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Introduction (T France from whence it)

T France, from whence it returns as French Brandy; and so close is the imitation as to deceive the best judges. But corn whiskey contains large quantities of fusil or grain oil, which makes its use in that state improper. Brandy made with corn whiskey for a basis is deleterious; while Brandy made with pure alcohol for a base, after the recipes which follow, is as wholesome, in all respects, as that regularly made from the grape. A word or so of caution may be inserted here, by way of emphasis, although it occurs in the body of the book. Be careful not to fall into the error of using too many kinds of flavor in making your Brandy, nor too much of any one kind. The novice is very apt to spoil good alcohol, through ignorance of the powerful aromatic qualities of Cognac and other essential oils. A good thing in excess may not be a good thing at all. Until long experience gives you the power of attaining the juste milieu, the operator had better trust implicitly in the exact proportions and combinations recommended by us in the work.

As even the most experienced may be deceived in regard to the purity of oils and other flavoring matters, it will be observed that, in the proper place, we give tests, to enable the detection of adulterations in these ingredients.

We call the especial attention of the reader to our article headed "A New Process by which to Make Cheap Wines, by Fermentation." This, we think, is one of the most valuable chapters in our book, as it contains the important secret, by the use of which several large manufacturers in this and other cities are annually making large fortunes.

We also give some very valuable articles on the use of the