_Brandy._--When genuine, brandy is the product of the distillation of various sorts of rich, light-coloured wines. The most esteemed quality is prepared in the neighbourhood of Cognac, in the Deux Charentes district, and in Armagnac; but numerous inferior grades are manufactured in Rochelle and Bordeaux and in other parts of Southern France, as well as in Spain and Portugal. In the United States, a considerable quantity is produced by the distillation of California and Ohio wine. The fermented marc and lees of grapes are also extensively utilised in the manufacture of brandy. Most of the liquor known in commerce under this name, however, is made from the spirit obtained by the distillation of potatoes, corn, and other grains, which is subsequently rectified, deodorised, and then suitably flavoured. In France, the different grades of brandy are known as _eau-de-vie supérieure_ (the best quality of Cognac); _eau-de-vie ordinaire_ (common, sp. gr. 0·9476); _eau-de-vie de marc_ (chiefly used for mixing purposes); _eau-de-vie seconde_ (weak and inferior); _eau-de-vie à preuve de Hollande_ (sp. gr. 0·941); _eau-de-vie à preuve d’huile_ (sp. gr. 0·9185); _eau-de-vie forte_ (sp. gr. 0·8390); and _esprit-de-vin_ (sp. gr. 0·8610). The characteristic taste and bouquet of the original wine are to a considerable extent communicated to the resulting brandy, and upon these qualities its value is greatly dependent. 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 specific gravity usually approximates 0·9300 (equivalent to 52 per cent. of alcohol by volume), it may, however, range from 0·9134 to 0·9381 (from 60 to 48 per cent. of alcohol). Owing to the presence of acetic acid, genuine brandy usually shows a slightly acid reaction. According to Blyth, the constituents vary as follows:--total solids, from 1 to 1·5 per cent.; ash, from ·04 to ·2 per cent.; acids (estimated as tartaric), from ·01 to ·05 per cent.; sugar from 0 to ·4 per cent. A partial examination of brandy, by König,[111] furnished the following percentages:--specific gravity, 0·8987; alcohol (by weight), 61·70; extract, 0·645; ash, 0·009. The ingredients found in twenty-five samples of brandy tested for the New York State Board of Health varied as follows:--specific gravity, 0·9297 to 0·9615; alcohol (by weight) from 25·39 to 42·96; extract, from 0·025 to 1·795; ash, from 0·002 to 0·014.