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