1863 The manufacture of liquors, wines, and cordials

FLAVORING WINES, LIQUORS, AND CORDIALS.

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GINGER

Is too well known to need a description. pieces of ginger which are very fibrous, light, friable, or worm-eaten, should be rejected. Ginger is used in the manufacture of cordials and syrups. Those and

HOPS

Consist of numerous thin-veined, leaf-like scales which are of a pale greenish yellow color, and con- tain near the base, two small, round black seeds. Though brittle when quite dry, they are pulverised with great difficulty ; their odor is strong, peculiar, and fragrant ; their taste very bitter, aromatic, and Hops are extensively used, by some manufac- turers, in the place of catechu, or for furnishing the bitter principle of fine brandies, rum, &c. slightly astringent. These qualities are imparted to water.

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JUNIPER.

The berries, as the fruit is sometimes called, are sometimes collected in this country ; but though equal to the European in appearance, they are inferior in strength, and are not much used. The best comes from Europe, particularly from Trieste and the Italian