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49
Brandy
—
Whisky.
imitate
foreign
spirits,
such
as
Brandy,
Rum,
Ge-
neva,
&c.,
and
they
succeed
to
a
tolerable
degree
of
perfection.
English
spirits,
judiciously
managed,
can
be
made
to
resemble
foreign
(grape)
Brandy
very
successfully,
the
best
being
made
with
clean
malt
spirit,
mixed
with
ordinary
Brandy,
then
brought
up
to
the
desired flavour
with
Raisin
Brandy
or
some
other
spirit.
Good
British,
or
Patent,
Brandy
is
much
to
be
preferred
to
man
3;-
of
the
foreign
spirits,
improperly
called
Brandy,
but
which
are
distilled
from
the
beet,
carrot,
potato,
&c.,
and
are
brought
up
to
the
desired
flavour
by
various
ingredients.
Guernsey
Brandy
is
made
from
beetroot
spirit
Dantzic
Brandy
from
rye,
mixed
with
the
roots
of
the
Calamus
aromaticus
;
Cider
Brandy
is
made
from
the
residuum
of apples
and
pears,
after
the
cider
or
perry
has
been
drawn
off
Peach
Brandy,
so
well
known
and
appreciated
in
the
United
States,
is
obtained
from
peaches,
by
fermentation
and
distillation.
The
New
Jersey
Peach
Brandy
is
esteemed
the
best
:
an
imitation
of
this
brandy
will
be
furnished
at
the
end
of
this
article.
Whisky,
which
may
justly
claim
to
be
con-
sidered
as
the
national
spirit
of
the
Irish
and
Scotch,
is
obtained
from
the
fermented
wort
of
malt
and
grain
;
it
agrees
in
most
of
its
properties
E