95 / 230
TO
PREVENT
DETERIORATION
OF
BRANDIES.
95
are
convertible
into
brandies
that
in
many
respects,
pro-
vided
the
operation
be
neatly
performed,
can
scarcely
be
distinguished
from
the
French.
Even
a
cider
spirit
and
a
crab
spirit
may,
from
the
extraction,
be
made
to
resem-
ble
the
fine
and
thin
brandies
of
France.
The
art
of
co-
louring
spirits
owes
its
rise
to
observations
on
French
brandies,
and
being
found
to
have
been
derived
from
the
oak
of
the
cask,
it
is
no
difficulty
to
imitate
it
to
per-
fection.
METHOD
OF
PHEVENTINa
THE
DETEEIORA-
TION
OF
BEANDIES.
It
is
certain
that
when
brandy
is
kept
in
vessels
the
pores
of
which
will
not
admit
of
any
transmission
of
the
liquor,
(as
glass,
for
instance,)
the
brandy
will
improve,
instead
of
getting
worse.
The
wine-merchant
has
no
idea
of
bottling
off
a
whole
store
;
but,
without
much
expense,
he
may
render
the
hogshead
absolutely
impermeable,
and
besides,
the
expense
in
doing
this,
being
once
undertaken,
will
be
available
for
a
considerable
time.
To
effect
this,
a
very
large
tub
should
be
well
hooped
two
layers
of
oil
colours
then
being
laid
on,
these
should
be
followed
by
a
good
coating
of pitch
and
tar
:
this
will
put
every
idea
of
evaporation
out
of
the
question.
In
a
barrel
thus
treated,
the
spirit
of
the
brandy
may
be
pre-
served
three
years
without
the
least
loss,
either
in
quan-
tity
or
quality.
These
large
tubs
or
reservoirs,
being
built
into
the
brickwork,
&c.
of
the
storehouse,
may
serve
during
a
considerable
lapse
of
time
without
reparation.