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

BRANDY.

with a ferment it undergoes the vinous fer–

mentation, which has already been explained.

Its addition to liquors renders them less fiery,

softer and richer.

Volatile oil

is an oil obtained from the dis–

tillation of brandy from wine. It is of such

strength that a few drops will impart its odor

to a pipe of pure spirits. It is known among

dealers as " Oil of Cognac."

Acetic acid

is the acidifying principle of com–

mon vinegar. It is distinguished from all the

other acids

its flavor, odor, and volatility.

It is generated during the destructive distilla–

tion of vegetable matter, and is an abundant

product of the acetous fermentation.

Acetic ether

is a colorless liquid, of an agree–

able but burning taste, and a very fragrant

odor. It is soluble in seven or eight times its

weight of water at 60°, and in all proportions

in alcohol. It may be formed by distilling

strong acetic acid with an equal weight of

alcohol.