1857 The Bordeaux wine and liquor dealers' guide

:RING .AND

.ADULTER.ATI~O

LIQUORS

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should be first dissolved in a little strong alcohol, or

"rectified spirit of wine, so as to make a perfectly

transparent solution; and when added to the spirit,

they should be mixed up with the whole mass as

rapidly and as perfectly as possible by laborious and

long-continued agitation. In managing the still, the

fire should be proportioned to the ponderosity of

the oil or flavoring, and the receiver should be

changed before the faints come over, as the latter

are unfit

be mixed with the cordial. The stronger

spirit may be reduced to the desired strength by

means of

cl,ear

soft water, or the clarified syrup

used for sweetening. The sugar employed should

be of the finest quality, and is preferably made

into capillaire or syrup before adding it

the aro–

matized spirit ; and this should not be added until

the latter has been rendered perfectly fine by filter–

ing or fining. Some spirits, as aniseed,&c., frequently

require this treatment, which is best performed by

running them through a fine and clean wine-bag,

having previously mixed them with a spoonful or

two of magnesia.

good management, cordials

thus made will be perfectly "clear" and transparent;

but should this not be the case, they may be fined

with the whites of about 12 or 20 eggs to the hogs–

head, or by adding a little alum, either alone, or fol–

lowed by a little carbonate of soda or potassa, both

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