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

BRANDY.

which is any pure proof-spirit, whether dis–

tilled frorn corn or rye; as likewise with the

constituents to be combined with the proof

spirit for that purpose.. All that remains is to

acquaint you with the quantities or proportions

of the different ingredients, so as to insure

success; skill, care, and attention being all that

is required, and a faithful observance of the

rules and forinuloo here given. Your own judg–

ment must be your guide in regard to fragrance,

flavor, color, etc. A specimen of the liquor to be

imitated will always prove valuable in direct–

ing your judg1nent. The different proportions

may be varied in some instances. Thus, if you

wish a very high flavor, add more of the oil of

Cognac; if more odor, use n1ore renanthic acid;

if too fiery, add more sirup or sugar. But the

reader will find that, as a general thing, the

formuloo here given cannot be improved on, as

experience has demonstrated their proportions

to be the true ones for producing the

best imita–

tions

of pure foreign brandies that have ever

been made in this country.