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I
188
THE
COMPLETE
PRACTICAL
DISTILLER.
flavour,
and
at
the
same
time
rendering
it
thick
and
un-
sightly.
This
may,
in
a
great
measure,
be
effected
by
leaving
out
the
feints,
and
making
up
to
proof
with
fine,
soft
water
in
their
stead.
These
four
rules,
carefully
ob-
served,
will
render
this
extensive
part
of
distillation
very
perfect
indeed.
Nor
will
there
be
any
occasion
for
the
use
of
burnt-
alum,
white
of
eggs,
isinglass,
&c.
to
fine
down
cordials,
for
they
will
presently
be
fine,
sweet,
and
pleasant
tasted,
without
any
further
trouble.
Cordials
and
compounds
of
various
kinds
are
now
made
to
suit
the
peculiar
taste
of
almost
every
individual
;
the
art
has
been
brought
to
great
perfection.
OF
SOME
OF
THE
PLANS
RESOHTED
TO
FOE.
ADULTERATING
BRANDY.
It
is
truly
lamentable
to
see
how
far
men
will
allow
themselves
to
be
carried
from
the
honourable
and
upright
course
which
they
should
pursue,
for
the
purpose
of
amassing
wealth
!
It
is
well
demonstrated
in
the
case
now
under
consideration,
in
which
persons
will
put
into
Drandy
and
other
liquors
such
things
as
are
poisonous,
knowing
the
deadly
influence
it
will
exert
on
those
who
use
it.
The
first
of
these
sophistications
is
performed
by
the
addition
of
other
fermentable
matter
to
the
must
before