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76
FLAVORING
WINES,
LIQUORS,
AND
CORDIALS.
GINGER
Is
too
well
known
to
need
a
description.
Those
pieces
of
ginger
which
are
very
fibrous,
light,
and
friable,
or
worm-eaten,
should
be
rejected.
Ginger
is
used
in
the
manufacture
of
cordials
and
syrups.
HOPS
Consist
of
numerous
thin-veined,
leaf-like
scales
which
are
of
a
pale
greenish
yellow
color,
and
con-
tain
near
the
base,
two
small,
round
black
seeds.
Though
brittle
when
quite
dry,
they
are
pulverised
with
great
difficulty
;
their
odor
is
strong,
peculiar,
and
fragrant
;
their
taste
very
bitter,
aromatic,
and
slightly
astringent.
These
qualities
are
imparted
to
water.
Hops
are
extensively
used,
by some
manufac-
turers,
in
the
place
of
catechu,
or
for
furnishing
the
bitter
principle
of
fine
brandies,
rum,
&c.
/
JUNIPER.
The
berries,
as
the
fruit
is
sometimes
called,
are
sometimes
collected
in
this
country
;
but
though
equal
to
the
European
in
appearance,
they
are
inferior
in
strength,
and
are
not
much
used.
The
best
comes
from
Europe,
particularly
from
Trieste
and
the
Italian