1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

DISTILLATION. 169 quire additional flavor. The astringent taste of old brandy is imitated by the introduction of a little catechu into the British spirits. Burned sugar is employed as the coloring in these imitations. The quantity of spirits obtained from other vegetable substances depends upon the skill and manner in which the different processes are conducted. Potatoes may yield from 16 to 22 pounds measure of spirits, from every 100 pounds of lJotatoes; or about 1 i gallons. Horse-cliestnuts yield 34 pounds of spirits, containing 36 per cent. of absolute alcohol. After the first distillation of whiskey or pure spirits is :finished, our next object is to deprive or free the distilled liquors, before mentioned, from all the impurities which may have passed over in the first distillation. For this purpose they must undergo the process of RECTIFICATION, which consists in passing the spirits through well burned, and properly pul- 15

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