Oatmeal, Etc

Oatmeal, rice flour, and wheaten flour, are for giving a body, etc, by filtration, to spirits.

The rationale of this process is, that the flour alluded to is of a feebly sweetish taste, and is composed (mechanically) of minute particles, which is the result of grinding and bolting. The spirit, in filtering through a body of this flour, becomes charged with a portion of these particles. Now the natural taste of the spirit is hot and pungent; this taste is modified, softened, mellowed, by the addition of these particles of flour. Without lessening its strength, it adds to the density of the spirit, and hence an oily taste and appearance.

The particles alluded to should not be discerned by the naked eye; this is prevented by placing a few folds of muslin at the bottom of the flour; this muslin strains off all the coarser particles, or prevents their passage.

Oaten meal and wheaten flour are used for color ed liquors, viz. brandy, whiskey, etc. Rice flour is used for white liquors, viz. gin, and all liquors that are uncolored.


Some manufacturers make use of equal quantities of either wheat flour or oatmeal and rice flour.

Pepper - Long, Cayenne, And Black

Of the different varieties of pepper, none answer for the purpose of giving a false strength to liquors, except Guinea pepper; a tincture prepared from this variety has a taste analogous to alcohol, whereas the taste from the other varieties remains on the palate a considerable length of time after being swallowed.

It is usual in preparing large quantities of the above tincture, to add a portion of long or cayenne, to increase the strength.


This is a powerful acrimonious substance, which is used in the form of a tincture for giving a false strength to liquors generally, and also to vinegar. See Pellitory.


Is too well known to require a description. There are several commercial varieties; the most common are Jamaica, New Orleans, St. Croix, and New Eng land; they are stated agreeably to their relative com mercial positions, and are found colored and unco-lored.

For the purposes of the manufacturer the Jamaica rum is preferable. Rum gives to neutral spirit a fine aroma, when tempered with acetic or butyric ethers, and also an agreeable vinous taste. In extemporaneous formulas, rum is highly useful. See Formulas.

Red Sanders Wood

A tincture is prepared from this wood that is used for coloring all kinds of liquors. The red from sanders is inferior to cochineal. See chapter on Coloring.


Rice flour is used for filtering liquors through to give them a body. See chapter on Filtration.


There are two varieties, the English and Ameri can; that of the former is best suited for coloring liquors, and of the latter for cordials.


Of these varieties, the Virginia snakeroot is pre ferable; this is one of the constituents of the various brands of bitters. The bitter principle is yielded to water and alcohol. For particulars, see chapter on the Manufacture of Bitters.