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The spirits distilled from different fermented 

 liquors differ in their flavour : for peculiar odorous 

 matter, or volatile oils, rise in most cases with the al- 

 cohol. The spirit from malt usually has an empy- 

 reumatic taste like that of the oil, formed by the dis- 

 tillation of vegetable substances. The best brandies 

 seem to owe their flavour to a peculiar oily matter, 

 formed probably by the action of the tartaric acid on 

 alcohol ; and rum derives its characteristic taste from 

 a principle in the sugar cane. All the common spirits 

 may, I find, be deprived of their peculiar flavour by 

 repeatedly digesting them with a mixture of well burnt 



