Liquors Without Distillation

n the chemical sense, is a liquid generated for the most part in vegetable juices and infusions by a peculiar fermentation called the vinous or alcoholic The liquids which have undergone it, are called vinous liquors, and are of various kinds. Thus, the fermented juice of the grape is callcd wine of the apple, eider and the fermented 'nfusion of malt beer. With regard to the nature of the liquids susceptible of the vinous fermentation, one general character prevails, however various they may...

Manufacture Of Vinegar

IN TWENTY-FOUR HOURS, BY TnE CONVERSION OF ALCOHOL INTO ACETIC ACID. Tms process of manufacturing acetic aciu, or pure vinegar, has superseded that of all oihors, both in Europe and America. This is owing to the many-advantages that it presents. Among the most prominent may be noticed its rapid formation or acetification. The rationale of the conversion of whiskey and water into vinegar may be necessary to explain. Liebig supposes that it takes place in consequence of the formation of a new...

Directions For Packing Vinegar Generators

This comprehends the preparation of the vessels for the production of vinegar. Any vessel in the form of a barrel or cistern will answer for a generator. Thus tubs, kegs, whiskey or wine barrels, can be rendered available for this purpose. The operator will recollect that the more extended the surface is for the action of the fluid, the greater the benefit. We will suppose the vessel to be packed is a wine pipe, of the capacity of one hundred and twenty gallons. It should be provided with a...

Bottling Fermented Liquids

The two most important objects to be effected in bottling these fluids, will be to prevent them from passing into the acetic fermentation, and for them to open briskly. The fermentation spoken of can bo checked by the addition of from five to fifteen per cent, of alcohol. And to cause it to open briskly, add to each bottle one tea-spoonful of yeast, and a table-spoonful of honey, or a lump of white sugar of the size of a nutmeg. In filling the bottles, leave a space of one or two inches in the...

Irish Whiskey

Rectiiioil whiskey-, thirty-nine gallons tincture of grains of paradise, three pints powdered catechu, three ounces tincture of pellitory, two ounces creasote, thirty drops. Color -with burnt sugar as for common whiskey. These two last named liquors should bo put up in the same packages that the genuine was imported in. This mode of making liquors, viz. by concealing the grain oil, is at best but a poor one for the sale of them is dependent entirely on the ignorance and simplicity of the...

Orange Flower Water

Orange flower water is commonly prepared 'n France and Italy. It is nearly colorless, though usually of a pale yellowish tint, in consequence of being kept in copper bottles. Much color, an offensive odor, or mouldiness, would indicate impurity, derived from the flowers in ti e process of distillation. An oil is obtained from the flowers by distillation, which is called Nerolia, in France, and enters into the composition of various liquors and cordials. Orange berries are sometimes used for...

Xvn SYRUPS

In the manufacture of syrups, the quality and quantity of the sugar employed are points of importance. Refined sugar should always be employed, as it often saves the necessity of clarification, and makes a clearer and better flavored syrup than the impure kinds. In relation to the quantity of sugar, if in too small proportion fermentation is apt to occur if too abundant crystallization will ensue. The proper proportion is about two parts to one of the liquid. A somewhat smaller quantity will...

Charcoal As A Decolorizing Agent

Owing to a variety of causes, the fluctuations of the market, an over stock of one particular kind of unmerchantable liquto or a quantity of liquor too highly colored, or to point to the emergency that might arisfi, would he impossible and hence the necessity of a knowledge of the articles used in decolorizing liquors, viz. animal charcoal or bone black. Animal charcoal by no means necessarily possesses the decolorizing prop fty, as this depends upon its peculiar state of aggregation. If a...

Rectified Whiskey

Consists of from forty to forty-five per cent, of alcohol, and is known as single and double rectified whiskey and probably the only difference between them i3 to be found in their names, as there is but little or none in their relative properties. It is possible that the double rectified whiskey may contain less essential oil than single rectified, by virtue of having passed through the rcctifier for the third time and this was a positive necessity, as the rectifiers were nearly exhausted and...