The French wine and liquor manufacturer : a practical guide and receipt book for the liquor merchant being a clear and comprehensive treatise on the manufacture and imitation of brandy, rum, gin and whiskey with practical observations and rules for the manufacture and management of all kinds of wine by mixing, boiling, and fermentation, as practiced in Europe including complete instructions for maufacturing champagne wine, and the most approved methods for making a variety of cordials, liqueurs, punch essences, bitters, and syrups ... / by John Rack.

  • Rack, John.
Date:
[1868]
Catalogue details

Licence: Public Domain Mark

Credit: The French wine and liquor manufacturer : a practical guide and receipt book for the liquor merchant being a clear and comprehensive treatise on the manufacture and imitation of brandy, rum, gin and whiskey with practical observations and rules for the manufacture and management of all kinds of wine by mixing, boiling, and fermentation, as practiced in Europe including complete instructions for maufacturing champagne wine, and the most approved methods for making a variety of cordials, liqueurs, punch essences, bitters, and syrups ... / by John Rack. Source: Wellcome Collection.

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    Butyric Acid. The soui* taste of milk is owing to the formation of lactic acid. This acid is also generated during the fer- mentation of the beet, turnip, and other bulbous roots. The casein* in the milk gradually conveys milk-sugar and other kinds into this acid ; if a small portion of casein be introduced into a solution of cane or milk-sugar, lactic acid soon forms, but the transforming action of the casein does not here cease : in time, a fermentation commences, and butyric acid is produced. Butyric acid thus pro- duced emits a mingled odor of acetic acid and rancid but- ter. This acid is the principal constituent of rum, and is therefore much used in making an imitation of that arti- cle. (See “Butyric Ether “Rum Essence'' uFruit Essences,” etc.) Soot. This well known substance has a peculiar smell and a bitterish, disagreeable taste. Its composition is very complex; it contains cloride of potassium, ammonia, sul- phate of lime, acetic acid* nitric acid, and creosote. The insoluble parts of soot form nearly 50 per cent of the substance. Soot has been highly recommended as a flavor for rum, by a celebrated chemist, but we have never used it ourselves. Apple Oil. (Valerianate of Amylio Ether.) This is one of the newly discovered “fruit oils. It is formed during the preparation of valerianic acid from potatoe oil, and is recognized by the offensive odor of rotten apples evolved during the process. By treating * The curd or coagulable portion of milk. Cheese made from skim med milk, and well pressed, is nearly pure casein.