1863 The manufacture of liquors, wines, and cordials

MANUPACTQRE OF WINES AND LIQUORS.

186

in the axis of which is a core, around which the crys tals have been deposited. It dissolves slowly in six parts of cold, and three of boiling water, without forming a syrup ; it is but slightly soluble in alco- hol. Sugar of milk is not susceptible of the vinous fermentation by the direct influence of yeast ; but after the action of dilute acids, which first convert it into grape sugar, it is capable of furnishing a spi- rituous liquor by distillation. It is well known that both mares' and cows' milk, after becoming sour, are capable of forming an intoxicating drink by fermen- tation. Sugar of milk is used to prevent fermentation in syrups, in the proportion of thirty-two parts to one thousand. See Syrups.