45 | 5 | 82 | 125 | 8 | 2.3 |
| 2. _New_, still heated by steam coil| 56.3 | 22 | 4 | 61 | 100 | 3 | 1.2 |
| 3. _New_ | 67.7 | 51 | .. | 158 | 152 | 6 | 1.3 |
| 4. _Five years old_, 1900 vintage | 57.7 | 92 | 37 | 125 | .. | .. | .. |
| 5. _1875 vintage_, pale | 46.7 | 144 | 37 | 177 | 261 | 55 | 1.0 |
| 6. _1848 vintage_, brown | 38.5 | 254 | 109 | 190 | 488 | 32 | 2.1 |
+-------------------------------------+---------+-----+--------+-------+----------+---------+---------+

_Note._--In the above table the acid is expressed in terms of acetic
acid, the esters are expressed as ethyl acetate, and the aldehyde as
acetaldehyde. The "Higher Alcohol" figures do not actually represent
these substances, but indicate the relative coloration obtained with
sulphuric acid when compared with an iso-butyl standard under certain
conditions.

Brandy is also manufactured in numerous other districts in France, and
in general order of commercial merit may be mentioned the brandies of
Armagnac, Marmande, Nantes and Anjou. The brandies commanding the lowest
prices are broadly known as the _Trois-Six de Monlpellier_. In a class
by themselves are the _Eaux-de-vie de Marc_, made from the wine
pressings or from the solid residues of the stills. Some of these,
particularly those made in Burgundy, have characteristic qualities, and
are considered by many to be very fine. The consumption is chiefly
local. Brandy of fair quality is also made in other wine-producing
countries, particularly in Spain, and of late years colonial (Australian
and Cape) brandies have attracted some attention. The comsumption of
brandy in the United Kingdom amounts to about two million gallons.

Brandy, in common with other potable spirits, owes its flavour and aroma
to the presence of small quantities of substances termed secondary or
by-products (sometimes "impurities"). These are dissolved in the ethyl
alcohol and water which form over 99% of the spirit. The nature and
quantity of all of these by-products have not yet been fully
ascertained, but the knowledge in this direction is rapidly progressing.
Ch. Ordonneau fractionally distilled 100 litres of 25-year-old cognac
brandy, and obtained the following substances and quantities thereof:--