BRANDY. 169 



396. When wine is distilled, the liquid which passes 

 over is brandy, and not a pure spirit of wine ; a small 

 portion of the volatile flavoring matter of the wine 

 passes over with the alcohol and water. By repeated 

 rectifications this flavor may be removed, and a pure 

 spirit of wine, or alcohol, obtained. 



397. Good wine brandy, such as Cognac, when 

 obtained by distilling wine, is always colorless like 

 water ; but old brandy, or that which is kept some 

 time in the wood, acquires more or less of a brownish 

 color, in consequence of its dissolving a portion of the 

 coloring matter of the cask. The manufacturers of 

 brandy, who prepare a spirit sold under the name of 

 brandy, but really derived from some other source 

 than the juice of the grape, color their spirit with 

 oak-wood, burnt sugar, treacle, or even more objec- 

 tionable substances. 



398. Spirit is obtained in a great number of ways, 

 and varies in flavor according to the mode in which 

 it is prepared. Sometimes, as in the manufacture of 

 liqueurs, which are, in fact, flavored brandies, some 

 substance is purposely added to alter the flavor. 

 Maraschino and Kirschwasser are brandies distilled 

 from the fermented juice of crushed cherries, and 

 derive their agreeable flavor from the volatile oil 

 and prussic acid which exist in the kernels of the 

 cherry ; but maraschino is likewise frequently fla- 

 vored by the addition of cloves, orange, or cinnamon. 

 Noyeau is flavored with the kernels of bitter almonds.. 



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