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the neighbourhood of the sea and the wrack used for manure. Another 

 point on which there is Uttle agreement, is the time at which the 

 wine is fittest for distilhng. Some insist that it should be a year 

 old, others that it should be distilled immediately after the vintage, 

 or at most two months, wliile many keep their wines till March or 

 April. These variances are doubtless owing to the nature of the 

 wines or the weather of the districts, and may be fairly regarded as 

 nothing more than approximative data. 



The only general rules are these ; 1st, that weak wines should be 

 put in distillation sooner than strong wines, because more apt to 

 sour ; 2nd, rich, racy wines, deep coloured though clear, should have 

 time to settle, precipitate, and refine, or the brandy will not be as 

 fine flavoured, and w^ill be apt to take the burnt taste ; 3rd, that 

 the more perfect the fermentation, the richer the wine is of sugar, 

 and the older it is, the better the brandy. These are the principles 

 adhered to by vine-growers the most intelligent and successful in their 

 brandieS; and therefore merit some consideration. 



