1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND ADULTERATING LIQUORS. 115

tion or " doulJ.Ung," a crude milky spirit, abounding in oil, at first comes over, followed by clear spirit, which is received in a separate vessel. The proceBB is continued until the alcoholic content of the distill– ed liquor diminishes to a certain degree, when the remaining weak . spirit that comes over, called "fainUI,'' is caught separately and mixed with the 'l

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