4. (Bell's.) Lead-plaster, 11 parts; yellow wax, 4 parts; olive oil, 1
part.
5. (St. B. Hosp.) Wax, 12 parts; Chio turpentine, 4 parts; red sulphide of
mercury, 1 part.
6. CAOU'TCHOUC BOUGIES:--In France, where ether is comparatively
inexpensive, these are made by applying an ethereal solution of india
rubber to the silk or foil prepared as before. In England, naphtha was,
until recently, employed instead of 'ether,' but it furnishes a very
inferior product. Now bisulphuret of carbon is generally used as the
solvent. Sometimes strips of india rubber, previously boiled in water, or
that have had their edges softened by moistening them with a little ether,
or bisulphuret of carbon, are wound round the 'wire or foil,' and kept in
their place by a piece of tape applied over them. They are afterwards
carefully smoothed off and polished.
7. GUTTA-PER'CHA BOUGIES:--These are formed of gutta percha (previously
softened by immersion in boiling water), by rolling it between plates of
polished glass or marble. When skilfully prepared from the best
(uncoloured) gutta percha, they are admirable instruments. A bougie of
this description, of moderate size, and slightly oiled, or wetted with
glycerin or gum-water, may be passed through the whole length of the
urethra of a healthy person without causing the slightest pain.
Gutta-percha catheters (hollow bougies) are still more flexible and easily
introduced, and may remain in the urethra for a long time without causing
irritation; an important advantage in such matters. The reader cannot,
however, be too careful to avoid those made of coloured gutta percha,
which, unfortunately, rapidly become very brittle by age. Those originally
manufactured in this material were coloured black, and were constantly
breaking whilst in use--a disaster from which several serious and even
fatal cases ensued. There is no such danger to be dreaded from those made
of the uncoloured material when of good quality.
=BOULES DE NANCY.= See BALLS (Martial).
=BOUILLI.= [Fr.] A name frequently applied by cooks to dishes of boiled or
stewed meat, as a refinement on its plain English synonymes. Thus, beef
bouilli, beef in bouilli, &c., mean stewed or boiled beef, &c. As,
however, the name is à la français, so must be the 'accompaniments,' which
generally consist of herbs and vegetable seasoning in greater quantity and
variety than is usually deemed essential for an humble dish of English
boiled or stewed meat.
=BOUILLON= (b[=o][=o]l'-yon_g_). [Fr.] In _cookery_, broth, soup.
=BOUQUET'= (b[=o][=o]-k[=a]'). [Fr.] A nosegay. In _perfumery_, highly
scented spirits (esprits) adapted for the handkerchief are commonly called
bouquets. The following are examples:--
=Bouquet d'Amour.= _Prep._ From esprits de rose, jasmin, violette, and
cassie (flowers of _acacia farnesiana_), of each 2 parts; essences of musk
and ambergris, of each 1 part; mix, and filter.
=Bouquet de la Reine.= _Prep._ 1. Essence of bergamot, 1 dr.; English oil
of lavender, 25 drops; oil of cloves, aromatic vinegar, and essence of
musk, of each 10 drops; alcohol, 1 fl. oz.; mix.
2. Oils of bergamot and lavender, of each 30 drops; neroli, 15 drops; oils
of verbena and cloves, of each 5 drops; essences of musk, ambergris, and
jasmin, of each 1/2 dr.; rectified spirit of wine (strongest, scentless),
2 fl. oz.; mix. A much-esteemed perfume.
=BRA'GRAS.= Tar, black resin, and the dregs of strained resin, melted
together.
=BRAIN= (br[=a]ne). _Syn._ BRAINS[double-dagger]; CER'EBRUM, L.; CERVEAU,
Fr.; GEHIRN, HIRN, Ger. The soft whitish mass of nerve-matter contained in
the skulls of animals, and, in man, supposed to be the seat of the soul
and the mind.
=Brains.= (In _cookery_.) There appears to be scarcely anything which is
at all eatable that the ingenuity and taste of the modern cook does not
appropriate to his purposes, and clothe with delectability, or transform
into something execrable. We observe that our chef de cuisine--no
unimportant personage--has taxed every viscera and brought together every
novelty and dainty to humour and excite the appetite. Animals which were
guiltless of brains whilst living, are found by him to possess excellent
ones when dead, from which he prepares a variety of miniature dishes which
are truly novel and inviting. Let frugal housewives for the future
carefully value their brains, and apply them to useful purposes in a
double sense. When cleaned, washed, blanched, and flavoured with the
necessary seasoning, they may be formed into a variety of hors-d'[oe]uvres
creditable to any table. Mrs Rundell tells us that "beat up with a little
white pepper and salt, a sage-leaf or two (scalded and finely chopped),
and the yelk of an egg, and fried, they make excellent cakes, fritters,
&c."
=BRAMAELIXIR--GENUINE ASIATIC STOMACH BITTER= (Ch. Rama Ayen, Hamburg).
Cardamoms, cinnamon, cloves, of each 15 grammes; galangal, ginger,
zedoary, pepper, of each 30 grammes; wormwood oil, 15 drops; 90 per cent.
spirit, 830 grammes; water, 330 grammes; digest and filter. (Hager.)
=BRAN.= _Syn._ FUR'FUR, L.; BRAN, SON, Fr.; KLEIE, Ger. The inner husk or
proper coat of the cereal grains, sifted from the flour; appr., that of
wheat. _Comp._ 100 parts of bran contain albuminoid bodies, 13·80; oil,
5·56; starch, fibre, &c., 61·67; ash, 6·11; water, 12·85.
_Uses, &c._ The bran of wheat, diffused through hot water, is largely
employed by the calico-printers to remove the colouring matter from those
parts of their goods which are not mordanted. A handful mixed with a pail
of warm water forms an excellent emollient foot-bath. Infused in hot water
(bran-tea), and sweetened, it forms a popular demulcent, much used in
coughs and hoarseness, and which, taken in quantity, proves gently
laxative. It also forms an excellent manure, and, from containing the
ammonio-magnesian phosphate, is especially adapted as a 'dressing' for
potatoes. It is frequently mixed with flour, and made into bread
(bran-bread), which is eaten by the poorer orders for economy, and by the
higher classes because it is recommended by the faculty as being more
wholesome than white wheaten-bread.
=Bran Mash.= Put half a peck of bran or pollard into a bucket and pour on
to it enough scalding water to wet it thoroughly; stir well with a stick
or work with the hands; and let it stand, covered up, till new-milk warm.
If a horse is not in work on Sunday, it is a good custom to give it on
Saturday evening a bran mash in lieu of a feed of corn. Bran mash is
cooling and slightly laxative. The bran should always be freshly ground.
When intended to be nutritive, oats should be scalded with the bran.
=BRANDISH'S ALKALINE= (Liqueur de potasse des Anglais, Solutio Alkalina
Anglica), used in England to add to meat and vegetables about to be
cooked, to help in "drawing" tea and coffee, and as a medicine to
neutralise acidity of the stomach and lubricate the digestive passages
[die Verdanungswege schlüpfriger zu machen]. Preparation:--Crude carbonate
of potash 3 parts, wood ashes 1 part, quicklime 1 part, warm water 40
parts. Add to the water the lime, carbonate, and ashes, digest one day,
and filter. (Hager.)
=BRANDRETH'S PILLS=, much used as a purging pill in North America, consist
of gamboge, podophyllin, the inspissated juice of pokeberries, saffron
adulterated with turmeric, powdered cloves, and peppermint oil. Gamboge is
stated to be present in Brandreth's pills on the authority of two American
druggists and one dealer. The action of the pills does not, however,
correspond with that ingredient, for in two persons five pills produced no
loose stools. (Hager.)
=BRAN'DY.= _Syn._ SPIR'ITUS GAL'LICUS, S. VI'NI GAL'LICI (-s[=i]; B. P.),
A'QUA VI'TÆ[dagger]*, L.; EAU-DE-VIE, Fr.; BRANNTWEIN, COGNAC, Ger.;
BRAN'DYWINE[dagger]. A well-known spirituous liquor obtained by the
distillation of the wine of grapes. The name is also often, though
improperly, given to the spirit distilled from other liquors, and
particularly from the fermented juice of fruits; but in this case usually
with some qualifying epithet.
When first distilled, brandy, like other spirituous liquors, is colourless
(WHITE BRANDY), and continues so if kept in glass or stoneware; but if
stored in new oak casks, as is usually the case, it gradually acquires a
yellowish tint from the wood (PALE BRANDY). The deep colour that this
spirit frequently possesses when it reaches the consumer is imparted to it
by the addition of a little burnt sugar (caramel). Catechu, or terra
japonica, in powder or solution, is also sometimes added to give a
roughness to the spirit. The original intention was merely to imitate the
appearance acquired by brandy from great age, when kept in wood; but in
process of time the thing has come to be overdone. The natural colour
which the spirit receives from the cask, however long it may be kept in
it, never exceeds a light amber tint, about equal to that of pale Jamaica
rum. Nothing, however, will now please the public taste but a spirit of
lively and full 'brandy-colour,' as it is called. The consequence is that
more colouring is commonly added than is compatible with a rich appearance
or a very fine flavour.
The brandies most esteemed in England are imported from France, and are
those of Cognac and Armagnac, the preference being generally given to the
former. The brandies of Rochelle and Bordeaux come next in quality; while
those obtained from Portugal, Spain, and Italy are very inferior.
The constituents of pure brandy are alcohol and water, together with small
quantities of a volatile oil, acetic acid, acetic ether, [oe]nanthic
ether, colouring matter, and tannin. It is from the presence of the two
ethers that the spirit derives its characteristic smell and flavour. The
amount of absolute alcohol in brandy varies from 45 to 55 per cent. When
first imported it is generally 1 or 2 over-proof, but its strength
decreases by age, and by the time it is taken from the bonded store for
sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the
best quality, even when new, seldom exceed proof, and are generally a
little below it. The reason of this is that they are but slightly
rectified, as redistillation tends to injure the ethereal oils, upon which
the flavour of the brandy depends.
The quality and flavour of the brandy imported from France vary, and often
considerably, from that which is drunk at the best tables on the
Continent; this principally arises from it being prepared, or, as it is
technically termed, 'made up,' for the London market; which means lowering
it by the addition of plain spirit, colouring, &c. This is done to any
extent desired by the English purchaser, and the quantity and prices of
the substances so added are regularly set out in the invoice. The strength
at which foreign brandy is sold in England varies from proof to 33
under-proof. In large quantities, and from bond, the strength, of course,
depends much upon the age and quality of the spirit; a fine old brandy
being, perhaps, 15 or 17 u. p., while one of the last year's vintage, of a
commoner quality, may be as strong as 2 u. p., or even 1 u. p. These
matters are familiar to every experienced brandy dealer.
In France there are several varieties of brandy, which are known by names
descriptive of their qualities, source, and strengths:--
"Eau-de-vie supérieure" is obtained from pale white wines by skilful
distillation, and is remarkable for its rich and delicate flavour. It
forms the finest variety of COGNAC BRANDY, both 'white' and 'pale,' of the
English drinker, being seldom artificially coloured. Its deepest tint,
though long kept in wood, never exceeds a pale amber; and hence, even when
thus coloured, it is frequently called 'white brandy' by the uninitiated.
"Eau-de-vie ordinaire," or common brandy, is distilled from inferior or
spoilt white or red wines; average sp. gr. about 0·9476 (from 22 to 27 u.
p.). It forms the 'ordinary brandy' of the taverns and hotels; and, after
being 'made up' with plain spirit to 1 or 2 u. p., a very large portion of
that which is exported.
Of each of the above varieties there are numerous degrees of qualities,
which are further increased in number by their admixture, and by the
addition to them of plain spirit.
"Eau-de-vie de marc." From the lees of sour, damaged, and inferior red
wines, the marc or cake of grapes, &c., distilled by a quick fire, to
drive over as much essential oil and flavouring matter as possible. Coarse
flavoured and inferior. Used chiefly to mix with other brandy, or to
flavour plain spirit.
"Eau-de-vie seconde." The weak spirit that passes over, after the receiver
has been changed. Very weak and inferior.
"Eau-de-vie à preuve d'Hollande." Sp. gr. ·941 to ·942 (18 to 20 u. p.).
The common strength at which brandy is retailed in France, and that at
which it stands the 'proof' or 'bead.'
"Eau-de-vie à preuve d'huile." Sp. gr. ·9185 (about 23° Baumé, or 1-1/4
o. p.); pure, olive oil just sinks in it. It is the strongest brandy kept
for retail sale in France.
"Eau-de-vie forte." From common brandy distilled at a low temperature. It
answers to our spirit of wine. Sp. gr. ·839 (38° Baumé, or 55° o. p.).
"Esprit de vin" is brandy or spirit, carefully rectified to ·861 (28°
Baumé, or 42 o. p., and upwards).
_Pur., &c._ The method of determining the strength of brandy is explained
under 'ALCOHOLOMETRY,' Of the large quantity of this liquor consumed in
England, we can assure the reader that a small fraction only escapes
adulteration. Pure French brandy is indeed an article quite unattainable
by the small consumer. The brandy of our shops and taverns is not only
systematically 'lowered' a little (with spirit of wine or British brandy)
by the wholesale dealer, but it undergoes a like process, but to a much
greater extent, at the hands of the retailer. The only method to obtain
perfectly pure brandy is either to take it direct from the bond store, or
to buy it of some known respectable party, and to pay a price that offers
no inducement to dishonesty. When this cannot be done, British brandy had
better be at once purchased, by which money will be saved, and a more
wholesome article obtained.
French brandy, as already noticed, is commonly 'lowered' with water, malt
brandy, and spirit of wine, by which its original flavour is more or less
weakened and injured. This species of adulteration is best detected by the
palate. Another, and no very uncommon fraud practised by the retailers, is
to reduce their brandy with a large quantity of water. As a natural
consequence their liquor suffers so greatly in flavour, and its deficiency
in alcohol becomes so apparent, that they soon see the necessity of either
abandoning the nefarious practice, or resorting to others of a less
harmless character to disguise it. The latter alternative is commonly
adopted. An excess of burnt sugar is immediately introduced into the
spirit, followed by sundry portions of cayenne pepper, grains of paradise,
horse-radish, acetic ether, &c., to give it a pungency and 'make-believe
strength' that "passes muster" with the petty consumer. This fraud may be
detected by gently evaporating a little of the suspected liquor in a spoon
or glass capsule, when the acrid matter, colouring, and sugar will be left
behind, and may be readily detected by their flavour, sweetness,
glutinosity, &c. A little perfectly pure brandy evaporated in a similar
manner (on a watch-glass, for instance), merely leaves a trifling
discoloration on the surface of the glass. Genuine French brandy always
reddens blue litmus paper, from containing a little acetic acid; the old
coloured varieties are also blackened by a solution of a persalt of iron.
Another test for caramel (burnt sugar) is, let a small quantity of the
brandy be well shaken with one sixth of its volume of white of egg, and
the precipitate formed allowed to deposit, or be removed by filtration;
the clear liquid ought to be colourless. Should caramel be present,
however, it will retain its colour. Sometimes brandy is contaminated with
a small quantity of lead or copper derived from the apparatus or utensils
with which it has been prepared or measured. Sugar of lead has also
sometimes been used by the ignorant dealer to clarify it. The presence of
these highly deleterious substances may be detected in the following
manner:--
1. COPPER:--_a._ A small piece of clean polished iron or steel immersed in
the suspected liquid for a short time (with agitation) becomes coated with
a film of metallic copper, when that metal is present. To facilitate the
precipitation of the metal, the sample under examination may be slightly
acidulated with a few drops of pure acetic acid. Minute traces of copper
may sometimes be detected on the surface of the iron with a lens, which
would be passed over unnoticed by the naked eye.
_b._ (Böttger.) A little of the brandy is to be agitated with a few drops
of pure olive oil. The latter will acquire a green colour if copper be
present.
2. LEAD:--_a._ Hydrosulphuric acid and sulphide of ammonium produce a
black precipitate or discoloration in brandy containing lead.--_b._ A
solution of sulphate of soda (Glauber-salts), or water soured with
sulphuric acid, produces a heavy white precipitate, which turns black when
moistened with sulphide of ammonium.
3. Methylated spirit is detected by rubbing a little of the suspected
brandy on the hands, and then drawing a long breath with the hands over
the mouth. The peculiar odour of the methylated spirit, if present, then
becomes evident. This is a test, however, requiring practice and
experience.
4. TO DETERMINE THE ALCOHOLIC STRENGTH.--Put 100 c. c. of the brandy into
a small retort, or into a flask, with a lateral tube, and distil to
dryness, or nearly so, condensing the distillate by means of a suitable
receiver, and let the alcohol by means of the processes detailed under
ALCOHOLOMETRY. The brandy may be roughly tested for fusel oil by burning a
little of it in a dish, and depressing over the flame a saucer or other
cold piece of porcelain. If a black stain is left, some of the lower
alcohols are very probably present, and should be looked for by distilling
half a pint of the spirit, and examining the later for heavier products.
The vinic alcohol being the most volatile comes over first, the heavier
fusel oil remaining until the later stages.
_Concluding Remarks._ In the 'trade,' the addition of water ('liquor') to
spirit is technically called 'reducing,' whilst absolute adulteration is
known under the questionable name 'improving.' Both of these operations
have now been so long practised with impunity as to form the leading
qualifications demanded in a cellarman.
The following formulæ for 'reducing' brandy are those of two large
wholesale dealers, who consider themselves much more honest than their
brethren in the same line:
1. Cognac brandy (10 u. p.), 20 galls.; British brandy (17 u. p.), 5
galls.; water, 4-1/2 galls. Strength of mixture, 25 u. p.
2. To 72 galls, of full-flavoured French brandy (5 u. p.) are added 10
galls, of spirit of wine (58 o. p.); 25 galls. of water, and 1 pint of
good colouring. The whole is then well 'rummaged up,' and allowed to stand
for two days, when it is fit for use. Strength of mixture, 22 u. p.
A liqueur, sold in London under the name of "brandy improver," or "brandy
essence," consists of a thin sugar syrup, flavoured with acetic ether and
essence of cayenne, and coloured with burnt sugar. It is said to heighten
the true Cognac flavour, and restore lost alcoholic strength.
=Brandy, British.= _Syn._ MALT BRANDY, &c. For a long time this liquor was
distilled from spoiled wine and the dregs of wine, both British and
foreign, mixed with beer-bottoms, spoiled raisins, and similar substances.
Malt and molasses spirit were afterwards employed, as at the present day,
for the purpose; but it was long considered as "an unpardonable and wicked
misuse of these articles." Modern experience, however, has proved that
pure malt spirit is, in this country, the most convenient, if not the best
kind, to form the basis of an imitation brandy.
_Prep._ 1. To 12 galls. of malt spirit (finest and flavourless) at proof,
add, of water, 5 galls.; crude red tartar or wine-stone, 3/4 lb.
(previously dissolved in 1 gall. of boiling water); acetic ether, 6 fl.
oz.; French wine-vinegar, 2 quarts; French plums (bruised), 5 lbs.; sherry
wine-bottoms, 1/2 gall.; mix in a sherry or French-brandy cask, and let
them stand for about a month, frequently 'rummaging up' the liquor with a
stick; next draw over 15 galls. of the mixture from a still furnished with
an agitator. Put the 'rectified spirit' into a clean, fresh-emptied
Cognac-brandy cask, and add of tincture of catechu, 1 pint; oak shavings,
1 lb.; and spirit colouring, 1/2 pint; agitate occasionally for a few
days, and then let it repose for a week, when it will be fit for use.
_Prod._, 15 galls, of BRANDY, 17 u. p. Age greatly improves it.
2. Malt spirit (as before), 99 galls.; red tartar (dissolved), 7 lbs.;
acetic ether, 1/2 gall.; wine-vinegar, 5 galls.; bruised raisins or French
plums, 14 lbs.; bitter-almond cake (bruised and steeped for twenty-four
hours in twice its weight of water, which must be used with it), 1/4 lb.;
water, q. s.; macerate as before, and draw over, with a quick fire, 120
galls. To the distilled spirit add a few lbs. of oak shavings; 2 lbs. of
powdered catechu (made into a paste with hot water), and spirit-colouring
q. s.; and 'finish' as in the last. _Prod._, 120 galls, of spirit, fully
17 u. p. Equal in quality to the last.
3. Clean spirit (17 u. p.), 100 galls; nitrous ether, 2 quarts; cassia
buds (ground) 4 oz.; bitter-almond meal, 5 oz.; orris-root (sliced), 6
oz,; powdered cloves, 1 oz.; capsicum, 1-1/2 oz.; good vinegar, 3 galls.;
brandy colouring, 3 pints; powdered catechu, 2 lbs.; full-flavoured
Jamaica rum, 2 galls. Mix in an empty Cognac 'piece,' and macerate for a
fortnight, with occasional stirring. _Prod._, 106 galls., at 21 or 22 u.
p.
4. Malt spirit (17 u. p.), 100 galls.; catechu, 2 lbs.; tincture of
vanilla, 1/2 pint; burnt sugar colouring, 1 quart; good rum, 3 galls.;
acetic or nitrous ether, 2 quarts. Mix as the last.
5. Clean spirit (17 u. p.), 89 galls.; high-flavoured Cognac, 10 galls.;
oil of cassia, 2 dr.; oil of bitter almonds, 3 dr.; powdered catechu, 1
lb.; cream of tartar (dissolved), 1-1/4 lbs.; Beaufoy's concentrated
acetic acid, 1/2 gall.; sugar colouring, 2 to 3 pints; good rum, 1 gall.
When the above mixtures are distilled, the French brandy, colouring, and
catechu, should be added to the distilled spirit.
6. To plain spirit (coloured), at 17 u. p., add a little tincture of
catechu, and a sufficient quantity of eau-de-vie de marc, or of the oil
distilled from wine-lees, to flavour it.
_Obs._ The oil referred to in the last formula is obtained by distillation
from the lees of wine, either dried and made up into cakes, or in their
wet state, mixed with about 7 or 8 times their weight of water. This oil
should be kept dissolved in alcohol, as it is otherwise apt to lose its
flavour. Brandy from any part of the world may be very closely imitated by
distilling the oil from the lees of the wines produced in that particular
district. Where black tea is cheap, as in the United States of America, it
is very commonly employed to impart the roughness of brandy to the
coloured spirit, and the subsequent addition of a little 'flavouring'
greatly improves it. A really good article of cider-spirit thus treated
forms a passable 'mock brandy.' In conclusion, we may remark that, as the
strength and quality of ingredients frequently vary, and success depends
greatly on skill in manipulation, much must be left to the experience,
judgment, and discretion of the operator. In all cases he must recollect
that a certain degree of 'age' is absolutely necessary to give a high
character to any spirit. Indeed, to age in the one case, and its absence
in the other, may be referred the reasons why French brandy and British
brandy, apart from mere shades of flavour, so materially differ.
The production of a flavoured British spirit closely resembling French
brandy is a subject well worthy of the attention of the ingenious chemist,
rectifier, and cellarman, as a matter of profit; and of the amateur, as
affording an interesting field for useful and amusing experiment.
=Brandy, Car'away.= A species of cordial commonly prepared as follows:--1.
Caraway-seeds (bruised), 4 oz.; lump sugar, 2 lbs.; British brandy, 1
gall.; macerate a fortnight, occasionally shaking the bottle.--2. Sugar, 1
lb.; caraways (bruised), 1 oz.; 3 bitter almonds (grated);
spirit-colouring, 1 oz.; plain spirit or gin (22 u. p.), 1/2 gall.; as
before. Some persons omit the colouring.
=Brandy, Cher'ry.= _Prep._ 1. Brandy and cherries (crushed), of each 1
gall.; let them lie together for 3 days, then express the liquor, and add
2 lbs. of lump sugar; in a week or two decant the clear portion for use.
2. To the last add 1 quart of raspberry juice, and 1/2 a pint of
orange-flower water. Both the above are excellent.
3. Treacle, 1 cwt.; spirit (45 u. p.), 41 galls.; bitter almonds
(bruised), 1 lb. (or more or less to taste); cloves, 1 oz.; cassia, 2 oz.;
macerate a month, frequently stirring. This is the article now commonly
vended in the shops and at stalls for cherry brandy.
4. German cherry juice 15 galls.; pure rect. spirits, 20 galls.; syrup, 5
galls.; oil of bitter almonds, 1 drachm.
_Obs._ Equal part of fully ripe Morello cherries and black cherries
produce the richest cordial. Some persons prick each cherry separately
with a needle instead of crushing them; in which case they retain them in
the liquor, and serve up a few of them in each glass. The plan named in
the first formula is, however, that usually adopted. On the small scale,
the fruit is commonly bruised between the fingers. A portion only (if any)
of the stones in the cherries should be crushed, to impart a nutty
flavour. See LIQUEURS.
=Brandy, Ci'der.= From cider and perry; also from the marc of apples and
pears fermented. It is very largely manufactured in the United States of
America and Canada, where it may be purchased for about 2_s._ 1_d._ a
gallon. See BRITISH BRANDY (_above_).
=Brandy, Dant'zic.= From rye, ground with the root of _calamus
aromaticus_. It has a mixed flavour of orris and cinnamon.
=Brandy, Guern'sey.= Beet-root spirit flavoured.
=Brandy, Lem'on.= _Prep._ 1. Fresh lemons (sliced), 1 dozen; brandy, 1
gall.; macerate for a week, press out the liquor, and add of lump sugar, 1
_lb._
2. Proof spirit, 7 galls.; essence of lemon, 3 dr.; sugar, 5 lbs.;
tartaric acid, 1 oz.; (dissolved in) water, 2 galls.; turmeric powder or
spirit-colouring, a dessert-spoonful; as before. Sometimes milk is added
to the above, in the proportion of 1 quart (boiling hot) to every gallon.
=Brandy, Malt.= See BRITISH BRANDY.
=Brandy, Or'ange.= As lemon brandy, but employing oranges.
=Brandy, Pale.= This article has been already referred to. (See p. 337.)
That of the gin-shops and publicans is generally a spurious article, made
by mixing together about equal parts of good brown French brandy, clean
spirit of wine, and soft water, and allowing the whole to stand until the
next day to 'fine down.' If the first is 9 u. p., and the second 58 o. p.,
the product will be 17 u. p. Any deficiency of strength is made up by
adding a little more spirit of wine.
=Brandy, Pat'ent.= The article so much bepuffed under this name, by
certain houses, is merely very clean malt-spirit mixed with about 1-7th of
its bulk (or less) of strong-flavoured Cognac, and a little colouring.
=Brandy, Peach.= From peaches, by fermentation and distillation. Much used
in the United States, where peaches are very plentiful, and consequently
cheap. A cordial spirit under the same name is prepared as follows:--
1. From peaches, sliced and steeped in twice their weight of British
brandy or malt-spirit, as in making cherry brandy.
2. Bitter almonds (bruised), 3 oz.; proof spirit (pale), 10 galls.; water,
3 galls.; sugar, 5 or 6 lbs.; orange-flower water, 1/2 a pint; macerate
for 14 days. Add brandy-colouring, if required darker.
=Brandy, Rais'in= (r[=a]'zn). See SPIRIT (Raisin).
=Brandy, Rasp'berry= (r[)a]z'-). From raspberries, as directed under
CHERRY BRANDY. Sometimes a little cinnamon and cloves are added. The only
addition, however, that really improves the flavour or bouquet is a little
orange-flower water, a very little essence of vanilla, or a single drop of
essence of ambergris.
=Brandy, White.= See BRANDY (p. 337) and PALE BRANDY (_antè_).
=BRASS.= _Syn._ ÆS, Æ''RIS METAL'LUM, L.; AIRAIN, LAITON, CUIVRE JAUNE,
Fr.; ERZ, MESSING, Ger.; BRÆS, Sax. A well-known alloy of copper and zinc.
_Prep._ Brass is now generally manufactured by plunging copper, in slips,
into zinc melted in the usual manner. The former metal rapidly combines
with the fluid mass, and the addition is continued until an alloy somewhat
difficult of fusion is formed, when the remainder of the copper is at once
added. The brass thus obtained is broken into pieces, and remelted under
charcoal, and a proper addition of either zinc or copper made, to bring it
up to the colour and quality desired. It is next poured into moulds of
granite. Before being submitted to the rolling-press for reduction to thin
plates it undergoes the operation of annealing.
The proportions of the metals forming this alloy are varied according to
the desired colour, and the purposes to which it is to be applied. The
following formulæ are founded chiefly on analyses of standard brasses and
yellow metals, made expressly for this work. Small fractions are omitted;
the nearest whole numbers being generally taken:--
_a._ FINE BRASS:--1. Copper, 2 parts; zinc, 1 part; either combined, as
explained above, or the two metals separately melted, suddenly poured
together, and united by vigorous stirring.