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IX.
ON
THE
USES
OF
SUGAR,
MOLASSES,
AM)
H05EY
IN
THE
MANUFACTURE
OF
WINES
AND
LIQUORS.
THERE
are
two
modes
presented
to
the
operator
for
giving
a
body,
age,
and
a
mucilaginous,
oily
appear*
ance
to
liquors,
the
first
process
consisting
in
charging
the
fluid
with
a
given
amount
per gallon
of
saccharine
matter.
The
application
of
this
pro-
cess
will
not
answer
where
the
manufacture
of
low
proof
or
low
priced
liquors
is
contemplated,
as
it
would
incur
an
additional
expense
varying
from
twelve
to
twenty-five
per
cent.
The
second
process
consists
in
charging
the
liquid
with
starch
by
filtra-
tion.
This
process
is
fully
detailed
in
another
chap-
ter
on
that
subject
;
and
it
will
be,
seen
that
the
same
ends
can
be
attained
by
the
latter
process
that
are
by
the
former,
and
at
a
comparatively
trifling
cost.
To
give
to
neutral
spirits
the
attributes
of
a