Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/358

326] 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. But this colour being found only in such brandies as have become mellow by long keeping, it follows that the ingredient, from which it is extracted, is the wood of the cask, and that the brandy in reality has received a tincture from the oak. The peculiar flavour which French brandies possess, is supposed to be derived from an essential oil of wine, mixed with the spirit; but, more probably, it originates from the very nature of the grape, or the wine-lees.

It deserves to be remarked, that our distillers frequently make use of the spirit of nitrous æther, commonly called, dulcified spirit of nitre; a very small proportion of which, added to pure whiskey, or a liquor obtained by the distillation of malt, imparts to it a favour, not unlike that of French brandy.

A vinous spirit has been extracted from carrots by Mr., of York, who, in 1788, communicated to Dr. a particular account of the whole process. This may be viewed in the light of a national advantage, as it affords the means of supplying another material for the distiller, and of saving great quantities of barley and wheat. By Mr. 's experiment, it was found, that an acre of carrots (20 tons) produced 240 gallons of spirit, which is considerably more than what can be obtained from five quarters of barley, the average produce of an acre.

Brandy, even of the most genuine kind, is less wholesome than ; but the counterfeit and adulterated sorts are exceedingly detrimental to those who are habitually addicted to the use of this pernicious liquor. It should, therefore, be drunk very moderately, rather from necessity than for gratification.—When the stomach is empty, weak, and lax, a moderate dram excites a pleasant warmth and gentle tension; it is said to promote digestion, by dissolving the viscid phlegm which loaded that organ, invigorating its fibres, and stimulating its coats to act with more vigour. Yet all these good effects will not counterbalance the mischiefs done by an indiscreet and immoderate use of this cordial. Melancholy tempers, as well as choleric and sanguine habits, cannot fail to be injured by ardent spirits; and, in short, a too free use of them, in any constitution, is of the most fatal consequence. Hence, with great justice and propriety exclaims, "Would to God brandy were totally abstained from, or used only on occasions to support Nature, and not destroy it, unless it were thought proper to prohibit any internal use of it at all, and leave it entirely to surgeons for bathing ulcers and burns."—See also.  BRASS, in metallurgy, is a fictitious metal, made of and, or lapis calaminaris. The French call it yellow copper. The Scriptures inform us, that the first formation of brass was previous to the deluge; but the use of it was not, as is generally believed, and as the Arundelian marbles assert, prior