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Flavors Used in Making Gin (HAVING given all our recipes)

HAVING given all our recipes for making or preparing gin, we will now introduce a particular notice of each , we will now introduce a particular notice of each substance mentioned in the formulas with a description of the oil derived from it, and its properties, to enable the manufacturer to become better acquainted with the nature of the roots, seeds, and essences, that give to his liquors their peculiar fragrancy, astringency, et cetera; moreover the information thus laid before him, may induce him to make use of those only that are servicable in imparting the desired aroma. If spirits are at all wholesome, they must be more so in a pure than in a degraded