1863 The manufacture of liquors, wines, and cordials

FALSE STRENGTH FOR BEER, &C.

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porter, and also for any fermented beverage that is made without regard to color, as liquids fermented from this source will be of a muddy color.

FALSE STRENGTH FOR BEER, &C.

Besides checking fermentation, spirit in the form of alcohol, neutral spirit, or whiskey in small quan- tities, gives to fermented liquids a desirable taste and an excellent body, i. e. a spirituous body. When cheap liquids are to be formed as a substi- tute for spirit, grains of paradise are made use of. They should be ground and infused in the liquid during fermentation, or the infusion may be obtained by digesting the grains in whiskey. It must not J/e understood that the grains will check fermentation ; their infusion only leaves impressions on the palate after being drunk, that are analogous to alcohol or Thus a beverage may be formed that will exhibit all of the sensible properties of alcohol to the palate, without any of its intoxicating influence. Pellitory is sometimes combined with the grains, but the tingling, disagreeable impressions left in the throat and mouth after the liquid has been swallowed, render the use of this acrimonious substance objec- tionable. Ground mustard or horseradish are both used fof spirit.