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

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BRANDY.

which is any pure proof-spirit, whether dis– tilled frorn corn or rye; as likewise with the constituents to be combined with the proof spirit for that purpose.. All that remains is to acquaint you with the quantities or proportions of the different ingredients, so as to insure success; skill, care, and attention being all that is required, and a faithful observance of the rules and forinuloo here given. Your own judg– ment must be your guide in regard to fragrance, flavor, color, etc. A specimen of the liquor to be imitated will always prove valuable in direct– ing your judg1nent. The different proportions may be varied in some instances. Thus, if you wish a very high flavor, add more of the oil of Cognac; if more odor, use n1ore renanthic acid; if too fiery, add more sirup or sugar. But the reader will find that, as a general thing, the formuloo here given cannot be improved on, as experience has demonstrated their proportions to be the true ones for producing the best imita– tions of pure foreign brandies that have ever been made in this country.