when sufficiently cool add
half a peck of malt ; in the meantime put the hops
strained off again into two pailfuls of water, and
boil to one gallon as before, and then straining the
liquor while hot. When the liquor has cooled to
about blood heat, strain off the malt, and add to tha
liquor two quarts. This yeast can be made in about
eight hours.
9*
TT-1F
202 TOBACCO, CAUSTIC POTASSA. RED PEPPER, &C.
2. Boil one pound of good flour, two ounces of brown,
sugar, and half a tea-spoonful of salt in one gallon
of water, for half an hour, and when milk-warm
bottle and cork it. It will be fit for use in thirty-
six hours.
3. A pint of milk-warm water made to the consist-
ency of a batter with wheat flour ; to this add a
pinch of salt, a tea-spoonful of sugar. Allow it to
stand near the fire, or in a sunny position with a
piece of glass over the top of the cup. Let it stand
thus for nine hours.
XII.
WINES
WINE is the fermented juice of the grape. The
juice of sweet grapes consists of a considerable
quantity of grape sugar, a peculiar matter of the
nature of ferment or yeast, and a small portion of
extractive tannic acid, bitartrate of potassa, tartrate
of lime, common salt, and sulphate of potassa, the
whole dissolved or suspended in a large quantity of
water. This grape juice contains all the essentials
to the production of vinous fermentation, and re-
quires only the influence of the atmosphere and a
proper temperature to convert it into wine.
Preparation of Wine. When the grapes are 'ripe
they are gathered and trodden under foot, in wooden
vessels with perforated bottoms, through which the
juice, called the must, runs into a vat placed beneath.
The temperature of the air being about 60, the fer-
mentation gradually takes place in the must, and
204 WINES.
becomes fully established after a longer or shorter
period. In the meantime the must becomes sensibly
warmer and emits a large quantity of carbonic acid,
which causes the more solid parts to b<j thrown to
the surface in a mass of froth, called *JK? head ; the
liquor from being sweet becomes vinery, und assumes
a deep red color, if the product of r'o"3 grapes. After
a while the fermentation slackens, when it becomes
necessary to accelerate it by thoroughly mixing the
contents of the vat. When the liquor has acquired a
strong vinous taste, and becomes perfectly cJ3ar, the
wine is considered formed, and is racked off into
casks ; but even at this stage of the process the fer-
mentation continues for several months. During
this period a frothy matter is formed, which, for the
first few days, collects round the bung, but after-
wards precipitates along with coloring matter and
tartar, forming a deposit which constitutes the wine
Division and Nomenclature. Wines, according to
their color, are divided into white and red, and ac-
cording to their taste and other qualities are either
spirituous, sweet, dry, light, sparkling, rough, or
acidulous.
Red wines are derived from the must of black
grapes, white wines from white grapes, or from the
WINES. 205
juice of black grapes fermented apart from their
husks. The other qualities of wine above enume-
rated depend on the relative proportions of the con-
stituents of the must, and on the mode in which the
fermentation is conducted. The essential ingredients
of the must as a fermentable liquid are water and
sugar, and a ferment. If the juice be very saccharine
and contain sufficient ferment to sustain the fermen-
tation, the conversion of the sugar into alcohol will
proceed until checked by the production of a certain
amount of the latter, and there will be formed a
spirituous or generous wine ; if, while the juice is
highly saccharine, the ferment be deficient in quan-
tity, the production of alcohol will be less, and the
redundancy of sugar proportionally greater, and a
sweet wine will be formed. When the sugar and
ferment are in considerable quantities, and in proper
relative proportions for mutual decomposition, the
wine will be strong-bodied and sound without any
sweetness or acidity, and of the kind called dry ; a
small proportion of sugar can give rise to only a
small proportion of alcohol ; and, consequently, the
less saccharine grapes will generate a comparatively
weak or light wine, which will be sound and stable
in its constitution, in case the ferment is not in ex-
cess, but otherwise liable to pass into the acetous
fermentation and become acescent. In case the wine
206 WINES.
is bottled before the fermentation is fully completed,
the process will proceed slowly in the bottles, and
carbonic acid generated, not having vent, will im-
pregnate the wine, and render it effervescing and
sparkling.
The rough, or astringent wines, owe their flavor
to a portion of tannic acid derived from the husk
of the grape, and the acidulous wines to the presence
of carbonic acid, or an unusual proportion of tartar.
Several of the above qualities often co-exist ; thus a
wine may be spirituous and sweet, spirituous and
^oug-h, rough and sweet, light and sparkling, &c.
Wines are known in commerce by various names, ac-
cording to their sources j thus Portugal produces Port
and Lisbon ; Spain, Sherry, St. Lucar, Malaga, and
Tent ; France, Champagne, Burgundy, Hermitage,
Vin le Grave, Sauterne, and Claret ; Germany, Hock
and Moselle ; Hungary, Tokay ; Sicily, Sicily Ma-
de'V k and Lissa ; the Cape of Good Hope, Constan-
tia, : Madeira and the Canaries, Madeira and Tene-
riife.
Wines prepared from vinous fermentation, or wines
prepared from saccharine fermentation, consist of a
small portion of saccharine matter, suspended in a
large quantity of water, and by the necessary re-
quisites it is fermented, arid when in this state it is a
MANUFACTURE OF WINES. 207
pleasantly acidulated liquid, caused by the presence
of carbonic acid and alcohol, which is the result of
fermentation. The farther progress of fermentation.
is checked by the addition of alcohol, and the flavor-
ing ingredients are added, which are supposed to add
to the fermented liquor a taste and aroma peculiar to
wine fermented from the grape. The ingredients
consist of aromatics, cane and grape sugar coloring,
tannin, alkali, acid, starch, mucilage, perfumes, ethers,
&c., with the view to different ends ; thus sugar or ho-
ney for sour wines, grape sugar for pleasantly sweet
wines, aromatics and alcohol for light-bodied wines,
tannin for rough wines, arid starch mucilage for poor
and light wines, etc., etc. The length of time neces-
sary for fermentation, the proportions of water, sac-
charine, and fermentative matter, and the quantity,
quality, and effects of the aromatics, <fcc., added, are
necessary in detail to the end of furnishing a com-
prehensive view of the manufacturing process gene-
rally.
The time of a vinous fermentation commencing is
uncertain ; much depends on the quality and compo-
sition of the liquid to be fermented ; on its local
situation, and the season or weather the tempera-
ture should be uniform, and of about sixty to seventy
degrees, and often the temperature has to be in-
creased.
208 WINES.
When fermentation is slow, it is facilitated by agi-
tating or stirring the mass. The commencing of
fermentation may be known by the fluid being in a
higher temperature than that of the existing atmo-
sphere, and can be distinguished by its taste, smell,
and appearance. The length of time necessary for
fermentation is from four to ten days. The best plan
to ascertain when a fluid has fermented sufficiently,
is by that infallible guide, the palate ; if the fluid
contains carbonic acid, it will be known by the liquid
possessing that peculiar, pungent, pleasantly though
slightly biting taste to the palate ; the fermentation
is discontinued by the addition of from five to fifteen
per cent, of alcohol, though wines to keep well and
prevent acidity should contain from eighteen to
twenty-two per cent, of alcohol. Wines that become
sour, turbid, or otherwise injured when exposed to
the air, is owing to a deficiency of alcohol. Wine
thus charged has a fine body, and a pleasant, heating
taste to the palate. As a general rule the alcohol
should be free from grain oil, as the odor is objection-
able, and would tend to the destruction of any other
odor that might be added. Alcohol unrectified is
only suited for some of the light-bodied wines, where
the odor is of no importance ; in the cheaper wines,
the smell of the grain oil can be concealed by the
addition of aromatics.
MANUFACTURE OF WINES. 209
The aromatics used to give the taste of wine are
various ; the most prominent are ginger, spice, cloves,
calamus ; horse-radish, ground mustard, etc., give to
wines, liquors, and cordials, a peculiar aromatic, stim-
ulating taste, that is found in pure wine.
Fresh bitter almonds, peach kernels, sweet almonds,
give to wines and cordials a rich, nutty flavor.
Care should be taken in selecting the fresh almonds,
&c., as the rancidity would be clearly perceptible in
a clean clear article of wine or cordial.
DIRECTIONS FOR THE MANUFACTURE OF WINES.
Sherry is of a deep amber color. The genuine
has a dry, aromatic flavor, and fragrancy without any
acidity. It ranks among the strongest white wines,
and contains about 20 per cent., by measurement, of
alcohol.
English Sherry pale.' Chopped and mashed rai-
sins, four hundred pounds ; soft water, one hundred
gallons ; clarified sugar, forty pounds ; white tartar,
three pounds ; cider, twenty gallons.
Let the above digest together for twenty days, in
an air-tight tun or vat, frequently stirring the mass
210 WINES.
well, say once every twenty -four hours ; thon add
thirty-five gallons of neutral spirit of sixty per cent.;
oil of bitter almonds, dissolved in the spirit, one
ounce ; oil of cassia, half ounce ; tincture and spirit
of orris-root, one quart. Add a half dozen each
of oranges and lemons, cut in slices ; allow it to
Btand ten days, and fine with one quart of milk. Add
the milk while hot.
The raisins contemplated in these formulas are un-
sound such as are unmerchantable, and in the last
stages of decay.
The operator will recollect that honey is superior
to any kind of sugar. One gallon of honey yields
ten pounds of saccharine matter, and in all instances
the honey should be used in either liquors, wines, or
cordials.
Honey, Sugar, Syrup, fyc. Starch mucilage gives
to wines the appearance of age, a good body, and a
creamy taste. The honey, &c., is added by first dis-
solving it in water. The starch is added by passing
the liquid through a bed of starch, or adding it in
the form of flour paste. The mucilaginous quality
is given by infusing any vegetable that contains mu-
cilage that is not precipitated by alcohol, as, for
instance, slippery elm bark. Raisins, tartar, grape
MANUFACTURE OF WINES. 211
sugar, are added to the ferment all for the same
purpose that of imparting a vinous taste and smell
to the liquid. The raisins possess the power to the
greatest extent ; before use they should be well
bruised or mashed, the better to enable the fluid to
act on them.
A good imitation of wines can be made from fer-
menting raisins ; the taste and smell that they yield
it would be difficult to obtain elsewhere, other than
the wine itself.
Tannin is used in the form of catechu for rough-
ening wines ; alkali for correcting wines, and form-
ing dry wines, in which neither acid nor sweetness
predominates.
The odor is derived from essential oils, heavy oil
of wine, raisin spirit, butyric and acetic ether, spirit
of prunes, and Jamaica rum. The coloring is derived
from burnt white sugar, cochineal, red beets, English
saffron, and gamboge.
In Europe, and some parts of the United States,
manufacturers ferment turnips with radishes, white
sugar beets, currants, gooseberries, &c., &c. These
articles can be dispensed with, as they are not al-
ways convenient or in season and thus the manufac-
turer has been compelled to find substitutes, which
has been done at a more economical cost.
| The customary formula for using beets and tur-
212 WINES.
nips was, three bushels of turnips, one hundred and
"twenty-five gallons of water, and one peck of radish-
es, allowed to ferment until pleasantly sour to the
taste, and then charged with honey, coloring, etc.
Turnips are preferable to beets, as beets leave a
somewhat unpleasant taste, though sugar, aromatics,
and spirit will conceal it. A very fine champagne
is prepared from fermented turnips and radishes, but
nothing superior to some other formulas.
2d Sherry. . Wort from pale malt of double
"strength, one hundred gallons ; light brown sugar,
sixty pounds ; honey, four gallons ; ferment in an
open vat or cask, then rack and add fifteen gallons
neutral spirit ; bitter almonds, bruised, four ounces ;
cassia and cloves, bruised, one ounce each ; four oun-
ces orris-root ; let these macerate in the wine for two
weeks, then fine with a quart of boiled milk.
When this wine is to be bottled, one gallon of
Lisbon is added to eight, which greatly improves its
taste, &c.
3d Sherry. Cider, ten gallons ; bitter almonds 1
four ounces ; honey, one gallon ; mustard, four
ounces. Boil for thirty minutes and strain, then add
spirit of orris-root (see directions for Preparing Aro-
matic Spirits), one half pint ; essence of cassia two
PORT WINE. 213
ounces ; and rum, three quarts. Jamaica is prefera-
ble, as this wine, when made from this formula, is
often prepared for the auctions. The amount of
*neutral spirit added, becomes an important item,
owing to its cost. When this is kept in view, the
tincture of grains of paradise should be substituted
for spirit, and in its use the palate will guide the
operator ; but when the addition of spirit is required,
it should be added in the proportion of five to fifteen
per cent., and the tincture of grains of paradise may
be combined with the neutral spirit.
Port Wine is of a deep purple color, and when new,
is of a rough, strong, and slightly sweet taste. From
long keeping, it deposits a large portion of its astrin-
gent matter, and loses a great part of its sweetness
and acquires more flavor, and retains its strength.
If too long kept, it deposits the whole of its astrin-
gent and coloring matter, and becomes deteriorated.
Large quantities of neutral spirit are added to it,
which causes its heating quality to the palate. It is
the strongest of the wines in common use.
Port Wine. Claret, one hundred gallons ; honey,
strained, twelve gallons ; red tartar, one pound ;
powdered catechu, twelve ounces ; wheat flour, made
into a paste, one pint : neutral spirit, twelve gallons ;
214 WINES.
two ounces each of bruised ginger and cassia, one
pint of tincture of orris-root, and color with alkanet
root, or dissolve six ounces bruised cochineal in a gal-
lon of the above spirit, and one pint of burnt sugar ;
this will produce the desired shade of purple. For
giving artificial strength, use tincture grains of para-
dise, and the decoction of strong tea, in quantities to
suit the palate.
If this is not perfectly transparent, fine with milk
or isinglass. See directions under the head of
" Finings," for their use.
Port Wine Cheap. Cider or claret, twenty gal-
lons ; honey, two gallons ; carbonate of soda, twelve
ounces ; strong tincture grains of paradise, one and
a half gallons ; powdered catechu, five ounces ; color
with a strong tincture of logwood and a small portion,
of burnt sugar. The reader observes that this wine
is made without the addition of any spirit, though a
small portion would greatly improve it.
The object of the carbonate of soda is to neutral-
ize a portion of acid in the wine or cider, which, if
allowed to remain, would present too large a propor-
tion of acid for good port.
Madeira Wine is the strongest of the white wines
in general use. It is a slightly acid wine, and when
MADEIRA WINE. 215
of the proper age and in good condition, has a rich,
nutty, aromatic flavor,
Madeira Wine. Take white wine, ten gallons ;
honey, ten pints ; of equal parts of rum and neutral
spirits, ten pints ; five ounces of hops, one fourth
pound of bitter almonds, mashed ; one pint of floui
paste ; mix and allow it to stand for five days, theu
fine with a pint of boiled milk.
Madeira Wine Cheap and good. Water, twelve
gallons ; honey, one gallon ; clean spirit, five quarts ;
hops, five ounces ; bitter almonds, three ounces. Boil
for twenty-five minutes, and allow to ferment by the
addition of a qua- 1 of yeast ; allow the fermentation
to continue until the liquor tastes pleasantly acid,
then fine with milk, and add three quarts of rum and
four ounces of mustard allow it to stand for a few
days the mustard should be inclosed in a thin piece
of muslin and be suspended in the wine. If this wine
should need more body, it can be given by the addi-
tion of clean spirit, or when it is only to be kept for
a short time, the body may be given by the aid of
tincture of paradise. Those preferring it, can use
for making Madeira, thus : Sherry, ten parts ; port,
four parts ; raisin spirit or tincture of prunes, one
part j and ten drops sulphuric acid fov every gallon.
216 WINES.
leneriffe is a white wine of a slightly acid taste,
and when of a good quality, of a fine aromatic flavor.
Its average strength is about the sam3 as that of sherry.
It is made from the same grape as Madeira, to which
it bears a close resemblance. The imitations of this
wine are the same as those of sherry. By the addi-
tion of raisin spirit, one tenth ; or acetic ether, five
ounces, to twenty gallons ; or rum, one gallon, to fif-
teen of the wine.
Claret, Vin de Bordeaux, is a red wine, and from
its moderate strength, is ranked as a light wine. It
is of a deep purple color, and when good, of a deli-
cate taste, in which the vinous flavor is blended with
a slight acidity and astriugency.
Imitation Claret. Boiled cider, five gallon? ;
spirit, two gallons ; clear water, five gallons ; catechu,
powdered, two ounces. Color with red beets and
tincture logwood, to suit taste. When this is not
sufficiently acid, add from one to two drops of sul-
phuric acid to the gallon, to suit taste.
Imitation of Red Wine. Clean, sour, or hard cider,
one hundred gallons ; warmed and strained honey,
ten gallons ; sliced red beets, thirty-five pounds.
AJlow this to ferment by the assistance of a quart 01
IMITATION OF RED WINE. 217
three pints of yeast, from five to eight days, in a warm
or sunny position, then draw off into suitable casks
for market ; then add two gallons of rum, two grains
of ambergris, well rubbed up in a table-spoonful of
white sugar ; and spirit, five to ten gallons, and five
ounces powdered catechu. If the color should be
too bright, darken it to suit taste with tincture of
logwood, and if not sufficiently sharp, add sulphuric
acid by small quantities, until the desired taste is
produced.
Imitation of Red Wine Cheap. Water, one gallon ;
sulphuric acid, to the strength of weak vinegar ;
honey, one pint ; powdered alum, one half ounce ;
one sliced red beet, and half pint strong tincture
of logwood ; one drop oil of wintergreen, dissolved
in a wine-glassful of alcohol ; and one half of a grain
of ambergris, rubbed up in sugar ; one pint tincture
of grains paradise. Any kind of bright sugar or
syrup, will answer in the place of the honey, and in
less quantities. This wine, when prepared on a large
scale can be made at a very low price, as the honey
is the only article that is of value the tincture of the
grains of paradise being substituted for spirit and
any quantity of it can be prepared at the shortest
notice, the coloring is kept prepared in barrels for use ;
when the beets are added, the mixture is allowed to
10
218 WINES.
stand for the coloring to become discharged from
them for several days.
White Wine Imitations. Cider, one hundred gal-
lons ; warmed and strained honey, seven gallons;
clean spirit, five gallons ; milk whey, five gallons ;
hops, eight ounces. Boil, ferment, and fine, with milk.
The above milk whey is formed thus : one gallon of
sweet milk, and four gallons clear water ; stand to-
gether for twenty-four hours.
White Wine Cheap. Clear soft water, one hun-
dred gallons ; honey, eight gallons ; yeast, three
pints ; keep in a warm place in the sun until fermen-
tation causes a pleasant acidity to the taste, then add
bruised bitter almonds, five ounces ; ground mustard,
four ounces ; five gallons tincture of grains paradise,
four gallons cles, t spirit, and six ounces horseradish.
Allow the mass to stand four days, and then fine
with three pints of boiled milk, to be added while
hot.
of White Wine Cheap. Clear water, one
hundred gallons ; sulphuric acid, added to produce
the strength of weak vinegar ; honey, eight gallons ;
tincture grains of paradise, five gallons ; bruised
bitter almonds, five ounces; bruised horseradish,
IMITATION OF WHITE WINE. 219
eight, ounces ; five ounces of hops. This mixture
should stand for thirty-six hours, and about one third
ol the whole should be passed through a common
barrel filter. The first bed should be of a mixture
of one half of ground, and the other of whole rice, to
the depth of eight inches, and then through a bed of
white sand to the depth of eight or ten inches ; the
sand to be packed with alternate layers of straw, the
better to enable the fluid to filter with greater rapi-
dity ; this filtered portion is to be added to the
whole. This filtering process imparts to the wine a
good body and a clear white color. This is the most
economical mode in use for improving wines, as the
process can be applied to any of the wines. The
fluid, in its course through the rice, becomes charged
with minute particles of starch, &c., from the rice,
which, if attempted by digesting them together, would
fail, and in its passage through the sand it is deprived
of all the coarse particles that could be detected by
the naked eye.
The wine that has been filtered through any starch
or gelatinous substances, will soon pass into fer-
mentation, unless it contains a large portion of spi-
rit, say from fifteen to twenty per cent, of pure
spirit. Those formulas in this work, prescribing fil-
tration, contain an excess of sulphuric acid,
will retard fermentation.
220 WINES.
The operator will only " make up" this article as
it may be wanted.
Sweet Malaga Imitation. Cider, ten gallons ; in-
ferior raisins, twenty-five pounds ; honey, two gal-
lons ; clear soft water, twelve gallons ; boil briskly
for half an hour ; strain and barrel ; then, raisic
spirit, one quart ; or high flavored rum, one gallon ;
clean spirit, two gallons.
Sweet Malaga Wine Cheap. Damaged raisins, fif-
ty pounds ; water, one hundred gallons ; honey, four
gallons ; of bruised ginger, five ounces ; cassia, three
ounces ; boil for forty minutes, then strain into clean
pipes for market ; add four gallons tincture grains
of paradise, two gallons of rum, and five ounces
bruised bitter almonds.
Sparkling Catawba Wine Imitation. Raisins, one
hundred pounds ; sweet cider, thirty-five gallons ;
water, one hundred gallons ; boil, and add three
pints of yeast ; ferment for twelve days, then add
ten gallons of honey, twelve gallons clean spirit, one
grain ambergris, rubbed well with two ounces white
sugar, and added ; and four gallons Jamaica rum,
twelve ounces spirit of orris-root, and fine the whole
with .three quarts of boiled milk, added while hot.
CHEAP CHAMPAGNE, ETC. 22j
Muscadel Wine Imitation Is a mixture of equal
quantities Madeira and claret, by the addition of a
pint of honey to every three gallons.
Champagne. Cider, sixty gallons ; clean spirit,
three gallons ; honey, two gallons and a half ; boi]
and ferment ; fine with milk.
2. Water, ten gallons ; raisins, ten pounds ;
honey, one gallon ; boil, skim, and ferment with
yeast for ten days, using one quart of yeast ;
after it is drawn off in other barrels, five ounces
tincture of orris, one gallon of spirit, and five drops
each of lemon and orange oil, dissolved in a wine-
glass of alcohol.
CHEAP CHAMPAGNE AND CHAMPAGNE CIDER.
The manufacture of the above articles is well
worthy of the exclusive attention of a party who is
desirous of making large profits from small invest-
ments, the operation requiring little room, and but
little attention. The fixtures and appurtenances are
few and simple, and the article in question can be
manufactured at such a low figure that the most
ruinous auction prices will pay a handsome profit.
The best champagne is made from good cider,
being fermented with honey. See Formula.
WINES.
Cheap Champagne. Water, fifty gallons ; honey,
two gallons ; bruised ginger, five ounces ; ground
mustard, five ounces ; boil the mass for thirty minutes,
and when quite cool add a quart of yeast ; ferment
for ten to fourteen days, first add six ounces of bitter
almonds, bruised ; spirit, and grains of paradise tinc-
ture, to suit convenience. The more spirit the cham-
pagne possesses, the greater will be its body. For
coloring, use cochineal, half an ounce, to fifty gal-
lons. The cheapest coloring is red beets, sliced, and
added to the mass during fermentation. Five or six
common-sized beets will color fifty gallons. The
best of this coloring will not compare with cochineal.
Large casks, boxes, or vats made of wood, are
suited for fermenting the champagne. In bottling,
the cheapest plan is, after they are corked and wired,
to dip them in a melted solution of one part of tur-
pentine, one of tallow, and five of rosin, rendered
fluid by heat ; before this is completely dry on the
cork and neck of the bottle, lay on gently one of the
leaves of Dutch metal, and press it gently all around
the neck, by the assistance of three or four layers of
a handkerchief. This looks very neat, and can be
done at a trifling cost, as the Dutch metal for each
bottle could scarcely be estimated ; the labels will
of course be prepared by the lithographer by the
quire. When bottling, if a table-spoonful of white
SWEET CIDER IMITATION. 223
sugar, or honey, be added to each bottle before cork-
ing, it will greatly improve it.
A fine aroma is added to the champagne by adding
five drops of spirit of orris, or three drops of es-
sence of wintergreen, or essence of vanilla, four
drops ; or dissolve five grains of ambergris in half
a glass of pure alcohol ; the alcohol should be kept
hot for half an hour ; this should, when dissolved,
be added to fifty gallons of champagne. For mak-
ing the above spirits and perfumes, directions will
be found in another part of this work. -
The drops of perfume above mentioned, are in-
tended for each bottle. This perfume is to be well
fined with milk if necessary.
To make this "pink champagne," add two ounces
of bruised cochineal.
Sweet Cider Imitation. Water, one hundred gal-
lons ; honey, five gallons ; catechu, powdered, three
ounces ; alum, five ounces ; one quart of yeast ; fer
ment for fifteen days in a warm position in the sun ;
then bitter almonds, half a pound ; cloves, half a
pound ; burnt ugar; one quart ; three gallons whis-
key ; if acid predominates, correct it by the addi-
tion of honey or sugar ; if too sweet, add sulphuric
acid to suit taste.
Cider Imitation, Cheap. "Water, thirty-five gal-
224 WINES.
Ions ; sulphuric acid, sufficient to render the water
pleasantly sour to the taste ; clear brown sugar, fifty
pounds ; add four ounces of alum, five ounces of gin-
ger, five ounces of cloves, six ounces of bitter al-
monds ; boil these four last ingredients in two gal-
lons of the above fluid for two hours ; strain, and
add this decoction to the thirty-five gallons ; if de-
sired of a deeper color, add burnt sugar. From
three to four gallons of whiskey will give this a
very good body. Some manufacturers add two
gallons of strong decoction of boiled dried peaches
to every barrel before sending it off. The above spe-
cimen of cider will answer very well for manufactur-
ing wines, &c., <fcc.
XIII.
CORDIALS.
THE spirit used in the manufacture o( cordials should
be free of grain oil, or what is denominated clean
spirit. The sugar should be refined ; but in all in-
stances honey is to be preferred. The ?ame finings
apply here as those used for other liquors, and in
the same proportion.
Jlnisette de Bordeaux. Common whiskey, one
gallon ; water, one gallon ; honey, one gallon ; one
drachm oil of aniseed, dissolved in a wine-gls>ss of
alcohol. '' i
Cheap Anisette de Bordeaux. Clean clear water,
thirty-five gallons ; white sugar, thirty-five pounds ;
tincture grains of paradise, two gallons ; common
whiskey, five gallons ; half an ounce oil of aniseed,
dissolved in a pint of alcohol.
10*
226 CORDIALS.
Anisette Common. Water, thirty gallons ; white
sugar, twenty-five pounds ; tincture grains of para-
dise, two gallons ; caustic potassa, three ounces ; to
prevent fermentation, one ounce oil of aniseed, dis-
solved in a pint of alcohol, or well rubbed up with
a pound of the sugar.
This last formula contains no spirit, as the tinc-
ture is substituted for spirit ; the alkali prevents fer-
mentation. The large amount of oil added greatly
improves the taste, and conceals any deficiencies that
would be otherwise noticed.
For coloring a beautiful rose red, bruise or mash
in a mortar, or within the folds of a piece of linen,
one and a half ounces of cochineal, add this to forty
gallons ; for the lighter shades of pink lessen the
quantity of cochineal.
For any desired shade of yellow, use gamboge.
For particulars, see Coloring, in another part of the
work.
For barrelling anisette, thirty gallon pipes (4ths),
are used : if the cordial is white, the head is plas-
tered white. The color of the plastering on the head
partakes of the color of the contents of the bar-
rel ; for example, if the liquid is rose, or pink, use
Venetian red, in the plaster of Paris, which is mere-
ly mixed with water, and the desired coloring
worked in dry, that is, the coloring matter is thrown
CURACOA COMMON AND CHEAP. 227
in dry, and worked up with the plaster, by the ad
diiion of water, to bring it to the consistency of
batter, and must be mixed and applied with rapid!
ty, as it hardens immediately ; never mix more than
is needed, for when it sets, it is unsuited for any
purpose. For coloring yellow, use yellow ochre.
For fawn color, use a small portion of Venetian red
and yellow ochre. No liquor or cordial should be
colored without first being well fined.
Curagoa* Neutral spirit, five gallons ; fresh orange
peel, four pounds ; oil of bitter almonds, one drachm,
and oil of cassia, one drachm, dissolved in alco-
hol ; honey, six quarts ; Brazil wood, three ounces.
Mix. Stir every day for two weeks. If not suffi-
ciently clear, add boiled milk, and a common tea-
cupful of burnt sugar. For a more common article,
proof whiskey may be substituted in the above for
neutral spirit.
Curaqoa Common and Cheap. Tincture of grains
of paradise, five gallons ; whiskey, three gallons ;
water, twenty-eight gallons ; honey, four gallons ;
white sugar, fifty pounds ; oil of orange, one ounce ;
bitter almond oil, half an ounce ; oil of cassia, one
ounce ; oil of cloves, two drachms. Cut up or dis-
solve these oils in a pint of alcohol. The oil of al-
228 CORDIALS.
monds to be dissolved separately from the other oi
When dissolved, add the whole of them. For color
ing, add eight or ten large red beets cut in slices,
and a pint and a half of burnt sugar coloring. Al-
low the mass to stand until the coloring is exhausted
from the beets , then, if not sufficiently clear, fine
with a pint of boiled milk.
For making a fine sample of curagoa, use about
four pounds of sugar or a quart of honey per gallon,
and color with cochineal and burnt sugar. '
Maraschino. Whiskey, one gallon ; oil of berga-
mot, one drachm ; oil of cloves, one drachm ; spirit
of nutmegs, four ounces ; oil of orange, three
drachms ; oil of lemon, one drachm ; oil of bitter
almonds, one drachm ; oil of cinnamon, three drops.
Mix, by heat, one gallon of honey with six quarts
of water ; and when cool, mix with the above. In
manufacturing this, as in all other cordials and li-
quors, the tincture of grains of paradise can be sub-
stituted for alcohol.
The operator should bear in mind that all essen-
tial oils must be dissolved in alcohol, or their parti-
cles minutely separated by being well rubbed up in
dry sugar, though the dissolution of the oil by alco-
hol is to be preferred. The whiskey used in these
cordials does not contain spirit sufficient to act on
ROSE CORDIAL. 229
the oils. Quart bottles are the most convenient
articles for dissolving essential oils in.
o
Ratafia d'Angelique. Angelica seeds, two ounces ;
blanched bitter almonds, ten ounces ; whiskey, ten
gallons ; twenty pounds of sugar dissolved in two
gallons of water. Digest for twelve days, and
fine.
Ratafia de Fleurs d' Oranges. Fresh orange flowers,
twelve pounds ; clean spirit, five gallons ; honey, two
quarts, dissolved in one gallon of water. Macerate
for two weeks, and strain.
Ratafia de Noyeau. Bruised bitter almonds, three
ounces ; whiskey, one gallon ; honey, one quart, dis-
solved in three pints of water ; bruised cassia, a
quarter of an ounce ; bruised cloves, a quarter of an
ounce. Mix and digest for fifteen days, and strain.
Rose Cordial. Honey, eight gallons ; water, thir-
ty-three gallons ; red rose leaves, four gallons. Put
them hot into a cask with a pint of yeast, and fer-
ment. Afterwards add four gallons of clean spirit,
one and a half ounces of powdered cochineal, and
five ounces of powdered oriL-.'ot. Allow it to
stand one month, and bottle.
230 CORDIALS.
Orange Oil. Oil of orange, dissolved in alcohol,
one ounce ; oil of lemon, the same quantity ; spirit
of orris-root, one pint ; essence of ginger, three
ounces ; clean spirit, two gallons ; powdered mus-
tard, four ounces ; three gallons of honey dissolved
in one gallon of water. Mix well, and pass through
the filtering bag.
The oils of orange and lemon to be cut up in al-
cohol, and mixed with the two gallons of spirit ;
then half an ounce of English saffron for a fine yel-
\ow color.
Ratafia. Take of nutmegs, eight ounces ; bitter
almonds, six pounds ; ambergris, five grains, rubbed
up in a small portion of sugar ; honey, three quarts,
dissolved in three pints of water. Mix the above
with seven gallons of clean spirit. The nutmegs
and bitter almonds should be mashed or bruised.
The bitter almonds should be well mixed with the
honey and water before adding it to the mass. When
the ingredients are well mixed, pass them through
the filtering bag.
Pineapple Cordial. Clean spirit, one gallon ;
water, two gallons ; honey, two quarts ; bruised bit-
ter almonds, six ounces ; butyric ether, two ounces.
The almonds should be fresh.
CREME DES-BARBABOES. 231
Butyric ether is distilled from rancid butter, by first
saponifying the butter with alkali, and distilling it
with sulphuric acid. This ether possesses a power-
ful odor of pineapples.
This ether is also used for flavoring common ale,
which is known under the name of pineapple ale.
It is used in the proportion of six .ounces to forty
gallons.
Cr&me de Macarons. Proof whiskey, one gallon ;
water, one and a half gallons ; honey, one gallon ;
bruised bitter almonds, half an ounce ; powdered
cloves, fifty grains ; powdered cinnamon, fifty grains ;
powdered mace, fifty grains. Color to slight violet
with turnsole and cochineal. Macerate for ten days.
Creme de Noyeau de Martinique. Clarified sugar,
one hundred pounds ; clean spirit, fifteen gallons ;
orange flower water, half a gallon ; bruised bitter
almonds, four pounds ; essence of lemon, one ounce ;
water, twenty-five gallons. Macerate the almonds
and the essence in the spirit for fourteen days, then
add the sugar, previously dissolved in the water
Allow them to digest together for one month.
Creme des Barbadoes. Sliced lemons, two dozen ;
clarified sugar, thirty pounds ; proof spirit, three
232 CORDIALS.
gallons ; water, four gallons ; six large citrons ,
fresh balm leaves, half a pound. Put the fruit in
the spirit, and macerate for four days ; then pour the
water on the balm leaves, and steep for half an
hour, and then strain the liquor on the sugar, and
lastly add the spirit.
Creme d' Orange. Sliced oranges, six dozen ;
orange flower water, one gallon ; clean spirit, four
gallons ; English saffron, half an ounce. Macerate
for two weeks, and then add twenty pounds of white
sugar, and two gallons of honey dissolved in ten
gallons, of clean, clear water.
Eau de Melisse. Spirit of lemon peel, two quarts ;
spirit of nutmegs, one quart ; spirit of coriander,
one quart ; spirit of rosemary, one pint ; spirit of
marjoram, one pint ; spirit of thyme, one pint ;
spirit of hyssop, one pint ; spirit of cassia, one pint ;
spirit of sage, one pint ; spirit of aniseed, one pint ;
spirit of cloves, one pint ; spirit of angelica, one
pint ; honey, two gallons ; whiskey, four gallons ;
water, three gallons. Mix the honey and water ;
then mix the whole mass. Allow it to stand for
four days. Color with half an ounce of bruised
cochineal.
ENGLISH FRONTIGNAC. fc 233
Eau Divine. Essence lemon, one drachm ; berga-
mot, one drachm ; spirit, one gallon ; macerate for
four days, frequently shaking the mixture ; then add
water, two gallons ; sugar, four pounds ; orange flow-
er water, one pint ; mix and filter through sand.
Elephants' Milk. Benjamin, four ounces ; alcohol,
two gallons ; balsam of tolu, one ounce. Dissolve-
then add sugar, twenty pounds, dissolved in three
gallons of water ; mix well, and strain through a
filtering bag.
Almond Milk. Sweet almonds, one ounce ; bitter
almonds, three ounces ; white sugar, one and a half
pounds ; clear water, two pints.
Remove the husks from the almonds by steeping
them in hot water for a few minutes ; by rubbing
them together, the husk will rub off ; then beat them
in a mortar with the sugar, and add the water gradu-
ally. Lastly, strain, and add half a glass of orange
flower water, or the same of nerolia. For instruc-
tions in manufacturing essences, spirits, and perfumes
for liquors and cordials, look under their appropri-
ate heads in this work.
English Frontignac. Water, six gallons ; white
sugar, twelve pounds ; mashed raisins, six pounds.
284 CORDIALS.
Boil these together for one hour, then add one
peck of elder flowers, and put them in the liquor
when it is nearly cold. The next day put in a tum-
bler of good vinegar, and a pint of good yeast ; then
put it in a clean cask, with twelve pounds of raisins,
and bottle in three months.
Gold Cordial. Angelica root, four pounds ; oil
of orange, fifty drops ; raisins, five pounds ; bruised
coriander seeds, half a pound ; bruised caraway
seeds and cassia, each half a pound ; bruised cloves,
two ounces ; English saffron, two ounces ; sliced
liquorice root, two pounds ; clean spirit, fifteen gal-
lons. Macerate for twelve days ; add sugar, thirty
pounds, dissolved in five gallons water ; mix. and
fine with egg or milk.
Ratifia d la Vioktte. Orris-root powder, four
ounces ; archil, four ounces ; neutral spirit, two gal-
lons. Digest for one week, then add honey, three
quarts, dissolved in four pints of water. Mix and
strain ; color with turnsole to suit taste, by allow-
ing the coloring matter to digest with the liquor
several days.
Sunny South (Cordial). Water, five gallons ; ho-
ney, three gallons ; mix. Take three gallons of
MILK OF JULEPS. 235
whiskey, and digest three pounds of prunes in it for
a week, and dissolve ten drops of oil of sassafras,
five drops of oil of partridge-berry, and fifteen drops
of oil of lemon in half a pint of alcohol ; and to the
above three gallons of whiskey with the prunes, add
one pound of nutmegs, half a pound of cloves, and
four ounces of ginger, all well bruised ; also> one
ounce of cochineal. Allow the whole of the above,
along with the prunes, to digest for one week, and
then strain through flannel, and mix the whole. This
will be of a deep red color.
Cream of Juleps. Refined sugar, two pounds :
Sweet almonds, blanched, one pound. The almonds
are blanched by being heated in warm water a few
moments, and then rubbing them through the hands,
until the husks rub off. Work the almonds to a
paste with an addition of the sugar and water.
This should be done in a mortar ; then strain through
a linen cloth, and mix the remainder of the sugar
with one and a half pints of water ; then add half
an ounce of essence of peppermint.
Milk of Juleps. Benjamin, one quarter pound
clean spirit, two gallons ; balsam of tolu, one ounce ;
dissolve ; then add refined sugar (in three gallons
water) twenty pounds ; essence of peppermint, one-
236 CORDIALS.
quarter ounce ; essence of cloves, ten drops ; essence
of ginger, twenty drops.
Peach Juice Cordial. Honey, two and a half gal-
lons, dissolved in one gallon water ; sulphuric acid,
half an ounce ; rum, four pints ; powdered mustard,
four ounces ; powdered catechu, one ounce ; cinna-
mon bark, broken to small pieces, three ounces ; di-
gest these last named articles in the rum for thirty-
six hours, and then strain ; to this add acetic ether,
one ounce ; spirit of vanilla, two ounces ; tincture
of cochineal, four ounces.
Sarsaparilla Cordial. Honey, two gallons ; water,
two gallons mix ; whiskey, three quarts ; calamus,
two ounces ; cloves, three ounces ; powdered liquorice
root, eight ounces ; digest these three last named arti-
cles in the three quarts of whiskey for twenty-four
horrs ; then strain and add ; then dissolve in four
ounces of alcohol, oil of sassafras, oil of anise, each
twenty drops ; oil of partridge berry, six drops.
Color with tincture of cochineal four ounces, burnt
sugar coloring five ounces, if necessary ; fine with
five eggs,
Strawberry Juice. Honey, two gallons ; water,
AROMATIC CORDIAL.
237
one gallon ; tartaric acid, two ounces ; strawberries,
two gallons ; clean spirits, half gallon.
The strawberries are put in a bag and subjected
to pressure ; the expressed juice is then added t9 the
honey and water.
Raspberry Juice. Same as strawberry.
Jessamine Cordial. Clarified sugar, twenty pounds;
water, three gallons ; decoction of strong tea, one
quart ; half gallon whiskey ; sweet almonds, husked
or blanched by standing in hot water, and rubbing 1
them through the hands until the husks are removed,
one pound ; they should be worked to a stiff, fair
paste in a mortar, by the addition of a quart of
water ; then strain through a linen cloth, and add
the strained liquid to the above. Spirit of jessa-
mine, two ounces ; ambergris, two grains, rubbed
well with sugar (about two ounces). This cordial
is colored yellow, with a tincture of saffron or gam-
boge. The whiskey mentioned in the text should be
uncolored.
Aromatic Cordial. Digest in five gallons of whis-
key for five days, one quart of orange peelings ; four
ounces o/ cloves ; six ounces of bruised ginger ; half
pound of ground mustard. Strain off the spirit, and
238 CORDIALS.
add to this, dissolved in alcohol, one-quarter ounce
of cinnamon ; same of oil of cloves ; twenty drops
oil of sassafras ; ten drops oil of orange ; one-
quarter ounce oil of lemon ; five drops oil of anise.
Then dissolve twenty-five pounds of refined sugar in
one and a half gallons of water, and add it to the
whiskey as above. This is colored by the addition
of one-quarter pint of burnt sugar coloring.
Jllmond Cordial. Honey, two gallons ; clean spirit,
two quarts .; water, to dissolve honey, three quarts ;
^blanched sweet almonds, worked into a stiff paste in
a mortar, four pounds. This paste is washed on a fine
sifter, with one quart of water. The water is passed
through the paste repeatedly, and is then added to the
honey and spirit, with twenty drops oil of almonds,
dissolved in one ounce of alcohol. The spirit used
should be colorless. Color with two ounces tincture
of gamboge, and one ounce of burnt sugar.
XIV.
THE MANUFACTURE OF SODA, MINERAL,
AND OTHER
CARBONATED WATERS,
WITHOUT THE USE OF ANY APPARATUS, AND ALSO FOR IHS
MANUFACTURE OF ALL KINDS OF ACIDULATED BEVERAGES
BV FERMENTATION.
SODA WATER.
FILL two thirds full, a soda fountain or a well
hooped oaken keg ; this keg may be of any conveni-
ent size and well bound with iron hoops, and should
be air-tight, to prevent the escapement- of gas ,
the keg should be arranged, in every respect, that it
would be if any other fluid was to be drawn from it,
with the exception that a VENT-HOLE will be unneces-
sary. Fill this two thirds full of clean soft water,
and to every gallon add of super- carbonate of soda
and tartaric acid, of each from" one to three ounces.
The more acid and alkali that is added, of course
will generate a greater quantity of carbonic acid
240 SODA AND MINERAL WATERS.
gas, and hence the briskness and effervescence will
be increased in a greater ratio.
The soda and acid should, in separate parcels, be
coated with sugar ; this will be easily done by stir-
ring them into hot melted sugar, and allowing it to
cool. The object of this is to prevent the too rapid
dissolution of these articles at the moment that they
are added to the water in the keg.
This being concluded, the keg or fountain should
be closed immediately.
The syrups for this beverage will be found under
the proper head.
Carbonic Acid Water is commonly called " Soda
Water " and " Mineral Water." The former name
originally applied to the preparation when it con-
tained a small portion of carbonate of soda, being
from habit continued since the alkali has been omit-
ted, and as this water is largely consumed as a beve-
rage, a sketch of the apparatus employed in its manu-
facture may prove interesting to the non-professional
reader.
This consists of a generator, gasometer, forcing-
pump, reservoir or fountain, and refrigerator. The
generator is usually formed of a wooden tub some-
thing like a churn, into which the diluted sulphuric
acid is put ; on this is luted a small cylindrical
SODA WATER. 241
"wooden vessel, through the bottom of which passes a
wooden stirrer ; this vessel is filled with marble
dust, which, by the -movement of the stirrer, is made
gradually to fall into the acid below, generating the
carbonic acid, which, by a lead pipe, is conducted into
a gasometer ; this is a large cylindrical tub, in which
another is inverted, suspended by a pulley. As soon
as the gasometer is full, which should have five or six
times the capacity of the reservoir, the operation of
condensing the gas into the latter is commenced.
This is effected by a condensing pump, the chamber
of which is made to communicate by leaden tubes on
opposite sides with the gasometer and reservoir,
The latter, usually called the fountain, is a very
strong cylindrical copper T esse4, with hemispherical
extremities, tinned on the inside, and before receiving
the carbonic acid, it is nearly filled with water.
When the water has been duly charged with the acid
gas, it is drawn off as it is wanted, by means of a
stop-cock, connected with a tube which passes to the
bottom of the reservoir. The tube may be of any
desired length, so as to draw off the water at a distance
from the reservoir, or the fountain can be placed
under the counter, allowing the water to pass through
a serpentine or worm, which is packed with ice.
This serpentine terminates in a tube provided with a
stop-cock above the counter.
11
'242 SODA AND MINERAL WATERS.
The acid gas for the impregnation of the water, is
always obtained from marble dust by the action of
sulphuric acid, these Deing the cheapest materials for
the purpose. Chalk may also be used, but is objec-
tionable on account of its communicating an unplea-
sant smell to the carbonic acid. When sulphuric acid
is employed, sulphate of lime is formed, which inter-
feres with the action of the acid, and hence it is ne-
cessary to stir the mixture to render the decomposition
of the carbonate complete.
EFFERVESCING SARSAPAR1LLA.
Take a keg similar to that mentioned under the
head of Soda Water, and to every gallon of clean
rain water, add one pint of the decoction of liquorice
root, which is formed by boiling three ounces of the
root for one hour in a pint of water, then proceed to
add to every gallon of the water, white or brown
sugar, one quarter of a pound ; oils of sassafras and
aniseed, of each, ten drops ; oil of wintergreen, six
drops ; brandy coloring or burnt sugar, one quarter
of a pint ; infusion of ginger, one pint. This infu-
sion is prepared by boiling for one hour, four ounces
of bruised ginger to every pint of water, and then
straining. Having added to the keg the water, the
decoction of liquorice root, the sugar having first
worked the oils up well in a small portion of the
MANUFACTURE OF FERMENTED BEVERAGES. 243
Bugar the burned sugar, the infusion of ginger, then
add to every gallon of the water, two ounces each of
tartaric acid and super-carbonate of soda. To make
this very brisk, double the quantity of the soda and
acid. These two articles must be inclosed in sugar
the same as for soda water
RULES TO BE OBSERVED IN THE MANUFACTURE OF
FERMENTED BEVERAGES.
Fermentation. Under favorable circumstances,
X
among which may be enumerated a uniform and proper
heat, a sufficiency of fermentable matter, as yeast,
saccharine matter, &c., the necessary amount of fer-
mentation may be effected in a space of time varying
from twelve to seventy-two hours. When fermen-
tation sets in, it will be indicated by a frothy, foamy
matter floating on the surface of the liquid. Usually,
this froth is skimmed off, and when it discontinues
rising, the fermentation is checked by the formation
of alcohol. When the fermentation has reached this
point, a sufficiency of carbonic acid has been generated
in the liquid for the purposes of a beverage. The
liquid will have a lively, sparkling, frothy appearance,
and will be of a pleasantly biting and acid taste.
At this point, it should be drawn into a fresh cask
or bottle, and when the liquid is to be kept for any
214 SODA AND MINERAL WATERS.
length of time, it should have from five to fifteen per
cent, of proof spirit added, which prevents the farther
progress of fermentation.
HONEY, SUGAR, MOLASSES, AND LIQUORICE ROOT.
The advantages resulting from the use of honey in
fermented beverages, are to be found in its feebly
aromatic taste, and a peculiar quality that honey pos-
sesses when suspended in water, of commencing and
sustaining a rapid fermentation, and hence a beverage
that is to be formed or fermented immediately, should
be composed of water, honey, yeast, &c.
Refined sugar is most generally used when the liquid
is to be colored. The sugar contains no impurities
that are liable to dissolve and render the liquid
cloudy and heavy, which would be the case if brown
sugar or liquorice root were made use of.
Brown sugar should be used in liquids that are to
be of a brown or dark color, as ale, <fcc.
Liquorice root should be used when a sweet after
taste is required, that is, a sense of sweetness remains
after a liquid containing liquorice root has been
swallowed. This taste is one of the peculiarities of
the different preparations of sarsaparilla, porter, ale,
and some cordials.
Molasses will only suit for manufacturing ale and
FALSE STRENGTH FOR BEER, &C. 245
porter, and also for any fermented beverage that is
made without regard to color, as liquids fermented
from this source will be of a muddy color.
FALSE STRENGTH FOR BEER, &C.
Besides checking fermentation, spirit in the form
of alcohol, neutral spirit, or whiskey in small quan-
tities, gives to fermented liquids a desirable taste and
an excellent body, i. e. a spirituous body.
When cheap liquids are to be formed as a substi-
tute for spirit, grains of paradise are made use of.
They should be ground and infused in the liquid
during fermentation, or the infusion may be obtained
by digesting the grains in whiskey. It must not J/e
understood that the grains will check fermentation ;
their infusion only leaves impressions on the palate
after being drunk, that are analogous to alcohol or
spirit. Thus a beverage may be formed that will
exhibit all of the sensible properties of alcohol to the
palate, without any of its intoxicating influence.
Pellitory is sometimes combined with the grains,
but the tingling, disagreeable impressions left in the
throat and mouth after the liquid has been swallowed,
render the use of this acrimonious substance objec-
tionable.
Ground mustard or horseradish are both used fof
216 SODA AND MINERAL WATERS.
the same purpose as the articles just mentioned. The
properties of mustard and horseradish are identical
these properties are destroyed by heat as boiling
water, &c.
The use of Bitters in Ale and Porter. Ale and por-
ter are considered to be the healthiest of all of the
fermented beverages, owing to the tonic and nutri-
tive properties that these liquids derive from the
presence of starch, and the bitter principle of the
hops.
To avoid the costly price of the hops, the small
dealers and bottlers of ale and porter, as a substitute
for the bitter of the hop, make use of quassia, nux-
vomica or strychnin, aloes, catechu, pellitory, long
pepper, wormwood, gentian ; and for a false strength,
similar to alcohol, cocculus indicus, copperas, and
grains of paradise.
Clarification can be effected by filtration through
sand and charcoal. These consist of alternate layers
or beds of sand and powdered charcoal ; each bed or
layer is six to eight inches deep, and may consist of
five or six layers of each, and can be packed in a
wine pipe or other convenient vessel. The fragments
of charcoal for this purpose should be of the size of
a garden pea.
COLORING. 247
The most convenient plan for clarifying, is by the
aid of finings, such as eggs, milk, and isinglass. The
milk should be added while it is boiling, and the
isinglass should be bruised to shreds before adding.
The use of eggs will be mentioned under the head of
Coloring.
COLORING.
No fluid can be successfully colored that is not
perfectly clear and colorless of itself; and when it
is charged with coloring matter, the fluid will always
retain its transparency. The first step then towards
coloring these beverages, will be to clarify the water
while it is boiling, with the articles that are usually
added ; to every three gallons of water add one egg,
whisked to a froth.
The coloring substances, which are most commonly
used, are red, yellow, and brown. The red is obtained
by infusing bruised cochineal, sanders wood, or log-
wood ; the yellow from gamboge, or saffron, and the
brown from burned sugar, and a purple from turnsole.
The necessary coloring substance should be added to
the water while it is boiling, and should remain in the
liquor until it has yielded the necessary quantity of
coloring, or the coloring substances can be digested
in proof spirit, and 'added to the liquor until the re-
quired shade has been produced.
248 SODA AND MINERAL WATERS.
Molasses and brown sugar should not be used in
the formation of liquors that are to be colored. Ef-
fervescing liquors that have a dull, heavy appear-
ance, after being colored, will be rendered quite
transparent by passing them through a filter, com-
posed of alternate layers of charcoal and sand.
BOTTLING FERMENTED LIQUIDS.
The two most important objects to be effected in
bottling these fluids, will be to prevent them from
passing into the acetic fermentation, and for them to
open briskly. The fermentation spoken of can be
checked by the addition of from five to fifteen per
cent, of alcohol. And to cause it to open briskly,
add to each bottle one tea-spoonful of yeast, and a
table-spoonful of honey, or a lump of white sugar of
the size of a nutmeg. In filling the bottles, leave a
space of one or two inches in the neck of the bottle,
i. e. never fill the bottle to the cork.
When fluids that are rendered effervescent from
acids and alkalies are to be bottled, the alkali should
be coated with sugar to prevent its too rapid dissolu-
tion, and the consequent effervescence; the sugar
coating is performed by dropping the alkali in
melted sugar.
BOTTLING FERMENTED LIQUIDS. 249
Sarsaparilla Beer, for Bottling. Infuse six ounces
of bruised ginger, half a pound of bruised liquorice
root, in five gallons of boiling water until cold,
strain through flannel, then dissolve in the liquor six
pounds of brown sugar, then add half a pint of yeast
and three ounces of cream of tai tar ; in cold wea-
ther this should be kept, near the fir3, so as to excite
brisk fermentation ; as soon as this subsides rack off
the clear liquor, return it into the cask previously
washed out, and allow it to work for two days
longer. Then add oil of sassafras, twenty-five drops ;
oil of aniseed, ten drops ; oil of wintergreen, twen-
ty-five drops ; these oils should be rubbed up well
with a handful of dry sugar before adding, then add
half a pint of brandy coloring, or burned sugar,
then bottle it ; this will open very fine.
Effervescing Spirit of Pineapples, for Bottling.
Infuse three ounces of .bruised ginger, one drachm
cochineal, one drachm gamboge, in five gallons of
boiling water, until cold ; then dissolve in the liquor
five pounds of refined sugar, and add half a pint of
yeast, and three ounces of cream of tartar ; as soon
as brisk fermentation has set in, drain off, and strain
the liquor through flannel ; it should be allowed to
work for two days longer. It is then ready for bot-
tling ; previous to which add, the moment before
11*
250 SODA AND MINERAL WATERS.
filling each bottle, one table-spoonful of butyric
ether, or in the absence of this, the same quantity
of acetic ether may bo substituted, and two table-
spoonfuls of honey to every bottle.
To manage this receipt successfully, the water
made use of should bo perfectly clear, the sugar re-
fined, and when prepared for commerce, it should be
bottled in clear glass, and appropriately labelled.
Effervescing Spirit of Oranges, for Bottling. In-
fuse eight ounces of sweet orange peeling in five gal-
lons of boiling water, until cool, then add half a pint
of yeast, three ounces of cream of tartar, and five
pounds of loaf sugar ; ferment in a warm place for
three days, then strain through flannel : then add
one drachm of oil of orange, well rubbed up in a
couple of ounces of sugar, tincture of gamboge or
saffron (see the preparation of these colors), until
the liquid has assumed an orange color. Sometimes
a small portion of cochineal will heighten this color,
then bottle and label.
Effervescing Spirit of Strawberries. Infuse three
ounces of green tea in five gallons of boiling water,
along with two drachms cochineal, and six ounces
of logwood chips, four ounces of hops, until cold,
then stir in five pints of honey, four ounces of cream
BOTTLING PKKMKNTKD LH.HMHIH. 251
of tartar, and half a pint, of yiusl, ; fcrnnMit in a
warm place for three days, then stniin Uiron-h llsm-
i*cl ; allow it to work two days IOHOT, and then
bottle ; add to each bottle, before filling, one tablu-
spoonful of acetic ether.
Effervescing Spirit of Vanilla, for Bottling In-
fuse two ounces each of bruised ginger, liquorice
root, and six ounces of hops, in four gallons of boil-
ing water, along with three ounces' of vanilla, cut
small, until cold ; then add live pounds of refined
sugar, half a pint of yeast, three ounces of cream
of tartar, ferment for four days, and then strain
through flannel, and bottle ; add to each bottle a
table-spoonful of the essence of vanilla. See Es-
sences.
Effervescing Peach Juice, for Bottling. Infuse five
pounds of mashed raisins, two ounces of bitter al-
monds, in five gallons of boiling water, until cold ;
then add five pounds of refined sugar, three ounces
of cream of tartar, one pint of ycas-t, arid half uu.
ounce oi gamboge ; ferment in a warm place for four
days ; strain through flannel, then allow it to work
one day longer ; then add spirit of orange flowers,
a pound and a half; oil of bitter almonds, fif'i.rni
drops ; oil of lemon peel, one drachm, being firbt
252 SODA AND MINEP.AL WATERS.
dissolved in half a pint of alcohol. The color < ,
this should, when bottled, be of a bright yello\7
either from the gamboge, or from English saffron.
Effervescing Grape Juice. Infuse five pounds of
mashed raisins, three ounces of green tea, in five gal
Ions of boiling water, till cold ; then dissolve six
pounds of refined sugar in the liquor, and one and a
half pounds of logwood chips, four ounces of cream
of tartar, and one pint of yeast ; ferment for four
days in a warm place, ard strain through flannel ;
then add nitric ether, three ounces, in which ten drops
of oil of wintergreen has been dissolved (the ether
dissolves the oil immediately), and five pints of proof
spirit (whiskey), in which four ounces of bruised
nutmegs have been infused for four days ; the nut-
megs should be separated from the spirit by strain-
ing. This should be bottled as soon as the ether
has been added to it, to prevent the too rapid eva-
poration of the ether ; this is improved by age.
Effervescing Spirit of Aromatics, for Bottling.
Infuse three ounces of bruised ginger, one ounce of
bruised cloves, in five gallons of boiling water, till
cold, and strain ; dissolve in the liquor four pounds
of sugar, half a pint of yeast, keep in a warm place
for five days, and add oil of sassafras, twenty dropa ?
BOTTLING FERMENTED LIQUORS. 258
oil of lemon, fifty drops; oil of bergamot, twehe
drops ; these oils should be well rubbed up in dry
sugar before adding. This can be colored to suit
fancy.
Effervescing Spirit of Roses, for Bottling. Boil
for twenty minutes two drachms of cochineal, -two
ounces of hops, and two pounds of mashed raisins,
in four gallons of clear rain water ; when nearly
cold stir in four pints of honey, half a pint of yeast,
and set the vessel in a warm position, and ferment
for five or six days, and then strain through flannel ;
at the moment of bottling, add to each bottle one
table-spoonful of white sugar, and the same of es-
sence of rose, or rub up well in the sugar five drops
oil of lemon, and half a grain of ambergris for each
bottle. When this spirit is prepared on a large
scale, the sugar should be quite dry, and should be
worked with the oil of lemon and ambergris, in a
mortar.
Ginger Beer. Ginger sliced, one ounce ; dried
orange peel, half an ounce ; tie these in a bag, and
boil in two gallons of water, and strain ; add three
fourths of an ounce of tartaric acid, twenty-five drops
of essence of lemon, and two pounds of refined su-
gar ; when near cool add a tea-cupful of yeast ; let
it work for twelve hours, and bottle.
254 SODA AND MINERAL WATERS.
2. Ginger sliced, one ounce ; essence of lemon
(rubbed with sugar), thirty drops ; sugar, one pound ;
boiling water, one gallon ; infuse till cold, arid
strain ; then three table-spoonfuls of yeast ; ferment
four or five days, and then bottle.
3. Boil two and a half ounces of bruised ginger,
and three pounds of sugar, in three and a half gal-
lons of water for twenty minutes ; put into a large pan,
one ounce of cream of tartar, and the juice and rind
of two lemons ; pour the boiling liquor over them,
and stir the whole well together ; when milk-warm
add a tea-cupful of yeast ; cover it, and let it work
for three days, skimming off the froth as it may rise,
then strain through flannel into a cask, add half a
pint of whiskey, bung down close, and in three weeks
bottle.
4. Prepare a decoction or infusion of ginger with
sugar and lemon, as above, but instead of fermenting
with yeast, charge it with carbonic acid gas.
5. Imperial Pop. Cream of tartar, three ounces ;
ginger, one ounce , white sugar, two pounds ; iemon
juice, one ounce ; boiling water, one gallon and a
half. When near cool, add half a tea-cupful of
yeast, and bottle.
G-irambing or Limoniated Ginger Beer. Boil five
ounces of ginger with three gallons of water, boat
GINGER BEER POWDERS. 255
four eggs to a froth, and add them with ten pounds
of sugar to the water ; take nine lemons, peel them
carefully, and add the rind and juice to the forego-
ing. Put the whole into a barrel with a tea-cupful
of yeast, bung down, and in about twelve days bot-
tle it. In fifteen days it will be fit for drinking.
Age improves it.
2. To ten gallons of water add ten pounds of re-
fined sugar, and the whites of ten eggs well beaten,
and boil till the scum rises, and add six ounces of
bruised ginger ; boil for twenty minutes, then pour
the hot liquor on the rinds of twelve lemons thinly
peeled. When cold, put into a barrel the juice of
twelve lemons, one ounce of isinglass cut or bruised
small, a tea-cupful of whiskey, a pint of yeast, and
fill the barrel with the liquor. Let this ferment six
days, and bottle.
Ginger Beer Powders. Fine powdered ginger, five
drachms ; bicarbonate of soda, three and a half
ounces ; refined sugar, one pound ; essence of lemon,
thirty drops. Mix, and divide in sixty powders (or
four or five grains of ginger, twenty-eight of bicar-
bonate of soda, one hundred and twelve of sugar,
and half a drop of the essence of lemon in each
powder). In the other powder put thirty-two grains
of tartaric acid, or thirty-five grains, if a more de
256 SODA AND MINERAL WATERS.
cidedly acidulated beverage is required, or from
thirty to thirty-three grains of citric acid.
Other formulas give the following :
Bicarbonate of soda, thirty grains ; white sugar,
one drachm ; powdered ginger, five drachms, in each
blue paper ; and twenty-five grains of tartaric acid
in each white paper. This is less agreeable, but per-
haps more friendly to the stomach than when the
acid is in excess.
Another formula is : Sugar, two drachms ; ses^ui-
carbonate of soda, two scruples ; ginger, five grains ;
essence of lemon, two drops, in each blue paper with
thirty-three grains of tartaric acid.
Ginger Beer Powder in one bottle. The soda, acid,
and sugar must be carefully dried separately.
Finely powdered ginger, five drachms ; bicarbo-
nate of soda, three and a half ounces ; refined sugar,
one pound ; essence of lemon, thirty drops ; tartaric
acid, four and a half ounces. The acid and the soda
should not b too finely powdered. Mix the powders
recently dried in a warm mortar, and immediately
put the mixture in to dry. Bottle and cork securely.
A measure holding three drachms should accompany
each bottle.
Effervescing Lemonade. This is made by putting
DRY LEMONADE, AC. 257
into each soda water bottle one and a half ounces of
syrup of lemons, and filling up with aerated water
from a machine. The syrup of lemons is formed b^
dissolving thirty ounces of refined sugar in sixteen
ounces of fresh lemon juice, by a gentle heat, and
adding thirty drops of essence of lemon.
Effervescing Lemonade without a Machine. Put
into each bottle two drachms of sugar, two drops of
the essence of lemon, half a drachm of bicarbo-
nate of potash, and water to fill the bottle ; then
drop in thirty-five grains of citric or tartaric acid,
and cork immediately. Two scruples of sesquicar-
bonate of soda, two drachms of sugar, four drops of
the essence of lemon, and half a pint of water ;
lastly, a drachm of tartaric acid. Care must be
taken to avoid accidents from the bursting of these
bottles. They should be kept in a cool place.
Milk Lemonade. Dissolve one and a half pounds
of refined sugar in a quart of boiling water, add a
quarter of a pint of lemon juice, and the same of
sherry ; and, lastly, two thirds of a pint of cold
milk. Stir together, and strain. Grate nutmeg
over the surface.
Dry Lemonade, or Acidulous Lemonade Powder.
Citric acid, three quarters of an ounce ; essence of
<i58 SODA AND MINERAL WATERS.
lemon, thirty drops ; refined sugar, eight ounces,
The sugar should be saturated with the essence.
Effervescing Lemonade Powders. Bicarbonate of
soda, three and a half ounces ; refined sugar, four-
teen ounces ; essence of lemon, sixty drops. Some-
times twelve or more grains of the powdered yellow
rind of the lemon peel are added to color with.
Mix, and divide into sixty powders, or one hundred
and forty grains in each blue paper. In the white
papers put thirty grains of citric acid, or the mixed
alkaline powder ; and the acid may be put into sepa-
rate bottles furnished with measure? holding the
proper quantity each.
Effervescing Lemonade Powders in one bottle. The
powders must all be separately and carefully dried
at a moderate temperature before mixing ; and when
mixed, be carefully secured from the air.
1. Bicarbonate of soda, one ounce ; refined sugar,
three and a half ounces ; tartaric acid, one and a
quarter ounces ; essence of lemon, thirty drops.
Mix, and put into well corked bottles.
2. Mix three and a half ounces of bicarbonate of
soda, fourteen ounces of refined sugar, sixty drops
of the essence of lemon, and four ounces of tartaric
acid.
3. Sesquicarbonate of soda eight ounces . tartaric
MEAD. 259
acid, eight ounces ; refined sugar, two pounds ; es-
sence of lemon, one hundred drops. Mix.
Orangeade or Sherbet. Juice of four oranges, thin
peel of one orange, four ounces of lump sugar, three
pints of boiling water. Mix.
2. Juice and peel of one large orange, citric acid,
half a drachm ; sugar, three ounces ; boiling water,
one quart.
Aerated Sherbet Powders in one bottle. Double re-
fined sugar, one pound ; powdered orange peel,
iwelve grains ; bicarbonate of soda, three and a half
Dunces ; essence of cedrat, twelve drops ; oil of
orange peel, sixty drops ; tartaric acid, four ounces,
The powders must be carefully dried, mixed quickly,
and afterwards kept dry arid securely corked. A
measure holding near three drachms of the powder
ihould accompany each bottle.
Soda Powders. Thirty or thirty- two grains of bi-
carbonate of soda in each blue paper, and twenty-
five grains of tartaric acid in each white paper.
MEAD.
Boil three and a half gallons of honey for a
moment, and add it, together with five gallons of
boiling water, to twenty gallons of cold water ; then
260 SODA AND MINERAL WATERS.
add a " pint of good yeast, half an ounce of oil of
nutmeg, a tea-spoonful of oil of lemon, ten drops of
oil of wintergreen. Rub each one of these oils uj*
well in separate parcels of sugar. The quantity of
each parcel should be about two ounces, and add the
whole. To check the fermentation, add three gal-
lons of neutral spirits or four gallons of proof
whiskey.
It is not necessary for the operator to always keep
the quantity of honey mentioned in the text in view.
Any quantity of honey will commence fermentation
by the assistance of yeast.
Mead, as found in the shops, consists of a tumbler
filled two thirds full of water, sweetened pleasantly
with honey, and then filled with plain soda water
from the fountain.
The length of time necessary for the fermentation,
of the mead, in the above recipe, will be from twelve
to thirty-six hours. This must be regulated by the
palate.
CHEAP PORTER AND ALE.
Porter for bottling. Boil a peck of wheat bran
for one hour, together with one pound of hops, in
twelve gallons of water, and while warm strain
through flannel, to separate the bran from the li-
quor. Then stir in one gallon of molasses, one fourth
PORTER FOR BOTTLING. 261
of a pint of burnt sugar, one and a half pints of
yeast, and one ounce of powdered aloes. Set the
vessel aside in a warm place to ferment. This will
be known by the froth that arises to the surface of
the liquor. This should be skimmed off when the
froth ceases to rise to the surface. It should be
bottled.
If this is for immediate use, say within six weeks,
add a lump of sugar, and a tea-spoonful of yeast to
every bottle before filling.
2. Boil four quarts of wheat bran, four ounces
of grains of paradise bruised or mashed, and one
ounce of calamus, two ounces of quassia rasped, in
twelve gallQns of water for thirty minutes ; when
near cold, add three quarts of molasses, a quart
of yeast, and half a pint of burnt sugar coloring.
Ferment as above ; then strain through flannel, and
add two gallons of whiskey ; and to each bottle,
before filling, add a lump of sugar of the size of a
nutmeg, and a tea-spoonful of yeast.
3. Boil three quarts of wheat bran, one and a
half pounds of hops, eight ounces of bruised ginger,
in twelve gallons of water for one hour ; then strain
through flannel ; and while warm, add two gallons
of molasses, one quart of yeast, half a pint of
brandy coloring, and half a gallon of tincture of
grains of paradise, which will be formed by digest
262 SODA AND MINERAL WATERS.
ing eight ounces of the grains in half a gallon of
whiskey. The grains should be either ground oi
mashed.
Pineapple Ak. Four pounds of brown sugar,
one pound of hops, and two ounces of quassia, and
twelve gallons of water. Boil for three quarters
of an hour ; then add one gallon of molasses, one
pint of yeast, and continue the fermentation until
the froth ceases to rise to the surface ; then add
tincture of grains of paradise, half a gallon, and
strain through flannel ; then add three ounces of
butyric ether, and bottle immediately.
2. Boil two pounds of wheaten flour well worked
into a paste, with ten pounds of brown sugar, and
one pound of hops ; six ounces of ground cinnamon,
three ounces of bruised ginger, six ounces of grains
of paradise ground, two ounces of quassia, in twelve
gallons of water for forty minutes ; when near
cold, add one and a half pints of yeast. Ferment
until it quits frothing, then strain through flannel j
add eight ounces of ether, and then bottle.
It may be necessary to state for the benefit of the
uninitiated reader when and how this kind of porter
and ale is disposed of to form a remunerative
investment.
This consists in bottling and labelling tms Fluid
BEER AND ALB. 263
witn neatness. The labels should be obtained from
the lithographers, and should be executed in the
highest style of the art. The same articles are sold
under the names of London porter ; and the ale re-
ceives all the names of the diiferent varieties of that
article, that have acquired any celebrity in commerce,
such as Scotch ale, India pale ale, pineapple ale, &c.,
&c. The bottles are packed in barrels or boxes, and
are disposed of at auction. This ale is usually
manufactured at cost varying from four to eight cent*
per gallon.
It is not an unusual occurrence to meet with in
commerce, porter (or so called), that has been made
from the fermentation of molasses, yeast, and water.
This, after becoming sufficiently acidulated from fer-
mentation, has the further progress of the fermenta-
tion checked by the addition of alcohol, and a small
portion of ground mustard seed. It is then strength-
ened with aloes, pellitory, pepper, quassia, catechu,
and burnt sugar, and has a rough, bitter, acidulous,
taste, and leaves a disagreeable after taste in the
mouth.
Flour of Corianders, for Beer and Me. Coriandei
seed, three pounds ; quassia, two pounds ; aloes, one
pound. Allow these articles, after being powdered,
2G4 SODA AND MINERAL WATERS.
to digest for five days in six gallons of whiskey.
This is added to suit taste.
The following articles are for giving strength and
body to beer and ale :
1st. Quassia, two pounds ; gentian, bruised, two
pounds ; aloes, one pound ; water, ten gallons, and
boil to five gallons ; then add copperas, one pound,
and boil to four gallons. This is added to suit
taste.
2nd. Quassia, rasped, two pounds ; liquorice root,
two Ibs. ; sulphate of iron, one pound ; . boil for two
hours, in six gallons of water, or until reduced to
four gallons. The quantity of this fluid necessary
for imparting a false strength to beer, must be regu-
lated by the palate.
The following recipe is the least harmless of the
whole in the list :
3rd. Grains of paradise, ground, one pound ;
quassia, two pounds ; bruised ginger, six ounces ;
coriander seed, two pounds ; calamus, bruised, six
ounces ; aloes, one pound. Boil the mass in ten
gallons of water, until reduced to seven gallons ;
then strain. This should be infused in the water a
few days, before boiling.
XV.
THE PROCESS
OF THE
MANUFACTURE OF VINEGAR
IN TWENTY-FOUR HOURS, BY THE CONVERSION OF
ALCOHOL INTO ACETIC ACID.
THIS process of manufacturing acetic acid, or pure
vinegar, has superseded that of all others, both in
Europe and America. This is owing to the many
advantages that it presents. Among the most
prominent may be noticed its rapid formation or
acetification. The rationale of the conversion of
whiskey and water into vinegar may be necessary to
explain.
Liebig supposes that it takes place in consequence
of the formation of a new substance, called aldehyd,
into which the alcohol is changed by the loss of a
part of its hydrogen. The alcohol, consisting of four
equals of carbon, six of hydrogen, and two of oxygen,
loses two equals of hydrogen through the influence
266 MANUFACTURE OF VINEGAR.
of the atmosphere, and becomes aldehyd, composed
of four equals of carbon, four of hydrogen, and two
of oxygen. This, by the absorption of two equals
of oxygen, becomes four equals of carbon, four of
hydrogen, and four of oxygen, that is, hydrated
acetic acid. Thus the conversion of alcohol into
acetic acid, consists in, first, the removal of two equals
of hydrogen, and afterwards the addition of two
equals of oxygen. Aldehyd is a colorless, very in-
flammable, ethereal liquid, having a pungent taste
and smell. Its density is 0*79. It absorbs oxygen
with avidity, and is thus converted into acetic acid,
as just described. Its name alludes to its relations
to alcohol ALCOHOL dehydrogenated.
Having stated one of the most important conside-
rations in the^ economy of the manufacture of vine-
gar, viz. its rapid formation, the minor consi dera-
tions will be briefly noticed. And probably this
could not be more effectually performed than by
contrasting the two processes.
Take a well ai ranged vinegar manufacturing esta-
blishment of the old style, one that is capable of turn-
ing out forty barrels of vinegar daily, and from >even
to ten operators will be necessary to conduct the
process, to say nothing of the appurtenances, in the
form of vats, tuns, cisterns, coolers, heaters, hydro*
lueters, thermometers, kettles, boilers, furnaces, &c.,
MANUFACTURE OF VINEGAR. 26*
&c., and to fully comprehend the amount of space
(house room), requisite for these fixtures, to manufac-
ture forty barrels of vinegar daily, it will be necessa-
ry to remind the reader that the vinegar that was sent
into the market to-day, has been undergoing the pro-
cess of manufacture, or of acetification, for several
months.
By the proposed method, forty barrels of vinegar
can be manufactured daily, requiring only two opera-
tives and two large generators, or a series of small
ones. The quantity of vinegar manufactured will be
proportioned to the capacity of the generators. The
generator that acetifies ten thousand gallons daily, is
governed by and acts upon the same principle as the
generator of the capacit} r of ten gallons,
Unlike the old process, the new is- unaffected by
external influences or chemical changes. Neither 13
its management invested in a chemical knowledge :
the generators being once charged, the labor for the
operatives becomes entirely mechanical.
Persons desirous of engaging in this business, and
from a want of confidence in their abilities, and fear-
ful that the directions here prescribed may be defi-
cient in all of the details of the process details that
ore necessary to success that it would prevent them
from engaging in the business ; and in view of this
the whole plan can be tested at a trifling cost, on a
268 MANUFACTURE OF VINEGAK.
small scale, by the use of a keg, arranged on the
same principle that the generators are. This experi-
ment will be required, as proof of favorable results,
which will inspire confidence in the investment.
DIRECTIONS FOR PACKING VINEGAR GENERATORS.
This comprehends the preparation of the vessels
for the production of vinegar.
Any vessel in the form of a barrel or cistern will
answer for a generator. Thus tubs, kegs, whiskey or
wine barrels, can be rendered available for this pur-
pose. The operator will recollect that the more ex-
tended the surface is for the action of the fluid, the
greater the benefit.
We will suppose the vessel to be packed is a wine
pipe, of the capacity of one- hundred and twenty
gallons. It should be provided with a false bottom,
composed of any kind of wood that will not yield a
taste to the vinegar. This bottom should be secured
about fifteen inches above the main bottom. The
space thus formed is merely a reservoir for the vin-
egar, and its size should be controlled by the dis-
charging capacities of the faucet, or stop cock.
This false bottom should be pierced with quarter-
inch auger holes, allowing one hole to each square
inch of the heading. The stop cock or faucet should
be inserted about one inch above the main bottom ;
1'ACiaNG VINEGAR GENERATORS. 269
the false bottom is then to be covered with one layer
of gunny bagging. This is to prevent any particles
from filtering through the false bottom. About twelve
inches above the false bottom, bore a one inch hole
in every stave, following a horizontal line, that is,
following the direction of one of the hoops round
the barrel. In large generators, these holes should
be four feet apart, lengthwise of the cistern. Thus a
generator twenty feet high, would require five cir-
cles of these holes, each circle being four feet apart.
It has just been stated that one hole should be in-
serted in every stave. This is not imperatively
necessary ; the holes are usually from four to eight
inches apart.
The success of the whole process depends entirely
upon the free circulation of the air throughout the
generator. These holes allow a free passage for the
air, which passes off at the top, in this manner :
from four to eight canes of one or two inches in dia-
meter, and from twelve to twenty inches in length :
the joints should be removed from the inside, thus
forming hollow tubes. These canes are intended to
establish a current of air from the holes on the side,
to these canes at the top of the generator. The
caries project one inch above the false head, while
the other extremity penetrates the contents of the
generator.
2.0 MANUFACTURE OF VINEGAR.
Glass tubes are employed, instead of the canes just
alluded to, but they are rarely found, and the cane
ones will answer every purpose.
The next process consists in packing or chargin a
the generators ; and this consists in simply filling
the generator to within four or six inches of the top,
with beech chips and shavings. These two articles
are to be of no peculiar shape ; as they fall from the
axe and plane, under ordinary circumstances, are the
kind that are made use of. The chips and shavings
should not be packed too solid or densely, as this
would prevent the free circulation of the air ; neither
should the chips be packed too solid, in the vicinity
of the holes in the sides of the generator.
The generator being filled as described, a head is
to be fitted, and is to rest on the chips. This head
is to be made in the same manner as the false bottom,
viz. in having one hole to every square inch of the
head. Each one of these holes is to have a piece
of packthread, two or three inches in length, unra-
velled at one end, and with a knot tied on the other
ci d. This knot prevents the packthread from slip-
ping, or being forced through the holes, and the
other end being unravelled, assists in a degree iu
minutely separating the particles that form the liquid
that is to be acetified. The liquid by falling on thia
head spreads uniformly throughout the rna^s of chips.
PACKING VINEGAR GENERATORS.
The next step in the process consists in acetifying
the chips, &c. This consists in passing pure vinegar
through the generator, until every chip and shaving
is perfectly saturated with vinegar. This object will
be fully obtained by pouring and repouring the vine*
gar as fast as it runs through, some eight or ten
times.
It is highly essential that the vinegar used in ace-
tifying the chips, should be pure, or free, at least,
from the mineral acids. The most common adultera-
tion of sulphuric acid can be detected by saturating
strips of glazed writing paper with the vinegar. If
when the paper becomes dry and is of a purplish
color, it will denote sulphuric acid. For the detec-
tion of the usual adulterations of vinegar, look under
the proper head.
The last step in the process consists in preparing
the liquid that is to be converted into vinegar. To
forty gallons of rain water, add twelve gallons of
proof whiskey, and one and a half pints of honey.
This mixture is allowed to fall from a cock in the
barrel that contains it on to the head of the generator,
and by the aid of the holes in the head, this liquid
becomes uniformly divided over and throughout the
chips.
The particles of fluid becoming so minutely divided,
is the cause of the rapid acetification.
272 MANUFACTURE OF VISEGAR.
Tnis liquid escapes at the cock at the bottom of
the generator. The liquid will have to be passed
through the generator several times, before the aceti-
fication will be complete, which will occupy from
twenty-four to thirty-six hours. After the generator
has been in use for a short time, the use of the honey
may be dispensed with in the alcoholic solution.
It would be difficult to explain why beech wood
chips are required in the process. The chips of oak,
ash, <fcc., have been used, but with indifferent success.
Beech wood can be found in the form of " billets of
wood," or plank, in every city of the Union. They
need no other preparation but being cut to the ordi-
nary size of common chips.
If the vinegar should pass from the generator not
perfectly clear or transparent, this will be effected by
placing a bed of white sand on the false bottom, to
the depth of fifteen inches. This sand will of course
have to be packed in before the chips are, in the fol-
lowing order : first, to prevent the sand from falling
through the holes in the false bottom, cover it with a
layer of gunny bagging, then lay on a bed of sand to
the depth of five inches, then cover this with two
layers of gunny bagging, and this with five inches of
sand, and so on until the whole of the sand is laid in.
The sand thus packed, will admit of a free passage
for the vinegar.
PACKING VINEGAR GENERATORS. 273
Straw is frequently used in the sand, to admit ot
free passage of the fluid. The decomposition of the
straw soon sets in, thereby imparting an unpleasant
taste to the vinegar.
And in some instances, shells are mixed with the
eand, which prevents it from becoming too densely
embedded, which better enables the fluid to filter
through it.
Persons preparing to engage in this business, can
have a series of generators, one arranged above the
other. A two or three story house will be necessary
for this. The generators may be made of 120 gallon
wine pipes, one resting on the other, and the barrels
on each floor can be connected with each other by
the aid of pipes ; and after the chips have become
thoroughly saturated with vinegar, the generators
will only be required to be fed with the whiskey or
alcoholic solution, which will be converted into vine-
gar on its first passage through the chips, though it
may be necessary to pass the liquid through the
generator until it does become sufficiently acetified.
Sulphuric acid is the most economical acid for
adulterating vinegar, being from two and a half to
three and a half cents per pound. The quantity of
this acid to be added, will have to be governed by
the palate. Sulphuric acid, diluted to the strength
of common vinegar, leaves in the mouth a metallic,
274 MANUFACTURE OF VINEGAR.
salty ta, f ,e. This taste is removed by forming a weak
solution of sulphuric acid and water, then reducing
it to the strength of good vinegar by the addition of
pure vinegar.
Analysis will prove that all of the different varie-
ties of vinegar offered at the public auctions, are
nothing more than dilute solutions of sulphuric
acid ; the fine acetic odor and taste being the result
of the addition of a small portion of acetic acid or
pure vinegar, such as that formed by the generators
just described.
The operator will recollect that these " generators"
possess no decolorizing properties, and hence, vinegar
intended for white wine vinegar, should be made of
colorless whiskey. That which is made from colored
whiskey, is sold under the names of crab-apple vine-
gar, clarified cider vinegar, malt vinegar, &c., tfcc.
Vinegar containing excessive quantities of sulphu-
ric acid, will sometimes leave a metallic taste, which
can be corrected by adding a small quantity of the
infusion of grains of paradise and pellitory. This
metallic taste just alluded to, is sometimes percep-
tible upon the addition of minute quantities of
sulphuric acid, and the taste is difficult of conceal-
ment. This is an evidence of impuricies in the acid,
and accordingly it should be rejected.
The infusions of pellitory and grains of paradise,
PACKING VINEGAR GENERATORS. 275
are made by adding four ounces of bruised pellUory
and one pound of the grains, ground to a powder, to
three gallons of whiskey, and infusing for four days
and then strain. This is used for giving a body to
and for removing unpleasant tastes from vinegar.
The manner in which this infusion should be used,
will be left entirely to the judgment of the palate.
This vinegar may be sufficiently " sharp," and be de-
ficient in body ; or a peculiar taste may exist from
sulphuric acid. These objections will be removed
upon the addition of a glassful of the infusion just
mentioned, to every forty gallons of the vinegar.
The clear, or white wine vinegar, should always be
gent into market in neat wine or brandy casks, of any
kind ; each head should be freshly plastered with
plaster of Paris. This consists of mixing the plaster
of Paris with water to the consistency of common,
mortar, and applying it to the heads of the barrels
immediately.
Vinegar is colored v\ ith the same materials that
liquors are. Colored vinegar has never acquired
any celebrit}', and is not much sought after by con-
sumers. The operator will find the mott remunera-
tive investment in the manufacture of white wine
vinegar. The generators having the sand filtering
attachments, as described, will be enabled to produce
an article of a fine color. Instances often arise that
c*
276 MANUFACTURE OF YIXEGAK.
the water made use of, is rain water that has flowed
from shingle roofs, and is of a dirty, yellowish color.
Usually, this color disappears after being passed
through the generator the second or third time, but
when this fails to remove the color, it is usual to
cover the false bottom of the generator to the depth
of five inches, with rice, and then packing on this the
usual quantities of sand, as before described. The
liquid that has been filtered through rice, is beauti-
fully transparent, but when the rice filtration is not
practicable or cannot be made available without
difficulty, this objectionable color in the vinegar will
have to be concealed by coloring it with burned
sugar, same as for cider vinegar. The novice will
recollect to add the coloring in minute quantities,
otherwise the vinegar might become too highly
colored.
What has been said about adulterating vinegar,
only applies to the CHEAP vinegar. Pure vinegar
can be manufactured by the use of the generators, at
such an astonishing low price, that adulteration would
appear useless.
Colored and flavored vinegars have but recently
appeared in commerce. They are usually made of
sulphuric acid diluted with water, and colored to suit
the fancy. The aromatizing articles consist of the
oils of wintergreen, lemon, orange, almonds, vanilla,
PACKINu VINEGAR GENERATORS. 277
ambergris, oil of roses, <fcc., &e. Perfumed vinegars
are generally colored, and are usually found in five
to ten gallon kegs.
Adulterations of Vinegar. The principal foreign
substances which vinegar is liable to contain are
sulphuric and sulphurous acids, certain acrid sub-
stances, copper and lead derived from improper ves-
sels used in its manufacture ; muriatic and nitric
acids are but rarely present. Chloride of calcium
will detect free sulphuric acid when boiled with the
vinegar, without causing the least precipitate with
the minute quantity of sulphates always present in
the liquid. Chloride of barium is not a suitable
test here, as it will cause a precipitate with these
sulphates, when no free sulphuric acid is present.
Sulphurous acids may be detected and estimated by
first precipitating the sulphates and free sulphuric
acid, by baryta water, next acting on the vinegar
with arsenic acid, which converts sulphurous acid
into sulphuric acid ; and, finally, precipitating the
newly-formed sulphuric acid by chloride of barium
from the sulphuric acid in the last precipitate. Its
equivalent of sulphurous acid is easily calculated.
Muriatic acid may be discovered by adding to a dis*
tilled portion of the suspected vinegar a solution of
nitrate of silver which will throw down a curdy
278 MANUFACTURE OF VINEGAR.
white precipitate, if nitric acid be present an im-
probable impurity. It may be detected by its
producing a yellow color when boiled with indigo.
The acrid substances usually introduced into vinegar
are red pepper, long pepper, Guinea pepper, pelli-
tory, and mustard. These may be detected by eva-
porating the vinegar to an extract, which will have
an acrid, biting taste, if any one of these substances
should be present.
By far the most dangerous impurities in vinegar
are copper and lead. The former may be detected
by a brownish precipitate on the addition of ferro-
cyauuret of potassium to the concentrated \inegar.
The latter by a blackish precipitate with sulphuret-
ed barium, and a yellow one with iodide of potas-
sium.
Pure vinegar is not discolored by sulphureted
hydrogen.
The essential ingredients of pure vinegar are
acetic acid and water ; but, besides these, it con-
tains various other substances derived from the
particular vinous liquor from which it may have been
prepared. Among these may be mentioned coloring
matter, gum, starch, gluten, sugar, a small portion of
alcohol, and frequently malic and tartaric acids,
with a minute proportion of alkaline and earthy
salts.
MAKING WINE VINEGAR IN FRANCE. 279
rhe method pursued in making Wine Vinegar in
I mce, where it is manufactured in the greatest
pc fection, is as follows : Casks are employed of
about the capacity of eighty-eight wine gallons ;
those being preferred which have been used for a
simil.'jtr purpose. They are placed upright in three
rows, one above the other ; each cask having an.
opening at the top of about two inches in diameter.
In summer, no artificial heat is required ; but the
wine intended to be converted into vinegar is kept
in separate casks containing beech shavings, on which
the lees (\re deposited. Twenty-two ga.llons of good
vinegar, boiling hot, are first introduced into each
vinegar cask, and at the end of eight days about
two gallons of the wine, drawn off clear, are added ;
and the same quantity is added every eight days un-
til the casks are full. After this the vinegar takes
about fifteen days to form. At the end of that time
only half tKo contents of each cask is drawn off ;
and it is filled Tip again by the addition of two gal-
lons of wine every eight days as at first. In some
cases, however, the quantity of wine added, and the
intervals between the successive additions, are greater
or less than those here indicated. The variations
in this respect depending upon the progress of the
fermentation to determine this point, the operator
plunges a stave into the cask, and upon withdrawing
280 MANUFACTURE OF VINEGAR.
if they find it covered with froth, they judge that
the fermentation is going on properly, and accord-
ingly add more wine.
When the infusion of malt is employed in the
manufacture of vinegar, the process is as follows :
The infusion of malt, when properly cooled, is put
into large fermenting tuns, and by the addition of
yeast the liquid is fermented for four or five days.
It is then distributed into smaller vessels, and placed
in a room heated by means of a stove, and kept
there for about forty days, or until the mass has
soured. It is then transferred to common barrels,
which are placed in the open air, the bung-holes
being covered with a tile to keep out the rain. In
this situation they are allowed to remain for several
months, or until vinegar is formed.
The process is then completed in the following
manner : Large tuns are prepared with false bot-
toms, on which is put a quantity of the refuse of
raisins and other fruits, technically called rape.
These tuns are worked in pairs, one being filled with
the vinegar from the barrels, and the other tun only
three fourths filled. In the latter, the fermentation
takes place more rapidly, and the process is' ren-
dered more active, alternately, in one or the other
tun, by filling up each daily from the other until tho
process is completed.
TO DISTINGUISH WHITE WINE, &C. 2F1
Vinegar is often made from cider. The cider is
placed in barrels with their bung-holes open. These
barrels are exposed during the summer to the heat
of the sun. The acetification is completed in the
course of about TWO YEARS. The progress of the
fermentation must be watched, and as soon as per-
fectly formed it should be drawn off into clean
barrels.
Without this precaution the acetous fermen-
tation would pass into the putrefactive, and the
whole of t^e vinegar would be spoiled.
Malt Vinegar has a yellowish-red color. The
strongest kind, called " Proof Vinegar," contains
from four to five per cent, of acetic acid : that of
British manufacture usually contains sulphuric acid.
The law allows the addition of the one thousandth
part of this acid.
Wine Vinegar is nearly one sixth stronger than
pure malt vinegar. It is of two sorts, the white
and the red, according as it is prepared from white
or red wine.
TO DISTINGUISH WHITE WLNE FROM MALT YINEGATU
*
Add one ounce of water of ammonia to the
MANUFACTURE OF VINEGAR.
quantity of the vinegar, which, if it is white wine,
will produce a purplish muddiness, arid a purplish
precipitate ; and malt vinegar produces either no
effect, or a dirty brownish precipitate.
XVI.
BITTERS.
STOUGHTON'S, BORER'S, BERLIN, GOULEY'S, AND
BRANDY.
Stoughton j s Bitters. Water, six gallons ; whiskey,
two gallons ; gentian-root, three pounds ; Virginia
snakeroot, one pound ; orange peel, two pounds ;
calamus-root, eight ounces ; Guinea pepper, twelve
ounces. Infuse the whole of the ingredients in the
two gallons of whiskey for eight days. All solid
substances, viz. roots, plants, &c., &c., should be well
bruised or mashed before adding to the spirit. Color
the above bitters with eight ounces of bruised alka-
net-root.
After the mass has digested for eight days,
strain through a filtering or muslin bag.
Baker's Bitters. Whiskey, one gallon ; water, six
gallons ; rasped quassia, three ounces ; powdered
284 BITTERS.
catechu, three ounces ; calamus, three ounces ; car-
damom, two ounces. Macerate the above in the
whiskey for one week, and strain. Forty ounces of
tincture of cochineal, and fivo ounces of burnt sugar
for coloring.
Berlin Bitters. Whiskey, one gallon ; water,
seven gallons ; Guinea pepper, twelve ounces ; cate-
chu, two ounces ; gentian, two pounds ; calamus,
eight ounces. Digest for six days, and strain.
Color with three ounces of burnt sugar, and four
ounces of tincture of cochineal.
Gouley's Bitters. Whiskey, one gallon ; water,
six gallons ; Guinea pepper, one pound ; orange
peel, two pounds ; rasped quassia, eight ounces ;
gentian, one pound ; calamus, eight ounces. Digest
the solids in the whiskey for eight or ten days,
and then strain. Color with tincture of sanders
wood, five ounces ; and burnt sugar coloring, foui
ounces.
Chandler's Aromatic Bitters. Whiskey, two gal-
lons ; water, six gallons ; take of bruised ginger
one pound ; calamus, eight ounces ; cloves, six
ounces ; cinnamon, five ounces ; nutmegs, six ounces ;
grains of paradise, twelve ounces ; cardamom, six
HOWARD'S SPICED BITTERS. 285
ounces ; then dissolve in one pint of alcohol the fol-
lowing : oil of cloves, twenty drops ; oil of cinna-
mon, twenty drops ; oil of nutmegs, one drachm j oil
of bergamot, one drachm ; oil of orange, one drachm :
then add to infuse with the mass half an ounce of
cochineal, digest the whole for one week, and then
strain. The essential oils should not be added until
the liquid is strained.
Brandy Bitters. Spirit, one gallon ; bruised gen-
tian, eight ounces ; orange peel, five ounces ; carda-
mom, three ounces ; cassia, one ounce ; cochineal, a
quarter of an ounce ; digest for one week, and strain ;
and then digest the dregs with four pints of water
for four days, and then mix the two tinctures to-
gether.
Howards Spiced Bitters. Whiskey, one gallon ;
nutmegs, three ounces ; cloves, five ounces ; calamus,
two ounces ; bruise and digest for six days, and
strain ; then add sulphuric acid, half an ounce ; and
oil of cloves, thirty drops ; oil of lemon, one drachm ;
the oils to be dissoh ed in two ounces of alcohol.
Color with four ounces of burnt sugar, and one
ounce of tincture of cochineal.
Stomach Bitters. Proof whiskey, five pints ; sen-
286 BITTERS.
na, five ounces ; guaiacum, red sanders, dried elecam-
pane root, seed of aniseed, coriander, and caraway,
and root of liquorice, of each two ounces and a half ;
raisins, eight ounces ; digest in the spirit for eight
days, and strain off the liquid for use ; half a wine-
glassful taken one hour before each meal. These
bitters correct a tendency to constipation, and im-
prove the digestion, and increase the appetite.
The preceding formulas will serve to furnish the
practical information necessary for the manufacture
of the various popular bitters of the day for com-
merce. To render this class of liquids profitable to
the manufacturer, the ingredients made use of should
be few and simple, and of an insignificant value.
The value of the spirit used is often of the most
important consideration in the manufacture of bit-
ters on a large scale. The object of the spirit is to
extract the bitter principles from the ingredients,
and to prevent fermentation and putrefaction, which
must necessarily ensue, from the watery infusion of
the plants made use of.
The fermentation can be prevented by using the
alkalized water, which is formed by the addition of
two ounces of carbonate of soda to each gallon of
water, or one and a half ounces of sulphuric acid to
every ten gallons ; and in some instances from six
to twelve per cent, of spirit is added with the above
MAKING BITTERS, ETC. 287
quantity of sulphuric acid. When an excessive quan-
tity of water is used in the formation of bitters,
ground mustard is largely used, owing to its anti-
fermenting qualities ; three ounces per gallon is the
quantity usually made use of.
The manner in which these fluids are put up con-
trols their commercial success. Neat bottles, labels
of artistic patterns, and a perfectly transparent li-
quid, are the requisites for success ; and of these,
the two first can be obtained by the skill and inge-
nuity of the glass-ware manufacturer and lithogra
pher, and the latter by filtration through sand. For
this, SQQ Directions for Making an Economical Sand
Filter.
The directions for filtering are simple. Pour the
fluid into the filter, and if it does not pass off clear,
increase the depth of the sand several inches, and
continue the filtration.
FOR MAKING FROM ONE TO TWO GALLONS OF BITTERS,
FROM THE MOST APPROVED FORMULAS IN USE.
The article of spirit contemplated in denominat-
ing proof spirit, is the whiskey usually found in
commerce. Some formulas prescribe French brandy.
It must be obvious that, aside from the alcoholic sti-
mulus of the brandy, that its weak, and almost inert
288 BITTERS.
medicinal properties, would necessarily become lost
in the combination with the powerful aromatics, and
hence the use of the brandy would only entail an un-
necessary expenditure.
Stoughton Bitters, for Making One Gallon.
tian, three ounces ; Virginia snakeroot, two ounces :
dried orange peel, two ounces ; calamus root, half an
ounce ; cochineal, one drachm ; cardamom seed, two
drachms ; whiskey, two pints ; bruise or mash the
ingredients, and digest in the spirit for five days, and
strain ; then add six pints of water, and bottle for
use.
Boker Bitters, for Making One Gallon. Rasped
quassia, two ounces ; catechu, half an ounce ; snake-
root, half an ounce ; calamus, one ounce ; cardamom
seed, half an ounce ; bruise and macerate for one
week in two pints of proof whiskey, and strain.
Color with two ounces of burnt sugar, and add six
pints of water.
Berlin Bitters, for Making One Gallon. Gentian,
two ounces ; calamus, one ounce ; cardamom seed?,
one ounce ; quassia rasped, one ounce ; bruise, acd
digest tho above for five days, in three pints of whis-
key, then strain, and add 'five pints cf water.
CHANDLER'S STOMACH BITTERS. 289
Gouley's Bitters.- Orange peel, three ounces ; cin-
namon, one ounce ; gentian, two ounces ; cochineal
one drachm ; cardamom seed, one ounce ; bruise and
digest for one week in two pints of whiskey, and
then strain ; then add three ounces of burnt sugar,
and six pints of clear water.
Chandler's Aromatic Bitters. Cinnamon, one ounce ;
cloves, two ounces ; rhubarb root, one ounce ; senna
leaves, three ounces ; cardamom seed, one ounce ;
ginger, two ounces ; cochineal, one drachm ; cala* ,
mus, one ounce ; infuse the mass, after bruising, in
two pints of whiskey for five days, and then strain ;
then add, dissolved in four ounces of alcohol, five
drops of oil of rosemary, and ten drops oil of lemon *'
peel. This is a fine dyspeptic bitter.
Howard's Spiced Bitters. One gallon. Nutmegs';
three ounces cloves, one ounce ; cardamom seedj
one ounce ; ginger, two ounces ; orange-peel, two
ounces. Bruise and macerate in three pints of spirit
for one week ; then strain and color with three
ounces of burnt sugar coloring ; then add fifty drops
of sulphuric acid, and five pints of clean clear water.
Chandler's Stomach Bitters. Ginger, fresh, two
ounces ; cardamom, one ounce ; rhubarb root, half
13
290 BITTERS.
ounce ; "Virginia snakeroot, two ounces ; rasped
quassia, one ounce ; senna leaves, three ounces ;
calamus, one ounce ; English saffron, two drachms.
Bruise and digest in clear or colorless whiskey, two
quarts, for . one week; then strain and add of the
oils of sassafras and of lemon each, twenty drop?,
dissolyed in half a glass of alcohol ; then add two
quarts of water.
These are fine bitters for weak stomachs, and have
effected many cures of dyspepsia ; the dose is the
same as the aromatic bitters one teaspoonful before
each meal.
Wilson's Bitters. Senna, five ounces ; guaiacum
shavings, three ounces ; red sanders wood, three
ounces ; dried elecampane root, two ounces ; anise
peed, two ounces ; coriander, one ounce ; caraway,
one ounce ; liquorice root, two ounces. Bruise and
infuse, for one week, in one quart of whiskey ; then
strain and bottle for use.
Brown's Horseradish Bitters. Fresh sliced horse-
radish, six ounces ; calamus, one ounce ; ginger, one
ounce. Bruise and digest for five days, in three
pints of whiskey, and then add five pints of water
and color to fancy.
FRENCH MEDICATED GIN BITTERS. 291
The above bitters are prepared on a large scale
thus
Bruised or ground Guinea pepper, one pound ;
ground mustard, eight ounces ; bruised ginger, two
pounds. Digest the above in two gallons of color-
less whiskey for five days and strain, and digest the
strained refuse in a gallon of water for twenty-four
hours and strain, and mix the whole ; then add five
gallons of clear water. These bitters are colorless.
Flavor with twenty drops wintergreen.
Gin Bitters. Oil of cubebs, three ounces ; oil of
juniper, one ounce ; alcohol, four ounces ; common
gin, two pints. Dissolve the oils in the alcohol, and
then add the gin. These bitters are uncolored, and
they are known under the name of MEDICATED GIN
BITTERS. They are used by gin drinkers in the same
manner that other bitters are used, and by persons
who netd the curative properties of gin.
The action of these bitters is directed to the uri-
nary organs.
The following is extensively used in the cafes an
saloons of Paris :
French Medicated Gin Bitters. Qi powdered cu-
bebs, one ounce ; common gin, two pints ; oil of ju-
niper, half an ounce ; oil of sassafras, one drachm ;
292 BITTERS.
oil of peppermint, ten drops ; nitric ether, two
ounces. Digest the cubebs in the gin for four days,
and strain ; dissolve the oils in nitric ether for
twenty minutes, and mix together the gin and ether.
Used in the same manner as other bitters.
French Medicated Gin Bitters, prepared for commerce.
< Powdered cubebs, eight ounces ; oil of juniper,
three ounces ; powdered pellitory, two ounces ; oil
of peppermint, two drachms ; alcohol, two gallons.
Digest for five days, the cubebs in one gallon of the
alcohol, along with the pellitory, and then dissolve
the essential oils in the other gallon of alcohol ; then
mix the two gallons, with five of clear, cleaa water.
Usually these bitters are uncolored.
In the manufacture of the French nfedicated bit-
ters, strong inducements are offered to the enterpris-
ing manufacturer ; for the first who introduces them
must certainly reap a rich reward ; for in commerce,
medicated bitters of this particular class are entirely
unknown. We find any quantity of medicated bit-
ters for the digestive, but none for the generative
organs. Why these have been neglected, is some-
what singular. Of the decided utility of this class of
medicated bitters, certainly none will question. The
market has become overstocked with bitters. Bit-
tors of every imaginable name and conceivable color
FRENCH MEDICATED GIN BITTERS. 293
)ld friends with new names. Your bitters manu-
facturers possess no originality, unless it consists in
giving half a dozen new names to that time-honored
recipe for Stoughton bitteta*
XVM.
SIRUPS
IN the manufacture of syrups, the quality and quan-
tity of the sugar employed are points of importance.
Refined sugar should always be employed, as it often
saves the necessity of clarification, and makes a clear-
er and better flavored syrup than the impure kinds.
In relation to the quantity of sugar, if in too small
proportion fermentation is apt to occur ; if too abun-
dant crystallization will ensue. The proper propor-
tion is about two parts to one of the liquid. A
somewhat smaller quantity will answer, where an
acid such as lemon juice, <fcc., is used.
Syrup is apt to become scorched, or brown, by a
continued application of heat ; therefore, syrups
should boil briskly over a lively fire, so as to accom-
plish the object as quickly as possible. It is impor-
tant to be able to ascertain positively when they have
attained the due consistence. An operator skilled
MANUFACTURE OP SYRUPS. 295
in their preparation, can judge with sufficient accu-
racy by various signs, such as the slowness with
which the parts of a drop of syrup part or break ;
for instance, if a stick is plunged in the syrup and
withdrawn and waved around in the air a couple
of times, then, if upon studying it, the particles of
syrup should hang in large, round, heavy tears, and
fall from the stick in long, ropy threads, this is an
evidence of its having been boiled sufficiently. A
pellicle forming upon the surface of the syrup wheu
it cools, indicates that it has been too much boiled.
The easiest method of ascertaining the proper
point of concentration is by the use of Baume's hy-
drometer called a saccharometer. This should stand
at 30 in boiling syrup (30J in hot weather), and at
85 when the syrup is cool.
When carefully prepared with the best double re-
fined sugar, syrups usually require no other clarifica-
tion than to remove any scum which may rise to the
surface upon standing, and to pour them off from any
dregs which may subside ; but as the sugar employed
is not always free from impurities, it would, as a
general rule, be best to remove the scum as it rises,
during' the heating process, and, if required, to strain
them while hot through muslin or flannel. Should
tLey at any time want the due degree of clearness,
t j \y may be warmed and filtered through flannel,
296 MANUFACTURE OF SYRUPS.
raw cotton, &c., or clarified by the whites of
eggs.
Syrups are liable to "undergo various alterations,
according to their nature and mode of preparation.
The acid syrups, when too much boiled, often let
fall a copious white precipitate, which is said to be
a saccharine matter, analogous to the sugar of grapes,
produced by the reaction of the acid upon the sugar.
At an ordinary temperature, acids slowly convert
common sugar into grape sugar, which being less
soluble than the former is gradually deposited in the
form of crystalline grains. Syrups which contain
too little sugar are apt to pass into the vinous fer-
mentation, in consequence of the presence of matters
which act a ferment. Those which contain too much
deposit a portion in the crystalline state, and the
crystals, attracting the sugar remaining in solution,
gradually weaken the syrup and render it liable to
the same change as when originally made with too
little sugar. The want of a due proportion of sugar
frequently gives rise to mouldiness, when air has ac-
cess to the syrup.
Syrups bottled while hot are apt to ferment, owing
to the watery vapor or steam rising to the surface
and condensing, which "diminishes the proportion of
sugar so as to produce a commencement of chemical
action, which gradually extends throughout the whol*
MANUFACTURE OF SYRUPS. 297
mass. If the bottles are well shaken, the result is
obviated, and the syrup will generally keep better
when thus treated. When syrups undergo the vinous
fermentation, their surface becomes covered with
froth, produced by the disengagement of carbonic
acid, and acquire a vinous odor from the presence of
alcohol, while their consistence is diminished by a
loss of a portion of the sugar which has been con-
verted into that liquid. When the alcohol has been
increased to a certain point, the fermentation ceases
or goes on more slowly, owing to the preservative
influence of that principle, and as the active ingredi-
ent of the syrup may have undergone no material
change, the preparation may be recovered by boiling
so as to drive off the alcohol and carbonic acid, and
sufficiently concentrate the liquid.
A syrup thus revived, is less liable afterwards to
undergo fermentation, because the principles which
acted as ferments have been diminished. It is obvi-
O'is that syrups which depend for their virtues upon
a volatile ingredient, or one readily changed by
heat, cannot be restored to their original condition.
At best, syrups are apt to change, and various
measures have been proposed for their preservation.
A small portion of sulphate of potassa or chlorate of
potassa, which is tasteless, prevents their fermenta-
tion, and sugar of milk has been effectual to the same
1J98 MANUFACTURE OF SYRUPS.
end. The proportion employed, is thirty parts oi
sugar of milk, one thousand of syrup ; but the best
plan for the preservation of syrup, is to keep it ex-
cluded from the air, in well closed vessels, and pack'
ed in a cold place.
SYRUP OF ALMONDS OB ORGEAT.
Take of sweet almonds, sixteen ounces ; bitter
almonds, four ounces ; water, three pints ; refined
sugar, six pounds. Having blanched the almonds or
removed the husks by soaking them in warm water
for a few moments, and rubbing them through the
hands until the husk comes off ; having blanched the
almonds, rub them in a mortar to a very fine paste,
adding during the trituration, three fluid ounces of
water and a pound of sugar. Mix the paste tho-
roughly with the remainder of the water, and then
strain the mass through a common coarse linen cloth,
Add the remainder of the sugar to the strain'ed liquor,
and dissolve it by the application of a gentle heat.
Having become perfectly cool, bottle it, which must
be well stopped and kept in a cool place ; half a pint
of orange flower water greatly improves the above.
This syrup will not keep long, as it is liable either to
ferment or become rancid. This syrup is prepared
in a cheap manner, for auctions, <fcc., by adding any
convenient quantity of the mucilage of slippery elin
ADULTERATING SYRUPS. 299
bark. This is prepared by boiling ten ounces of the
bark, in a gallon of water, for one hour ; if allowed
to cool when the mucilage is deposited, any given
quantity of the syrup is increased in quantity by tho
addition of any desired quantity of the mucilage.
Orgeat can be colored any desired color, but owing
to its heavy consistency, its natural color is preferable.
When it is to be colored, the water is first colored
the desired color.
ADULTERATING SYRUPS.
Syrups, like every other commodity in commerce
should be manufactured to suit the views of all grades
of purchasers.
The adulterations consist of mucilage of slippery
elm bark and gelatine, as the finest "book isinglass/'
and pure bone glue, known as " Cooper's gelatine ; ; '
these to be used should be tasteless and odorless,
otherwise they are unsuited. One hundred grains of
book isinglass dissolve in ten ounces of water, form-
ing a tremulous jelly when cold. The mucilage of
the dm bark is obtained upon boiling from six to
ten ounces of the bark, to one or one and a half
gallons of water for one hour. The bark will answer
for subsequent boilings, as it does not always yield
*ts mucilage upon the first boiling. The adulterated
300 MANUFACTURE OF SYRUPS.
syrup will soon sour ; this can be delayed to a great
length of time by the use of sugar of milk ; one part
of sugar of milk to thirty-one of the syrup, to prevent
fermentation in all kinds of syrups. This is the only
reliable article that we have.
Sugar of Milk is a hard, somewhat gritty substance,
crystallized in four-sided prisms, and possessing a
slightly sweet taste ; it is prepared from milk. When
intended for use, it should be dissolved in the water
intended for the syrup, in the above-mentioned pro-
portion. This will be found highly useful in the
preservation of light-bodied syrups, and also foi
syrups that are to be kept for any length of time.
Aromatic Syrups. Take refined sugar, five pounds ;
clean clear water, two pints ; boil for two hours in
the two pints of water ; one ounce of bruised gingerj
one half ounce cloves, one half ounce calamus root,
bruised ;" nutmegs, one ounce. Dissolve the sugar in
the water by the aid of a gentle heat. The amount
of sugar can be lowered to two and a half pounds to
two pints, if desired. The water, after boiling as
above mentioned, should be strained. When this
syrup is near cool, add four drops oil of bitter
almonds, fifteen drops essence of cinnamon, one table-
opoonful of essence of nutmegs, twenty drops essence
BLACKBERRY SYRUP. 301
of lemon. Stir the syrup well, to enable the essence
to combine ; this can be colored to taste.
Syrup may be known when it has been sufficiently
boiled, by the stirrer being withdrawn from the hot
syrup with rapidity, and holding it on a horizontal
line and observing if the syrup flows on the side of
the stirrer with a thick body, and if it falls from it
in the form of shot ; and when these round particles
of the syrup are ropy, viscid, falling from the stirrer
in threads, or suspended by thread or hairy-like
attachments, are evidences of its having been boiled
sufficiently. The use of the saccharometer will indi-
cate the proper density ; this should stand at 30
in boiling syrup, and 80^ in hot weather, and at
35 in the syrup when it is c<xl. Syrup boiled to
this density is very heavy, and weighs about twelve
and a half to thirteen pound* to the gallon. It
has a fine body, and is the heaviest that is made.
Blackberry Syrup. Expressed juice of blackberries,
one pint ; clarified sugar, two and a half pounds ;
whiskey or brandy, half a glass. Dissolve the sugar
by the aid of heat, in the juice, in the same manner
as for other syrup. When the syrup is cool, add the
spirit.
The juice is expressed from fruit by placing it in a
bag of suitable size, and submitting it to pressure.
302 MANUFACTURE OF SYRUPS.
When the juice is too thick, dilute it with water. It
is customary to make a pint of syrup from a piut
measure of the fruit.
Pineapple Syrup. This can be made in the same
manner as blackberry, or by slicing the fruit, alter-
nating the slices with layers of powdered sugar,
permitting them to stand twenty-four hours, and then
expressing the syrup formed. Each pound of the
pared fruit, with thirty ounces of sugar, should yield,
with the requisite quantity of water, two pints of
syrup.
These syrups will have their aromatic arorna
greatly impaired by heat.
v
SYRUPS PREPARED FROM FRUITS.
Those syrups that are prepared from fruits, should
be made with great care. The fruit should be fully
ripe, and freed from all its natural attachments, as
stems, leaves, &c., and from all other impurities,
without being previously crushed. It should be put
into canvas or woollen bags, which should be about
two thirds full when placed under the press ; the ex-
pressing force should be gradually increased so as to
effectually remove the juice with as little of the fibre
SYRUP OF MULBERRIES. 303
oi the fruit as possible. It is customary to make a
pint of syrup from a pint measure of the fruit, and if
the expressed juice is insufficient for the purpose, to
dilute it with water.
In dissolving the sugar, as short an exposure to
heat as possible is desirable. Some dissolve the
sugar in a portion of the juice with heat, and add the
remainder a few minutes before removal from the
fire. Some fruits contain so much pectin, that their
syrups are apt to gelatinize ; this is particularly the
case with currants and raspberries. To prevent
this, the strained juice must be allowed from eight
to fifteen hours, according to the temperature, in
order to ferment. The juice separates into two por-
tions, the upper thick, the lower clear. The latter
is to be separated by straining, and made into a
syrup with the usual proportion of sugar ; 'and
another method of preventing this result is by
pressing the juice through a cloth.
Syrup of Mulberries. Take of mulberry juice,
strained, one pint ; refined sugar, two pounds and a
half ; whiskey, brandy, or neutral spirit, half a glass ;
dissolve the sugar in the mulberry juice, with a
gentle heat, and set aside for twenty-four hours, then
remove the scum, and pour off the clear liquor from
the dregs, if there be any, and lastly, add the spirit.
304 MAXUFACTURE OF SYRUPS.
Strawberry Syrup. Take of strawberry juice,
strained, one pint ; refined sugar, two pounds and
a half ; spirit, half a glass ; prepared as mulberry
syrup, and when the syrup cools, add a tea-spoonful
of acetic ether, and bottle tightly.
Raspberry Syrup. Same as the last, only substi-
tuting rum for whiskey ; the rum yields an agreeable
aroma.
Raspberry syrup is apt to gelatinize ; the strained
juice should be allowed to stand from eight to fif-
teen hours, according to the temperature, in order
to ferment. The juice separates into two portions ;
the upper thick, the lower clear ; the latter is to
be separated by straining, and made into a syrup,
with the usual proportion of sugar.
Lemon Peel Syrup. Strong tincture of lemon
peel, one ounce ; simple syrup, fifteen fluid ounces :
mix.
Syrup of Ginger. Simple syrup, seven ounces and
a half ; essence of ginger, half an ounce ; mix by
stirring well together
Syrup of Orange Peel. Strong tincture of orange
peel, one ounce ; simple syrup, eight ounces ; mix. ;
OF COLOGNE. 305
Syruj of Vanilla. Simple syrup, fifteen ounces ;
spirit of vanilla, one ounce ; mix.
Syrup of Neroli. Simple syrup, pint and a half ;
essence of orange, one ounce ; spirit of orris-root,
half an ounce ; this is made by digesting four ounces
of orris-root, powdered, with five ounces of neutral
spirit, for thirty-six hours. Any of these articles
can be found at the druggists. One grain of musk
dissolved in an ounce of alcohol greatly improves
the above. The whole of the above, to be well
mixed, should be warmed something above blood
heat.
Syrup of Jessamine. Simple syrup, pint and a
half ; spirit of orris-root, one ounce ; essence of ber-
gamot, two drachms j essence of lemon, one drachm j
essence of cinnamon, five drops ; slightly warm the
syrup, and add the essences.
/Syrup of Cologne. Simple syrup, pint and a half ;
warm the syrup, and add while stirring, oil of ber-
gamot, two drachms ; oil of lemon, thirty drops ;
oil of rosemary, fifteen drops ; pure alcohol, three
ounces ; allow the oils to dissolve in the alcohol for
one hour.
300 MANUFACTURE OP SYRUPS.
Syrup of Peach Blossoms. Simple syrup, quart and
a half ; blanched bitter almonds, half a pound ; sweet
almonds, blanched, one pound ; rub the almonds to a
paste in a mortar, with five ounces of orange flower
water, and strain the mass through a coarse linen
cloth ; add to this strained product four ounces es-
sence of lemon ; half an ounce balsam of Peru ; half
an ounce spirit of nutmegs ; warm the syrup and
mix.
This syrup is sometimes colored a peach blossom
color, with cochineal ; when this is desired the sy-
rup will have to be made with water colored with
cochineal, and the ingredients added while the syrup
is cooling. The other plan is to color the syrup
by the addition of red rose syrup, or by a strong
iincture of cochineal in spirit.
Syrup of Sarsaparilla. Simple syrup, one gallon ,
well burnt sugar, two ounces, dissolved in water,
three ounces ; then dissolve in half a glass of alco-
hol, oil of sassafras, oil of aniseed, of each eight
drops ; oil of partridge berry, four drops ; mix, by
adding the spirit containing the oils, and the burnt
Biigar, and stir well. This syrup is not medicated,
and will not create an unpleasant sensation in the
weakest stomach, and yet it contains all that is per-
ceptible to the palate of the medicated formula.
SYRCT OF VIOLETS. 307
Syrup of Wine. White sugar, six pounds ; water,
three pints ; dissolve the sugar, by the aid of heat, in
the water ; add half an ounce of catechu to four pints
of raisin spirit, or spirit of prunes. This is made by
digesting one and half pounds of prunes in half a
gallon neutral spirit for several days, and mix the
mass. Some manufacturers use Jamaica rum and
brown sugar for this wine. Whiskey is sometimes
used, and a flavor imparted to it by the addition of
one ounce of acetic ether to the above.
The preceding syrups are employed for flavoring
drinks, soda water, &c.
Simple Syrup. Take refined sugar, two pounds
and a half ; water, one pint ; dissolve the sugar by
the aid of heat in the water, and remove the scum,
if any rises, and strain the solution while hot through
a flannel bag.
Syrup of Violets. Take of fresh violets one pound ;
boiling water, two pints and a half ; infuse the flow-
ers for twenty-four hours in the water, in a covered
glass or earthenware vessel, and strain the water
from the violets without squeezing, and dissolve six
pounds of sugar in the filtered liquor, and proceed
as for other s/rups. This syrup, when prepared ia
308 MANUFACTURE OP SYRUP. *
pewter-lined vessels, is of a beautiful blue color
This color will, in the course of time, fade.
Syrup of Red Roses. Take of dried red rose pe
tals. two ounces ; infuse the roses in a pint ef water
for twelve hours ; the water should be boiling when
the roses are added ; after they have infused, strain
the liquid, and dissolve two ounces of sugar in it,
and proceed as for t other syrups.
STATE VITICULTURE COMMISSION
INDEX.
-Its production, . . . .9
Artifice omployed in the Manufacture of Wines, Cordials,
liqnors, <fec., <fcc., 15 82
Acids, 16
Amylic Alcohol,- IS
Ammonia Ambergris, .... .... 19
Almonds, 20
Oils af Sweet and Bitter Almonds, 21
Ale or Porter, 22
Alkanet-root, 23
Bed Beets, Brazil Wood, and Beech Wood. .... 24
Blackberries, and Catechu, ....... 25
Vegetable Charcoal, ....... 26
Cochineal, . 26
Cotton, and Eggs, .......27
Ethers, . . . . 27
Flaxseed, 28
Filters, ... 28
Finings, ... .......29
Flour, ... ..30
Grape Sugar, . . ... .80
Gamboge, and Gentian, . . . 31
Hydrometer, .. 81
Honey, . . .... 82
Iodine, and Log-wood, . . . 83
Molasses, . *....., 83
310 INDEX.
Neutral Spirit, ,... 34
Nitrate of Silver, , . 84
Oak Bark, 3g
Oatmeal, <6j., . ... 36
Pepper, cfec 37
Ruin 37
Snakeroot, . ,. ....... 88
Kice > ... 38
Sweet Spirits of Nitre, . . 39
Olive Oil, 40
Essential Oils, 41 47
Oil of Roses, . -. 44
Creasote, 46
Turpentine, . .46
Oil of Wintergreen, .... ... 47 '
Eseubac, . . . . . . . ., . 43
Remarks on Ethers, 51
Ethers Sulphuric, Nitric, and Acetic, . , 52, 53
Pure Light Oil of Wine, 54
Butyric Ether, 55
Yalerinate of Amylic Oxide 56
Acetate of A my lie Oxide, 57
Spirit of Prunes 53
Aromatic Spirit of Ammonia, 58
Rum, 59
Raisin Spirit, ......... 60
Essences, Tinctures, <fcc., . . . . 63 66
Orris-root, ... 66
Essential Oils for flavoring, ... ... 67
Aromnncs, . . .... 69
Cubebs, . .74
Slippery Elm Bark, . , 74
INDEX. 811
Pag*
. . -7a
Nutmegs, . ,77
Orange Flower Water, 78
Vanilla,. 79
Mustard Seed, 80
Liquorice-root, .........81
Manufacture of Domestic Liquors, by concealing the Odor
of the Grain Oil, 83
Domestic -Brandies New York, Cognac, Pineapple, Peach,
Apple, and Cherry. 93 97
Imitation of Rum Jamaica, St. Croix, New Orleans, ai_d
New England, . . . . . . . . 97, 98
Rum Shrub, 99
Gin Holland, Schiedam, Swan, English, New York, and
Rose, 100, 101
Whiskey Scotch, Irish, Old Roanoke, Old Rye, Tuscaloosa, *
Mouongahela, Old Bourbon, and Rectified, . . 102 108
Fusel or Grain Oil, . . . . ' . ', . . > . 109
Removal of Grain Oil by Filtration, and Arranging the
Rectifiers, ... Ill
Directions for Preparing the most choice Liquors in Quan-
tities of Five Gallons, 118
Manufacture of Low Proof Spirit, . . . -. .132
Imitations of French Brandies, as practised in France, . . 132
Aromatic Schiedam Schnapps, 141
The Conversion of common Gin into Schiedam Schnapps, . 144
Beads for Liquors, 146
Guinea Pepper, Pellitory, <fcc 148
Description and Preparation of Pepper, known as Grains of
Paradise, . .\ . . . . . . 149
Preparation of Pellitory, .... .' 150
For Increasing a Volume of Spirit without a Loss of Strength, 1 51
SI 2 INDEX.
Pag.
Clarifying, 1 52
Filtering Bags, ....... .155
Giying Body and Age to Liquors, . ... 156
Coloring, 160
Barrelling Liquors, 1G7
The Use of Ethers, .... ... 171
The Uses of Sugar, Molasses, and Honey, . . .173
Clarifying Honey, ... 176
A Test for Detecting Grain Oil in Liquors, . . .177
A Test for Detecting Starch in Liquors, . . . .173
To Ascertain the Quantity of Alcohol in Wine, Beer, Cider,
Cordials, <fec., ......... 17y
Animal Charcoal, ISO
Tannin, 183
Sugar of Milk, 185
Manufacture of Sulphuric Acid, 187
A Test for Arsenic .194
Pure Concentrated Acetic Ether, . . , . .196
Tobacco, Potassa, Vitriol, <fec., <fec., 198
Yeast, 200
Wines, 203
The Manufacture of Wines, 209
Cordials, 225
Carbonated Waters, 239
Bottling Fermented Liquids, ....... 248
Cheap Porter and Ale, . 260
Manufacture of Vinegar, 265
Adulteration of Vinegar, 277
The Method Pursued in Making Vinegar in France, . . 279
To Distinguish White from Malt Vinegar, .... 281
Manufacture of Bitters, 283
Manufacture of Syrups, . . .._*- -*e^:;----.- 294
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