Chymistry Applied to Agriculture

Cover Chymistry Applied to Agriculture
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Alcohol is used as drink ; it is employed for dissolving resins, 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 alco
...hol sweetened and flavored with any aromatic substances which will give it an agreeable taste and perfume.
All vegetable substances which have undergone the spirituous 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 cherries is stronger than that distilled from wine, and is known under the name of kirschwasser.


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