Brandy, Or′ange. As lemon brandy, but employing oranges.
Brandy, Pale. This article has been already referred to. (See p. 337.) That of the gin-shops and publicans is generally a spurious article, made by mixing together about equal parts of good brown French brandy, clean spirit of wine, and soft water, and allowing the whole to stand until the next day to ‘fine down.’ If the first is 9 u. p., and the second 58 o. p., the product will be 17 u. p. Any deficiency of strength is made up by adding a little more spirit of wine.
Brandy, Pat′ent. The article so much bepuffed under this name, by certain houses, is merely very clean malt-spirit mixed with about 1-7th of its bulk (or less) of strong-flavoured Cognac, and a little colouring.
Brandy, Peach. From peaches, by fermentation and distillation. Much used in the United States, where peaches are very plentiful, and consequently cheap. A cordial spirit under the same name is prepared as follows:—
1. From peaches, sliced and steeped in twice their weight of British brandy or malt-spirit, as in making cherry brandy.
2. Bitter almonds (bruised), 3 oz.; proof spirit (pale), 10 galls.; water, 3 galls.; sugar, 5 or 6 lbs.; orange-flower water, 1⁄2 a pint; macerate for 14 days. Add brandy-colouring, if required darker.
Brandy, Rais′in (rā′zn). See Spirit (Raisin).
Brandy, Rasp′berry (răz′-). From raspberries, as directed under Cherry brandy. Sometimes a little cinnamon and cloves are added. The only addition, however, that really improves the flavour or bouquet is a little orange-flower water, a very little essence of vanilla, or a single drop of essence of ambergris.
Brandy, White. See Brandy (p. 337) and Pale brandy (antè).
BRASS. Syn. Æs, Æ′′ris metal′lum, L.; Airain, Laiton, Cuivre jaune, Fr.; Erz, Messing, Ger.; Bræs, Sax. A well-known alloy of copper and zinc.