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186
MANUPACTQRE
OF
WINES
AND
LIQUORS.
in
the
axis of
which
is
a
core,
around
which
the
crys
tals
have been
deposited.
It
dissolves
slowly
in
six
parts
of
cold,
and
three
of
boiling
water,
without
forming
a
syrup
;
it is
but
slightly
soluble
in
alco-
hol.
Sugar
of
milk
is
not
susceptible
of
the
vinous
fermentation
by
the
direct
influence
of
yeast
;
but
after
the
action
of
dilute
acids,
which
first
convert
it
into
grape
sugar,
it is
capable
of
furnishing
a
spi-
rituous
liquor
by
distillation.
It
is
well
known
that
both
mares'
and
cows'
milk,
after
becoming
sour,
are
capable
of
forming
an
intoxicating
drink
by
fermen-
tation.
Sugar
of
milk
is
used
to
prevent
fermentation
in
syrups,
in
the
proportion
of
thirty-two
parts
to
one
thousand.
See
Syrups.