270 CHYMISTRY APPLIED TO AGRICULTURE, 



Alcohol is used as drink ; it is employed for dissolving re- 

 sins, and it enters into the composition of drying or spirit- 

 of-wine varnishes. 



Alcohol serves as a vehicle for the aromatic principle of 

 plants, and then takes the name of the spirit or essence of 

 such or such a plant. 



It is made use of by apothecaries for dissolving the re- 

 sinous gums, and these solutions are known by the name of 

 tinctures. 



Alcohol forms the basis of all those drinks known by the 

 name of liqueurs, which are only alcohol sweetened and fla- 

 vored with any aromatic substances which will give it an 

 agreeable taste and perfume. 



All vegetable substances which have undergone the spir- 

 ituous fermentation yield alcohol upon distillation, but the 

 quantity and the quality vary much. 



Alcohol made from cider has generally a bad taste, be- 

 cause the fermented liquor contains much malic acid, a part 

 of which rises with the alcohol, and remains mixed with it. 



Alcohol produced from the fermented liquor of wild cher- 

 ries is stronger than that distilled from wine, and is known 

 under the name of kirscJiwasser. 



Alcohol distilled from fermented sirup of sugar is called 

 rum and tafia. 



Pallas saw, among the Kalmucks and Tartars, the sour 

 milk of cows and mares distilled : the acidification of the 

 milk is facilitated by the addition of leaven, made of coarse 

 salted meal, or with rennet made of the stomachs of lambs : 

 the milk which is destined to be made into brandy is never 

 skimmed. Distillation is performed in boilers covered over 

 with wooden caps, and the product is received into vessels 

 which are cooled by surrounding them with very cold 

 water. 



In almost all known countries, brandy is distilled from 

 grains, but it is difficult to obtain it from them free from 

 some bad taste occasioned by the burning of the glutinous 

 fermented matter which adheres to the sides of the boiler, 

 and communicates its flavor to the liquor : this taste is dis- 

 guised by mixing juniper berries with the fermented grain : 

 the taste of the berries predominates in the liquor, and it is 

 known under the name of juniper brandy or gin. 



