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

80

BRANDY.

spirit which comes over may be colored with nicely-burnt sugar (caramel) to the desired tint, and roughened in taiste with a few drops df tincture of catechu or oak-bark."-( Ure.) The constituents of brandy are alcohol, water, sugar, volatile oil, acetic acicl, acetic ether, a:nan– thic ether, coloring matter, and tannin. Alcohol is the intoxicating ingredient in all spirituous and vinous liquors, the product of the vinous fermentation. It is a colorless, limpid fluid, of a penetrating odor and burning taste, highly volatile, boiling, when its density is 0·820, at the temperature of 176° Fahr. It contains 52·17 carbon, 13·04 hydrogen, 34·76 oxygen, and unites with water in all propor– tions, equal weights of absolute alcohol and water forming proof-spirits. Sugar is a vegetable product, .existing in many ripe fruits. When pure it is solid, white, inodorous, and of a very agreeable taste. It is soluble in an equal weight of cold, and to almost any extent in hot water. "\iVhen inixed