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FLAVOURING
AND
COLOURING
OF
SPIRITS.
113
RAISIN
SPIRITS.
From
raisins
is
extracted
a
spirit,
after
proper
fer-
mentation,
bearing
this
name. In
order
to
.extract
this
spirit,
the
raisins
must
be
infused
in
a
proper
quantity
of
water
and
fermented.
When
the
fermentation
is
com-
pleted,
the
whole
is
to
be
thrown
into
the
still,
and
spirits
extracted
by
a
strong
fire.
The
reason
why
a
strong
fire
is
here
directed
is,
because
by
that
means
a
greater
quantity
of
the
essential
oil
will
come
over
the
helm
with
the
spi-
rit,
which
will
render
it
much
fitter
for
the
distiller's
pur-
pose;
for
this
spirit
is
generally
used
to
mix
with
common
malt
goods
;
and
it
is
surprising
how
far
it
will
go
in
this
respect,
10
gallons
of
it
being
often
sufficient
to
give
a
determining
flavour
and
agreeable
vinosity
to
a
whole
piece
of
malt
spirit.
FLAVOURING
AND
COLOURING
OF
SPIRITS.
The
swoet
spirits
of
nitre,
either
strong
or
dulcified,
is
the
substance
generally
used
by
distillers
for
the
flavour-
ing
of
spirits,
to
deprive
them
of
their
lixivJous
taste
after
rectification.
As
regards
the
colouring
of
spirits,
that
of
French
brandy
has
been
held
up
as
the
acme
of
perfection.
The
extract
of
oak
has
been
proposed;
but
after
all,
the
most
practical
means
found
by
experience
is
the
use
of
common
treacle
and
burnt
sugar,
though
it
has