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INDEX. Absinthe, advice on distillation of, 24 apparatus, 242 bad in Paris, 246 causes of pernicious effects of, 24 coloring, 237, 238, 239, 240 ileleterious effects of, 241 distillation of, 239 empyreumatic taste, 240 essence of, 419 inferior, 241 materials for, 239 of Besancon, 238 of Fougerolles, 238 of Lyons, 238 of Montpellier, 237 of Nimes, 239 of Portarlier, 236 remarks on, 239 series, 236 test of quality, 241 tincture of smaller, 431 undistilled, 246 water of, 344 white, 241 without distillation, 241 Absolute alcohol and water inspirits,723 Acetate of potash, 20 Acetic acid, 100 acid in sorghum-juice, 177 fermentation, 21 Accidents from carbonic acid gas, 43 of distillation. 87 of fermentation, 38 Achard, Madame, liqueurs, 490 Acid, apples, 222 fermentation, 21, 38 hydrochloric, 114 free, 22 regulating the dose of, 114 Acidimeter, 251 Acidification of vats, 39 Acids, action on essential oils, 198 in fermentation of the beet, office of, 113, 114 in liquors, 199 Saturation of, 200 Acidule, or aciduline, 483 INDEX. Action of heat in liquors, 200 Actual strength of liquors, table indicating, 254, 256 Adulteration of volatile oil or essence of rose, 362 Advantages of Emot's apparatus, 66,68 Age, effect of, on brandies, 208 effect of, on perfumed spirits, 417 Aging brandies and spirits, 286 Air, action of, in fermentation, 27 in vats, 39 the, in fermentation, 28 Blhumen, 33, 133 precipitation of, 19 Albumenized water, 380 Qlbumen size, 446 klcohol 17 absolute, and water in spirits, 723 absolute, table of, 266 and sugar, difference of, 237 and wnter, 18 and water, weight and volume, 655 and wnter, weights of, 6556 amylic, 98 as a solvent,.18 n stimulant, 20 boils, 18 boiling points of, 82 concentration of, 20 decomposition of, 18 distillation applied to, 86 distillation of, 89 first method.for obtdning from. - sorghum, 174 for liqueurs, 102 from beets, 108 from figs, 184 from fruits, 185 from molnsses, 103 from potatoes, 160 from various substances, 184 from rice, 159 from sorghum,,171 from sorghum in Algeria, 176 from the asphodel, 180 from wine. 90 from wood, 187 x Alcoholgreat importance of, 10 in annlpsis, 19 in medicine, 19 in the arts, 10 in volatile oils, 360 large proportion in rice, 132 never frozen, 18 observations on different kind 193 of mine, 101, 102 pure, 17, 20 quantity of, from cider, 284 sensibility of, 17 specific gravity of, 18 tables of densities of, 667, G5 G63, 672 tables of per cent., 684, 635 transformntion of sugar into, 24 water in, 20 what product of, 19 where found, 19 Alcoholic fermentation, 19, 21, 83 fermentation of grnin, 144 product of grain, 125 richness of wines, 101 spirits, spcci6c gravity of, G51 vnpors, 56 vapors, imperfect condensation o 88 Alcoholiznble substances, 185 Alcoholometer, 251, 262, 263, 254, 2; centesimal, 253 degrees, table of, 264 Alcoholometric scnle of h1. Strope, 2C Alcoholometry, 246 Alcoolats, 115 Aldehyde, 105 Alicante, 536 Alkalies, action on essential oils, 108 vegetable, 19 Alkerrues de Florence, 501, 530 Aloes, essence of, 428 Allowances, tns on, 572 Ambergris. tincture of, 429 Amer de Hollande, 498. Ammonia as a disinfectant, 43 Amour, pnrfnit, 454, 455, 4G1 Amylic nlcohol, 98, 195 Amygdaline, 365 Analysis, alcohol in, 19 of the beet, 108 of the potato, 160 of root of nsphodel, 181 Anhydrous alcohol, 17 Angelica root, 245 root, essence of, 422 seed, essence of, 420 seeds, water, water 347 of, 316 Angelique, Enu d', 453 Animnl black, purifying, 382 economy, effect of potato spirit on, 171 ~niseed, essence of, 421 Anisette, 208, 453, 456, 459, 4G3, 622, 523. 525. 527 de Bordeaux, 460 de Holland, 497, 530 de Lyon, 470 de Paris, 470 - esprit de Bordeaux, 427 esprit ordinaire, 42'7 of nlnrie Brizard, 460 of Winand Fockink, 497 Anise water, 345 Apparatus, continued, 52 DerosnB's, 52 distilling, 46 for absinthe and perfumed spirits, - 2QZ -- for distilling in a vacuum, -542 for distilling pastry, or semi-fluid materials. 73 for distilling rum, 76 for mellowing liqueurs, 443 of juice, Viale, 177 for sorghum and beet profitable, 86 rectifying, 75 simple, 46 use of, 80 9pple brandy, 222 Spples, crushing, 223 juice OF, 223 sugar In, 23 varieties of, 222 4pplication of heat, 312 of heat to distillation, 83 lpricot seeds, essence of, 426 water of, 347 lpricot wnter, 348 ipricots, 185 sugar in, 23. Lreometer, 251, 252 Lrnault de Villeneuve, 296 irnould, M., 187 Lrmngnac brandy, imitating, 287 Lroma, 332 imitating, 286 in brandies, 207 M. Roubiquet on, 352 Lromntic distilled waters, 332 preservation of, 337 receint for. 330 Lromatics, selectiin anb preservation of, 325 Lromatic spirits, 204 tinctures, 429 waters without distillation, 348