1827 Wine and spirit adulterators unmasked

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the adulteration of Brandy), to impart a nutty flavor. CHERRY-LAUREL WATER, a small quantity, generally in order to check the predominence of the Almond Cake, and to give a roundness of flavor; or, if it be Brown Sherry that is to be adul- terated, or manufactured, to enable the vender to sell it as such, GUM BENZOIN* is often made use of, in the place of Extract of Almond Cake, as it causes the mixture, to bear a nearer resemblance to the par- ticular flavor, possessed by the Brown Sherry, as distinguished from the Pale : if, however, the com- be intended for Pale Sherry, it is supposed to be completed, after the several ingredients (with the exception of the latter), have been well rum- maged together with the Winej and when, (in order, to extract a sufficient portion of the colour, to render it pale,) LAMB'S BLOODf has been employed with the * This article is a component part of the meridicament, called Friar's Balsam; it is used in the manufacture of Spurious Arrack, as well as for the purpose I have here pointed out. f The properties of this article, will almost exceed belief: The chemical decomposition of colour, which it occasions in the Wine, which receives its aid, is so extremely rapid, that, in the course of five or six hours, the Wine becomes completely changed, from brown, to pale ; and, such is the power it possesses, that, comparatively, only, a very slight increase, in the quantity of it usually employed to manufacture Pale Sherry, is required to reduce a dark brown Wine, to the colour of tinged water. By a few of our Adulterators, Skimmed Milk, has been employed, to answer G position