1863 The manufacture of liquors, wines, and cordials

LIQUORICE ROOT.

81

economical. Black mustard seed contain different properties to those of white mustard, and are best suited to the purposes of the manufacturer. The acrid properties of mustard are not yielded to alco- in the seed, but is dependent upon water for its develop- ment ; and when the active principle is to be obtain- ed, it should be by infusing in water, or if the spirit is low proof containing an excess of water, the mus- tard should be added to the spirit. Horseradish is used for the same purposes and in the same manner as mustard, and their properties are identical. The above articles are used for giving a pleasant, biting sensation, to cordials and wines. hol, neither does this property pre-exist

TEA.

This is a native of China, and is used in the manu- facture of liquors, wines, and cordials, for imparting a roughness to them, which is both agreeable and natural to the taste. A decoction of it is made by

See Formulas.

boiling.

LIQUORICE ROOT.

The acrimony perceptible to the taste in this root, renders "t unfit for any of the purposes of the manu-