1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OP WINES, CORDIALS, &C.

82

monly used for this purpose is Baume's hydrometer. This consists of a glass bulb loaded at one end, and drawn out at the other into a tube on which the scale is marked. That used for alcohol is graduated by loading it until it sinks to the foot of the stem (which is marked zero), in a solution of one part of common salt in nine parts of water. It is then put into water, and the place to which it sinks is marked 10 of the scale, which is constructed from these data. s HONEY. Owing to its peculiar, though feebly aromatic* taste, honey is one of the most useful articles that can be found for giving a fine body, and the appa- rent virtues of both brandy and wine to the palate when used in imitating liquors or wines. When used in the finer liquors, it may sometimes need

but, generally, if it should be heated'

clarifying ;

The usual

and strained, will answer all purposes. impurities are earth, sand, and coloring.

INDIGO

Is only used for its coloring substance, which it yields best to a solution of sulphuric acid. The blue from indigo is only used for cordials.