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

BRANDY. 83 half absolute alcohol,) is of about the same strength as pure foreign brandy, and, if taste– less and inodorous, is precisely the same spirit as pure foreign brandy would be were it de– prived of the oils, acids, and other constituents before mentioned, it plainly follows that, by taking a certain quantity of pure spirits– whether a few degrees above or below proof– and adding to that spirits the proper proportion of the volatile oil, acetic acid, acetic ether, amanthic acid, and tannic acid, with the color– ing matter found in every pure foreign brandy, you at once produce the article in all its purity, rendering it almost impossible for the most ex– perienced dealer or the most skillful chemist to detect the imitation. i- The reason is, you have manufactured an article possessing all the constituents and properties, with the fragrance and aroma ?f the BEST FRENCH BRANDIES, and far superior to the diluted and adulterated brandies now brought from European ports. You have now been made acquainted with the basis for making pure French brandy,