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MANUFACTURE
OF
WINES.
209
The
aromatics
used
to
give
the
taste
of
wine
are
various
;
the
most
prominent
are
ginger,
spice,
cloves,
calamus
;
horse-radish,
ground
mustard,
etc.,
give
to
wines,
liquors,
and
cordials,
a
peculiar
aromatic,
stim-
ulating
taste,
that
is
found
in
pure
wine.
Fresh
bitter
almonds,
peach
kernels,
sweet
almonds,
give
to
wines
and
cordials
a
rich,
nutty
flavor.
Care
should
be
taken
in
selecting
the
fresh
almonds,
&c.,
as
the
rancidity
would
be
clearly
perceptible
in
a
clean
clear
article
of
wine
or
cordial.
DIRECTIONS
FOR THE
MANUFACTURE
OF
WINES.
Sherry
is
of
a
deep
amber
color.
The
genuine
has
a
dry,
aromatic
flavor,
and
fragrancy
without
any
acidity.
It
ranks
among
the
strongest
white
wines,
and
contains
about
20
per
cent.,
by
measurement,
of
alcohol.
English
Sherry
pale.'
Chopped
and
mashed
rai-
sins,
four
hundred
pounds
;
soft
water,
one
hundred
gallons
;
clarified
sugar,
forty
pounds
;
white
tartar,
three
pounds
;
cider,
twenty
gallons.
Let
the
above
digest
together
for
twenty
days,
in
an
air-tight
tun
or
vat,
frequently
stirring
the
mass