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200
TOBACCO,
CAUSTIC
POTASS
A,
RED
PEPPER.
&C.
alkali
would
destroy
it,
owing
to
the
vinosity
origi
nating
in
an
acid.
RED
PEPPER,
ETC.
The
insurmountable
objection
to
the
use
of
red
pepper
is
that
every
person
is
familiar
with
its
pro-
perties
(its
effects
on
the
mouth
and
throat)
;
and
if
added
in
the
most
minute
portions,
it
will
be
per-
ceptible
in
the
throat
and
palate
for
several
minutes
after
the
spirit
has
been
drunk.
As
to
the
use of
acids-
in
liquors,
they
do
not
add
strength
to
liquor
they
only
yield
vinosity
;
and
the
excessive
use
of
an
acid
will
produce
an
acidu-
lated
spirit
unsuited
to
any
purpose.
YEAST,
Used
as
a
ferment
in
wines,
<fcc.,
is
made
in
various
ways.
It
is
made
of
mealy
potatoes
boiled
tho-
roughly
soft.
They
are
then
skinned
and
mashed
as
smooth
as
possible,
when
as
much
hot
water
should
be
put
on
them
as
will
make
a
mash
of
the
consist-
ency
of
good
beer
yeast.
Add
to
every
pound
of
potatoes
two
ounces
of
molasses,
and
when
just
warm
stir
in
two
large
spoonfuls
of
yeast
for
every
pound
of
potatoes.
Keep
it
warm
till
it
has
done
ferment-
ing,
and
in
twenty-four
hours
it
will
be
fit
for
use.
A
pound
of
potatoes
will
make
near
a quart
of