This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
Oil of bitter almonds is used for flavoring, in imitation of peach blossom, by the addition of orange flower water, in the imitation of peach brandy, and also for the imitation of syrups and cordials of fruits. Essence of bitter almonds has a tendency to destroy the flavoring ingredient of almost any article combined with it; the destruction is not immediate, but gradual. This essence is sometimes added to brandy, whiskey, etc, to give a nutty flavor to them. The oil of bitter almonds has become quite common from Jong use, and is easily detected; and therefore should be used with the greatest caution. A few drops will suffice for forty gallons. The essence is made by dissolving one ounce to four ounces of alcohol.
Ambergris differs somewhat from the generality of aromatics, as it combines its odor with any other and forms by each addition a new and desirable perfume. It is used for flavoring the light wines, and it will be seen enters into various other formulas throughout the work.
Is used principally for a cordial of the same name. The odor of anise has become too common for any other use.
The composition of oil of bergamot and that of lemon are nearly the same. In composition bergamot is used extensively for all kinds of cordials, and combined with acetic ether it is used for flavoring domestic brandies, and with nitric ether for Holland gin. It is never used alone for flavoring.
And oil of cassia are the same. Thi3 odor has become too popular with the masses to be of any value to the manufacturer. Cinnamon is the flavoring ingredient in some aromatic cordials; when it is used it should be concealed to as great an extent as possible. Cinnamon is highly useful where a warm aromatic odor is required.
Are used for giving a false strength, an aromatic pungency, and in some instances an appearance of age, and a nutty flavor to liquors, wines, and cordials.
Of the two classes of aromatics, solids and fluids, the former is used for both its taste and odor; and the latter is employed for its odor alone.
Care should be exercised in the use of aromatics, that they are not added in such excessive quantities that would indicate their own presence.
The most convenient mode of obtaining the active principles of solid aromatics, is by infusion; for instance, a recipe directs to a given quantity of spirit, a corresponding amount of aromatics to be infused in the spirit, and then strain. To obviate the necessity of straining a large quantity of fluid, the infusion should be prepared with a much smaller quantity of fluid. From one to three gallons will form an infusion of aromatics, sufficiently strong for one hundred gallons of spirit.
To protect the consumer from imposition, particu lar attention has been paid to a description of those articles most liable to be found impure or adulterated.