1868 The complete Practical Distiller

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THE COMPLETE PRACTICAL DISTILLER.

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flavour, and at the same time rendering it thick and un- sightly. This may, in a great measure, be effected by leaving out the feints, and making up to proof with fine, soft water in their stead. These four rules, carefully ob- served, will render this extensive part of distillation very perfect indeed. Nor will there be any occasion for the use of burnt- alum, white of eggs, isinglass, &c. to fine down cordials, for they will presently be fine, sweet, and pleasant tasted, without any further trouble. Cordials and compounds of various kinds are now made to suit the peculiar taste of almost every individual ; the art has been brought to great perfection.

OF SOME OF THE PLANS RESOHTED TO FOE. ADULTERATING BRANDY.

It is truly lamentable to see how far men will allow themselves to be carried from the honourable and upright course which they should pursue, for the purpose of amassing wealth ! It is well demonstrated in the case now under consideration, in which persons will put into Drandy and other liquors such things as are poisonous, knowing the deadly influence it will exert on those who use it. The first of these sophistications is performed by the addition of other fermentable matter to the must before