1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

BRANDY.

highly charged with the essential oil of the

husks of the grape, rendering them very fra–

grant.

Pale brandies are colorless when made, but

acquire a yellow-brownish tint from the casks

in which they are kept. To render them high–

colored, caramel, or burnt sugar, is used ; and

it is said to make them more palatable.

New brandies are generally found to be over

proof; old brandies under proof. The best

French brandies sold are generally about 10

under proof. British brandy is extensively

manufactured, and sold as foreign brandy, being

made in the following manner:-

"Dilute the pure alcohol to the proof pitch;

add to every one hundred pounds of its weight

from half a pound to a pound of argol, (crude

wine-stone,) dissolved in water; a little acetic

ether and French wine-vinegar; some bruised

French plums, and flavor stuff from Cognac.

Then distill the .rnixture with a gentle fire, in

an alembic furnished with an agitator. The