169 / 308
TESTS,
ETC.
ITt
woollen
filtering
bag,
previously
moistened,
and
al-
low
the
honey
to
pass.
It
comes
away
perfectly
clear
;
the
paper
pulp
may
then
be
washed,
and
the
dark
wine-colored
liquid
subjected
to
a
second
pro-
cess.
Honey
clarified
by
the
first
process
described,
is
as
clear
and
colorless
as
syrup
made
with
refined
su-
gar,
but
still
retains
its
flavor.
TO
ASCERTAIN
THE
PURITY
OF
FRENCH
BRANDY.
On
analysis
pure
brandy
has
been
shown
to
con-
tain
alcohol,
water,
volatile
oil,
tannin,
heavy
oil
of
wine,
acetic
ether,
and
coloring
matter.
An
imitation
of
brandy
is
composed
of
alcohol,
with
various
proportions
of
grain
oil,
starch,
sugar,
honey,
tannin,
coloring,
acetic
ether,
raisin
spirit,
or
heavy
oil
of
wine,
&c.,
&c.
The
sugar,
honey,
pepper,
<fcc.,
will
be
perceptible
to
the
taste,
if
the
liquid
be
evaporated
to
dry
ness
,
the
tannin
will
be
known
by
the liquid
forming
a
dark
line,
by
the
addition
of
the
sesquioxide
of iron
;
the
starch
will
be
known
by
the
addition
of
iodine
in
solution,
and
the
presence
of
grain
oil
will
be
de-
noted
by
nitrate
of
silver.
TESTS,
ETC.
Nitrate
of
Silver
Test
for
Detecting
Grain
or
Fuset