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2
A TREATISE ON
"
Oognac," Fratnee,
under which appellation they
are known, with various marks, as "
Otq,rd,
IJupuy
&:
Oo.,"
"
J.
HenneBBee
&:
Oo.,"
&c. Brandies from
Rochelle
and
Bor~
are next in quality; while
those of Spain, Portugal, and Italy, are of very infe–
rior quality.
In
France, there are several varieties of this spirit
distilled, which are known by names descriptive of
their quality and source. The"
wu
de
vie
B'lpb-iewre,"
or
Oognac
BrO!ndy,
is generally obtained from pale
wines by careful distillation, and is remarkable for
its fine :fl.avor and odor. When kept in glass it is
called "
White Oognac Bra;ndy,"
and the same term
is sometimes applied to it when put in casks, and not
artiftcially colored ; it, however, soon acquires an
amber tint.
The "
wu
·de
vie
ordinailre,"
or
Oommon Brandy,
is distilled from high-colored, white or red wines,
and has generally a specific gravity of 0.948, and
varies from 22 to 2'i u. p.
The "
eau
de
vie
mar<l'
is obtained from the lees
of vinegar and other wines; the mare or cake of
grapes from which the juice has been pressed, and
the commonest red wines fermented and distilled
together by a quick fire, to drive over as much essen–
tial oil and flavoring as possible.
The "
eau
de
vie
seconde"
is the weak spirit that
Digitized
by