392 GRAPE CULTURE AND WINE-MAKING. 



Recovery of Bone-black. 



For this purpose an old pipe may be taken, in -which a false 

 bottom, with many small holes, might be placed, from 4 to 6 

 inches above the original bottom. The bone-black is filled in 

 this pipe upon the false bottom, and the steam is let on in the va- 

 cant space between the two bottoms. The bone-black is boiled 

 some time, by which it will be sweetened. After this process the 

 steam is shut off. For 100 pounds of bone-black will 2 pounds 

 of calcinated potash be dissolved in water ; with this solution the 

 same then merely covered, and boiled by steam for 12 hours. 

 The water is drawn off, which will be of dark yellow color. Pure 

 water is poured on now to cover the bone-black a foot, and then 

 brought to boil, after which the water is drawn off again. Again 

 it is filled up with pure water to cover it by a foot ; muriatic acid 

 is added until litmus paper is colored light red from this water. 

 In this state it must remain a few hours, when the fluid is drawn 

 off and fresh water added until the water has no salty taste and 

 blue litmus paper is not discolored, after which the bone-black is 

 immediately ready for use. 



All the waste which has accumulated during the steaming of 

 the sugar, and the water with which the apparatus had been 

 cleaned, might be saved, fermented, and distilled. The alcohol 

 gained from such refuse is almost free of fusel oil, and of an ex- 

 cellent taste and flavor. 



Note. — The reader must understand, however, that sugar made from potatoes is 

 of no use for eating or cooking purposes, but is only used for aiding and ameliora- 

 ting wines. As the potato-sugar is similar to the grape-sugar, it is by the Germans 

 and French called grape-sugar. — A. H. 



