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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    FUSIL OIL IN LIQUORS. colored, and properly flavored, will compete favorably «vith imported brandy or gin. For numerous important facts and hints about alco- aol, see articles headed, “ The Art of Imitating and Manufacturing Brandy without Distillation‘‘ Alco- holometry and the Hydrometer“ IIow to make Gin “ Useful Rules for Liquor Merchantsand 11 On Distil lation and the Still! Fusil Oil in Liquors. An East Method to discover the Presence of Fusil Oil in Alcohol and Liquors. As it is absolutely necessary to use pure rectified spirit as a basis for imitating brandy and gin, and making fine cordials, it is very often requisite to employ some uner- ring test to determine the presence of fusil or grain oil. In order to accomplish this result, the following simple experiment may be tried with success:—Dissolve ten grains of nitrate of silver in one ounce of pure distilled water. Then take half a tumblerful of the suspected liquor and drop into it twenty-five drops of the above so- lution ; and if the liquid should contain any grain oil, it will assume the form of a black powder and float on the surface. The action of this test is not always immediate, for it is sometime necessary to wait from one to thirty hours when testing a sample of alcohol which has been well rectified, before any evidence of the oil or powder can be perceived floating on the liquid, and even then it is necessary to expose the glass to a strong light before the powder can be discovered. On Distillation and the Still.—(See Appendix.) The Alembic, or still, is one of the most ancient of