85 UA-58907690-1
85
the
adulteration
of
Brandy),
to
impart
a
nutty
flavor.
CHERRY-LAUREL
WATER,
a
small
quantity,
generally
in
order
to
check
the
predominence
of
the
Almond
Cake,
and
to
give
a
roundness
of
flavor;
or,
if
it
be
Brown
Sherry
that
is
to
be
adul-
terated,
or
manufactured,
to
enable
the
vender
to
sell
it
as
such,
GUM
BENZOIN*
is
often
made
use
of,
in
the
place
of
Extract
of
Almond
Cake,
as
it
causes
the
mixture,
to
bear
a
nearer
resemblance
to
the
par-
ticular
flavor,
possessed
by
the
Brown
Sherry,
as
distinguished
from
the
Pale
:
if,
however,
the
com-
position
be
intended
for
Pale
Sherry,
it
is
supposed
to
be
completed,
after
the
several
ingredients
(with
the
exception
of
the
latter),
have
been
well
rum-
maged
together
with
the
Winej
and
when,
(in
order,
to
extract
a
sufficient
portion
of
the
colour,
to
render
it
pale,)
LAMB'S
BLOODf
has
been
employed
with
the
*
This
article
is
a
component
part of
the
meridicament,
called
Friar's
Balsam;
it
is
used
in
the
manufacture
of
Spurious
Arrack,
as
well
as
for
the
purpose
I
have
here
pointed
out.
f
The
properties
of
this
article,
will
almost
exceed
belief:
The
chemical
decomposition
of
colour,
which
it
occasions
in
the
Wine, which
receives
its
aid,
is
so
extremely
rapid,
that,
in
the
course
of
five
or
six
hours,
the
Wine
becomes
completely
changed,
from
brown,
to
pale
;
and,
such
is
the
power
it
possesses,
that,
comparatively,
only,
a
very
slight
increase,
in
the
quantity
of
it
usually
employed
to
manufacture
Pale
Sherry,
is
required
to
reduce
a
dark
brown
Wine,
to
the
colour
of
tinged
water.
By
a
few
of
our
Adulterators,
Skimmed
Milk,
has
been
employed,
to
answer
G