1872 Cooling Cups and Dainty Drinks (Mixellany)

Bran dy — Wk ishj. 49 imitate foreign spirits, such as Brandy, Rum, Ge- neva, &c, and they succeed to a tolerable degree of perfection. English spirits, judiciously managed, can be made to resemble foreign (grape) Brandy very successfully, the best being made with clean malt spirit, mixed with ordinary Brandy, then brought up to the desired flavour with Raisin Brandy or some other spirit. Good British, or Patent, Brandy is much to be preferred to many of the foreign spirits, improperly called Brandy, but which are distilled from the beet, carrot, potato, &c, and are brought up to the desired flavour by various ingredients. Guernsey Brandy is made from beetroot spirit; Dantzic Brandy from rye, mixed with the roots of the Calamus aromaticus; Cider Brandy is made from the residuum of apples and pears, after the cider or perry has been drawn off; Peach Brandy, so well known and appreciated in the United States, is obtained from peaches, by fermentation and distillation. The New Jersey Peach Brandy is esteemed the best: an imitation of this brandy will be furnished at the end of this article. Whisky, which may justly claim to be con- sidered as the national spirit of the Irish and Scotch, is obtained from the fermented wort of malt and grain; it agrees in most of its properties E