ndy-merchants employ a spirit obtained from raisin wine, which is
suffered to pass into an incipient ascescency. The spirit thus procured
partakes strongly of the flavour which is characteristic to foreign
brandy.

Oak saw-dust, and a spiritous tincture of raisin stones, are likewise
used to impart to new brandy and rum a _ripe taste_, resembling brandy
or rum long kept in oaken casks, and a somewhat oily consistence, so as
to form a durable froth at its surface, when strongly agitated in a
vial. The colouring substances are burnt sugar, or molasses; the latter
gives to imitative brandy a luscious taste, and fulness _in the mouth_.
These properties are said to render it particularly fit for the retail
London customers.

The following is the method of compounding or _making up_, as it is
technically called, _brandy_[95] for retail:

Gallons
"To ten puncheons of brandy 1081
Add flavoured raisin spirit 118
Tincture of grains of paradise 4
Cherry laurel water 2
Spirit of almond cakes 2
-------
1207

"Add also 10 handfuls of oak saw-dust; and give it _complexion_ with
burnt sugar."

METHOD OF DETECTING THE ADULTERATIONS OF BRANDY, RUM, AND MALT SPIRIT.

The false strength of brandy or rum is rendered obvious by diluting the
suspected liquor with water; the acrimony of the capsicum, and grains of
paradise, or pepper, may then be readily discovered by the taste.

The adulteration of brandy with British molasses, or sugar-spirit,
becomes evident by rubbing a portion of the suspected brandy between
the palms of the hands; the spirit, as it evaporates, leaves the
disagreeable flavour which is peculiar to all British spirits. Or the
liquor may be deprived of its alcohol, by heating a portion in a spoon
over a candle, till the vapour ceases to catch fire on the approach of a
lighted taper. The residue thus obtained, of genuine French brandy,
possesses a vinous odour, still resembling the original flavour of the
brandy, whilst the residue, produced from sophisticated brandy, has a
peculiarly disagreeable smell, resembling gin, or the breath of habitual
drunkards.

Arrack is coarsely imitated by adding to rum a small quantity of
pyrolig