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Orris Root

employment of aromatics in attempting to imitate genuine wines. We will now proceed to describe the partic ular flavors recommended in our formulas.

Linden or Tilia Flowers and Leaves.

The flowers and leaves of the linden or lime tree produce a fine flavor for wine; indeed, if we except orris root, it is about the best. This flavor is very aromatic, and is the principal bouquet employed in making wine by our new process. It should be remembered, however, that the flowers must not be used alone, but always combined with the leaves. This aromatic is equally good for either white or red wine, and should be used in the proportions recommended in our recipes-about 1 pound to each 60 gallons of wine.

Orris Root. (See We have already described this aromatic. "Spirit of Orris.") It has a very pleasant odor, which, for the want of a better comparison, is said to resemble the smell of violets. It is, however, exceedingly derogatory to that modest flower, when such invidious comparisons are made. Nevertheless, the perfume of orris root is good. and well worthy of the place it has obtained as a wine bouquet. The powder of orris root, when infused in pure alcohol, or decocted in boiling water, is extensively employed in the manufacture of red wines, and is much esteemed by the Bordeaux manufacturers. The Hungarians use orris very extensively, under the name of bojtokan root, as the nature of the soil in Hungary gives no special bouquet to their wines. Use this flavor as directed in the formulas. *