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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