1857 The Bordeaux wine and liquor dealers' guide

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MAN:UF.ACTt:RING .AND .ADULTER.ATI~O LIQUORS

should be first dissolved in a little strong alcohol, or "rectified spirit of wine, so as to make a perfectly transparent solution; and when added to the spirit, they should be mixed up with the whole mass as rapidly and as perfectly as possible by laborious and long-continued agitation. In managing the still, the fire should be proportioned to the ponderosity of the oil or flavoring, and the receiver should be changed before the faints come over, as the latter are unfit to be mixed with the cordial. The stronger spirit may be reduced to the desired strength by means of cl,ear soft water, or the clarified syrup used for sweetening. The sugar employed should be of the finest quality, and is preferably made into capillaire or syrup before adding it to the aro– matized spirit ; and this should not be added until the latter has been rendered perfectly fine by filter– ing or fining. Some spirits, as aniseed,&c., frequently require this treatment, which is best performed by running them through a fine and clean wine-bag, having previously mixed them with a spoonful or two of magnesia. By good management, cordials thus made will be perfectly "clear" and transparent; but should this not be the case, they may be fined with the whites of about 12 or 20 eggs to the hogs– head, or by adding a little alum, either alone, or fol– lowed by a little carbonate of soda or potassa, both

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