Cherry brandy

“ The longer it is kept, the better it will become. Where the juice of the black cherry cannot be obtained, sirup of mulberries will be found an excellent substitute.
Brandy Bitters.
To each gallon of brandy add seven ounces of sliced gentian-root, five ounces of dried orange-peel, two ounces of seeds of cardamoms, one ounce of bruised cinnamon, half an ounce of cloves, and a small quantity of cochineal to colour it. Many other ingredients may be added which complicate the flavour; but none will make the above compound more wholesome or palatable. ”

“ This fruit embellished the third course in Rome, and the second at Athens.
“The fruit of the cherry tree is eaten raw, cooked, preserved with sugar, and in brandy; it is also preserved dry, or made into ratafia. By fermentation, the juice of cherries, with the kernel, by adding sugar, makes a very agreeable liquor, which is called cherry wine; a brandy is produced with fermented cherries drawn by the alembic, very powerful; that named kirschen wasser, in the province of German-Lorraine, is a spirituous liquor, obtained by the distillation of various species of wild cherries.”—Bosc. ”

“ The fruits are also macerated in whisky and brandy, adding to these drinks an agreeable flavor and acidity. For this purpose the fruit of the wild black cherry is very extensively used. The bark, particularly of the wild black cherry, is extensively employed in medicine. It is a very popular household remedy for the treatment of coughs and colds in children. The gum which exudes from the incised or otherwise injured bark is also used medicinally.
Cherry wood is hard and takes a good polish. ”

“ Dry sherry is a good substitute for cherry bounce, likewise apricot brandy, while vermouth or chartreuse will answer for peach liqueur, which [82] is unlikely to be in hand unless you are a very old-fashioned housekeeper.
Peach Liqueur: Peel a peck of very ripe, very juicy peaches, cut from the seed, weigh, and pack down in earthen or agate ware with their own weight in granulated sugar. Crack the seeds, take out the kernels, blanche the same as almonds, and put to soak in a quart of brandy. Let stand in sunshine to extract the flavor, a full day. ”

“ When ready, boil the sugar and water to a thick syrup, add the liquid from the raspberries, previously strained until quite clear, and bottle for use.
3572.—RATAFIA.
Ingredients.—4 ozs. of cherry kernels, preferably those taken from Morella cherries, 1 oz. of apricot or peach kernels, 1 bottle of good brandy, 1⁄2 a lb. of sugar-candy, 1⁄4 of a pint of cold water.
Method.—Pound the kernels until smooth, moistening them from time to time with a few drops of brandy. Put them with the remainder of the brandy into a wide-necked bottle, cover closely, and shake 2 or 3 times daily for 6 weeks. ”

“ 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. ”

“ 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. ”

“ 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 ”

“ 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. ”

“ 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. ”

“ In the case of pale brandies very little colouring and sweetening are added, the usual quantity being in the neighbourhood of 1⁄2 to 1%. Old “brown brandies,” which are nowadays not in great demand, require more caramel and sugar than do the pale varieties. The preparation of the “liqueur,” as the mixed caramel and sugar syrup is termed, is an operation requiring much experience, and the methods employed are kept strictly secret. Fine “liqueur” is prepared with high-class brandy, and is stored a number of years prior to use. ”

“ 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. ”

“ 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 [Pg 196] 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. ”

“ 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. ”

“ 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. ”

“ To a pint of syrup put half a pint of the best pale brandy you can get, which sweeten with fine sugar. If the brandy is dark-coloured, it will spoil the look of the fruit. The peaches should be well chosen, and they should have sufficient room in the glass jars. When the liquor wastes, supply the deficiency by adding more syrup and brandy. ”

“ 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. ”

“ 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. ”

“ Raspberry brandy. Pick fine dry fruit, put into a stonejar, and the jar into a kettle of water, or on a hot hearth, till the juice will run; strain, and to every pint add half a pound of sugar, give one boil, and skim it; when cold, put equal quantities of juice and brandy, shake well, and bottle. Some people prefer it stronger of the brandy. ”

“ 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. ”

“ 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. ”

“ Pale brandy was not so much drank as brown, which is now only taken, when very old, as a liqueur, although a brown brandy of very dubious quality is to be met with in some country public houses. Brandy, like every other spirit, developes its ethers with age, gets mellower, and of exquisite flavour; and its popularity would undoubtedly be revived if the drinker were only sure he could get such brandy as the many starred brands of Hennessy and Martell, instead of that awful substitute so often given—British brandy, made of raw potato spirit. ”

“ They measure iron bars with the sole of the foot—they tell over the strings of contacarbel, taste and prove brandy, rum or other liquors, and will presently discover whether it is not adulterated with fresh or salt water or any other mixture, and in point of French brandy will prefer the brown colour in it. In short they examine everything with as much prudence and ability as any European can do. ”

“ Lisbon red wine, which has more body but is not stronger than claret, is unquestionably the best for this purpose.
When chilled with wet, exhausted by fatigue, or when the stomach and bowels are deranged by the heat, or bad food and water, brandy is worth its weight in gold, and is better and more efficacious than any medicine. It is all very well for strong, healthy people in Europe to cry down brandy because its use is abused, and because any fatigue they may undergo, in a comfortable manner, is easily dispelled at a good fire, with a cup of nice tea, buttered toast, and warm slippers ”

“ Brandy, as is well known, improves very much with age (for chemical aspects of maturation see Spirits) , but this only holds good when the spirit is in wood, for there is no material appreciation in quality after bottling. It is a mistake to believe, however, that brandy improves indefinitely, even when kept in wood, for, as a matter of fact, after a certain time—which varies considerably according to the type of brandy, the vintage, &c.—there is so much evaporation of alcohol that a number of undesirable changes come about. ”

“ French brandies are accounted the best in Europe; and those of Bourdeaux, Rochelle, Cogniac, Charenton, &c. are held in the highest estimation. Cood brandy is clear, not too hot, nor sharp, and of a pleasant vinous flavour. French brandy acquires by age a great degree of softness, and at the same time a yellowish brown colour, which our distillers have imitated in their artificial preparations. ”

“ The residue thus obtained, if genuine brandy, possesses a vinous odour, resembling the flavour of brandy, whilst the residue produced from sophisticated brandy, has a peculiarly disagreeable smell, resembling gin, or the breath of habitual drunkards. The purity of spirits may also be easily ascertained by setting fire to a little of the suspected article in a spoon, when, if they be unadulterated, they will all burn away, without leaving any moisture behind. ”