1863 The manufacture of liquors, wines, and cordials

RAISIN SPIRIT.

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under different circumstances ; and as much of the original flavor of the raisin has been dissipated from age, this spirit is extensively used by all classes of manufacturers, and probably to a greater extent in France than elsewhere in flavoring clean spirit for brandies ; and, also, for flavoring madeira, sherry, The process consists in using any well managed champagne, and adding the raisin spirit to the neutral spirit intended for the champagne. See the Formulas for Champagne. Raisin spirit is sometimes adulterated with acetic ether, butyric ether, orris, nutmegs, apple oil, pear oil, &c., &c. The adulterations are sometimes car- ried to such extremes by some manufacturers that the so-called raisin spirit possesses none of the peculiarities of the original. The spurious raisin spirit is manufactured ex-tempore for auction sales, and is sol& to the ignorant for brandy flavor- The most common formula for this imitation is to take rectified whiskey (clear of color) forty gallons, sulphuric acid three ounces, acetic ether twelve ounces, essence of orange four ounces, amber- rubbed up well with two ounces of dry white sugar, and added to the forty gallons of whiskey. This liquid is then charged with from fifteen to twenty-five gallons of water containing teneriffe, and all of the different brands of cham- pagne. ing. gris two grains,