114 
(1) Fruits. 
Grape-vine (Vitzs vinifera, Linn., var.), cultivated in South 
Europe, North Africa, South Africa, Canary Islands, Syria, 
United States of America, South America, Australia, &c., for the 
production of wine, the total production of which is well over 
3,000,000,000 gallons annually, the share of France, the largest 
producer, being well over one-third of this.’ 12,000,000 gallons 
approximately are imported annually from all sources into this 
country.2 There are many varieties, with white and black fruits. 
The grape is perhaps the oldest and best known source of potable 
alcohol—brandy, which may be distilled from any wine, but the very 
best is that prepared in Cognac, in the Charente Department. of 
France, chiefly from the white grapes (var. “ Folle blanche”) of 
that locality. A product of high quality is being obtained in the 
Piraeus, on the same principle as that employed in Cognac.’ 
Brandy is also produced in the United States to the extent of over 
4,000,000 gallons a year. It may also be distilled from raisins— 
one ton will yield an average of about 145 gallons of proof spirit,’ 
from currants or currant-grape (Vitis vinifera, Linn., var. corinth- 
taca)—about 600 Ib. of dried currants yield 100 litres of alcohol’— 
and an inferior quality is obtained from the marc of grapes and the 
dregs of wine vats. Grape skins to the extent of 6,757,190 gallons 
were used in Germany during 1908 for distillation purposes. From 
the stalks and pips of grapes a spirit is distilled, and forms the 
favourite drink of the people in Smyrna. - It is used either plain or 
flavoured with the gum of the “ Mastic” tree (Pistacia Lentiscus, 
; 7 
The colour of “ pale brandy ” is due entirely to the oak casks in 
which it is usually stored, and the rich “ brown brandy ” is coloured 
with caramel or burnt sugar. Spurious brandies are merely plain 
spirit, specially flavoured and coloured—usually grain-spirit sent 
from England or Germany to France, for preparation and return 
under cover of a good name. Some useful particulars of “ Frauds 
in the Brandy ‘l'rade in France” are given in Diplomatic and 
Consular Report, Misc. Series, No. 72, 1887, pp. 1-3. 
Tt has been estimated that the average percentage of total 
sugars calculated as dextrose in grapes is 15-0, and the approximate 
yield of alcohol from a ton is from 21-22 gallons.® 
_ Spirit distilled from the grape is rarely if ever used for 
industrial purposes, although mention ought to be made here of the 
alcohol from currants in Greece being used for heating and 
highting.° | 
' Blyth, “‘ Wines and Wine making at the Paris Exhib.” Journ. Roy. Hort. 
Soe. xxvi. Dec. 1901, p. 428. 
bl 
* Annual Statement, Trade of the U. Kingdon, i. 1910, p. 233. 
* See Dip. and Cons. Rep. No. 4228, Ann. 1909, p. 8. 
* Perkins, Journ. Dept. Agric. S. Australia, xiii. 1909, p. 193. 
‘ . 1906, p. 16. 
* Monthly Cons. and Trade Rep. Washington, No. 339, Dec. 1908, p. 179. 
Slate ae DOI oe ne és 
, Wiley and Sawyer, Farmer's Bull. No. 429, 1911, pp. 11, 12. 
* Monthly Cons. and Trade Rep. Washington, No. 317, 1907, p. 211. 
