1863 The manufacture of liquors, wines, and cordials

20 MANUFACTURE OP WINES, CORDIALS, &C. These pieces are often composed of concentric layers ; they are of various colors, usually grey, with brown- ish yellow and white streaks, often dark brown or blackish on the external surface. They are opaque, lighter than water, and of a consistence like that of wax, and have a peculiar aromatic agreeable odor, and are almost tasteless, and soften with the warmth of- the hand. Ambergris is insoluble in water, but will dissolve in hot alcohol. Ambergris is used as a perfume for liquors. It is never used alone, always being combined with other aromatics. The usual form of adding it to spirit, is to rub it well with sugar, which acts by minutely separating the particles of ambergris. Ambergris should be used in very small quantities, when used as a flavoring ingredient, as the odor would be easy of detection. In light-bodied liquors, one grain will often suffice. Its different applications will be found in the different formulas throughout the work.

ALMONDS.

There are two varieties of almonds, sweet and

bitter, SiVeetJKmonds, when blanched, which is easily done by immersing them in boiling water and rubbing them between the hands until the husk is removed