210 ANNUAL OF SCIENTIFIC DISCOVERY. 



is colored pink by cobalt; others are white, yellow, or brown, the greatest 

 difference being in the quality of the cenanthic ether. 



The properties of pure brand} 7 are subject to some variation, arising from 

 different growths of the vine. An experienced dealer and judge can always 

 recognize the products of different provinces. Brandy is colorless when 

 distilled, but acquires a slight amber- color from the cask in which it is kept, 

 or is colored by caramel (burnt sugar), which is said to render the spirit 

 mellow and more palatable. Analysis shows pure brandy to consist of 

 alcohol, water, volatile oil, cenanthic ether, coloring matter, and sugar. 

 Some varieties also contain a small portion of acetic ether and tannin. 



Now, to show how closely modern manufacturers follow the guide thus 

 given by analysis, in producing a domestic article, I will state some of the 

 methods employed. 



The highest proof-spirit is employed for imitating fine brandy, because 

 less contaminated with the grain or fusel oil present in the whiskey, the 

 most of it being removed by distillation with the permanganate of potash. 

 This spirit is reduced to the standard required, being that of equal 

 parts, by volume, of absolute alcohol and water, called " neutral spirits," 

 though this term indicates a spirit of any proof, and is converted into 

 brandy as follows : 



A mixture (a little over six ounces) of amber cognac oil, oil of bitter 

 almonds and ethereal oil of wine, U. S. P., put into one hundred and seven- 

 ty-five gallons of spirit, prepared as above, produces, with the assistance 

 of a little simple spirit and more or less caramel, the finest varieties of pale 

 or dark brandy. Sometimes a gallon of Malaga wine (a made-up wine) is 

 added. 



A mixture, in all one and a half gallons, of acetic ether, tamarinds, sour 

 cherry -juice, and a little white oil cognac, forms, when put into one hundred 

 and thirty gallons of " neutral spirits," pale or dark cognac, as may be 

 desired, with caramel and simple syrup. 



The green oil of cognac, with ethereal oil of bitter almonds and tannin, 

 in all, nearly six ounces, converts one hundred and fifty gallons of neutral 

 spirits into brandy. A few pounds of elder-flowers give it melloivness, and 

 the tannin imparts roughness and age. 



The pink or brown oils of cognac make " Rochelle " brandy, when mixed 

 in clue proportion with acetic and peach ethers. It only requires of them 

 seven ounces, to doctor one hundred and thirty gallons of neutral spirits 

 caramel as before. 



It is, perhaps, well to remark, that manufacturers also require, in order to 

 produce the variations of different pure brandies, bruised French plums, for 

 their acid ami flavor ; wild cherry juice, for its astrinyency and bouquet; oak 

 shavings, for their astringency, color, and odor ; catechu, for its tannin and 

 color ; powdered charcoal, black tea, ground rice, peach ether (a compound 

 of oil of bitter almonds and diluted butyric ether), and grape oil a com- 

 pound of the organic, radical amyle, possessing a strong, vinous odor. In 

 connection with this substance, it is a singular fact that amyle is carefully 

 separated, in one of its forms of combination, that of fusel oil (hydrated 

 oxide of amyle), from the spirit, in first preparing it for the manufac- 

 turer's use, only to reenter it, in another form, for the purpose of forming 

 " Brandy." 



Holland gin, when pure, is a spirit obtained by first fermenting barley and 

 rye with hops, allowing effervescence to cease; then distilling, and repeating 



