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The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation | by Pierre Lacour



Also The Manufacture Of Effervescing Beverages And Syrups, Vinegar, And Bitters. Prepared And Arranged Expressly For The Trade.

TitleThe Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation
AuthorPierre Lacour
PublisherDick & Fitzgerald, Publishers
Year1868
Copyright1868, Thomas Walter Chandler
AmazonManufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation

By Pierre Lacour, Of Bordeaux.

-Preface
All subjects affecting the interests of society generally nave been discussed and examined, and all questions within the range of importance, have been adequately illustrated; and whence the neglect o...
-Alcohol
In 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 cal...
-II. Articles Usually Employed In The Manufacture Of Wines, Cordials, Liquors, Etc, Etc
Alcohol Can be obtained by distillation, from any article that is capable of undergoing fermentation. The alcohol that is commonly found in commerce, is obtained from corn or potatoes, and contains ...
-Articles Usually Employed In The Manufacture Of Wines, Cordials, Liquors, Etc, Etc. Part 2
Amylic Alcohol Or fusel oil, grain oil, corn spirit oil. This oil is distinguished by a strong disagreeable odor that is perceptible in corn whiskey, and is vulgarly known as Rot-gut. Spirit distille...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 3
Almonds There are two varieties of almonds, sweet and bitter. Sweet Almonds, when blanched, which is easily done by immersing them in boiling water and rubbing them between the hands until the husk ...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 4
Bone Black Consists of the bones of animals, being burned and ground. The particles are porous, and are composed chiefly of lime. Bone black is used in the manufacture of liquor for removing grain oi...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 5
Cochineal Cochineal. - This insect is found wild in Mexico, and as a coloring substance it is one of the most useful that we have, and is suited for all kinds of liquors that are dependent upon red a...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 6
Finings Are used for clarifying liquids. They consist of bodies or matter that is either lighter or heavier than the fluid. The whole process of fining is mechanical, for when the article used for...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 7
Honey Owing to its peculiar, though feebly aromatic taste, honey is one of the most useful articles that can be found for giving a fine body, and the apparent virtues of both brandy and wine to the p...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 8
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,...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 9
Sweet Spirits Of Nitre Is distilled from nitric acid and proof spirit, and is used by some manufacturers for giving a false strength to liquors. The proportions vary, say from six to twelve ounces to...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 10
Oil Of Cedar Five drops of the oil are added to one ounce of nitric ether, for flavoring Holland gin, and is sometimes used in imitating Scotch and Irish whiskey, - from 20 to 40 drops are added in c...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 11
Oil Of Sassafras The essence is made by dissolving the oil in alcohol, in the proportions of half an ounce of the oil to four ounces of alcohol. Sassafras is used in the syrups and cordials, and for ...
-Articles Employed In Manufacture Of Wines, Cordials, Liquors. Part 12
Escubac, For Flavoring. Cochineal 4 ozs.; catechu 5 ozs.; ambergris 1 gr.; raisins 1 lb. (bruised); anise seed, cloves, mace, and coriander seeds 1-2 oz.; 20 drops oil of cinnamon. All of the above...
-III. Articles Used For Flavoring Wines, Liquors, And Cordials
The great secret of success in the manufacture of liquors consists in imparting to the imitation the precise aroma of the genuine, and thus obtain an article of spirit as near reality as possible, at ...
-Articles Used For Flavoring Wines, Liquors, And Cordials. Part 2
Nitric Ether Is the product by distillation of nitric acid with alcohol. Nitric ether is a colorless volatile liquid, of a fragrant, etherial odor, and pungent, aromatic, sweetish, acidulous taste. ...
-Articles Used For Flavoring Wines, Liquors, And Cordials. Part 3
Butyric Ether Is formed by the saponification of rancid butter by the aid of alkali, and then distilled with sulphuric acid. This ether has a strong odor of pineapples, and is used for making pineapp...
-Articles Used For Flavoring Wines, Liquors, And Cordials. Part 4
Aromatic Spirit Of Ammonia This spirit is distilled for the use of rectifiers from oil of lemon one-half ounce, nutmegs two ounces, oil of cinnamon one drachm, cleaned alcohol four pints, and mix the...
-Articles Used For Flavoring Wines, Liquors, And Cordials. Part 5
Raisin Spirit This is produced by the distillation of raisins. This spirit can be manufactured at that season of the year in which the previous year's stock of raisins have deteriorated from age. Spi...
-Articles Used For Flavoring Wines, Liquors, And Cordials. Part 6
Tincture Of Balsam Of Peru And Of Tolu Digest one ounce of the balsam with eight of rectified spirit, for some days, shaking it occasionally. Then filter. Tincture of benzoin in the same manner. Tin...
-Essential Oils, &C, Used For Flavoring
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 ...
-Essential Oils, &C, Used For Flavoring. Part 2
Anise The seed are brought from Spain, Germany, and France. The Spanish are smaller than either, and are usually preferred. The seed appear of a light greenish brown colour, with a shade of yellow; t...
-Essential Oils, &C, Used For Flavoring. Part 3
Creasote A peculiar substance, obtained from tar or from crude pyroligneous acid by distillation. Creasote when pure, is a colorless liquid, of the consistency of oil of almonds, slightly greasy to t...
-Essential Oils, &C, Used For Flavoring. Part 4
Juniper The berries, as the fruit is sometimes called, are sometimes collected in this country; but though equal to the European in appearance, they are inferior in strength, and are not much used. T...
-Essential Oils, &C, Used For Flavoring. Part 5
Quassia This wood is inodorous, and has a pure bitter taste, which is surpassed by that of few other substances in intensity; it imparts its bitterness, with a yellow color, to water or alcohol. Qua...
-IV. Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil
On The Manufacture Of Domestic Liquors From Rectified Whiskey, By Concealing The Smell Of The Grain Oil By The Use Of Aromatics When ethers are used, the barrels should be closely bunged, as the ethe...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 2
Cognac Brandy One barrel of whiskey, say forty gallons, add tine ture of grains of paradise, one quart; powdered catechu, three ounces; mucilage of slippery elm bark, two thirds of a pint; oil of lem...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 3
Bourbon Whiskey Rectified whiskey, thirty gallons; tincture of grains of paradise, one gallon; water, 9 gallons; mucilage of slippery elm bark, one half pint; acetic ether, three ounces; oil of winte...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 4
Holland Gin Uncolored whiskey, thirty-five gallons; tincture of grains paradise, three quarts; nitric ether, four ounces; oil of juniper, one drachm. Dissolve the oil in the ether, and mix. New York...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 5
Apple Brandy Clean alcohol, twenty gallons; water, twenty gallons; strong decoction of grains of paradise, one quart; tincture of pellitory, half pint; three ounces each of sulphuric and acetic ether...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 6
New Orleans Rum Clean proof spirit, one hundred gallons; refined sugar, dissolved in five gallons of water, fifty pounds; tincture grains of paradise, half a gallon; powder catechu, five ounces; sulp...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 7
New York Gin - Cheap Clean whiskey, sixty gallons; water, forty gallons; tincture grains of paradise, two gallons; tincture of mustard, half a gallon (tincture of mustard is made by digesting one pou...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 8
Old Roanoke Whiskey Rectified whiskey, thirty-five gallons; honey, three gallons; decoction of strong tea, one quart; of bitter almonds, bruised, eight ounces (the almonds should not be rancid, as th...
-Manufacture Of Domestic Liquors By Concealing The Odor Of The Grain Oil. Part 9
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 is to be found in their...
-Removal Of Grain Oil By Filtration
Arranging the Stands or Rectifiers. - The material used for stands or filters may be adapted to all circumstances, thus: water casks, pipes, barrels, dec, will answer as well as the regular filter. Th...
-V. Directions For Preparing The Most Choice Liquors In Quantities Of Five Gallons
For bars, hotels, wine-cellars, and private use, the following directions will insure a saving of from forty to two hundred and fifty per cent, per gallon; and the most critical examination will scarc...
-Directions For Preparing The Most Choice Liquors In Quantities Of Five Gallons. Part 2
Brandies Cognac Brandy. - Neutral spirit, four gallons; half a gallon of honey dissolved in water, two pints; Jamaica rum, one gallon; catechu, half an ounce; butyric ether, one ounce. Mix. Cognac B...
-Directions For Preparing The Most Choice Liquors. Part 3
Cherry Brandy Neutral spirits, four gallons; refined sugar, five pounds; water, to dissolve, one gallon; catechu, one ounce; infusion of bitter almonds, half a pint; cloves, cassia, of each half an o...
-Directions For Preparing The Most Choice Liquors. Part 4
Jamaica Rum Neutral spirit, four gallons; Jamaica rum, one gallon; sulphuric acid, half an ounce; acetic ether, four ounces; burnt sugar coloring, eight ounces. Pineapple Rum Neutral spirit, four g...
-VI. On The Manufacture Of Low Proof Spirit
For Making Whiskey, Brandy, Gin, Rum, Cherry Bounce, Peach Brandy, And All Kinds Of Liquors, At Twelve To Twenty Cents Per Gallon, Assuming Raw Whiskey At Twenty Cents Per Gallon These liquors, when ...
-Preparation Of Low Proof Liquors
Rectified Whiskey Take of raw whiskey, twenty gallons; water, twenty gallons; tincture of Guinea pepper, one and a half gallons; tincture of pellitory, one pint; strong decoction of Samqua tea, three...
-Imitations Of French Brandies, As Practised In France
Cognac Brandy Clean spirit, containing fifty per cent, of alcohol, one hundred gallons; seven gallons of honey dissolved in three gallons of water, having first bruised one and a half ounces of cochi...
-Aromatic Schiedam Schnapps
This is one variety of gin that is obtained by the distillation of juniper berries with spirit free from grain oil. The imitation of this article, is prepared as follows - in quantities of five gallon...
-VII. A Description Of Beads For Liquors. For Giving A Bead To Poor And Low Proof Spirit
A bead is composed of one or more small white globules, found floating on the surface of any liquid that has been subject to agitation, and is supposed to denote the strength of liquors; for instance,...
-Guinea Pepper, Pellitory, &C
Are used in the manufacture of the cheaper kinds of liquors, wines, cordials, and vinegar; the object of their use is to supplant the place of alcohol, to pro duce the stimulating, burning, and biting...
-For Increasing The Volume Of Whiskey, &C, From Twenty To Forty Per Cent., Without Loss Of Strength
This whiskey will not stand the test of the hydrometer. For increasing liquor as above, take from the barrel the per centage of liquor desired, and add a corresponding per centage of clean clear wate...
-Clarifying Wines And Liquors; With A Description And Partial Analysis Of The Properties And Action Of The Articles Used
The object of clarification is transparency. This all-important branch of this business is effected in various ways; first, by filtration through charcoal, sand, etc.; secondly, by the use of finings,...
-Coloring Liquors
Perfectly transparent liquors can never be obtained with indifferently prepared coloring. Standing first on the list, is brown or brandy coloring (carmel), or burnt sugar. This color is too often prep...
-VIII. On Barrelling Liquors, Giving Age To New Barrels, And Brightening Old Ones, Cleansing And Sweetening Old Barrels, Brands And Branding Barrels, Marks That Are Not Customhouse Marks
Barrelling Liquors with black putty (this is a mixture of lamp black and putty); bring the whole even and smooth with the head of the barrel, then have a stencil pattern ready with the word COG., or ...
-On Barrelling Liquors, Giving Age To New Barrels, And Brightening Old Ones, Cleansing And Sweetening Old Barrels, Brands And Branding Barrels, Marks That Are Not Customhouse Marks. Continued
Use Of Acetic And Sulphuric Acids, &C 1T1 be the case where the article has been prepared with great care. It (the spirit) should be offered in neat and bright packages. For giving age to new barrel...
-IX. On The Uses Of Sugar, Molasses, And Honey In The Manufacture Of Wines And Motors
There are two modes presented to the operator for giving a body, age, and a mucilaginous, oily appear ance to liquors, - the first process consisting in charging the fluid with a given amount per gall...
-On The Uses Of Sugar, Molasses, And Honey In The Manufacture Of Wines And Motors. Continued
To Ascertain The Purity Of French Brandy On analysis pure brandy has been shown to contain alcohol, water, volatile oil, tannin, heavy oil of wine, acetic ether, and coloring matter. An imitation of...
-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 liqour or a quantity of liquor too highly colored, or to point to the emergency t...
-Tannin
As tannin is extensively used in one form or another, viz. as tanning oak bark, catechu, and terra japonica, for the bitter and astringent principle and coloring matter that it yields, which is well a...
-Sugar Of Milk
Sugar of milk, or lactin, is found only in milk, of which it forms about five per cent. It is manufactured largely in Switzerland, as an article of food. In preparing it, milk is first coagulated, by ...
-X. The Process Of The Manufacture Of Sulphuric Acid
There is scarcely any article that is used for such a different variety of purposes, and one, too, that is so highly useful, of which there is so little known of its production, as oil of vitriol. Alt...
-The Process Of The Manufacture Of Sulphuric Acid. Continued
Solution Of Ammonia - Nitrate Of Silver A Test for Arsenic. - Nitrate of silver, forty-four grains; dissolved in water, one ounce; add gradually, weak water of ammonia, till a mere trace of the undis...
-XI. Tobacco, Caustic Potassa, Red Pepper, Aqua Fortis, And Oil Of Vitriol
A popular error of the day has it that the above-mentioned articles are used in the manufacture of liquors for giving an artificial strength, etc, etc. An examination of the properties of the article...
-Yeast
Used as a ferment in wines, etc, is made in various ways. It is made of mealy potatoes boiled thoroughly soft. They are then skinned and mashed as smooth as possible, when as much hot water should be ...
-XII. Wines
Wine is the fermented juice of the grape. The juice of sweet grapes consists of a considerable quantity of grape sugar, a peculiar matter of the nature of ferment or yeast, and a small portion of extr...
-Directions For The Manufacture Of Wines
Sherry is of a deep amber color. The genuine has a dry, aromatic flavor, and fragrancy without any acidity. It ranks among the strongest white wines, and contains about 20 per cent., by measurement, o...
-Directions For The Manufacture Of Wines. Continued
Port Wine - Cheap. - Cider or claret, twenty gallons; honey, two gallons; carbonate of soda, twelve ounces; strong tincture grains of paradise, one and a half gallons; powdered catechu, five ounces; c...
-Cheap Champagne And Champagne Cider
The manufacture of the above articles is well worthy of the exclusive attention of a party who is desirous of making large profits from small investments, the operation requiring little room, and but ...
-XIII. Cordials
The spirit used in the manufacture of cordials should be free of grain oil, or what is denominated clean spirit. The sugar should be refined; but in all in stances honey is to be preferred. The same f...
-XIII. Cordials. Continued
Ratafia. - Take of nutmegs, eight ounces; bitter almonds, six pounds; ambergris, five grains, rubbed up in a small portion of sugar; honey, three quarts, dissolved in three pints of water. Mix the abo...
-XIV. The Manufacture Of Soda, Mineral, And Other Carbonated Waters, Without The Use Of Any Apparatus, And Also For The Manufacture Of All Kinds Of Acidulated Beverages By Fermentation
Soda Water Fill two thirds full, a soda fountain or a well hooped oaken keg; this keg may be of any convenient size and well bound with iron hoops, and should be air-tight, to prevent the escapement ...
-Honey, Sugar, Molasses, And Liquorice Root
The advantages resulting from the use of honey in fermented beverages, are to be found in its feebly aromatic taste, and a peculiar quality that honey possesses when suspended in water, of commencing ...
-False Strength For Beer, &C
Besides checking fermentation, spirit in the form of alcohol, neutral spirit, or whiskey in small quantities, gives to fermented liquids a desirable taste and an excellent body, i. e. a spirituous bod...
-Coloring
No fluid can be successfully colored that is not perfectly clear and colorless of itself; and when it is charged with coloring matter, the fluid will always retain its transparency. The first step the...
-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 ...
-Bottling Fermented Liquids. Continued
Effervescing Spirit of Roses, for Bottling. - Boil for twenty minutes two drachms of cochineal, two ounces of hops, and two pounds of mashed raisins, in four gallons of clear rain water; when nearly c...
-Mead
Boil three and a half gallons of honey for a moment, and add it, together with five gallons of boiling water, to twenty gallons of cold water; then add a pint of good yeast, half an ounce of oil of nu...
-Cheap Porter And Ale
Porter for bottling. - Boil a peck of wheat bran for one hour, together with one pound of hops, in twelve gallons of water, and while warm strain through flannel, to separate the bran from the liquor....
-XV. The Process Of The Manufacture Of Vinegar In Twenty-Four Hours, By The Conversion Of Alcohol Into Acetic Acid
This process of manufacturing acetic acid, or pure vinegar, has superseded that of all others, both in Europe and America. This is owing to the many advantages that it presents. Among the most promine...
-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...
-Directions For Packing Vinegar Generators. Part 2
Straw is frequently used in the sand, to admit of free passage of the fluid. The decomposition of the straw soon sets in, thereby imparting an unpleasant taste to the vinegar. And in some instances, ...
-Directions For Packing Vinegar Generators. Part 3
By far the most dangerous impurities in vinegar are copper and lead. The former may be detected by a brownish precipitate on the addition of ferre-cyanuret of potassium to the concentrated vinegar. Th...
-XVI. Bitters. Stoughton's, Boker's, Berlin, Gouley's, And Brandy
Stoughton's Bitters. - Water, six gallons; whiskey, two gallons; gentian-root, three pounds; Virginia snakeroot, one pound; orange peel, two pounds; calamus-root, eight ounces; Guinea pepper, twelve o...
-Bitters. Stoughton's, Boker's, Berlin, Gouley's, And Brandy. Continued
For Making From One To Two Gallons Of Bitters, From The Most Approved Formulas In Use The article of spirit contemplated in denominating proof spirit, is the whiskey usually found in commerce. Some f...
-XVII. 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 ma...
-Syrups. Continued
Syrup Of Almonds Or Orgeat Take of sweet almonds, sixteen ounces; bitter almonds, four ounces; water, three pints; refined sugar, six pounds. Having blanched the almonds or removed the husks by soaki...
-Adulterating Syrups
Syrups, like every other commodity in commerce, should be manufactured to suit the views of all grades of purchasers. The adulterations consist of mucilage of slippery elm bark and gelatine, as the f...
-Syrups Prepared From Fruits
Those syrups that are prepared from fruits, should be made with great care. The fruit should be fully ripe, and freed from all its natural attachments, as stems, leaves,etc, and from all other impurit...
-Lacour's Chemical Works Manufactures Flavorings For Liquors
viz: Oil of Cognac, Oil of Peach, Bourbon Whiskey Flavor Grape Sugar, Oil of Rye, Essence of Malt, Apple Oil, Coloring, etc., etc. The above Oils are obtained by the action of Carbonic Acid Gas;...
-An Apparatus For Making In, Coddials, Etc
Good strong and high-flavored Gin, Cordials, and Essences have heretofore only been produced by the aid of distillation. This is owing to the difficulty of dissolving the Oils, or, when dissolved, to ...







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