1857 The Bordeaux wine and liquor dealers' guide

11

:MANUFACTURING AND ADULTERATING LIQUORS.

and 2 each ; or even to 3 of spirits to 1 of brandy. If found too fiery, soften with loaf sugar or syrup. A little " oil Cognac" may be used to increase the flavor and odor~. Be particular to color correctly. .Domutic Brand-ies.-Bee Appendix.

GIN

Is a spirit distilled from grain or malt, with the addition of juniper berries. Its constituenf.s are akohol, oil jwniper, augar, oil turpentiM in small quantities, and acetic (J,(,id,. Gin was originally wholly imported from Hol– land, and hence the name of Ho'/l,a;n.ds, or Holland Gin; and was a rich, smooth spirit, chiefly flavored with juniper berries ; hence the term " GMe'Va" formerly applied to it, of which " Gin" seems to be a corruption or diminutive. The flavor of Gin is peculiar, and a perfect imita– tion otherwise than by distillation is impoaailile ; and even by distillation, British or American manu– facturers have never succeeded in producing more than a passable imitation.

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