| Age, &c. | Alcohol % by vol. | Total Acid. | Non- volatile Acid. | Esters. | “Higher Alcohols.” | Aldehyde. | Furfural. |
| 1. New 1904 | 61.7 | 45 | 5 | 82 | 125 | 8 | 2.3 |
| 2. New, still heated by steam coil | 56.3 | 22 | 4 | 61 | 100 | 3 | 1.2 |
| 3. New | 67.7 | 51 | · · | 158 | 152 | 6 | 1.3 |
| 4. Five years old, 1900 vintage | 57.7 | 92 | 37 | 125 | · · | · · | · · |
| 5. 1875 vintage, pale | 46.7 | 144 | 37 | 177 | 261 | 55 | 1.0 |
| 6. 1848 vintage, brown | 38.5 | 254 | 109 | 190 | 488 | 32 | 2.1 |
Note.—In the above table the acid is expressed in terms of acetic acid, the esters are expressed as ethyl acetate, and the aldehyde as acetaldehyde. The “Higher Alcohol” figures do not actually represent these substances, but indicate the relative coloration obtained with sulphuric acid when compared with an iso-butyl standard under certain conditions.
Storage and Maturation.—Brandy is stored in specially selected oak casks, from which it extracts a certain quantity of colouring matter and tannin, &c. Commercial cognac brandies are generally blends of different growths and vintages, the blending being accomplished in large vats some little time prior to bottling. The necessary colouring and sweetening matter is added in the vat. In the case of pale brandies very little colouring and sweetening are added, the usual quantity being in the neighbourhood of ½ to 1%. Old “brown brandies,” which are nowadays not in great demand, require more caramel and sugar than do the pale varieties. The preparation of the “liqueur,” as the mixed caramel and sugar syrup is termed, is an operation requiring much experience, and the methods employed are kept strictly secret. Fine “liqueur” is prepared with high-class brandy, and is stored a number of years prior to use. Brandy, as is well known, improves very much with age (for chemical aspects of maturation see [Spirits]), but this only holds good when the spirit is in wood, for there is no material appreciation in quality after bottling. It is a mistake to believe, however, that brandy improves indefinitely, even when kept in wood, for, as a matter of fact, after a certain time—which varies considerably according to the type of brandy, the vintage, &c.—there is so much evaporation of alcohol that a number of undesirable changes come about. The brandy begins to “go back,” and becomes, as it is called, “worn” or “tired.” It is necessary, therefore, that the bottling should not be deferred too long. Sometimes, for trade reasons, it is necessary to keep brandy in cask for a long period, and under these conditions the practice is to keep a series of casks, which are treated as follows:—The last cask is kept filled by occasionally adding some spirit from the cask next in order, the latter is filled up by spirit taken from the third cask from the end, and so on, until the first cask in the row is reached. The latter is filled up or “topped” with some relatively fresh spirit.
Brandy is much employed medicinally as a food capable of supplying energy in a particularly labile form to the body, as a stimulant, carminative, and as a hypnotic.
Adulteration.—A good deal has been written about the preparation of artificial brandy by means of the addition of essential oils to potato or beetroot spirit, but it is more than doubtful whether this practice was really carried on on a large scale formerly. What undoubtedly did occur was that much beet, potato or grain spirit was used for blending with genuine grape spirit. Prosecutions under the Food and Drugs Act, by certain English local authorities in the year 1904, resulted in the practical fixation of certain chemical standards which, in the opinion of the present writer, have, owing to their arbitrary and unscientific nature, resulted in much adulteration of a type previously non-existent. There is no doubt that at the present time artificial esters and higher alcohols, &c., are being used on an extensive scale for the preparation of cheap brandies, and the position, in this respect, therefore, has not been inproved. Where formerly fraud was practically confined to the blending of genuine brandy with spirit other than that derived from the grape, it is now enhanced by the addition of artificial essences to the blend of the two spirits.
(P. S.)
BRANDYWINE, the name of a stream in Pennsylvania and Delaware, U.S.A., which runs into the Delaware river a few miles east of Wilmington, Delaware. It is famous as the scene of the battle of Brandywine in the American War of Independence, fought on the 11th of September 1777 about 10 m. north-west of Wilmington, and a few miles inside the Pennsylvania border. Sir William Howe, the British commander-in-chief, while opposed to Washington’s army in New Jersey, had formed the plan of capturing Philadelphia from the south side by a movement by sea to the head of Delaware Bay. But contrary winds and accidents delayed the British transports so long that Washington, who was at first puzzled, was able to divine his opponents’ intentions in time; and rapidly moving to the threatened point he occupied a strong entrenched position at the fords over the Brandywine, 25 m. south-west of Philadelphia. Here on the 11th of September the British attacked him. Howe’s plan, which was carefully worked out and exactly executed, was to deliver an energetic feint attack against the American front, to take a strong column 12 m. up the stream, and crossing beyond Washington’s right to attack his entrenchments in rear. Washington was successfully held in play during the movement, and General Sullivan, the commander of the American right wing, misled by the conflicting intelligence which reached him from up-stream, was surprised about noon by definite information as to the approach of Cornwallis on his right rear. Changing front “right back” in the dense country, he yet managed to oppose a stubborn resistance to the flanking attack, and with other troops that were hurried to the scene his division held its ground for a time near Birmingham meeting-house. But Howe pressed his attack sharply and drove back the Americans for 2 m.; the holding attack of the British right was converted into a real one, and by nightfall Washington was in full retreat northward toward Chester, protected by General Greene and a steady rear-guard, which held off Howe’s column for the necessary time. The British were too exhausted to pursue, and part of Howe’s force was inextricably mixed up with the advancing troops of the frontal attack. The American loss in killed, wounded and prisoners was about 1000; that of the British less than 600. Howe followed up his victory, and on the 27th of September entered Philadelphia.
BRANFORD, a township, including a borough of the same name, in New Haven county, Connecticut, U.S.A., at the mouth of the Branford river and at the head of a short arm of Long Island Sound, about 7 m. E.S.E. of New Haven. Pop. of the township (1890) 4460; (1900) 5706 (1968 foreign-born);(1910) 6047; of the borough (1910) 2560. The borough is served by the New York, New Haven & Hartford railway, and by an electric line connecting with New Haven. A range of rocky hills commands fine views of the Sound, the shore is deeply indented, the harbour and bays are dotted with islands, and the harbour is deep enough for small craft, and these natural features attract many visitors during the summer season. In Branford is the James Blackstone Memorial library (1896), designed by Solon Spencer Beman (b. 1853) in the Ionic style (the details being taken from the Erechtheum at Athens). On the interior of the dome which covers the rotunda are a series of paintings by Oliver Dennett Grover (b. 1861) illustrating the evolution of book-making, and between the arches are medallion portraits, by the same artist, of New England authors—Longfellow, Emerson, Hawthorne, Lowell, Bryant, Whittier, Holmes and Mrs Stowe. The library was erected by Timothy B. Blackstone (1829-1900), a native of Branford, and president of the Chicago & Alton railway from 1864 to 1899—as a memorial to his father, a descendant of William Blackstone (d. 1675), the New England pioneer. The principal industries of Branford are the manufacture of malleable iron fittings, locks and general hardware, the quarrying of granite, and oyster culture.