Oak saw-dust, and a spiritous tincture of raisin stones, are likewise used to impart to new brandy and rum a _ripe taste_, resembling brandy or rum long kept in oaken casks, and a somewhat oily consistence, so as to form a durable froth at its surface, when strongly agitated in a vial. The colouring substances are burnt sugar, or molasses; the latter gives to imitative brandy a luscious taste, and fulness _in the mouth_. These properties are said to render it particularly fit for the retail London customers.
The following is the method of compounding or _making up_, as it is technically called, _brandy_[95] for retail:
Gallons "To ten puncheons of brandy 1081 Add flavoured raisin spirit 118 Tincture of grains of paradise 4 Cherry laurel water 2 Spirit of almond cakes 2 ------- 1207
"Add also 10 handfuls of oak saw-dust; and give it _complexion_ with burnt sugar."
METHOD OF DETECTING THE ADULTERATIONS OF BRANDY, RUM, AND MALT SPIRIT.
The false strength of brandy or rum is rendered obvious by diluting the suspected liquor with water; the acrimony of the capsicum, and grains of paradise, or pepper, may then be readily discovered by the taste.
The adulteration of brandy with British molasses, or sugar-spirit, becomes evident by rubbing a portion of the suspected brandy between the palms of the hands; the spirit, as it evaporates, leaves the disagreeable flavour which is peculiar to all British spirits. Or the liquor may be deprived of its alcohol, by heating a portion in a spoon over a candle, till the vapour ceases to catch fire on the approach of a lighted taper. The residue thus obtained, of genuine French brandy, possesses a vinous odour, still resembling the original flavour of the brandy, whilst the residue, produced from sophisticated brandy, has a peculiarly disagreeable smell, resembling gin, or the breath of habitual drunkards.
Arrack is coarsely imitated by adding to rum a small quantity of pyroligneous acid and some flowers (acid) of benzoe. The compound thus produced, however, must be pronounced a bad one. The author of a very popular Cookery Book,[96] directs two scruples of benzoic acid to be dissolved in one quart of rum, to make "_mock arrack_."
Malt spirit, or gin, the favourite liquor of the lower order of people, which is characterised by the peculiar flavour of juniper berries, over which the raw spirit is distilled, is usually obtained from a mixture of malt and barley: sometimes both molasses and corn are employed, particularly if there be a scarcity of grain. But the flavour of whiskey, which is made from barley and oats, is owing to the malted grain being dried with peat, the smoke of which gives it the characteristic taste.