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BO
MANUFACTURE
OP
WINES,
CORDIALS,
&C.
than
water
;
and
in
the
latter
instance
in
the use of
alum,
potash,
&c.,
which
are
heavier
than
water.
FLOUR,
Prepared
from
wheat
and
rice,
is
used
for
finings
but
more
particularly
for
giving
a
body
to
wines
and
liquors.
This
process
is
fully
described
under
tho
head
of
"
Starch
Filtration."
When
flour
is
used
for
finings,
it is
made
into
a
smooth
paste
before
adding.
Liquors
are
sometimes
prepared,
on
a
small
scale,
for
domestic
use,
by
digesting
from
one
to
two
pints
of
wheat
flour,
in
five
gallons
of
spirit,
for
a
few
days,
agitating
it
daily,
and
then
straining
for
use.
This
quantity
is
usually
added
to
twenty
gallons
of
spirit.
The
body
and
taste
of
liquor
containing
flour
is
equal
to
that
given
by
honey.
GRAPE
SUGAR
Is
used
in
the
manufacture
of
wines
and
brandies.
It
is
formed
by
digesting
sugar
in
a
solution
of
acetic
acid
;
and
some
manufacturers
digest
or
saturate
any
given
quantity
of
the
sugar
to
the
consistence
of
paste.
With
water
acidulated
with
sulphuric
*cid
to
the
strength
of
common
vinegar,
the
fluid
is