1863 The manufacture of liquors, wines, and cordials

tiUM.

31

Some manufacturers make use of equal quantities of either wheat flour or oatmeal and rice flour.

PEPPER LONG, CAYENNE, AND BLACK. Of the different varieties of pepper, none an- swer for the purpose of giving a false strength to liquors, except Guinea pepper ; a tincture prepared from this variety has a taste analogous to alcohol, whereas the taste from the other varieties remains on the palate a considerable length of time after being swallowed. It is usual in preparing large quantities of the above tincture, to add a portion of long or cayenne, to increase the strength.

PELLITORY.

This is a powerful acrimonious substance, which is used in the form of a tincture for giving a false strength to liquors generally, and also to vinegar. See Pellitory.

BUM

Is too well known to require a description. There are several commercial varieties ; the most common are Jamaica, New Orleans, St. Croix, and New Eng- land ; they are stated agreeably to their relative com