189 / 230
ADULTERATION
OF
BRANDY.
189
the
fermentation
takes
place,
which
increases
the
quantity
in
proportion
to
the
increase
of
the
spirit
produced
by
the
matter
so
added.
The
quantity
of
ardent
spirit
being
thus
augmented
in
order
to
render
it
wholesome,
it
is
therefore
less
corrected.
This
kind
of
brandy
is
evidently
inferior
to
the
genu-
ine,
and
in
a
certain
degree
recedes
from
those
distilled
spirits
which
are
reckoned
safe
and
wholesome.
Another
method
is
by
adding
spirits
of
malt,
already
distilled,
to
the
wine
or
fermented
must,
these
being
the
cheapest;
but
they
must
have
been
previously
rectified
for
this
purpose,
and
indeed
for
making
any
palatable
spirituous
liquors
whatever.
The
depravity
of
this
kind
of
brandy
is
still
greater
than
the
first,
as
it
comes
over
in
the
still
nearly
as
so
much
ardent
spirit
mixed
with
the
brandy;
and
it
will
of
course
exert
its
noxious
qualities
on
those
who
drink
it.
Some
persons
adulterate
brandy
by
the
addition
of
simple
rectified
spirit
or
by
counterfeit
brandy
;
but
the
far
most
general
method
is
by
putting
a
counterfeit
kind
to
the
genuine.
This
counterfeit
brandy
is
made
of
malt
spirits,
first
rectified,
and
then
dulcified
by
redistillation
of
acids.
The
rectification
of
malt
spirit,
in
order
to
make
brandy,
is
always
necessary,
on
account
of
its
being
impregnated
with
a
proportion
of
empyreumatic
oil
in
the
first
distilla-
tion,
which
oil
is
commonly
called
the
^^
feints."
These
give
a
very
disgusting
taste
and
smell
to
the
spirits
distilled.
The
substance
much
used
for
keeping
down
the
feints
is
a
medicinal
preparation,
called
lapis