1863 The manufacture of liquors, wines, and cordials

STATE yiTIMLTUBAL

IV.

MANUFACTURE OF DOMESTIC LIQUORS

BY CONCEALING

THE ODOR OF THE GRAIN OIL.

ON THE MANUFACTURE OF DOMESTIC LIQUORS FROM RECTIFIED WHISKEY, BY CONCEALING THE SMELL OF THE GRAIN OIL BY THE USE OF AROMATICS. WHEN ethers are used, the barrels should be closely bunged, as the ether will soon escape by evaporation if exposed. The perfume of the essential oils are more lasting than those of the ethers. The objection to the essen- tial oils is, that their odors are too common, and will detect themselves. These remarks apply more particularly to the oils of cinnamon, cloves, aniseed, and peppermint. The perfumes best suited to this purpose, are acetic and nitric ether, oil of wintergrcen, oil of lemon, essence of ambergris, oil of mace and creasote. The ethers are usually found in two to five pound pack-