1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF WINES.

209

The aromatics used to give the taste of wine are various ; the most prominent are ginger, spice, cloves, calamus ; horse-radish, ground mustard, etc., give to wines, liquors, and cordials, a peculiar aromatic, stim- ulating taste, that is found in pure wine. Fresh bitter almonds, peach kernels, sweet almonds, give to wines and cordials a rich, nutty flavor. Care should be taken in selecting the fresh almonds, &c., as the rancidity would be clearly perceptible in a clean clear article of wine or cordial.

DIRECTIONS FOR THE MANUFACTURE OF WINES.

The genuine

Sherry is of a deep amber color.

and fragrancy without any

has a dry, aromatic flavor,

acidity. It ranks among the strongest white wines, and contains about 20 per cent., by measurement, of alcohol.

Chopped and mashed rai- soft water, one hundred

English Sherry

pale.'

sins, four hundred pounds ;

white tartar,

; clarified sugar, forty pounds ;

gallons

three pounds ; cider, twenty gallons. Let the above digest together for twenty days, in an air-tight tun or vat, frequently stirring the mass