203 / 308
MANUFACTURE
OF
WINES.
211
sugar,
are
added
to
the
ferment
all
for
the
same
purpose
that
of
imparting
a
vinous
taste
and
smell
to
the
liquid.
The
raisins
possess
the
power
to
the
greatest
extent
;
before
use
they
should
be
well
bruised
or
mashed,
the
better
to
enable
the
fluid
to
act
on
them.
A
good
imitation
of
wines
can
be
made
from
fer-
menting
raisins
;
the
taste
and
smell
that
they
yield
it
would
be
difficult
to
obtain
elsewhere,
other
than
the
wine
itself.
Tannin
is
used
in
the
form
of
catechu
for
rough-
ening
wines
;
alkali
for
correcting
wines,
and
form-
ing
dry
wines,
in
which
neither
acid
nor
sweetness
predominates.
The
odor
is
derived
from
essential
oils,
heavy
oil
of
wine,
raisin
spirit,
butyric
and
acetic
ether,
spirit
of
prunes,
and
Jamaica
rum.
The
coloring
is
derived
from
burnt
white
sugar,
cochineal,
red
beets,
English
saffron,
and
gamboge.
In
Europe,
and
some
parts
of
the
United
States,
manufacturers
ferment
turnips
with
radishes,
white
sugar
beets,
currants,
gooseberries,
&c.,
&c.
These
articles
can
be
dispensed
with,
as
they
are
not
al-
ways
convenient
or
in
season
and
thus
the
manufac-
turer
has
been
compelled
to find
substitutes,
which
has
been
done
at
a
more
economical
cost.
|
The
customary
formula
for
using
beets
and
tur-