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SODA
AND
MINERAL
WATERS.
Molasses
and
brown
sugar
should
not
be
used
in
the
formation
of
liquors
that
are
to
be
colored.
Ef-
fervescing
liquors
that
have
a
dull,
heavy
appear-
ance,
after
being
colored,
will
be
rendered
quite
transparent
by
passing
them
through
a
filter,
com-
posed
of
alternate
layers
of
charcoal
and
sand.
BOTTLING
FERMENTED
LIQUIDS.
The
two
most
important
objects
to
be
effected
in
bottling
these
fluids,
will
be
to
prevent
them
from
passing
into
the
acetic
fermentation,
and
for
them
to
open
briskly.
The
fermentation
spoken
of
can
be
checked
by
the
addition
of
from
five
to
fifteen
per
cent,
of
alcohol.
And
to
cause
it
to
open
briskly,
add
to
each
bottle
one
tea-spoonful
of
yeast,
and
a
table-spoonful
of
honey,
or
a
lump
of
white
sugar
of
the
size
of
a
nutmeg.
In
filling
the
bottles,
leave
a
space
of
one
or
two
inches
in
the
neck
of
the
bottle,
i.
e.
never
fill
the
bottle
to
the
cork.
When
fluids
that
are
rendered
effervescent
from
acids
and
alkalies
are
to
be
bottled,
the
alkali
should
be
coated
with
sugar
to
prevent
its
too
rapid
dissolu-
tion,
and
the
consequent
effervescence;
the
sugar
coating
is
performed
by
dropping
the
alkali in
melted
sugar.