1863 The manufacture of liquors, wines, and cordials

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38

MANUFACTURE

'OF

WINES,

CORDIALS,

&C.

rnercial

positions,

and

are

found

colored

and

unco-

lored.

For

the

purposes

of

the

manufacturer

the

Jamaica

rum

is

preferable.

Rum

gives

to

neutral

spirit

a

fine

aroma,

when

tempered

with

acetic

or

butyric

ethers,

and

also

an

agreeable

vinous

taste.

In

ex-

temporaneous

formulas,

rum

is

highly

useful.

See

Formulas.

RED

SANDERS

WOOD.

A

tincture

is

prepared

from

this

wood

that

is

used

for

coloring

all

kinds

of

liquors.

The

red

from

ganders

is

inferior

to

cochineal.

See

chapter

on

Co-

loring.

RICE.

Rice

flour

is

used

for

filtering

liquors

through

to

give

them

a

body.

See

chapter

on

Filtration.

SAFFRON.

There

are

two

varieties,

the

English

and

Ameri

can

;

that

of

the

former

is

best

suited

for

coloring

liq

uors,

and

of

the

latter

for

cordials.

SNAKEROOT.

Of

these

varieties,

the

Virginia

snakeroot

is

pre-