Exactly as printed, 1863
Concluding Remarks on Brandy.
We might increase the number of recipes for the manufacture of brandy, but we have given all those which after trial we can honestly recommend. It is a common practice with a certain class of dealers to manufacture brandy from alcohol half reduced by water. As a natural consequence, their liquor suffers SO in flavor, and its deficiency in alcohol becomes so apparent, that they soon see the necessity of either abandoning the practice, or resorting to others of a like kind to disguise it. The latter alternative is commonly adopted, an excess of coloring (burnt sugar) is immediately introduced into the spirits, followed by sundry portions of Guinea and Cayenne pepper, grains of Paradise, pellitory, and other acrid substances, to give it a make-believe strength, that "passes muster " with the petty dealer. These pernicious ingredients increase the volume of alcohol without loss of strength, but will not stand the test of the hydrometer. The addition of ethers and ammonia is not at all prejudicial to the health. * We protest against this adulteration of alcohol, and will give no recipes for manufacturing brandy which contemplate any other basis than that of pure spirit. (See "Alcohol.") Any liquor should be rejected that gives the slightest tingling sensation to the throat, for that feeling is an unerring evidence that the spirit is adulterated with the above drugs, and we should all remember that mildness of taste is a peculiarity of good liquor. In the manufacture of domestic liquors, the aim being * AUCTION BRANDY. - As a matter of curiosity, we give two recipes of brandy made of reduced spirits, with some of the above ingredients brandy made of reduced spirits, with some of the above ingredients to impart a fictitious strength to the alcohol. And we know that these or similar recipes are extensively used in New York to make a very cheap brandy for auction sale. 1st. Take 10 gals. proof spirit, 10 gals. water, 1 pint strong infusion of green tea, pint plain syrup, 24 pints tincture of grains of Paradise. Color with burnt sugar coloring, and add 14 oz. of nitric ether. Flavor with 4 drops oil of wintergreen. 2d.
To 15 gals. proof alcohol, add: 15 gals. water, 1 gall. tincture of Guinea pepper, pint syrup; then add the following mixture: 1 oz. nitric ether, 1½ oz. acetic eer, oz. sulphuric acid. Color with burnt sugar color ing, and flavor with + lb. prune kernals, mashed up, and infused in alcohol 95°. Add a " bead." (See "Beading.") to equal the fine imported article, the advantage of using pure, fine quality spirit, and unadulterated oils and essences must be obvious; foreign liquors have generally the advantage of age; the domestic article should have the same advantage, as far as time and circumstances will permit. (See Appendix.) PART IV.
The French Wine and Liquor Manufacturer, 1863. Public domain; transcription unaltered.