1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF WINES, CORDIALS,

36

C.

froth with water, and add it to forty gallons of

spirit.

OATMEAL, ETC.

and wheaten flour, are for

Oatmeal, rice flour,

giving a body, &c., by filtration, to spirits. The rationale of this process is, luded to is of a feebly sweetish taste, and is com- posed (mechanically) of minute particles, which is the result of grinding and bolting. The spirit, in filter- ing through a body of this flour, becomes charged with a portion of these particles. Now the natural taste of the spirit is hot and pungent ; this taste is modified, softened, mellowed, by the addition of these particles of flour. Without lessening its strength, it adds to the density of the spirit, and hence an oily taste and appearance. The particles alluded to should not be discerned by the naked eye ; this is prevented by placing a few folds of muslin at the bottom of the flour ; this mus- lin strains off all the coarser particles, or prevents their passage. Oaten meal and wheaten flour are used for color ed liquors, viz. brandy, whiskey, &c. Eice floui is used for white liquors, viz. gin, and all liquors that are un colored. that the flour" al-