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densor. The liquor never gets above 125 or 130 degrees F. in temp. This prevents burning of the liquid. Wagner says that the barrels of the California Extract Co's liquor exploded or burst in transportation and this was caused by the fermentation of the liquor due to the high heat of the pans over which it passed. The liquor was "burned" and tanning solubles were coverted into insolubles which brought about fermentation. The steamship co's, says Wagner, will no longer receive their barrels for export on account of their bursting.
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