u must recollect, is always a
previous step to the vinous fermentation in those vegetables in which
sugar is not already formed. Brandy may in the same manner be obtained
from malt.

CAROLINE.

You mean from beer, I suppose; for the malt must have previously
undergone the vinous fermentation.

MRS. B.

Beer is not precisely the product of the vinous fermentation of malt.
For hops are a necessary ingredient for the formation of that liquor;
whilst brandy is distilled from pure fermented malt. But brandy might,
no doubt, be distilled from beer as well as from any other liquor that
has undergone the vinous fermentation; for since the basis of brandy is
alcohol, it may be obtained from any liquid that contains that
spirituous substance.

EMILY.

And pray, from what vegetable is the favourite spirit of the lower
orders of people, gin, extracted?

MRS. B.

The spirit (which is the same in all fermented liquors) may be obtained
from any kind of grain; but the peculiar flavour which distinguishes gin
is that of juniper berries, which are distilled together with the
grain--

I think the brandy contained in the wine which we are distilling must,
by this time, be all come over. Yes--taste the liquid that is now
dropping from the alembic--

CAROLINE.

It is perfectly insipid, like water.

MRS. B.

It is water, which, as I was telling you, is the second product of wine,
and comes over after all the spirit, which is the lightest part, is
distilled. --The tartar and extractive colouring matter we shall find in
a solid form at the bottom of the alembic.

EMILY.

They look very like the lees of wine.

MRS. B.

And in many respects they are of a similar nature; for lees of wine
consist chiefly of tartrit of potash; a salt which exists in the juice
of the grape, and in many other vegetables, and is developed only by the
vinous fermentation. During this operation it is precipitated, and
deposits itself on the internal surface of the cask in which the wine is
contained. It is much used in medicine, and in various arts,
particularly dying, under the name of _cream of tartar_, and it is from
this salt that the tartarous acid is obtained.

CAROLINE.

But the medicinal cream of tartar is in appearance quite different from
these dark-coloured dregs; it is perfectly colourless.

MRS. B.

Because it consists of the pure salts only, in its crystallised form;
whilst in the instance before us it is mixed with the deep