Historical Document · 1853

The Manufacture of Liquors, Wines, and Cordials without the Aid of Distillation

Author: Lacour
Year: 1853
Type: Historical Document

distilling

SI THE MANUFACTURE TJQUORS, WINES, AND CORDIALS, WITHOUT THE AID OF DISTILLATION, Also the WMlannfucture of - ‘EFFERVESCING BEVERAGES AND SYRUPS, VINEGAR, AND BITTERS, FREPARED AND ARRANGED EXPRESSLY FOR THE FRADE. BY PIERRE LACOOR, OF BORDEAUX. NEW YORK: DICK & FITZGERALD, PUBLISHERS, — No, 18 ANN STREET, Main Li asx Degt, 61377 Entered, arcarding to fc’ of Congress, In the your 1868, ov THOMAS WALTER CHANDLER, In tho Clorh’s Uffive of the District Cuurt for the Southern District of Now York ” a ac STATE VITICULTURAL COMMISSION PREFACE. ALL subjects affecting the interests of society generally tave 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 thcir 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 jnconsider- 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 pros duction of diquors; and the dissemination of such knowledge would crush the cupidity of manufacturers,’ aud articles of spirit 80 often found in commerce, containing deleterious adulterations, lv PREFACE. would disappear, which would strip intemperance of many of its attendant calamities. It will be observed that the recipes throughout this work ore those only that comprehend the manufacture of liquors, éc., 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 Tae AUTHOR. Bow Orleans, October 1st, 1858, 7 CONTENTS. L—Process of Manufacturing Liquors without Distil- lation, .....cccscccccccccccccvecccescccccce IL—Articles Employed in the Manufacture of Wines, Cordials, Liquors, dsc, dic....cs.cescccecccces IiL—Articles used for Flavoring Wines, Liquora, and Cordials, oc... ccccccccccccccssccccccccccece IV.—Manufacture of Domestic Liquors by concealing the Odor of the Grain Oil,..... 0. cee coccccece V.—Directions for Preparing the most choice Liquors in quantities of Five Gallons,......ccescccceee ‘VL—Manufacture of Low-Proof Spirits,.....sccecsccee VilL—Description of Beads for Liquors, ......cesseeees VIIL—On Barrelling Liquors, dic.......eecccccccccccce IX.—On the Uses of Sugar, Molasses, and Honey, in the Manufacture of Wines and Liquors,........00- X.—The Process of the Manufacture of Sulphuric Acid, XL—Tobacco, Caustic Potassa, Red Pepper, Aquafortis, and Oil of Vitriol .......ccccccevcseccccscce 8F 118 183 146 167 178 187 198 vi OONTENTS. KIL —Wines, ....ccrccsccccvccccsccccceccccs cove KUL —Cordiala, .....cccsccccccecscccc-cerecsccceseve XIV.—On the Manufacture of Soda, Mineral, and other Carbonated Waters, dic.....cccccccccccccecs XV.—Manufacture of Vinegar in Twenty-four hours, éc.. XVL—Bitters,..rorsecsccsececccreesccccscccccvccses XVIL—Syrups,...sccccrcoce Pee eereccccecorececcceece Inndex,....ccccccccccvcscccscvescccssecceccccs 289 265 288 294 STATE ViTICULTURAL COMMISSiu"! _ (o) — ¢ . . Catron I. THE PROGESS OF MANUFACTURING LIQUORS WITHOUT DISTILLATION. ALCOHOL, In the chemical sense, is a liquid generated for the most part in vegetable juices and infusions by a peculiar fermentation called the vinous or alcoholic. The liquids which have undergone it, are called vinous liquors, and are of various kinds. Thus, the fermented juice of the grape is called wine ; of the ' apple, cider; and the fermented infusion of malt, beer. With regard to the nature of the liquids sus- ceptible of the vinous fermentation, one general cha- racter prevails, however various they may be in other respects ; that, namely, of containing sugar in some form or other. It is found further, that after they uave undergone the vinous fermentation, the sugar hey 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 ata 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. ll ure 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 fermentution. 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 4 ‘12 LIQUORS WITHOUT DISTILLATION. lead, and separating the water by carbonate of pc tassa. In vinous liquors, the alcohol is largely diluted with water, and associated with coloring matter, volatile oil, extractive, and various acids and salts. In purifying it, we take advantage of volatility, which enables us to separate it by distillation, combined with some of the principles of the vinous liquor em- ployed, and more or less water. The distilled pro- duct of vinous liquors forms the different ardent spirits of commerce. When obtained from wine, it is called brandy; from fermented molasses, rum; from cider or peaches, it is called apple or peach brandy ; from malted barley, rye, or corn, it is known as whiskey ; from malted barley and rye meal, with hops, and rectified from juniper berries, it is known as Holland gin ; from malted barley, rye, or potatoes, and rectified from turpentine, it is called common gin ; and from fermented rice, arrack. The spirits are of different strengths, that is, contain different propor- tions of alcohol, and have various peculiarities by which they are distinguished by the taste. Their strength is accurately judged of by the specific gra- vity, which is always less in propurtion as their con- centration is greater. When they have the sp. er. 0°92), they are designated in commerce as proof spirit ; if lighter than this, they are said to be above proof; ALCOHOL. 12 if heavier, below proof; and the percentage of water or of spirit of 0°825 necessary to be added to any sample of spirit to bring it to the standard of proof spirit, indicates the number of degrees the given sample is above or below proof: thus, if 100 volumes of spirit require 10 volumes of water to reduce it to proof, it is said to be “10 over proof.” On the other hand, if 100 volumes of spirit require 10 volumes of a spirit of 0°825 to raise it to proof, the sample is said to be 10 under proof. : Thus, for instance, these marks will be observed on the heads of rectified whiskey barrels, the initials “A. B. P.,” signifying above proof, and “B. P.,” below proof. ‘This whiskey should contain about 40 per cent. of alcohol, of the strength of 92 per cent. ; thus it will be seen that a barrel of forty gallons of whiskey is composed, as far ag the fluid measure ex- tends, of sixteen gallons of alcohol and twenty-four gallons of water ; this is called “rectified proof spi- rit,” or “proof spirit.” Should the spirit contain above forty per cent. of alcohol, it will be denoted on the head of the barrel by the initials, “ A. B. P.” 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. If. ARTICLES USUALLY EMPLOYED IN THE MANUFACTURE OF WINES, CORDIALS, LIQUORS, &., &. —— 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 aciilulous 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 adultcrating vinegar, and also in any form that an acid may be required for wines, cordials,&c. This acid is made from the com- bustion of sulphur—this acid should be kept excluded from the atmosphere, in well stopped vessels—this acid 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 water, in order that it may be brought to a soft mass ; this is lixiviated and the solution obtained, crystalliz- ed by evaporation. Several varieties of alum are known in commerce. Roche alum, so called from its having come originally from Roccha, in Syria, is a sort that occurs in frag- ments of the size of an almond, and having a pale rose color, which is given to it by bole or rose pink. Roman alum also occurs in small fragments covered with a rose-colored efflorescence, derived from a slight covering of oxide of irug. Alum is used for fining liquors; it is first finely powdered, from 8 to 5 ounces to 40 gallons of liquid, and it is used for imparting roughness to wines. The astripzency of alum is preferable to catechu in the light vines. 18 MANUFACTURE OF WINES CORDIALS, &C. AMYLIC ALCOHOL, Or fuse] oil, grain oil, corn spirit oil. This oil 1 distinguished by a strong disagreeable odor that is perceptible in corn whiskey, and is vulgarly known as Rorcut. Spirit distilled from grain, contains it in the proportion of one partin 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 ahighly offensive odor, and if drunk in the usual quantities that clean spirit is, it would act asanemetic. This grain oilis 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 adied 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 en muriate of ammonia or sal ammoniac. Water of ammonia is used in low proof liquors, for giving in combination with ethers; essences, &c., 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 “Groaey,” the addi- tion of ammonia completely “ cures” this—that excess _of ammonia should never be added that would indi- vate 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, usua‘ly small, but- sometimes of considerable magnitude; and masses have been found weighing from 50 to 200 pounds. o 20 MANUFACTURE OF 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 havea 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, -? Sivéet Almonds, 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 {aste. Sweet almonds enter into the composition of va- tious 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- veding variety ; they have the bitter taste of peach kernels, and though in their natural state inodor- ous, or nearly so, have when triturated with water the fragrance of the peach blossom. They contain the same ingredients as sweet almonds, and like them form a milky emulsion with water. Bitter almond meal is sometimes used in the quantities of three to five ounces to twenty gallons of spirit, for imparting a nutty taste. Much care should be used in selecting almonds that are not rancid, as they would be highly deleterious if added to a cordial or wine. _ Oils of Sweet and Bitter Almonds.—The oil of sweet 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 Almonds 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, &c. Ale gives a mild and pleasant bitter. Four pints of porter and one ounce of sulphuric acid added to forty gallons of spirit, will give a taste similar to the decoction of peaches. Where porter is not conve nient, add an infusion of hops. BONE BLACK, © 28 ALKANET ROOT. This root, as found in commerce, is usually mach di zayed 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 iime. 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. 24 §$MANUFACTURE OF WINES, CORDIALS, &C. co RED BEETS Are only used for the red coloring matter that they yield, which is obtained by slicing them and infusing in water, or fermenting them with the fermenting liquid that is desired of a red color. Five pounds will color forty gallons of liquid a light shade of pink, and ten pounds will give to the same quantity a deep-red rose color. BRAZIL WOOD. This wood yields to water a beautiful red color, which is used in all classes of liquors. Where a red would be desirable, three pounds of the wood to five gallons of water, and infuse for five to ten days. BEECH WOOD. ~ The chips of this wood are used in the manufacture of vinegar, as described in another part of the work, The advantages that this wood presents over any other for the purpose are owing to a strong predispo- sition, to fermentation that is manifest in this wooa ‘while m contact with any fermentive matter. CAUSTIC POTASSA. 25 PArsaMt OF PERU Is viscid, like syrup or honey, of a dark, reddish- brown color, and a fragrant odor and warm bitterish taste, leaving when swallowed a warm or prickling pensation 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 ¢#he 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 rec 2 _ 28 MANUFACTURE OF WINES, CORDIALS, &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 ammoniacal fetor that it imparts to the liquor that is filtered through it. This, it must be obvious, is owing to the animal matter not being entirely driven off by burning. As a decolorizing agent, vegetable is inferior to animal charcoal. COCHINEAL. Cochineal.—This insect is found wild in Mexico, and as a coloring substance it is one of. the most useful that we have, and is suited for all kinds of liquors that are dependent upon red as a color, Cochineal is soluble in water and alcohol, but more go in boiling alcohol. COTTON 1s 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 sulphurie acid, acetic acid, and aleo- hol, and are used in the imitation of brandies, wines, &e. 28 MANUFACTURE OF WINES, CORDIALS, &C. | Witric Ether is distilled from nitric acid and alco- hol. This is used principally for flavoring gin. Butyric Ether is produced by the chemical decom- position of rancid butter, and is used for imparting a flavor of pineapples. For the full directions for quantities necessary in the formation of liquors, see another chapter, and also the formulas. FLAXSEED. The mucilage of this seed is obtained by boiling, and is used for giving a body to wines. FILTERS Are used for clarifying liquids of impurities, and are made of various forms and composed of different articles. The most usual are charcoal (animal and vegetable), sand, cotton, and muslin. The most com- mon form, however, in arranging filters is to use any convenient sized cistern or barrel; and in this arrange one bed of charcoal (vegetable) to a depth varying from two to five feet, and the last bed con- sisting of sand to the depth of from twelve to forty inches, packed in alternate layers with shells, which prevents the sand from becoming too closely embed- ded, which would prevent free filtration. But for “ FININGS.” 29 ordinary purposes the sand 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 thc 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. “ PININGS ” 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 80 MANUFACTURE OF WINES, CORDIALS, &C. than water ; and in the latter instance in the use of slum, potash, &c., which are heavier than water. FLOUR, Prepared from wheat and rice, is used for finings. but more particularly for giving a body to wines and liquors. This process is fully described under the head of “Starch Filtration.” When flour is used for fiuings, it is made into a smooth paste before adding. Liquors are sometimes prepared, on a small scale, for domestic usé, by digesting from one to two pints of wheat flour, in five gallons of spirit, for a few days, agitating it daily, and then straining for use. This quantity is usually added to twenty gallons of spirit. The body and taste of liquor containing flour is equal to that given by honey. GRAPE SUGAR Is used in the manufacture of wines and brandies. It is formed by digesting sugar in a solution of acetic acid ; and some manufacturers digest or saturate any given quantity of the sugar to the consistence of paste. With water acidulated with sulphuric acid to the strength of common vinegar, the fluid is HYDROMETER. 81 after digesting for two weeks, evaporated by solar or artificial heat. This sugar is used for giving a sweetish, acidulous taste to wines, and a vinous taste to brandy. But the same ends can be obtained by the assistance of sugar and acid, without farther preparation. GAMBOGE Is a yellow coloring resinous substance. This gum is soluble in water, forming a yellow opaque emul- sion. It is dissolved by alcohol, and a golden yel- low tincture results, which is rendered opaque by the addition of water. So intense is the color of this resin that one part communicates u perceptible yellowness to ten thou- sand of water. GENTIAN Is intensely bitter, without being nauseous, and the bitter principle is extracted by water and alcohol. Gentian enters largely into the composition of the different formulas for bitters.. See Bitters. HYDROMETER. The specific gravity of liquids affords one of tha pest tests for their purity. The instrument cor 82 MANUFACTURE OF 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. Itis then put into water, and the place to which it sinks is marked 10° of the scale, which is constructed from these data. ¢ HONEY. Owing to its peculiar, though feebly aromatia 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. 38 IODINE Is uscd 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. 84 MANUFACTURE OF WINES, CORDIALS, &0. NEUTRAL SPIRIT, Or clean spirit, is a spirit of variable strength, say from 40 to 70 per cent. of alcohol. This spirit is colorless and inodorous, though, as usually found, it has the odor of rum, or acetic ether, which 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, CAK BARK. 36 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* isinglass, beat fine, or to shreds, and dissolved in warm water, two pints, and when cold, whisk to a 86 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. Rice flour is used for white liquors, viz. gin, and all liquors that are uncolored. RUM, 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 powérful 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. RUM 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 88 MANUFACTURE OF WINES, CORDIALS, &C. mercial positions, and are found colored and uneo- 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 BANDERS WOOD. A tincture is prepared from this wood that is used for coloring all kinds of liquors. The red from sanders is inferior to cochineal. See chapter on Co- loring. RICE. Rice flour is used for filtering liquors through to give them a body. See chapter on Filtration. SAFFRON. There are two varieties, the English and Ameri can ; that of the former is best suited for coloring liquors, and of the latter for cordials, SNAKEROOT. Of these varieties, the Virginia snakeroot is 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 swest 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; the articles in question consist of honey or sugar, ‘acid tincture of the grains of paradise, starch, &e. . 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 OF WINES, CORDIALS, &0.” 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 m