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

BRANDY.

spirit which comes over may be colored with

nicely-burnt sugar (caramel) to the desired

tint, and roughened in taiste with a few drops

tincture of catechu or oak-bark."-(

Ure.)

The constituents of brandy are

alcohol, water,

sugar, volatile oil, acetic acicl, acetic ether, a:nan–

thic ether, coloring matter,

and

tannin.

Alcohol

is the intoxicating ingredient in all

spirituous and vinous liquors, the product of the

vinous fermentation. It is a colorless, limpid

fluid, of a penetrating odor and burning taste,

highly volatile, boiling, when its density is

0·820, at the temperature of 176° Fahr. It

contains 52·17 carbon, 13·04 hydrogen, 34·76

oxygen, and unites with water in all propor–

tions, equal weights of absolute alcohol and

water forming proof-spirits.

Sugar

is a vegetable product, .existing in

many ripe fruits. When pure it is solid, white,

inodorous, and of a very agreeable taste.

soluble in an equal weight of cold, and to

almost any extent in hot water. "\iVhen inixed