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THE MANUFACTURE
OF LIQUORS, WINES AND CORDIALS,
WITHOUT THE AID OF DISTILLATION.

THE MANUFACTURE
OF LIQUORS, WINES, AND CORDIALS,
WITHOUT THE AID OF DISTILLATION.

Also The Manufacture of
EFFERVESCING BEVERAGES AND SYRUPS,
VINEGAR, AND BITTERS.
PREPARED AND ARRANGED EXPRESSLY FOR THE TRADE
BY
PIERRE LACOUR,
OF BORDEAUX.

1863 - 318 Pages.

1863 - 318 Pages.

EBOOK - RECIPES, HOW TO
FILE FORMAT - .PDF - 27.3 MB


PREFACE.

ALL subjects affecting the interests of society generally have
been discussed and examined, and all questions within the range
of importance, have been adequately illustrated ; and whence the
neglect of a matter of as much importance as the following pages,
it is difficult to conceive.

  Thousands have acquired wealth from a knowledge of this business;
and have passed from the stage of action, without leaving
to the world the marks of their progress and improvements ; and
all previous works upon the Manufacture of Liquors were vague
and unsatisfactory, furnishing no reliable information to warrant
a speculative investment; for persons possessing really valuable
information upon this subject, have found a greater remuneration
in manufacturing than in publishing.
 
  But few of the dram-drinking masses are acquainted with
the modus operandi of a business, which affects, to no inconsiderable
extent, both health and wealth, and that their own ignorance
has often tested the strength of their constitutions, through the
medium of "A pure old Article," or,"A choice old Brand;" and
hence, the obvious necessity of a work upon this subject will not
be denied, thus removing many popular errors regarding the production
of Liquors ; and the dissemination of such knowledge
would crush the cupidity of manufacturers, and articles of spirit
so often found in commerce, containing deleterious adulterations,
would disappear, which would strip intemperance of many of its
attendant calamities.

  It will be observed that the recipes throughout this work are
those only that comprehend the manufacture of liquors, &c., that
are usually met with in commerce, and the reader comes at once to
the process and its productions; these formulas have been employed
by all of the most extensive manufacturing establishments
in Europe ; and added to these recipes, are all of the recent
improvements that have been suggested by chemistry.

  It will be seen that the articles used in the formation of
liquors, etc., mentioned in this work, are powerful stimulants to
the digestive organs, constituting medicated drams that invigorate
the whole system.
 
It will be noticed that the work contains numerous extemporaneous
recipes, and in view of their non-availability under all circumstances
the apparatus will be found both economical and
simple.

THE AUTHOR.
New Orleans October 1st, 1853.


TABLE OF CONTENTS.


I. Process of Manufacturing Liquors without Distillation...9

II. Articles Employed in the Manufacture of Wines,
Cordials, Liquors, etc. etc... 15

III. Articles used for Flavoring Wines, Liquors, and
Cordials... 50

IV. Manufacture of Domestic Liquors by concealing the
Odor of the Grain Oil... 83

V. Directions for Preparing the most choice Liquors
in quantities of Five Gallons... 118

VI. Manufacture of Low-Proof Spirits... 132

VII. Description of Beads for Liquors... 146

VIII. On Barreling Liquors, etc... 167

IX. On the Uses of Sugar, Molasses, and Honey, in the
Manufacture of Wines and Liquors... 178

X. The Process of the Manufacture of Sulfuric Acid... 187

XI. Tobacco, Caustic Potassa, Red Pepper, Aquafortis,
and Oil of Vitriol... 198

XII. Wines... 203

XIII. Cordials... 227

XIV. On the Manufacture of Soda, Mineral, and other
Carbonated Waters, etc... 239

XV. Manufacture of Vinegar in Twenty-four hours, etc... 265

XVI. Bitters... 283

XVII. Syrups... 294

Index... 309

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