sist of the mixture of the following articles: Spanish or Bordeaux brandies, which are of a very inferior quality to the best French brandies,-old neutral-flavoured rum, rectified spirits*,-British brandy, -British brandy bitters,-cherry-laurel water,-extract of almond cake,-extract of capsicums, or of grains of Paradise,— colouring matter,-lump sugar, or sugar candy. Some dealers, in the method of compounding, or making up, as it is * As I shall have repeated occasions to mention rectified spirits, and spirits of wine, in the course of the work, it may be necessary to state here, their distinction. Rectified spirits are distilled from the best and clearest spirits, and then rectified, to extract the essential cil, for the purpose of rendering it as tasteless as possible, in order that it may become a proper basis for assuming a resemblance of the quality of the article intended to be sold; while spirits of wine are generally made from the feints and refuse of the various spirits and compounds which the distiller may have in his possession, and undergo only the simple process of distillation. + The object intended to be produced by the use of these pernicious articles, is as follows: the almond cake is intended to impart to the adulterated article, the kernel flavour of the genuine brandy; and the extract of capsicums, and of grains of Paradise, is intended to give the semblance of strength and pungency. The sugar or sweetening is intended to produce the effect which is stated at p. 132, post. in the case of gin. The application of the colouring matter is to bring up the colour, which may have been impaired by the use of the adulterating materials. Some technically called, make use of a portion of genuine brandy; while others employ the rinsings of the rum and brandy casks, known in the trade under the title of brandy and rum cowe. And by many, a quantum sufficit of simple water, or, in the distiller's phrase, liquor, is added. The proportions of the ingredients of course vary according to the mixer's opinion of the taste and judgment of his customers, and his own estimate of profit. times the whole of the ingredients mentioned are employed; sometimes only a part of them, variously modified and proportioned. Some publicans form a composition which they term Cognac brandy, by mixing British brandy, and water, with a small quantity of spirits of wine, and the necessary colouring and flavouring ingredients. But it is unnecessary to state to every conscientious dealer, that such sophistications, whether by the distiller or rectifier, or the retail dealer, possess highly noxious properties, which cannot but have injurious, though imperceptible, effects on the constitution of the. consumer. No one has contributed more to awaken public attention on this subject, and made more forcible appeals to the conscience of unprincipled venders of spurious wines and spirits, and other adulterated articles of vital consumption, than the spirited author of "Disease and Death in the Pot and the Bottle;" and every honest heart will join me in the wish, that he may enjoy the cheering consolation of having deserved well of a community on which he has conferred so signal a benefit. The Methods in use for Improving Brandy. These consist in colouring or flavouring, and giving it the quality of age. All brandies, when first made, are as clear and colourless as water; they become coloured by keeping; and the different shades which they obtain, depend either on the respective periods which they have remained in the oaken casks in which they are kept, or they may be artificially produced, by the addition of wood colouring, burnt sugar, &c. . In the process of artificial colouring, you must first determine whether you intend your brandy to have the yellowish straw colour which it generally acquires by age, or the deep reddish tincture, adapted for the English notion of good brandy. If you prefer the first, use burnt sugar, or the syrup of elderberries. According to the quantity of colouring used, you will of course have the liquor deeper or lighter in shade. As some of my readers will prefer having the proportion of ingredients, and the method of preparing them, stated, the following receipt may be acceptable. Boil six or seven pounds of sugar in a pint of water, until the mixture becomes apparently black; then gradually add as much lime-water as will make it into a syrup. A very small quantity produces a rich brandy colour, when added either to spirits which. have lost their colour, or to pale beer. But the best colouring for brandy, is that obtained from wood, either saunders or oak. If you prefer the latter, take a sufficient quantity of oak shavings, and steep a part of them in spirit of wine, and the other part in water; and when the liquors have acquired a strong tinge from the shavings, pour them through a sieve into different vessels; then place them over a gentle fire, till they are reduced to the consistence of treacle. Let the two extracts be now intimately mixed together, adding a small quantity of powdered loaf sugar, and rubbing the whole well together. This is esteemed the best colouring for spirits. The next is that obtained from burnt sugar and British molasses, or sugar spirit. The molasses give the spirit a fine colour, but a large quantity is necessary for the purpose. But it is proper to observe, that molasses diminishes the strength of the spirit: this defect, however, is counterbalanced by the additional beading, or bubble-proof, as it is termed, which it imparts to the liquor. The spirit also acquires from the treacle a luscious taste, and a fulness in the mouth; which properties, in the estimation of consumers who are not well acquainted with genuine liquors, constitute a value; at least it |