A Treatise on the Manufacture and Distillation of Alcoholic Liquors

12 kilog 25 kilogrammes 25 litres 50 centilitres 50 litres 500 grammes absinthe alcohol alcoholometer Angelica anise anisette apparatus aromatic waters assessor beet bitter almonds boiler boiling brandy caramel cask centilitres cinnamon cock coil cold color contains coriander Crème curaçoa degrees dissolved distillation distillery dried Esprit Essence essential oils fennel fermentation filter fire flavor flowers fresh gauger grain grammes grape grms heat hectolitre hydrometer indicated Infusion juice lemon liqueurs liquid liquor liquorist litres of water maceration manufacture mash meter mixed mixture molasses necessary obtained odor operation orange Orange-flower water perfumed spirit pipe prepared produced proportion Quantity of water receipt rectified rectified spirits reduced Refined white sugar rinds saccharine saccharometer seeds specific gravity stamp Star anise starch steam substances sufficient syrup taste temperature Tincture tion TRUE PER CENT vapor vessel volatile oil water required water-bath white sugar white sugar Water wine yellow