1863 The manufacture of liquors, wines, and cordials

BEADS FOR LIQUORS.

156

the manufacturer would find the coloring made under his supervision to be preferable to any other. All colors, except brown, from sugar, should be filtered through a bed of white sand from six to fifteen inches in depth ; this can be done in a keg or barrel ; the cleaner and clearer the sugar the finer the color. Thus fine brown and loaf, or clarified Bugar, which is used for coloring very choice bottled liquors, is the most exquisite brown we have. The objection to the burnt sugar found in commerce is, that it contains a large portion of minute particles of charcoal that would pass through the strainer, and can easily be detected with the naked eye, in liquors that have been colored by this article. This was the result of preparing the color from molasses, or filthy dark sugar. tions are imparted by filtration or digestion In the case of wines, only a small portion should be filtered, say one sixth of the whole, and this is to be added to the mass and allowed to stand for a few days ; the simplicity of the operation will be apparent in the first attempt. In operating in proof spirit, the process consisj^ in rapidly filtering the mass through any substance the former plan being preferable. Giving body, age, to wines and liquors. and a mucilaginous, oily appearance The above desirable qualifica-