1863 The manufacture of liquors, wines, and cordials

IX.

ON THE USES OF SUGAR, MOLASSES, AM) H05EY

IN THE MANUFACTURE OF

WINES AND LIQUORS.

THERE are two modes presented to the operator for giving a body, age, and a mucilaginous, oily appear* ance to liquors, the first process consisting in charging the fluid with a given amount per gallon of saccharine matter. The application of this pro- cess will not answer where the manufacture of low proof or low priced liquors is contemplated, as it would incur an additional expense varying from twelve to twenty-five per cent. The second process consists in charging the liquid with starch by filtra- tion. This process is fully detailed in another chap- ter on that subject ; and it will be, seen that the same ends can be attained by the latter process that are by the former, and at a comparatively trifling cost. To give to neutral spirits the attributes of a