45 / 154
MANUFACTURING AND ADULTERATING LIQUORS.
45
brandy per hogshead. By this treatment the wine
will usually be recovered in about a fortnight, un–
less in very cold weather. Should it be wanted
sooner, add a table-spoonful or two of yeast, and
remove it to a warmer situation.
Pla!Vorinu.-
Various ingredients are added to
inferior wines to give them the
flav01'
of others
more expensive, and to Americanwines to make them
resemble those imported. Substances are also add–
ed in a similar manner to communicate the
a1·oma
of the highly-fl.avored grape wines. Among the
first
are
lJit-ter almonds,
or the
essential oil
of
fit.
monds,
or preferably its
alcolwlw solution,
which
are used to impart a
SHERRY
or
NUTIT FLAVOR
to
weak-fl.avored wines, as sherry, white cape, malt,
raisin, parsnip, and other similar British wines;
rhatany, kino, oak sawdust
and
bark, alum,
etc., to
convey
ASTRINGENCY ;
and
tincture
of
the seed8 of
raUJina
to impart a
PORT WINE FLAVOR.
Among the
substances employed to communicate the
BOUQUE'T
of the
.foner
wines,
may be mentioned,
orris
root, eau
de
fleurs
d'
01'a7UJei, neroli,
vaniUa~
violet petals,
cedrat,
weetbrier,
clary, elder flowers, quincea,
cherry-laurel wa-ter,
etc. There are but few of those
extracts used in this system, nor would we recom–
mend the use of any not particularly specified under
the proper head of
imitation wines.
Digitized
by