167 / 308
CLARIFYING
HONEY.
175
give
to
the
spirit
a
luscious
taste
and
a
fine
bead.
The
only
difficulty
to
guard
against
is
to
prevent
the
color
of
the
liquor
becoming
heavy.
This
is
derived
from
the
husks
of
bran
that
the
wheaten
flour
contains.
For
this
reason,
rice
flour
is
extensively
used,
though
inferior
to
wheat.
The
heaviness
alluded
to
above
will,
in
the
course
of
time,
subside.
One
part
of
wheaten
flour
to
six
of
rice
flour,
and
three
parts
of
whole
grains
of
rice
thoroughly
mixed,
will
be
found
the
most
expeditious
formula
for
packing
filtering
stands.
TO
CLARIFY
HONEY.
The
clarification
is
only
necessary
when
the
honey
is
intended
for
bright,
transparent
champagne,
gin,
<fec.
Gently
heating
the
honey,
and
straining
through
muslin,
will
generally
remove
the impurities
;
or
mix
six
eggs
with
two
gallons
of
water,
and
add
the
water
to
ten
gallons
of
honey
;
mix
well,
thin,
and
apply
heat,
but
do
not
bring
it
to
the
boiling
point
;
then
skim,
and
if
necessary,
strain.
Heat
renders
honey
perfectly
fluid,
so
that
the
wax
and
other
light
impurities
which
it
contains,
rise
to
the
surface,
and
may
be
skimmed
off,
while
the
hea-
vier
substances,
which
may
have
been
accidentally