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MANUFACTURING AND ADULTERATING LIQCORS.
79
quently generally add too much of them, and thus
not onl.y is the liquor rendered disagreeably high
:flavored, but the quantity of oil present turns it
"
muhy"
or
"f<nd,"
on the addition of the water.
This again is another source of annoyance, as from
the consistence or viscidity of the fluid, it is less
readily
"fined
down"
than unsweetened liquor, and
often gives much trouble
to
inexperienced opera–
tors. The most certain way
to
prevent this, is to
use
'too
little,
rather than
'too
'lTllUCh
:flavoring ; for,
if the quantity prove insufficient, it may readily
be "
br<ntght
up,"
even after the cordial
is
made.
A careful attention to the previous remarks will
render this branch of manufacturing far more per–
fect and easy of performance than it is at present,
and will, in most cases, produce
at
<>nee
a satisfac–
tory article,
"fine,
BWeet, and
p'lea8ant."
ANISEED
CORDIAL.
1 lb. aniseed bruised, or
2 dra.chms of the essential oil,
6 galls. pure spirits, at proof. Macerate for
eight days. Then add :
2 galls. clear soft water, and
1 do. clarified syrup.
_This will make nine gallons of cordi_al at twenty-
Digitized
by