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Flavors Used in Making Whiskey

of the wine. It is probable, also, that a small quantity of the water is decomposed, setting free oxygen, which forms, with some of the constituents of the wine, new compounds peculiar to old wines. It has been stated that whiskey soon becomes turbid after the application of electricity, and that this is not always remedied by subsequent filtration.

Peach Flavoring for Whiskey, by a New Method.

Take a 55 or 60 gallon cask; at 4 inches from the bottom place a false bottom, perforated with 4-inch holes. Cover this false bottom with a thin layer of straw, laid uniformly; this again cover by a thin, even layer, laid at right angles across the lower layer. Then pack ten gallons dried peaches (40 lb.) regularly, without pressing them; add 5 pounds black tea, well separated, over the peaches, and cover the whole with a cloth. Next pack 10 gallons oak sawdust evenly, and cover it also with a cloth. Piace some piece of lath over the cloth, with some middle-sized stones (12 lbs. in all), to keep the sawdust down. Insert a fawcet in the side of the pipe, between the bottom and the false bottom. Now add 20 gallons proof spirit, and draw off, three times every day, 15 gallons of the tincture, and pour it back immediately. As the sawdust acts as a filter, the tincture will be ready for use and bright in 10 or 15 days. This is an on the method on page 117.

To Improve the Flavor of Whiskey.

Whiskey will be much improved in flavor by putting three ounces of pulverized charcoal and four ounces of ground rice into a gallon of spirits, and letting it stand for a week, and stirring it up every day.