1863 The manufacture of liquors, wines, and cordials

CLARIFYING HONEY.

175

and

a

a

luscious

the

taste

fine

to

give

spirit

bead. The only difficulty to guard against is to prevent the color of the liquor becoming heavy. This is derived from the husks of bran that the wheaten flour contains. For this reason, rice flour is extensively used, though inferior to wheat. The heaviness alluded to above will, in the course of time, subside. One part of wheaten flour to six of rice flour, and three parts of whole grains of rice thoroughly mixed, will be found the most expeditious formula for packing filtering stands. The clarification is only necessary when the honey is intended for bright, transparent champagne, gin,