 | Hewson Clarke, John Dougall - 1817 - 902 pages
...improved, by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring it ; then let the liquor be strained, and it will be found... | |
 | Maria Eliza Ketelby Rundell - 1819 - 430 pages
...improved, by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring it ; then let the liquor be strained, and it will be found... | |
 | Colin MacKenzie - 1821 - 724 pages
...improved, by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring it ; then let the liquor be strained, and it will be found... | |
 | 1825 - 590 pages
...improved by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring it ; then let the liquor be strained, and it will be found... | |
 | Perry Fairfax Nursey - 1827 - 472 pages
...improved by putting three ounces and a half of finely -powdered charcoal, and four ounces and a half of ground rice into a quart of spirits, and letting it stand during fifteen days, frequently stirring it; then let the liquor be strained, and it will be found... | |
 | Maria Eliza Rundell - 1837 - 596 pages
...improved, by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring it ; then let the liquor be strained, and it will be found... | |
 | Colin MacKenzie - 1853 - 498 pages
...flavour of malt spirits is highly improved hy putting 3^ ounces of finely powdered charcoal, and -J ', ounces of ground rice, into a quart of spirits, and letting it stand during 15 days, frequently stirring it; then let the liquor be strained, ami itwillbctound nearly of... | |
 | Family manual - 1859 - 304 pages
...improved by putting three quarters of an ounce of linejj'-powdered charcoal, and lour ounces and a half of ground rice into a quart of spirits, and letting it stand fifteen days, frequently stirring it; then let the liquor be strained, and it will be found equal in... | |
 | Colin MacKenzie - 1867 - 510 pages
...flavor of malt spirits is highly improved by putting 3i ож. of finely-powdered charcoal, and ! '. oz. of ground rice into a quart of spirits, and letting it stand during 15 days, frequently stirring it; then let the liquor bo strained, and it will be found of nearly... | |
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The flavour of malt spirits is said to be highly improved, by putting three ounces and a half of finely powdered charcoal, and four ounces and a half of ground rice, into a quart of spirits, and letting it stand during fifteen days, frequently stirring... 