COMBUSTIBLES. 
761 
gest and purest in the preparation of varnishes, and as a elean fuel to 
burn in lamps. 
Common Brandy, or Spirit of Wine. 
This it the ardent spirit extracted from the high-coloured 
white, or pale red wine, and forms one of the staple manu 
factures of the South of Europe. 
The wines of the countries nearest the Mediterranean 
Sea, furnish the greatest proportion of brandy; and this 
proportion diminishes as the grapes grow in more northern 
climates. The wines of the South of France yield 14th of 
brandy, some even 1/3ra; while in the North of France the 
wine yields only 1/8t or even 1/10th. 
White wines are preferred by distillers, not only because 
they yield more brandy than the red, and of a sweeter and 
better flavour ; but also because they fine sooner, and may 
be distilled before the red are ready for the still. As they 
are not so much esteemed for drinking as the red, they are 
also cheaper. 
The body of the still being filled to 3/4chs its capacity, the 
head fitted both to the body and worm, and the joints 
closed by wrapping a strip of pasteboard round them, and 
fastening it on by an iron hoop, drawn close by screws and 
nuts. The fire is lighted and brought on quickly, until the 
first spirit begins to distil, when the fire is slackened, and 
kept at an even pitch, so that the spirit runs from the 
worm in a fine continued thread. 
When nearly the expected quantity of spirit is distilled, 
the liquor that runs from the worm is assayed from time 
to time, either by the hydrometer, or by shaking in a phial 
and observing the bead ; or, which is most usual in large 
distilleries, by receiving some in a wine glass, throwing it 
on the still head, and applying a candle to it, to find whe 
ther when thus vapourized it takes fire. Some distillers 
have a cock in the body, which serves to shew when it is 
full, and which they turn occasionally and apply a candle 
to the vapour that issues, for the same purpose. When the 
vapour thus produced ceases to take fire, the brandy, or 
eau de vie, is reputed to have all come over, and a fresh can 
being applied to the end of the worm, the eau de vie seconde 
or repasse, is generally collected separately, to the quantity 
of one-fourth of the first cau de vie ; but if the brandy is 
designed for home use, the worm, to use the French phrase, 
is not cut ; but the seconds are allowed to mix with the 
first portion. The liquor that remains in the still is called