, 1862-03-06
sophistieatIons Of Brandy.

was just about to say that the article held
was little Cognac brandy, 81 called from the
village Of Cognac, on the river Charente, In the
kingdom Of France; that Il was On alcoholic
fluid distilled from grapes--a method diScoW red
sOme time in the twelfth century, and first made
known to the world In the beginning Of the
thirteenth, by Raymond Lnlly; though Il was
supposed that the Arabs had the secret Of dis.
tIation some hundreds Of years before, making
use Of Il to obtain the perfume Of flowers, this
being one Of the most ancient records Of PERU.
merry. All this was about to tell Biggs, but he
wouldn't give me the least chance. lie took q
long swallow Of the fuid he held; In q critical
way, smacking his lips, and making afterwards
q strange wry face, went on" Are you aware
that not one per cent Of all the liquor sold as
brandy In this country is really brandyi Do
you know that we pay French distillers at Lyons
and MarSeies, to say nothing Of half hundred
other places, to make our corn whiskies into fine
old brandirs3" I said " RidicalOusl" and BY
way Of showing tha; thought 50, took swsl.
liW Of my "p0ison," as Blggs pleased to term
II. Biggs followed my example. "YeS, 6T,"
lie continued, I" in the brandy-growing districts
Of France, including CUgnac and the adjoining
country Of Champagne-not the wine growing
land OF Champagne, but the spot from whence
comes the beverage termed champagne Lrnndy
lin all this country there is not aneAortieth
part Of the brandy made that Is consumed in
the United Statrs alone. Even there, sir, the
tuidi il not safe from their doctOring hands First
it is touched up with naussOus compound
Of burnt sugar, to suit the taste Of those who
drink dark Grandies All brandies are light up6h
dstillation, and any Of the article that kur.
passes in color the pale amber IL Of necessity
doctorud with burned sugar. Then there is
white sugar to give Il smOOthness and sweetness.
Do you Know, sin that the brandies brought
from the very fountain.head, stamped and
vouched for by the names Of great nmnuhetur-
eFs are simply the making Of paTce! Of small
farmers, or growers about the nrighborhood Of
COgnac and Champagne, who bring the stuff
they make to these mauuiacturers as our iarm-
ers bring their cider tn nIarkstr This crude
ufE which they call coupe is sold to the man.
uflcturer, VII sugars Il, (Dlack sugar and white)
sIirs It, Sulphurs L, waters Il to suit different
markets, and then our pala.es are treated 70 the
genuine article. Now, sir, the flavor Of true
brandy, which you cO1nOissRurs admire 20
much" continued BlggS slipping from his glass.
"is prudncrd by the volatile oil Of the gyppe.
Science wouldn't be long, you zee, In linding
out that Well, what does science do under the
circumslances3 Why, Of course, she goes to
work to show how this aroma, this beautifnl
boquet can be initiated. Sne saws u the dis.
tilIsr, "My dear icIIuw, u you will take about
one hundred gallons Of alcOhOl, aud reduce Il to
proof, add TO this battle-ground Of cream Of nr-
tar, little acetc ether, iew gallons Of French
vine vinegar, bushel or NO Of plhms, " posi-
HE, allowing they ars not too dehtj some musk,
which Is the refuse Of the winecasks, h perfectly
handy 10 be got at, abOut half bnshel Uf oak
saw dust, just to give Il q smack Of age-y0u
will hive an excellent brandy" "Capiial, ma
dame MI but one thing" "What's tiatf' says
Science. "lt does not bead on the side Of the
glass" says the distillgT. +We1lsOo0 liz that"
says Science. With that she goes to work and
makss q machine that shall run down into the
brandy barrel, through the open bung, aud con-
vey Stram by pipe to the very bottom In
rIshes the steam t6F a few hours, until the H.
QuOr bubbles and b0ils in its wooden prison.
" How viii that do !" sAys Science. q Just the
thing" says the diEtllvr, holding the glass ~ 70
the light. b" Win you Try somer "Not ex
actIy," says Science. But if that plan doesn't
suit, here's au0tler. Take one thousand GAL
Ions Of spiFit--cuuI whisky, say, Cor example,
qupt,d OF lhirty-ons cents per gallon to this
you can put one hundred and twenty gallqns Of
spirit distilled RON raiSiuS mot very expensive
article) and then four gallons of the extract Of
gFaina Of paradise Eeel" "Phew y says the
distil'ef, that's deadly poisnn" =" That's 10
answers Science-"sO 50 Is the two gallons OF
cherry.la laurel water you must add, and the two
gallUTs Of spirit Of almond cake, and-dOn't
6Irget the oak saw.dust, my dear fellow Il gives
q touch Of the wood aud the stean,ing, that's
age, dye seeP and the bad"
"