1863 The manufacture of liquors, wines, and cordials

CONCEALING ODOR OF GRAIN OIL.

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phuric acid, turpentine, and juniper, half a drachm each ; dissolve these in alcohol, fifteen gallons clean and add one drachm coriander seed, two ounces bruised orris root, ten pounds of sugar, dis- solved in four gallons of water ; mix the whole. spirit,

WHISKEY.

Pure Irish and Scotch whiskey contain about fifty-two to fifty-five per cent, of alcohol, which would be equal in strength to pure French brandy. The fancy brands of American whiskey contain from thirty to forty-eight per cent, of alcohol. A choice article of whiskey, which would not require the addition of foreign substances, should contain fifty -two per cent, of alcohol, freed of its grain oil ; the aromatics necessary in the production of this whiskey, will conceal a considerable portion of grain Novices are apt to disregard all rules in adding foreign substances to liquors, acting under the im- pression that each substance imparts a peculiar vir- tue, and the mistake is not obvious until the liquid has been spoiled. Experience has long since proven, that saccharine matter and starch will impart all the necessary and most desirable qualities to plain spirit. oil.