BRANDY (Ger. branntirein, Fr. eau de rie)is a term sometimes applied generically to all kinds of ardent spirits, but usually restricted to the liquid obtained by distilling the fer mented juice of the grape. See DISTILLATION. The fermented liquors or wines which are employed for;t1110 pqrnoie-are various. and contain proportion-of alcohol (q.v.), which runs froffr"111 o'25 per cent of their weight. The red wines generally are pre ferred, as containing most alcohol; but though they yield a larger amount of B. than the white wines, yet the latter afford a spirit which possesses a finer flavor and more agreeable taste. 1000 gallons of wine give by distillation from 100 to 150 gallons of B., which varies in strength, but is commercially judged of according to the quantity of eau de vie or B. a prance de Holland which it contains, and is generally diluted with water until it contains front 50 to 54 per cent 1w weight of absolute alcohol. Whemoriginally distilled, B. is clear and colorless, and if wished to remain so, is received and kept in glass vessels; but when placed in wooden casks, the spirit dissolves out the coloring mat ter of the wood, and acquires a light sherry tint, \villa is deepened by burnt sugar and other coloring matter, intentionally added by the dealers. The pleasant aroma of B is due to the presence of more or less of fusel oil (q.v.) accompanied by umanthic ether (q.v.). The most famous B. is that distilled in Cognac, a district in the w. of France, from the choicest wines, but comparatively little of that sold under the name of Cognac conies from this district. A second-class B. is obtained front the red wines of Portugal, Spain, etc., as also from the refuse (mare) of the grapes left in the wine-pres's, the scrapings of wine-casks and vats, the deposits in wine-bottles, etc. ; and very much of the B. sold in Great Britain and Ireland is prepared at home front ordinary grain alcohol, by adding thereto argol (q.v.), bruised French plums, some French wine-vinegar, a little good Cog nac, and re-distilling, when the spirit which passes over may be colored with burnt sugar, or by being kept in an empty sherry cask. Occasionally. grains of Paradise and other
acrid matters are added, to give the B. a fictitious strength; and cateelm or oak bark, to give it an astringent taste. B. is the form in which al( ohol is administered medicinally either internally or externally. It is distinguished hunt other ardent spirits by its light, cordial, and stomachic properties, and especially when set fire to for a minute or two, forming what is known as burnt B., it is valuable as a household remedy for diarrhea. B. is administered internally (1), in mild eases of diarrhea, unaccompanied by inflamma tion, but attended with griping pain, and the addition of nutmeg is productive of good; (2), as a isneciful excitant for restoring patients w ho are suffering flout suspended anima tion, and to relieve those who are laboring under fainting symptoms during an operation in surgery; 0), as a stimulant and nstomtirc, patients are much depressed in the ultimate stages of fever; and (4), as a ,general skmach:c st:mulant in indigestion after taking food, in the relief of flatulency and spm ms in the stomach, and to cheek vomit ing, especially in sea-sickness. Externally, B. is ( ed (1), in healing sores, and in slopping hemorrhage or the cozings of blood from If t.• injured parts, and is gener ally applied by soaking linen or cotton with it, and lay ing lLe cloth on the part; and (2), in hardening the skin or cuticle over tender parts, the soles of feet which have been blistered, and the nipples of females for several day s Lefore delivery. The action of B. externally appears to be strictly chemical, as it coagulates the alLurmn of blood, and oth erwise tends to render more solid all flesh tissue.
The duty on B. imported into Great Britain, which from 1814 had been as high as 22s. 10(/. a gallon, was reduced in 1846 to 15s., and in 18C0 to 8s. 2d., but was soon after wards raised to 10s. The consumption in the United Kingdom from 1822 to 1862, averaged about 1,400,000 gallons. From 1862 to 1872, it to trag«1 4,00,000 gallons. The import in 1873 was 4,087.441 gallons.