and Death in the Pot and the Bottle." In France, an inferior kind is also made of the apples or seed-pods of potatoes, or the marc or refuse of the grapes, after the wine has been extracted. Varieties of fruits also yield an alcoholic matter, from which a good brandy can be manufactured, as the peach, the white mulberry, the prune, the cherry, and the red and white gooseberry; but of these articles, the production of the peach and mulberry is the best. The quince, apricot, fig, raspberry, strawberry, &c. are susceptible also of undergoing an alcoholic fermentation. M. Parmentier says, that the chestnut is well adapted for the same process; and, according to Professor Proust, a brandy of an excellent quality may be extracted from the fruit of the carobe-tree, which is common in the eastern provinces of Spain, and on the coast of the Mediterranean. A patent was some years ago obtained by Mr. Hornby, of York, for making brandy from carrots and parsnips; the produce of the last-mentioned of which roots, I am told by a person on whose

veracity I can rely, nearly resembled French brandy: but the speculation did not answer the undertaker's expectations, as the system of adulteration was not then so well understood, or practised with so complete success, as is the case in the present day.

Brandy is manufactured in most of the wine-countries of Europe, but particularly in France, Spain, and Portugal. The French produce is the most extensive,. and the most esteemed for its flavour and quality. In France, it is manufac tured at Bordeaux, Rochelle, Bayonne, Blois, Cognac, Andaye, Charenton, &c.; but the Cognac produce is preferred. Extensive brandy distilleries are carried on in Catalonia, in Spain; but the Spanish produce is generally employed in adapting the Spanish and Portuguese wines for the European market, especially that of England.

Various artificial methods have been resorted to for proving the quality of brandy, but they are all of uncertain effect, in the hands of an unskilful experimenter.

The method practised by some dealers, of dropping two or three drops of vitriolic acid of iron, has at length proved to be a fallacious test. The best, and the only sure tests with which I am acquainted, are those detailed in Section II. of "DisEASE AND DEATH IN THE POT AND THE BOTTLE," entitled, "The Testing, or Method of Ascertaining the Good and Bad Qualities of Wines and Spirits." But the ready tests, and indeed the only ones to which a purchaser can have recourse at the time of purchasing the commodity, are, that brandy should be clean and clear in appearance, and of a yellowish red colour; it should not be of a hot or sharp, but a mild taste, with a small degree of bitterness, and fine nutty or kernel flavour; and when swallowed, should produce a pleasant glow, and gentle tension, over the stomach. These are the general ready modes of judging of brandy, but it requires a very nice and experienced taste to properly discriminate its qualities: for a false strength is frequently given to a weak liquor, by infusing into

it acrid vegetable substances, as the tincture or extract of capsicums, grains of Paradise, Guinea pepper, &c. and extract of almond cake, for the purpose of giving it the fine kernel flavour which the genuine article possesses.

Precautions to Prevent the Deterioration of Brandies.

If your stock of brandy be small, remove it into bottle, or such vessels, the pores of which will not admit of any transmission of the liquor through them; for by so doing, you will save a considerable quantity of liquor, as well as improve its spirit. But where your stock is extensive, or will not admit of bottling off, you may render the hogsheads absolutely impermeable, by painting your casks with two coats of oil colours; which, when dry, should receive a coating of pitch and tar. In a barrel thus treated, the spirit of the brandy may be preserved many years, without the least loss, either in quantity or quality. These large tubs or reservoirs being built into the brick-work of the store-house, will

last a considerable lapse of time, without any reparation; being thus protected from the effects of the air and the damp. Experience has shewn, in France, the beneficial effects of this measure. In that country, vast tuns are built into the stone walls, and in these the French dealers preserve their wines, which, besides being preserved from loss by leaking, and other accidents, are increased in spirit every year.

The Methods used for the Sophistication of Brandy.

These processes are employed either by the distiller and rectifier, or the spiritdealer. The sophistications in use among the distillers and rectifiers are, the addition of foreign fermentable matter to the must, or rectified spirits of malt, or spirit of nitre, or aquafortis; but the far more general method is the addition of counterfeit brandy, made of rectified malt spirits, and then dulcified by re-distillation with acids.

The spirit-dealer's sophistications con

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