:. MANUFACTURE AND DISTIL~ATION. ALCOHOLIC LIQUORS.

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1 :. MANUFACTURE AND DISTIL~ATION. OF ALCOHOLIC LIQUORS.

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2 ,..-VP :.:...,.....-* SF. >,>L.&.,. SL..., <,. 4 TREATISE '\ MANUFACTURE AND DISTILLATIm ALCOHOLIC.LIQUORS:' CO3CPBIBMO ACCURATEANDCOMPLETEDETAILS'INREOARDTOALCOHOLPROM WINE, MOLASSES, BEETS. GRAIN. HICE, POTATOES, SORGHUM, ASPHODEL, FRUITS, ETC. WITS TEE DISTILLATION AND RECTIFICATION OF BRANDY, WHISKEY, RUM, GIN, SWISS ABSMTHE. ETC.,, TEE PREPARATION OF AROMATIC WATERS. VOLATILE OILS OR ESSENCES, SUGARS. SYRUPS. AROMATIC TINCTURES. LIQUEURS. CORDIAL WINES, EBFERVESCINO WINES, ETC.. AQIXQ OF BRANDY AND THE IMPROVEMENT OF SPIRITS, WITH COPIOUS DIRECTIONS AND TABLES BOR TESTING AND REDUCING SPIRITUOUS LIQUORS, ETC. ETC. 1Ll.USTRATED BY FOURTEEN FOLDING PLAT& AkD SEVE~~WOOD EAORAVINGS. PEILADELPHIA: HENRY CAREY BAIRD, INDUSTRIAL PUBLISHER. 408 WALNUT STREET. LONDON: SAMPSQN LOW. SON. & MARSTON, CROWN BUILDINOS, 188 FLEET ST

3 PREFACE. Entered according to Aot of Congress, in the year 1871, by EENEY CAREY BAIRD, in the "%ice of the Librarian of Congre,ss. at Washington. A11 ~ights reserved. ALCOHOL has become an article of prime necessity in many of the arts and manufactures, and enters largely, in one form or another, into the daily consumption of our people. This industry is pre-eminently based upon scientific principles, which, if correctly understood, will insure greatly increased profits to the producer, and, if honestly applied, will tend in no small degree to mitigate the evils which grow out of the use of the article, often prepared by so-called pr;lctical distillers, some of whom are ignorant and others vicious. There are, how-- ever, many intelligent and honorable exceptions-men who, knowing how, manufacture pure and good liquors. The undersigned, anxious to see a really good book on this subject placed in the hands of American distillers, rectifiers, and compounders, as well as dealers in wines and liquors, has been unabc to find any work in the English language which seemed at all adequate to this requirement, or to the actual wants of this industry at the present day. In his extremity, he has naturally turned to the technical literature of France, among whose-people great intelligence and skill have long been brought to bear in their applications of the principles of science to the various arts. In the book of MM. Duplais, he believes he has found this great desideratum. These authors, by reason of thorough education in all those departments of science on which the art of the distiller depends, as well as by practical skill in every manipulation requisite for their application, are eminently -

5 PART I. CHAPTER I. A~coaor, CHAPTER 11. Saccharine or Qlucosic Fermentation. Vinona or Alcoholic Fermentation.. Sugar. Water. Heat The Air. Ferment. Phenomena of the Vinous Fermentation Accidents of Fermentation. Acid Fermentation... Putrid Fermentation Viscous Fermentation '. Lactic Feqnentation Frothing Sweat-House and Fermenting Vats.: CHAPTER DISTILLATION. Distilling Apparatus The Simple Apparatus Continued Apparatus, Derosne's Apparatus. To Commence the Operation. To Conduct the Operation. To Empty the Stills

6 ..,.:... X /.. To Terminate the Operation -,. PAGE ':. 57. ': To Cleanse the Apparatns " Observations. 60 Closing Remarks in Regard to the Apparatus of Derosne. 63 Enrot's -- New A ~~aratns for Continuous Distillatian Description of the Apparatns -- To work the Apparatus Facility of Setting np-economy of Removal and Tmnsporta, tion Remarkable Economy of Fuel Facility of Use Richness in Degree. - ;69 5. Moderate Price Simplicity of Cleaning. 70 Belgian Apparatus. 71 To Set Going and Use the Belgian Apparatus.. 72 Apparatus for Distilling Pasty or Semi-fluid Materials.. 73 Method of Using the Apparatus Rectifying Apparatus.. 75 Apparatus for Distilling Rum. 76 Machines and Utensils Necessary for a Distillery The Wabher.. 78 The Rasp The Root Cutter or Slicer. 'is The Hydraulic Press. 78 The Steam Press. 78 The Vat for the Conversion of Starch into Sugar. 78 Macerators. 79 Elevator.. 79 To Use the Apparatus.. 80 Pnmps..... S1*.' Filters.. 81 CHAPTER IV. ON TEE APPLICATION or HEAT TO DISTILLATION. Heating by the Naked Fire - 83 Heating by Steam CHAPTER V.... SOME CO~SIDERATION~ UPON DISTILLATION AS APPLIED TO ALCOHOL... Accidents of Distillation - 87.>. Leaks in the Apparatus Insufficient Exhaustion of the Spent Liqnor. Testing the Spent Liquor Imperfect Condensation of the Alcoholic Vapors. Fires CHAPTER TI. Spirits of Wine (Alcohol from Wine) Wine Vintage. Crushing..... Vatting. Chemical Composition of Nost, Fermentation. Improvement of Must. Drawing off (Racking). Expressing. Chemical Composition of Wine. Choice of Wines for Distillation. Distillation.... TroisSix or ~~irit's of Wine (Rectified Spirits). Alcohol from Molasses. Variety and Selection of Molasses. Fermentation. Alcohol from Beets Chemical Analysis of the Beet Different Processes for Distilling Beets. Distillation of Beet Spirit by Rasping and Pressure-- Distillation of the Beet by Maceration. Maceration by Water. Maceration by Heat... Nsw Method of Macerntion by Heat. Maceration ; the Cold Process Maceration of Beet Chips. Maceration by Spent Liquor. Direct Distillation of Beets. Process of Leplay. Rectified Beet,Spirit. Grnin Spirit. Choice of Grain Chemical Composition of Grain. Dextrine. Diastase.

7 xii xiii PAOE The Alcoholic Product of Grain. 135 Preparatory Operations which are Necessary before Submitting Grain to' the Alcoholic Fermentation Steeping. 136 Germination. 137 Drying rbe Jlalt. 139 Grinding 141 Mashing 141 lnfusion. 142 Alcoholic Fermentation of Groin. 144 Xethod of Domhnsle 145 Another French Method Old English Method. i49 English Process (New) Belgian Process. 152 New Process Generally used in Belgium. 154 Chemical Process Alcohol from Rice Alcobol from Potatoes Annlysis of the Potato Selection of Potatoes. 160 Testing the Quality of Potntocs. 161 Processes for Distilling Potatoes Distillation of Cooked Potatoes ' Cooking Reducing to Pulp Alashing or Saccharifxing by Malted Barley Fcrmcntation Distillation , nistillntion of Potatoes by Rasping nnd Mncerntion Employment of the Residuum from the Distill:ttion of Potatoes. 165 Distillation of Potatoes by Saccharifzing the Sturch Sacehnritication by Sulphuric Acid Snccbarification by Mult The Ferment.ation 'Distillation Remarkson Spirits from Grain nnd Potatoes.. lil Alcohol from Sorghum or Chinese Sugar-cane Apparatus of nl. B. Vide Alcohol from the AspGodel., Alcohol from Figs Alcohol from various substances (Vegetable and ptl~rrs) Alcoholizahle Suhstnnces of the First Clnss Alcoholizable Substances of thcsecond Class General Observations on the Different Kinds of Alcohol CHAPTER VII. PA.30 Essential Oils Acids Action of Heat. 200 Bhnagement and Progress of Rectification Purification of (Backings) Phlegm (Spirits of bad taste, from Beets, Potatoes, Grnin, etc.), by N. Ortlin ran dies from Wine.. CHAPTER 'VIII. DISTILLATION OF BRANDIES. Marc Brandy-Brandy from the Grape Pomace (Marc de Raisin) Distilling Apparatus of M. Villard of Lyons. Description of the Apparatus. Cider Brandy, Apple Brandy.. Portable Appnratus for continuous Distilling. Pear Brandy.... Brnndy from Beer. Rum.... Kirschenwnsser or Kirsch, Cherry Brandy.. Gin, Geneva.... Absinthe of Portarlier. Ahsintbe of bfontpellicr. Absinthe of Lyons. Absinthe of Pongerolles. CHAPTER IX. T ~ 3l~Nnfncrune E of SWISS ABSINTHE. Absinthe of Ycsancon. Absinthe of Nimes... - :Remarks. White Absinthe...Apparatus for Manufacturing Absinthe and Perfumed Spirits. Nnnagement of the Apparatus.. 'Causes of the Pernicious Effects of Absinthe... CHAPTER X... ALCOEOLOMETRY. Thermometere Tnhle converting the Degrees of the Centigrade Thermometer to Degrees of that of Reaumnr, and vice vevsa.. 249

8 X~V PAGE Table for converting Degrees of the Fahrenheit Thermometer to De grees of Centigrade Table for converting Degrees ~f Centigrade Thermometer to Degrees,.-.. of Fahrenheit..... za1. Hvdrometer, Alcoholometer, Areometer &ntesimal ~lcoholometer of Gay-Lussac.. a33 Expkinstion of the use of the Table indicating the actual strength of Spiritnous Liquors at any given Temperature Table indicating the actual strength of Spiritnoas Liquors Table by which to find the valoe of Decrees on the Alcoholometer of Cartier in terms of the Centesimal Alcoholometer Comnarison of the Degrees of BnnmB's Hydrometer with the red -a- Specific Gravities Table of the proportion by weight of Absolute or Real Alcohol in 100 oarts of Spirits of different Specific Gravities ~icoholometric Scale of M. Strope.. -. a00 Experimental Stills Assay Still of Gag-Lussac Assay Still of M. J. Salleron. 268 Renucrro~ CHAPTER XI. OF SFTRITUOUS LIQUOR? IPPROVING. INOREASINO OR RAISING THE PROOF. TEE STRENOTE Reduction Table for reducing Spirituous Liquors, indicating the quantity of water necessary to reduce one Hectolitre of Spirits from a higher to an avo inferior degree.. Raising the Proof of Brandy. Table exhibiting the actual value of Spirits at 850 Centesimal (33O Cnrtier) reduced to all degrees of proof found in the market.. Receipts for Aging Brandies and other Spirits, for improving them, and for Imitating - the Aroma and Flavor of different growths. Cutting or mixing common Brandies (Coupage). Imitation of Brnndies. - Processes for Imitating the Brandy of Armagnac Method of Imitating the Brandy of Saintonge... Methods of Imitating Cognac Brandy - Improving Brnndies. Low Wines prepared for redncing Spirits - Extract or Essence of Cognac. Improvement of different Spirits New Method of Distilling Wines practised in the Charentes. 285'. : 286 :. 286 i ': ,: : ':: 292 : 292,<:..,. PART 11.,. DISTILLATION OF PERFUMED WATERS, LIQUEURS,.... ESSENCES, ETC.... CHAPTER XII DI~TILLAT~ON. PAGE The Laboratory. Store-rooms, CeUars,&c " Vessels and Utensils Furnace CHAPTER XI=. FUEL Application of Heat CHAPTER XIV.... DISTILLAT~ON AND RECT~ICAT~ON... i Distillation as applied to Liqueurs.,316 Rectification. 321 The Selection and Preservation of Aromatic and other Substances, CHAPTER XV. WATER. Filtration and Preservation of Water Distilled Water , CHAPTER XVI.'... Aaom~na WATERS. ;Aromatic Distilled Waters ' jPreservation of Aromatic Distilled Waters Method of Depriving Aromatic Waters of their Odor.. '.,Receipts for Aromatic Distilled Waters Water of Orange Flowers Methods of ascertaining the Quality of Orange-Flower Water. 342 Rose Water Water of Violets

9 x V ~ PABE Water of Absinthe Water of Hyssop Peppermint Water Water of Tea Anise Water Coriander Water 346 Water of Mocha Coffee ' Cinnamon Water Angelica Water. ; 347 Water of Bitter Almonds Lemon Water Raspberry Water Maraschino Water Water of Green Walnnts Aromatic Waters without Distillation CHAPTER XVII. VOLATILE 01x.s on ESSENCES. Volatile Oils or Essences by Distillation Volatile Oils or Essences by Expression Rectification of Volatile Oils or Essences Sophistication of Volatile Oils and the Means of Detecting the Fruud 359 Sophistication by Fat or Fixed Oils Sophistication by Alcohol Sophisticstion by Common Volatile Oils Receipts for the Volatile Oils or Essences Volatile Oil or Essence of Roses Volatile Oil or Essence of Cinnamon. 364 Volatile Oil or Easence of Bitter Almonds Tsble of Volatile Oils or Essences snsoeptible of bcing used by the Distilling Liqnorist Volatile Oils by Maceration, or Extracts CHAPTER XVIII. SKIOAR. Glucose Grape Sugar Grape Syrup Sngar from Potato Starch. 375 Syrup from Potato Starch White Symps Colored Syrnps ; Syrup of Grain Starch CONTEXTS. xvii PAGE Syrup of Wheat Honey. 377 Levulose or Liquid Sugar Mannite Glycyrrhizine, or Saccharine Matter of Liquorice CHAPTER XIX. SUGAR CONTINUED. Clarification of Sugar. 379 Decolorizing Sugar Saccharometer (Pese-sirop) Table. indicating the Quantity of good brown (Crude or Raw) Sugar boltained in a Litre of Cold Syrup Table indicnting the Quantity of Refined Sngar contained in a litre of Cold Syrnp CHAPTER. XX. SYRUPS. Degeneration and Preservation of Syrups Receipts for Sprups ; Simple Syrup ; Syrup of Orange Flowers Syrup of Capillaire Syrup of Tea Syrup of Gum Arabic Syrup of Marsh Nallow Lemon Syrup Syrup of Oranges Syrup of Violets. 397 Syrup of Orgeat Currant Syrup Syrup of Black Cherries Fancy Syrup of Currants Syrup of Cherries Syrup of Raspberries Syrup of Mulberries Syrup of Raspberry Vinegar Syrup of Brandy Punch Syrup of Cherry Punch. 405 Common Syrup of Rum Punch Fioe Syrup of Rum Punch Glncosed Syrups Syrup of Curranm. -. :. 406 B -

10 xviii xix GlncoseZ Syrup of Currants. Glucosed Syrup of Orgeat Red Coloring. Yellow Coloring.. Caromel. Blue Coloring. Coloring for Cnrncoa. Haematoxylin. Green Coloring. Violet Coloring.. CHAPTER XXI. COLORING. CHAPTER XXII. PERFUMED SYRUPS. Rectification of Perfnmcd Syrups. Backings or Phle,m. Receipts for Perfumed Spirits - ~ssekce of Orange Flowers. Essence of Roses Essence of Violets. Essence of Absinthe '(05cidal) :. Essence of Absinthe (Roman). Essence of Genipi. Essence of Hyssop. Esscn,ce of Lavender. Essence of Balm Essence of Peppermint - Essence of Angelica Seed.. Essence of Dill.. Essence of Aniseed. Essence of Star Anise. Essence of Caraway. Essence of Coriander EssGnce of Cumin' Seeds. Essence of Candy Carrot.. Essence of Fennel. Essence of Rnspberries Essence of Angelich Root.. Essence of Cnlnmus. Essence of Ginger. Essence of Cnscarilln Essence of Rosewood. Essence of Sandal-wood Essence of A locs Essence of Catechu. Essence of Benzoin. Essence of Myrrh. Essence of Tolu Essence of Nuskmallow,. Essence of Grains of Paradise. Essence of Cnrdnmon,. : Essence of..ccylon Cinnamon Essence of Cassin. Essence of Cloves. Essence of Mace Essence of Nutmeps. Essence of Sassafras.. Essence of Bitter Almonds.. Essence of Apricot Seeds. Essence of Celery. Essence of Cedrat. Essence of Lemon Essence of Orange. Concentrated Essenceof Lemon Concentrated Essence of Oranges. Esprit #Anisette Ordinaire. Esprit *Anisette de Bourdeaux Esprit de Curacoa Ordinnire. Esprit de Curacoa de Hollande. Essence of Coffee. Essence of Tea. Tincture of Ambergris. Tincture of Benzoin. CHAPTER XXIII. AROMATIC TLSCTLTRES. Tincture of Cntechu. Tincture of Nusk.... Tincturc of Storax. Tincture of Tolu - : Tincture of Orrisroot Tincture of Vanilla Tincture of Curacoa. Tincture of the Hulls of Bitter Almonds.. Tincture of Smaller Absinthe. -Tincture of Hyssop. Tincture of Galangnl......,. Tincture of Balm.

11 XX PAaE Tincture of Bay. 431 Tincture of Black Currant Leaves Tincture of Black Currants Oassis Ordinaire Cnssis Demifio Tiucture of Raspberries Tiucture of Black Cherries Tincture of Walnut llulls Raspberry Viuegnr CHAPTER XXIV. LIUUEUR~ Componudiog Perfume Mixing Mellowing (Tranchage) Apparatus for Mellowing Liqueurs Coloring Sizing (Clarifying). 445 Filtering Storing and Preservntion of Liqueurs Fine Liqueurs Classification of Liqneurs Anisette. ~ ~ and Receipts ~ for ~iqueurs by ~ Distillation ~ -. ~ 452 l ~ Creme d'angelique t. ~.. ~ ~ CentSept-Aus.. Common Liqueurs. 452 Anisette. 453 Eau d'angelique 453 CenbSeptAns..'. 453 Curacoa Fleurs d'oranger 454 Framboises Mint Eau de Noyaus 454 Parsit Amour Huile dc ~ oses. 455 Eau.de ScptGrnines Tesp6tro Liqueurs Doubles Auisette Eau d'angeliqne. 456 CenbSept-Ans.'. 456 Curacoa Fleurs d'ornnger Frnmboises. 457 Huile de Menthe ' Eau de Nopnux Parfait Amour. Huile de Roses. Eau des Sept-Greines.. Vespbtro. Liqueurs Demieaes. Anisette. Creme d'angeliqne. Crbme de Celeri.. CeutSeptAns. Curacoa. Creme de Fleurs d'ornnger Huqe de Framboises.. Creme de Menthe. Creme de Moka.. Crbme de Noyaux. Parfait Amour. Huile de Roses. Eau des Sept-Graiues.. Vespetro. Punch Liqueur.. ' Rum Punch Liqueur.. Curncoa. Eau de Vie d7andaye Enu de Fie de Dontzick. Creme de Fleurs d'oranger Crbme de Frnmboises Hoile de Kirschenwasser. Crblue de Menthe. Creme de htoyaux. Creme dc Moka.. Huile d'ceilets. Parfnit Amour. Huile de Rhum.. Huile de Roses. Eau des SepeUrnines.. Scubnc,. CrEme de Th6.... Vespetro. Punch Liqueur. Superfine Liqueurs..... Liqueurs Surfines Frnn~aises xxi

12 xxii Anisette de Bordeaux.. Genuine Anisette (Marie Brizard). Anisette.de Paris. Lnisette de Lyon. Ddlices de Rachel. Creme #Absinthe. Creme d'angelique. Elixir do Cngliostro. Genuiue Receipt by N. CnZliostro. Creme de Celeri.. Liqueur dite de 1s Grande Chartreuse (green, yellow, and white) ChinwChina. Ean de la Chine. Eau de la COte-Sainte-AndrB. Cinnnmomurn and Creme de Cnnnelle. - Eau de la CSte-Aux-Noyaux. Curnpoa (Old Receipt). Cnrapoa Blnnc... Curogoa Sur6n. The Maoufacture of 104 Litres of Curnpoa. Spirit of Dried Ribbons of C'urnpon.. Spirit of Oranges... Ean Divine Eau-dc-Vie d'andaye Eau-de-Vie de Dantzick.' Fenouillette de 1'Ile de RhB. Crbme de Fleurs d'oranger. Creme ile Frnmboises Huile de Kirschenwnsser. Elixir de Garus.. Crbme de GBnepi des Alpcs. Mayorque. Creme de Menthe. Liqueurs du Mezenc. Cr&me de Mille Fleurs Creme de Moka Crbme de Noisette h la Rose. Creme de Noyaux. Creme de Noynux de Phalsbourg. Ean de Noyaux de Phnlsbonrg of the house of Hoffman-Forty. Crbme d'(eil1ets Ean d'or. Parfnit-Amour dc Lorraine Persico. Rnspeil's Liqueur Hygihique et de Dessert. Huile de Rhum. PAGE : i6, i \ j, Creme de Roses PAGE Eau des Sept-Graines... Scuhnc de Lorraine. 488 Creme de Th6 de la Chine. 488 Huilc de P6nus. 488 Eau Verte de Marseille 489 Vesp6tro de Montpellier. 489 Enn Virginale ou de.pucelle. 489 West Indian Liqueurs 490 Baume Divin.., Baume Humnin Crbme d'ananas 491 Creme des Barbndes 492 Creme dc Cachou. 492 Creme de Moka 492 Creme de Noyaux. 492 Creme Sapotille de Is -3lartiniqlie Euile de Badiane. 493 Huile d'anis des Indes blanche and rouge Buile de Cacao Huile de CBdrats 494 Huile de Cannelle 494 Huile des Urdoles Huile de Fernambouc 494 Huile do Cirofle 495. Huile de Rhum Huile de Vnnille 495 Zinziber or Huilc de Giqgcmhre. 495 Foreign Liqueurs Anisette de Hollande. 497 True Anisette de Hollnnde of the house of Winnnd Fockink of Amsterdam Curaqoa de Hollande, Genuine Dutch Curnpoa of the house of Winnnd Fockink ofamsterdam 497 Creme Genievre de Hollande. 498 Liqueur Flamande Dutch Bitters.,498 Amer de Eollande. 498 Vdritahle Eau de Vie de Dnntzick 499, Franzoesisch Wasser de Dnntzick Dentechland Wasser de Breslau ' Persicot du Palatinat Usquehnngh d'ecosse (Scotch) -, English Bitters ukermes de Florence 501 Aqua Bianca de Turin.. 502

PART THREE ARTIFICIAL LIQUORS CHAPTER 1 UNSWEETENED LIQUORS ABSINTHES Distilled Absinthes.

PART THREE ARTIFICIAL LIQUORS CHAPTER 1 UNSWEETENED LIQUORS ABSINTHES 1. --- Distilled Absinthes. Absinthe is made in accordance with a great number of recipes which are all based upon the following plants: