Brandy flask

“ Many of the remarks made in regard to the ageing, flavouring and blending of wines equally apply to brandy, and need not be repeated in this place. When freshly distilled, it is colourless, its amber tint being either due to the casks in which it has been stored, or to added caramel. The normal constituents of genuine brandy are water, alcohol (including small amounts of butylic, propylic and amylic) , various ethers (acetic, oenanthic, butyric, and valerianic) , aldehyde, acetic and tannic acids, and traces of sugar and the oil of wine. ”

“ Now in any first-class restaurant in Paris, Monte Carlo, Aix-les-Bains, you can get Napoleon Brandy. The bottle sealed with the still mind-stirring initial “N” on the neck, is uncorked solemnly before you by the silver-chained functionary. It is majestic liquid. But not a drop of the distillation of the Napoleonic grape is there. The casks once containing it have been filled and refilled for a hundred years. For brandy unlike port does not mature in bottle. The best 1812 brandy bottled that year would be to-day the same as it was then. ”

“ When night fell he emptied into the liquor a carefully computed amount of chloral hydrate, recorked it, shook it well, and placed it among sundry odds and ends in a corner of the office, where it would be overlooked by any thirsty caller, whose glance was certain to notice the bottle of whiskey in plain sight on a shelf. Against the consciousness of sixteen men that innocent-looking flask would tip the scales to its own side with an emphasis; and the marshal not only knew the proper dose for horses but also how to shove it down their throats with practiced ease and swiftness. ”

“ Other brandy-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 ”

“ A ready way of detecting aqua-fortis, or oil of vitriol, in spirits, is, by dropping into a glass of the suspected liquor, a bit of chalk about the size of a pea, when the liquid, if spurious, will become like milk, but, if genuine, the chalk will lie at the bottom.
The adulteration of brandy with British molasses or sugar spirit, is ascertained by rubbing a portion of the suspected liquor between the palms of the hands, when the spirit, as it evaporates, leaves the disagreeable flavour which is peculiar to all British spirits. ”

“ The constituents of pure brandy are alcohol and water, together with small quantities of a volatile oil, acetic acid, acetic ether, œnanthic 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. ”

“ I had beer, and whisky, and some mint juleps, yes, and maybe a cocktail, and I think there was some more beer—yes, there was more beer, and I think likely that I had some brandy up there in that sick man’s room. For I seem to remember that I took a drink of brandy because it was goin’ to kill him if he drank it, and so I took it in his place. Yes, I must have had some brandy, sure, because nothin’ but brandy will set me up that way. Now, just look at that, Judge! Ain’t that a fine lay-out for a man to swallow that knows better? If I’d never been inside a saloon before there’d be some excuse. ”

“ Let us take a glass flask with a long neck of from two hundred and fifty to three hundred cubic centimetres capacity, and place in it some wort, with or without hops, and then in the flame of a lamp draw out the neck of the flask to a fine point, afterwards heating the liquid until the steam comes out of the end of the neck. It can then be allowed to cool without any other precautions; but for additional safety there can be introduced into the little point a small wad of asbestos at the moment that the flame is withdrawn from beneath the flask. ”

“ Sherry is a strong wine used in flavoring food, such as puddings and sauces. A few teaspoonfuls of this wine will make a child drunk. The wines made at home from elderberries, blackberries, and cherries contain alcohol which will do just as much harm as that in the purchased wines.
How Brandy is Made.—Brandy contains more alcohol than wine and almost as much as whisky. In fact brandy is only very strong wine. After the yeast plants have formed as much alcohol as they can in grape juice it becomes so strong that it kills them. ”

“ Truly a homœopathic dose of genuine brandy! And even that whisky when it left Wisconsin was only half whisky; for there are men in the whisky-making States who make it a business to take whisky direct from the distillery, add to it an equal quantity of water, and then bring it up to a bead and the power of intoxication, by mixing in a variety of the villainous drugs and deadly poisons enumerated in this chapter. The annual loss of strength, health, and life caused by the adulteration of liquor is truly appalling. ”

“ Wine ought not to be given to a child unless it be ordered by a medical man: it is even more injurious than beer. Wine, beer, and spirits principally owe their strength to the alcohol they contain; indeed, nearly all wines are fortified (as it is called) with brandy. Brandy contains a large quantity of alcohol, more than any other liquor, namely, 55.3 per cent. If, therefore, you give wine, it is, in point of fact, giving diluted brandy—diluted alcohol; and alcohol acts, unless it be used as a medicine, and under skillful medical advice, as a poison to a child. ”

“ The principal adulteration of brandied fruit is in the use of alcohol which is not genuine brandy. It is well known that much of the brandy offered in commerce is fictitious, that is, is not the pure distilled alcoholic product from sound wine properly aged in wood before using. When brandy is purchased for preserved fruit, unless special care is taken to secure the genuine article the imitation article may be supplied. Instead of the real brandy the manufacturers may use an article which is entirely devoid of any product of the distillation of wine or containing only a small amount thereof. ”

“ It rattles away like a valve chattering, because the steam rising from the boiling water sends the valve up and down, and forces itself out, and so makes it clatter. You can very easily perceive that the flask is quite full of steam, or else it would not force its way out. You see, also, that the flask contains a substance very much larger than the water, for it fills the whole of the flask over and over again, and there it is blowing away into the air ”

“ That which comes off in the first distillation is commonly loaded with much phlegm and some oily parts, from which it may be afterwards freed. In this state it goes by the name of Brandy; but when freed from these heterogeneous matters by repeated distillations, it becomes still clearer, lighter, more fragrant, and much more inflammable, and then is called Spirit of Wine, and Rectified Spirit of Wine, or an Ardent Spirit, if considerably purified. The properties which distinguish an Ardent Spirit from all other substances are its being inflammable ”

“ The very finest brandies, in fact, average from 5 to 10 under proof, and never rise above 2 under proof. In this connection, one or two interesting facts may be noted. It has already been stated that the grape from which the finest Cognac brandy is obtained yields at best an inferior wine. Now, the best wine-making grapes contain a comparatively large proportion of sugar, which varies from 12 to 26 and 30 per cent., and it is the sugar that in fermentation is converted into alcohol. ”

“ Brandy balls. The demon rum lurking in brandy balls. Our society women while in theatres sit grossly intoxicated from eating these candies filled with brandy. When the fire fiend sweeps down upon them they are unable to escape. The candy stores are the devil’s distilleries. If you assist in the distribution of these insidious confections you assist in the destruction of the bodies and souls of your fellow-beings, and in the filling of our jails, asylums and almshouses. Think, girl, ere you touch the money for which brandy balls are sold.
“Dear me,” said Elsie, bewildered. ”

“ When the Flavour of the Brandy is well imitated by a proper Dose of the essential Oil, and the Whole reduced into one simple and homogeneous Fluid, other Difficulties are still behind: The Flavour, though the essential Part, is not however the only one; the Colour, the Proof and the Softness must be also regarded, before a Spirit, that perfectly resembles Brandy, can be procured. With regard to the Proof, it may be easily hit, by using a Spirit rec 101tified above Proof; which, after being intimately mixed with the essential Oil of Wine, may be let down to a proper Standard by fair Water. ”

“ F. C. Philips, in one of his novels, and consists of equal parts of brandy and chili vinegar in a large wine-glass. Such a mixture would, in all probability, corrode sheet-iron. I am afraid that writers of romance occasionally borrow a little from imagination.
The most effectual restorative for the total abstainer is unquestionably, old brandy. It should be remembered that a rich, heavy dinner is not bound to digest within the human frame, if washed down with tea, or aerated beverages. ”

“ 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. ”

“ He emptied the goblet of brandy without once taking it from his lips, and the effect was directly seen in his glowing countenance and sparkling eyes.
"Ah! that is good brandy," he cried, smacking his lips, and sinking back in his chair. "You think I am a deep drinker?" he remarked, after a moment's pause.—"Do not wonder at it. There are times in a man's life when he is forced to choose between the brandy bottle and the knife of the suicide." ”

“ But, if you like, I will make a blessing over the wine. What have you in that bottle? Brandy?" he asked, and stretched out his long, dried-up hand with its bony fingers to the bottle of brandy. He poured out a glassful, tasted it, and made such a grimace that we must have been stronger than iron to control ourselves from exploding with laughter.
"Whose is this terrible thing?" he asked, taking another drop. "It's not a bad brandy." He filled a third glass and drank our health.
"Long life to you, children. May God grant that we be alive next year, and—and.... ”

“ We can not fight rum with lager beer. All poison habits are progressive, and we have seen that the beer vice is always apt to eventuate in a brandy vice, or else to equalize the difference by a progressive enlargement of the dose. Common brandy contains fifty per cent. of alcohol, lager beer about ten; so, if A. drinks one glass of brandy and B. five glasses of beer they have outraged their systems by the same amount of poison and will incur the same penalty. Total abstinence is the safe plan, nay, the only safe plan, for poisons can not be reduced to a harmless dose. ”

“ Brandy, gin, and whisky act on the human economy very much alike; for, after all, it is the quantity of alcohol contained in each of them that gives them their real strength and danger. I have selected brandy as the type of all of them, as brandy is 60now the fashionable remedy for all complaints, and, unfortunately, in too many instances the habit of drinking it imperceptibly but rapidly increases, until at length, in many cases, that which was formerly a teaspoonful becomes a tablespoonful, and eventually a wineglassful, with what result I have earnestly endeavored faithfully to portray. ”

“ The boy stood behind the half-open door, comparing two or three of the flasks before him, when he heard an ominous click and a short, sharp exclamation from Lieutenant Wilde. The next instant, the room echoed with a loud explosion which jarred the windows and doors in their casements, and set every flask and funnel to dancing on its shelf; there was a rush of suffocating vapor that filled the room and, catching fire where it was densest, blazed up in a dull blue flame about the desk. Then came that sickening sound, the thud of a heavily-falling body. ”

“ Apart from the testimony of science in regard to its poisonous nature, it is commonly known that large doses of brandy or whisky will speedily cause death, particularly in those unaccustomed to their use. ”

“ What is called British brandy is not, in fact, brandy, which is the name, as we have said, of a spirit distilled from wine; but is a spirit made chiefly from malt spirit, with the addition of mineral acids and various flavouring ingredients, the exact composition being kept secret. It is distilled somewhat extensively in this country; real brandy scarcely at all. ”

“ Of brandy, he found one gallon in one hundred pure; of wine, not a gallon in a thousand, but generally made of whiskey as a basis, with poisonous articles for condiments. Not a drop of Madeira wine had been made in that island since 1851. Some of the whiskey he inspected contained sulphuric acid enough in a quart to eat a hole through a man’s stomach.
MOTHER’S MILK PURE AND HEALTHY. MOTHER’S MILK AFTER DRINKING WHISKEY.
Brandy usually contains sulphuric acid. ”