1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

BRANDY. 79 highly charged with the essential oil of the husks of the grape, rendering them very fra– grant. Pale brandies are colorless when made, but acquire a yellow-brownish tint from the casks in which they are kept. To render them high– colored, caramel, or burnt sugar, is used ; and it is said to make them more palatable. New brandies are generally found to be over proof; old brandies under proof. The best French brandies sold are generally about 10 under proof. British brandy is extensively manufactured, and sold as foreign brandy, being made in the following manner:- "Dilute the pure alcohol to the proof pitch; add to every one hundred pounds of its weight from half a pound to a pound of argol, (crude wine-stone,) dissolved in water; a little acetic ether and French wine-vinegar; some bruised French plums, and flavor stuff from Cognac. Then distill the .rnixture with a gentle fire, in an alembic furnished with an agitator. The