1857 The Bordeaux wine and liquor dealers' guide

JliNUFACTURING A.ND ADULTERATING LIQUORS. 1

We by this theory take the same basis, and add the ea.me properties found to exist in the genuine brandy. We take a perfectly odorless "pwre 1pi:rit," which is ®solute akolwl diluted to the required strength, and is in its principles, general and specific, ·pre– cisely the same article existing in the imported spirit. For alcohol, deprived of all properties, so as to render it tasteless and odorless, no matter from what substance it is distilled, is the sam~imply a combination ofhydrogen, oxygen, and carbon; hence we claim a perfect corn spirit, or spirits distilled from other grains, from sugar or molasses, or from the juice of the grape, to be identical when deprived by rectification of all oils, acids, &c., and rendered tasteless and odorless. Our basis, then, is a perfectly "pure ap;;rit," dis– tilled from corn or rye, or a mixture of both, which we combine with the other constituents of brandy in such manner as to produce the desired result ; bearing in mind, that much depends upon the mate– rial used, and the skill of the operator, to render the imitation perfect. His own judgment should be good in regard to both the liquor to be imitated and the material used in making the imitation, as the different brandies are to be varied to conform to the original. After the basis is prepared, as by " For– mula No. 1," we proceed to add a small quantity of

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