1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF WINES AND LIQUORS.

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fine distilled and aged liquor would be to apply the principles of both processes, viz. to subject it to the starch filtration, and to charge the spirit with a small per centage of honey or sugar. The honey has a decided preference, owing to its peculiar, though feebly aromatic taste, which is fol- lowed by a slight prickling or sense of acrimony in the throat. It is better adapted to the manufacture of wines, fine gin, brandies, champagne, cordials, &c., &c. In some instances, the honey may need clarifica- tion ; for which, full instructions will be found under the head of " Clarifying Honey. " When used, either the honey or sugar should be dissolved in perfectly clean, clear water, for if either should contain any filthy impurities they will, in a proportionate degree, render the fluid containing them muddy ; and, for this reason, molasses should never be used, not even in the most minute quantities. Neither is molasses suited for coloring when burned ; this is owing to the excessive amount of caramel or burnt sugar that the molasses contains this caramel being the obvious effects of evaporating the cane juice from direct heat. The filtering process presents innumerable advan- tages in preparing low proof or cheap liquors, as the fixtures necessary are remarkable for their sim-

and the filtration, if properly managed, will

plicity ;