Aids to the analysis of food and drugs / by T.H. Pearmain and C.G. Moor.

  • Thomas Hames Pearmain
Date:
[1899]
Catalogue details

Licence: Public Domain Mark

Credit: Aids to the analysis of food and drugs / by T.H. Pearmain and C.G. Moor. Source: Wellcome Collection.

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    liquids by fermentation. When the alcoholic liquid so obtained is distilled, the distillate constitutes a ‘spirit.' Brandy.—Cognac, or French brandy, is prepared by the distillation of wine. An inferior variety is made from the marc of grapes, consisting of the skins and stalks. The characteristic taste and bouquet of the original wine are to a considerable extent communicated to the resulting brandy, and on these qualities its value depends. ‘British’ brandy is manufactured from grain spirit, flavoured with ethyl acetate, nitrite, etc., oils of cassia, cloves, tincture of allspice, capsicum, etc. When brandy is first distilled it is colourless, its amber tint being due to the casks in which it is stored. The constituents of brandy are water, alcohol, traces of various ethers, aldehydes and acids, chiefly acetic. The specific gravity is usually about '930. Total solids about 1 •<) per cent. hnri?US]£y;1 Whisky is prepared from grain, mostly bailey, both malted and raw. The distillation of this sPi , is largely carried on in Scotland and Ireland. The smoky flavour of whisky is due to the fact that the malt nlli f t!ed, “ kllus 111 which peat has been acid W ti'- ' W lLsky us,ually stains a trace of free w.i * V113 rarely exceeds 01 per cent, as acetic acid. Whisky when first distilled is colourless, but by storing in sherry casks, the usual method employed to give flavour etcaCqTWot0 0Urtnd ta,keS Up traces of sugar, tannin,’ et<L dhe total solids rarely exceed 0T5 per cent Hum.—Bum is obtained by the distillation of the fer- mented juice of the sugar-cane or molasses. The distilla- tion is carried on in the West Indies, North America etc but a great deal of this article is made from grain spirit’ flavoured with various ethers aud essential oils The characteristic odour of rum is due to etliel butyrate The specific gravity ranges from '874 to '926 ; alcohol from 50 to ,D per cent. ; total solids from 07 to 1 '5 per ceut win!11!?/ SPint °rigmally prepared from grain, flavoured ith jumper-berries, oil of jumper, coriander-seeds tur cPaeneTugaraP8S f'-’ 7«\01' without the Edition of cane-sugar. Hollands and Schnapps are varieties of gin. Analysis of Spirits. The most frequent form of adulteration of spirits is tlm addition of water. The alcoholic strength andtotal solids
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