1863 The manufacture of liquors, wines, and cordials

L .A. O O U R, ' S CHEMICAL WORKS Manufactures Flavorings for Liquors, viz: Oil of Cognac, Oil of Rye, Oil of Peach, Essence of Malt, Bourbon Whiskey Flavor, Apple Oil, Grape Sugar, Coloring, etc., etc. The above Oils are obtained by the action of Carbonic Acid Gas ; thus, in strong metallic vessels, ripe grapes (as in the production of Brandy Flavoring) are exposed for four months to a pressure of 200 Ibs. of gas to the inch. This treatment decomposes the husk and pulp of the fruit the flavoring and volatile principle of the grape combines with the gas from which it separated, and is known as Oil of Cog- nac; the remaining portions of the fruit yield Grape Sugar. By the same process, Molasses yields Oil of Rum ; Scorched Barley, Es- sence of Malt ; Ripe Peaches, Oil of Peach ; Apples, Oil of Apple?. Any subsistence will yield its aroma and flavoring principles, how- ever delicate, to this gas, without the least possibility of contamination. f3p~ Our Oil of Cognac is manufactured at Reims, where Grapes of the proper flavor can be obtained.

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Circulars sent to any Address. P. LAOOUB, JVew Orleans,