1863 The manufacture of liquors, wines, and cordials

FLAVORING WINES, LIQUORS, AND CORDIALS.

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cassia, cinnamon, cloves, horsemint, jessamine, juni- per, lavender, lemons, mace, marjoram, mustard, nut- nieg, origanum, peppermint, pimento, rosemary, roses, sassafras, spearmint, sweet marjoram, thyrno. These, it will be observed, either singly or combined, form the base of all our perfumes.

ORRIS ROOT.

As the manufacturer makes use of this root ex- tensively, a description of it will not be out of place, the better to enable the consumer to become a judge of it. This plant is a native of Italy, and other parts of the south of Europe. The root is dug up in the spring, and prepared for market by the re- moval of its cuticle and fibres. It is prepared in pieces of various forms and sizes, often branched, usually about as thick as the thumb, knotty, flattened, white, heavy, of rough, though not fibrous fracture ; of a pleasant odor, resembling that of the violet, and a bitterish, acrid taste. The acri- mony is greater in the recent than in the dried root, but the peculiar smell is more decidedly developed in the latter. The pieces are brittle and easily pow- dered, and the powder is of a dirty white color. One gallon of clean spirit (proof), and eight ounces of orris root bruised. Digest for ten days,