53 / 308
RAISIN
SPIRIT.
63
under
different
circumstances
;
and
as
much
of
the
original
flavor
of
the
raisin
has
been
dissipated
from
age,
this
spirit
is
extensively
used
by
all
classes
of
manufacturers,
and
probably
to
a
greater
extent
in
France
than
elsewhere
in
flavoring
clean
spirit
for
brandies
;
and,
also,
for
flavoring
madeira,
sherry,
teneriffe,
and
all
of
the
different
brands
of
cham-
pagne.
The
process
consists
in
using
any
well
managed
champagne,
and
adding
the
raisin
spirit
to
the
neutral
spirit
intended
for
the
champagne.
See
the
Formulas
for
Champagne.
Raisin
spirit
is
sometimes
adulterated
with
acetic
ether,
butyric
ether,
orris,
nutmegs,
apple
oil,
pear
oil,
&c.,
&c.
The
adulterations
are
sometimes
car-
ried
to
such
extremes
by some
manufacturers
that
the
so-called
raisin
spirit
possesses
none
of
the
peculiarities
of
the
original.
The
spurious
raisin
spirit
is
manufactured
ex-tempore
for
auction
sales,
and
is
sol&
to
the
ignorant
for
brandy
flavor-
ing.
The
most
common
formula
for
this
imitation
is
to
take
rectified
whiskey
(clear
of
color)
forty
gallons,
sulphuric
acid
three
ounces,
acetic
ether
twelve
ounces,
essence
of
orange
four ounces,
amber-
gris
two
grains,
rubbed
up
well
with
two
ounces
of
dry
white
sugar,
and
added
to
the
forty
gallons
of
whiskey.
This
liquid
is
then
charged
with
from
fifteen
to
twenty-five
gallons
of
water
containing