0 
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liable calified Flavour of the fecond, difco- 
ver the Cheat. 
Good Brandy is clear (its yellowifh, brown' 
ifh, or other Colours, if not fi&itious, are 
borrowed from the Calk, wherein it has 
flood long ; others tincture it with Moloffos, 
Saffron, or other Ingredients, but the De- 
ceit is detedled by its fiery Tafle) not too 
hot, nor fharp, of a pleafant vinous Smell, 
of a ftrong Body, good Age, and ealily fired. 
The bell way to difcover Brandy from Spi- 
rits, is, not to tafle it, but to pour a little 
of it into the Hollow of the Hand, and rub 
it between the Hands, then fmell it ; and 
if it have a flagrant vinous Smell at firft, 
and retain it a conilderable time, it is good ; 
but if it ftrike the olfadlory Nerves at firft 
with a ftrong, hot, pungent Smell, then 
with a fourifli Smell, like Water that has 
flood upon Meal till it four $ and laftly, if 
that Smell be fucceeded by a faint one, it is 
plain you are impofed upon with common 
Spirits. To try the Standard or Strength of 
Brandy or Spirits, pour out into a Wine 
Glafs, better than a third Part of the Glafs 
full 5 take it up in one Hand, and cover the 
Glafs well with the other Hand, then fhake 
it 
