Lectures on the adulteration of food and culinary poisons, the detection of poisons in general, and of adulterations in sundry chemical preparations, &c. used in medicine and the arts, with the means of discovering them : and rules for determining the purity of substances : delivered in the United States Military Academy / by James Cutbush.

  • Cutbush, James, 1788-1823.
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: Lectures on the adulteration of food and culinary poisons, the detection of poisons in general, and of adulterations in sundry chemical preparations, &c. used in medicine and the arts, with the means of discovering them : and rules for determining the purity of substances : delivered in the United States Military Academy / by James Cutbush. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

    37/482
    nig honey, which is bottled, and called American Cha/npaigne. Wiicn the cork is drawn the quanti- ty of carbonic acid gas that is liberated is so great, as not only to produce a copious sparkling, but also a foaming. Cider bottled in this way, partakes more of the nature of hydromel, or mead, a beverage pre- pared by fermenting honey and water, which con- tains from two to three times its bulk of carbonic acid. The American Champaigne,*' as it has been na- med, is, therefore, a preparation of cider, the fer- mentation of which has been renewed by the addi- tion of honey added in a certain proportion. Al- though cider may be treated in this manner, clarified with isinglass, racked and bottled, and sold as bot- tled cider ; the briskness of which is owing not to the original carbonic acid produced by the fermentation of the juice of apples, but to that which is subse- quently generated by a new fermentation, and a lar- ger quantity of alcohol is also produced. We con- sider the addition of honey, under these circumstan- ces, by no means objectionable. Harsh cider is ve- ry greatly improved by it. Those who follow the business of preparing bottled cider for the market, frequently avail themselves of the use of honey. Ci- der which is pricked, or has become slightly aces- cent, is cured with a little pearlash ; the effect of which is obvious by its neutralizing the acetic acid, thus generated. The acetate of potash formed, is perfectly harmless. A very grateful flavour to cider is imparted by orris root.