Excerpt from The Manufacture of Liquors and Preserves: Translated From the French
The third part treats of preserves, including brandied and preserved fruit.
The fourth part deals with the analysis of liquors and their examination. For adulterations.
M. De B... revans has limited himself to the study of liquors which can be made openly, and leaves in the shade all the dishonest and danger ous products reprobated both by chemistry and hygiene; but, to compensate for this, he has given us a considerable number of clear formulas, easy of application, which permits the distiller and the liquor manufacturer to make a large variety to satisfy the taste of the consumer.
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