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36
MANUFACTURE
OF
WINES,
CORDIALS,
C.
froth
with
water,
and add
it
to forty
gallons
of
spirit.
OATMEAL,
ETC.
Oatmeal,
rice
flour,
and
wheaten
flour,
are
for
giving a
body,
&c.,
by
filtration,
to
spirits.
The
rationale of
this
process
is,
that
the
flour"
al-
luded
to
is
of a
feebly
sweetish
taste,
and
is
com-
posed
(mechanically)
of
minute
particles,
which
is
the
result
of
grinding
and
bolting.
The
spirit,
in
filter-
ing
through
a
body
of
this
flour,
becomes
charged
with
a
portion
of
these
particles.
Now
the
natural
taste
of
the
spirit
is
hot
and
pungent
;
this
taste
is
modified,
softened,
mellowed,
by
the
addition of
these
particles
of
flour.
Without
lessening
its
strength,
it
adds
to
the
density
of
the
spirit,
and
hence
an
oily
taste
and
appearance.
The
particles
alluded
to
should
not
be
discerned
by
the
naked
eye
;
this
is
prevented
by
placing a
few
folds
of
muslin
at
the
bottom
of
the
flour
;
this
mus-
lin
strains
off
all
the
coarser
particles,
or
prevents
their
passage.
Oaten
meal
and
wheaten
flour
are
used
for
color
ed
liquors,
viz.
brandy,
whiskey,
&c.
Eice
floui
is
used
for
white
liquors,
viz.
gin,
and
all
liquors
that
are
un
colored.