On colouring Liquors.
One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar—when dissolved, this quantity will color three barrels.
A pint of well parched wheat put into a barrel will colour it, and give more the appearance of a naturally acquired colour, and an aged taste or flavor.
ART. VII.
To correct the taste of singed Whiskey.
Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe—a quarter of a pound may be tried to the barrel.