1863 The manufacture of liquors, wines, and cordials

RED PEPPER. &C.

TOBACCO, CAUSTIC POTASS A,

200

alkali would destroy it, owing to the vinosity origi nating in an acid.

RED PEPPER, ETC.

The insurmountable objection to the use of red pepper is that every person is familiar with its pro- and if added in the most minute portions, it will be per- ceptible in the throat and palate for several minutes after the spirit has been drunk. As to the use of acids- in liquors, they do not add strength to liquor they only yield vinosity ; and the excessive use of an acid will produce an acidu- lated spirit unsuited to any purpose. perties (its effects on the mouth and throat) ; It is made of mealy potatoes boiled tho- They are then skinned and mashed as when as much hot water should be put on them as will make a mash of the consist- ency of good beer yeast. Add to every pound of potatoes two ounces of molasses, and when just warm stir in two large spoonfuls of yeast for every pound of potatoes. Keep it warm till it has done ferment- ing, and in twenty-four hours it will be fit for use. A pound of potatoes will make near a quart of roughly soft. smooth as possible, YEAST, Used as a ferment in wines,