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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