REMARKS  ON  CATAWBA  BRANDY. 
363 
REMARKS  ON  THE  PREPARATION  AND  APPLICATION  OF  NA- 
TIVE BRANDY,  KNOWN  UNDER  THE  NAME  OF  CATAWBA 
BRANDY. 
By  John  Zimmerman,  of  Cincinnati. 
In  the  Proceedings  of  the  American  Pharmaceutical  Associa- 
tion of  1858,  page  379,  I  observed  a  report  on  the  application 
of  native  wines  and  Catawba  brandy  to  use  in  pharmacy,  by 
Fr.  Stearns,  of  Detroit. 
Query  No.  32. — "  Are  any  of  our  native  wines  applicable  for 
use  in  pharmacy  as  a  menstruum  ?  Are  these  wines  the  subject 
of  adulteration  ?  Can  the  brandy  derived  from  our  native  wine- 
growers be  substituted  for  the  Spiritus  Vini  Gallici  of  the  Phar- 
macopoeia ?"  Being  referred  to  the  said  Fr.  Stearns,  in  the 
annual  meeting  held  at  Philadelphia,  1857,  it  was  answered  by 
this  gentleman  with  much  skill.  However,  I  would  have  been 
pleased  if  he  had  dwelt  more  on  the  particulars  connected  with 
the  manufacturing  of  said  brandy. 
The  undersigned,  having  been  connected  theoretically  and 
practically  for  many  years  with  the  American  Wine  Establish- 
ment of  Nicholas  Longworth  and  C.  Zimmerman  of  Cincinnati, 
has  devoted  all  his  attention  to  the  native  grape  culture,  as  well 
as  to  the  manufacture  of  wine  and  especially  of  brandy  ;  and  in 
consequence  thereof,  has  been  requested,  by  several  members  of 
your  honorable  body,  to  express  his  opinion  about  said  brandy, 
as  far  as  his  experience  would  enable  him.  He  therefore  begs 
leave  to  report  to  your  honorable  body  as  follows : 
In  1851,  Longworth  and  Zimmerman  proposed  to  buy,  from 
wine-growers,  grapes  instead  of  juice,  in  order  to  prevent  any 
possible  adulteration.  By  this  operation,  two  things  were 
gained.  First,  the  pumice  of  the  grape,  frequently  called  the 
skins  or  marc  of  the  grape  ;  and  secondly,  the  lees  or  sediment; 
the  latter  being  a  separated  part  of  the  juice,  which  is  produced 
during  the  fermentation.  These  two  things  forming  the  most 
necessary  materials  for  the  manufacture  of  Catawba  brandy,  can 
now  be  bought  cheap  from  the  growers. 
The  best  Catawba  brandy  will  be  produced  if  the  juice  with 
the  pumice  are  distilled  after  fermentation, — the  extractive  mat- 
ter and  the  alcohol  produced  standing  in  a  natural  proportion 
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