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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