Cooley's Cyclopaedia of Practical Receipts Volume I Part 104

=BOUILLON= (bool'-yon_g_). [Fr.] In _cookery_, broth, soup.

=BOUQUET'= (boo-ka'). [Fr.] A nosegay. In _perfumery_, highly scented spirits (esprits) adapted for the handkerchief are commonly called bouquets. The following are examples:--

=Bouquet d'Amour.= _Prep._ From esprits de rose, jasmin, violette, and ca.s.sie (flowers of _acacia farnesiana_), of each 2 parts; essences of musk and ambergris, of each 1 part; mix, and filter.

=Bouquet de la Reine.= _Prep._ 1. Essence of bergamot, 1 dr.; English oil of lavender, 25 drops; oil of cloves, aromatic vinegar, and essence of musk, of each 10 drops; alcohol, 1 fl. oz.; mix.

2. Oils of bergamot and lavender, of each 30 drops; neroli, 15 drops; oils of verbena and cloves, of each 5 drops; essences of musk, ambergris, and jasmin, of each 1/2 dr.; rectified spirit of wine (strongest, scentless), 2 fl. oz.; mix. A much-esteemed perfume.

=BRA'GRAS.= Tar, black resin, and the dregs of strained resin, melted together.

=BRAIN= (brane). _Syn._ BRAINS; CER'EBRUM, L.; CERVEAU, Fr.; GEHIRN, HIRN, Ger. The soft whitish ma.s.s of nerve-matter contained in the skulls of animals, and, in man, supposed to be the seat of the soul and the mind.

=Brains.= (In _cookery_.) There appears to be scarcely anything which is at all eatable that the ingenuity and taste of the modern cook does not appropriate to his purposes, and clothe with delectability, or transform into something execrable. We observe that our chef de cuisine--no unimportant personage--has taxed every viscera and brought together every novelty and dainty to humour and excite the appet.i.te. Animals which were guiltless of brains whilst living, are found by him to possess excellent ones when dead, from which he prepares a variety of miniature dishes which are truly novel and inviting. Let frugal housewives for the future carefully value their brains, and apply them to useful purposes in a double sense. When cleaned, washed, blanched, and flavoured with the necessary seasoning, they may be formed into a variety of hors-d'uvres creditable to any table. Mrs Rundell tells us that "beat up with a little white pepper and salt, a sage-leaf or two (scalded and finely chopped), and the yelk of an egg, and fried, they make excellent cakes, fritters, &c."

=BRAMAELIXIR--GENUINE ASIATIC STOMACH BITTER= (Ch. Rama Ayen, Hamburg).

Cardamoms, cinnamon, cloves, of each 15 grammes; galangal, ginger, zedoary, pepper, of each 30 grammes; wormwood oil, 15 drops; 90 per cent.

spirit, 830 grammes; water, 330 grammes; digest and filter. (Hager.)

=BRAN.= _Syn._ FUR'FUR, L.; BRAN, SON, Fr.; KLEIE, Ger. The inner husk or proper coat of the cereal grains, sifted from the flour; appr., that of wheat. _Comp._ 100 parts of bran contain alb.u.minoid bodies, 1380; oil, 556; starch, fibre, &c., 6167; ash, 611; water, 1285.

_Uses, &c._ The bran of wheat, diffused through hot water, is largely employed by the calico-printers to remove the colouring matter from those parts of their goods which are not mordanted. A handful mixed with a pail of warm water forms an excellent emollient foot-bath. Infused in hot water (bran-tea), and sweetened, it forms a popular demulcent, much used in coughs and hoa.r.s.eness, and which, taken in quant.i.ty, proves gently laxative. It also forms an excellent manure, and, from containing the ammonio-magnesian phosphate, is especially adapted as a 'dressing' for potatoes. It is frequently mixed with flour, and made into bread (bran-bread), which is eaten by the poorer orders for economy, and by the higher cla.s.ses because it is recommended by the faculty as being more wholesome than white wheaten-bread.

=Bran Mash.= Put half a peck of bran or pollard into a bucket and pour on to it enough scalding water to wet it thoroughly; stir well with a stick or work with the hands; and let it stand, covered up, till new-milk warm.

If a horse is not in work on Sunday, it is a good custom to give it on Sat.u.r.day evening a bran mash in lieu of a feed of corn. Bran mash is cooling and slightly laxative. The bran should always be freshly ground.

When intended to be nutritive, oats should be scalded with the bran.

=BRANDISH'S ALKALINE= (Liqueur de pota.s.se des Anglais, Solutio Alkalina Anglica), used in England to add to meat and vegetables about to be cooked, to help in "drawing" tea and coffee, and as a medicine to neutralise acidity of the stomach and lubricate the digestive pa.s.sages [die Verdanungswege schlupfriger zu machen]. Preparation:--Crude carbonate of potash 3 parts, wood ashes 1 part, quicklime 1 part, warm water 40 parts. Add to the water the lime, carbonate, and ashes, digest one day, and filter. (Hager.)

=BRANDRETH'S PILLS=, much used as a purging pill in North America, consist of gamboge, podophyllin, the insp.i.s.sated juice of pokeberries, saffron adulterated with turmeric, powdered cloves, and peppermint oil. Gamboge is stated to be present in Brandreth's pills on the authority of two American druggists and one dealer. The action of the pills does not, however, correspond with that ingredient, for in two persons five pills produced no loose stools. (Hager.)

=BRAN'DY.= _Syn._ SPIR'ITUS GAL'LICUS, S. VI'NI GAL'LICI (-si; B. P.), A'QUA VI'Tae*, L.; EAU-DE-VIE, Fr.; BRANNTWEIN, COGNAC, Ger.; BRAN'DYWINE. A well-known spirituous liquor obtained by the distillation of the wine of grapes. The name is also often, though improperly, given to the spirit distilled from other liquors, and particularly from the fermented juice of fruits; but in this case usually with some qualifying epithet.

When first distilled, brandy, like other spirituous liquors, is colourless (WHITE BRANDY), and continues so if kept in gla.s.s or stoneware; but if stored in new oak casks, as is usually the case, it gradually acquires a yellowish tint from the wood (PALE BRANDY). The deep colour that this spirit frequently possesses when it reaches the consumer is imparted to it by the addition of a little burnt sugar (caramel). Catechu, or terra j.a.ponica, in powder or solution, is also sometimes added to give a roughness to the spirit. The original intention was merely to imitate the appearance acquired by brandy from great age, when kept in wood; but in process of time the thing has come to be overdone. The natural colour which the spirit receives from the cask, however long it may be kept in it, never exceeds a light amber tint, about equal to that of pale Jamaica rum. Nothing, however, will now please the public taste but a spirit of lively and full 'brandy-colour,' as it is called. The consequence is that more colouring is commonly added than is compatible with a rich appearance or a very fine flavour.

The brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac, the preference being generally given to the former. The brandies of Roch.e.l.le and Bordeaux come next in quality; while those obtained from Portugal, Spain, and Italy are very inferior.

The const.i.tuents of pure brandy are alcohol and water, together with small quant.i.ties of a volatile oil, acetic acid, acetic ether, nanthic ether, colouring matter, and tannin. It is from the presence of the two ethers that the spirit derives its characteristic smell and flavour. The amount of absolute alcohol in brandy varies from 45 to 55 per cent. When first imported it is generally 1 or 2 over-proof, but its strength decreases by age, and by the time it is taken from the bonded store for sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the best quality, even when new, seldom exceed proof, and are generally a little below it. The reason of this is that they are but slightly rectified, as redistillation tends to injure the ethereal oils, upon which the flavour of the brandy depends.

The quality and flavour of the brandy imported from France vary, and often considerably, from that which is drunk at the best tables on the Continent; this princ.i.p.ally arises from it being prepared, or, as it is technically termed, 'made up,' for the London market; which means lowering it by the addition of plain spirit, colouring, &c. This is done to any extent desired by the English purchaser, and the quant.i.ty and prices of the substances so added are regularly set out in the invoice. The strength at which foreign brandy is sold in England varies from proof to 33 under-proof. In large quant.i.ties, and from bond, the strength, of course, depends much upon the age and quality of the spirit; a fine old brandy being, perhaps, 15 or 17 u. p., while one of the last year's vintage, of a commoner quality, may be as strong as 2 u. p., or even 1 u. p. These matters are familiar to every experienced brandy dealer.

In France there are several varieties of brandy, which are known by names descriptive of their qualities, source, and strengths:--

"Eau-de-vie superieure" is obtained from pale white wines by skilful distillation, and is remarkable for its rich and delicate flavour. It forms the finest variety of COGNAC BRANDY, both 'white' and 'pale,' of the English drinker, being seldom artificially coloured. Its deepest tint, though long kept in wood, never exceeds a pale amber; and hence, even when thus coloured, it is frequently called 'white brandy' by the uninitiated.

"Eau-de-vie ordinaire," or common brandy, is distilled from inferior or spoilt white or red wines; average sp. gr. about 09476 (from 22 to 27 u.

p.). It forms the 'ordinary brandy' of the taverns and hotels; and, after being 'made up' with plain spirit to 1 or 2 u. p., a very large portion of that which is exported.

Of each of the above varieties there are numerous degrees of qualities, which are further increased in number by their admixture, and by the addition to them of plain spirit.

"Eau-de-vie de marc." From the lees of sour, damaged, and inferior red wines, the marc or cake of grapes, &c., distilled by a quick fire, to drive over as much essential oil and flavouring matter as possible. Coa.r.s.e flavoured and inferior. Used chiefly to mix with other brandy, or to flavour plain spirit.

"Eau-de-vie seconde." The weak spirit that pa.s.ses over, after the receiver has been changed. Very weak and inferior.

"Eau-de-vie a preuve d'Hollande." Sp. gr. 941 to 942 (18 to 20 u. p.).

The common strength at which brandy is retailed in France, and that at which it stands the 'proof' or 'bead.'

"Eau-de-vie a preuve d'huile." Sp. gr. 9185 (about 23 Baume, or 1-1/4 o. p.); pure, olive oil just sinks in it. It is the strongest brandy kept for retail sale in France.

"Eau-de-vie forte." From common brandy distilled at a low temperature. It answers to our spirit of wine. Sp. gr. 839 (38 Baume, or 55 o. p.).

"Esprit de vin" is brandy or spirit, carefully rectified to 861 (28 Baume, or 42 o. p., and upwards).

_Pur., &c._ The method of determining the strength of brandy is explained under 'ALCOHOLOMETRY,' Of the large quant.i.ty of this liquor consumed in England, we can a.s.sure the reader that a small fraction only escapes adulteration. Pure French brandy is indeed an article quite unattainable by the small consumer. The brandy of our shops and taverns is not only systematically 'lowered' a little (with spirit of wine or British brandy) by the wholesale dealer, but it undergoes a like process, but to a much greater extent, at the hands of the retailer. The only method to obtain perfectly pure brandy is either to take it direct from the bond store, or to buy it of some known respectable party, and to pay a price that offers no inducement to dishonesty. When this cannot be done, British brandy had better be at once purchased, by which money will be saved, and a more wholesome article obtained.

French brandy, as already noticed, is commonly 'lowered' with water, malt brandy, and spirit of wine, by which its original flavour is more or less weakened and injured. This species of adulteration is best detected by the palate. Another, and no very uncommon fraud practised by the retailers, is to reduce their brandy with a large quant.i.ty of water. As a natural consequence their liquor suffers so greatly in flavour, and its deficiency in alcohol becomes so apparent, that they soon see the necessity of either abandoning the nefarious practice, or resorting to others of a less harmless character to disguise it. The latter alternative is commonly adopted. An excess of burnt sugar is immediately introduced into the spirit, followed by sundry portions of cayenne pepper, grains of paradise, horse-radish, acetic ether, &c., to give it a pungency and 'make-believe strength' that "pa.s.ses muster" with the petty consumer. This fraud may be detected by gently evaporating a little of the suspected liquor in a spoon or gla.s.s capsule, when the acrid matter, colouring, and sugar will be left behind, and may be readily detected by their flavour, sweetness, glutinosity, &c. A little perfectly pure brandy evaporated in a similar manner (on a watch-gla.s.s, for instance), merely leaves a trifling discoloration on the surface of the gla.s.s. Genuine French brandy always reddens blue litmus paper, from containing a little acetic acid; the old coloured varieties are also blackened by a solution of a persalt of iron.

Another test for caramel (burnt sugar) is, let a small quant.i.ty of the brandy be well shaken with one sixth of its volume of white of egg, and the precipitate formed allowed to deposit, or be removed by filtration; the clear liquid ought to be colourless. Should caramel be present, however, it will retain its colour. Sometimes brandy is contaminated with a small quant.i.ty of lead or copper derived from the apparatus or utensils with which it has been prepared or measured. Sugar of lead has also sometimes been used by the ignorant dealer to clarify it. The presence of these highly deleterious substances may be detected in the following manner:--

1. COPPER:--_a._ A small piece of clean polished iron or steel immersed in the suspected liquid for a short time (with agitation) becomes coated with a film of metallic copper, when that metal is present. To facilitate the precipitation of the metal, the sample under examination may be slightly acidulated with a few drops of pure acetic acid. Minute traces of copper may sometimes be detected on the surface of the iron with a lens, which would be pa.s.sed over unnoticed by the naked eye.

_b._ (Bottger.) A little of the brandy is to be agitated with a few drops of pure olive oil. The latter will acquire a green colour if copper be present.

2. LEAD:--_a._ Hydrosulphuric acid and sulphide of ammonium produce a black precipitate or discoloration in brandy containing lead.--_b._ A solution of sulphate of soda (Glauber-salts), or water soured with sulphuric acid, produces a heavy white precipitate, which turns black when moistened with sulphide of ammonium.

3. Methylated spirit is detected by rubbing a little of the suspected brandy on the hands, and then drawing a long breath with the hands over the mouth. The peculiar odour of the methylated spirit, if present, then becomes evident. This is a test, however, requiring practice and experience.

4. TO DETERMINE THE ALCOHOLIC STRENGTH.--Put 100 c. c. of the brandy into a small retort, or into a flask, with a lateral tube, and distil to dryness, or nearly so, condensing the distillate by means of a suitable receiver, and let the alcohol by means of the processes detailed under ALCOHOLOMETRY. The brandy may be roughly tested for fusel oil by burning a little of it in a dish, and depressing over the flame a saucer or other cold piece of porcelain. If a black stain is left, some of the lower alcohols are very probably present, and should be looked for by distilling half a pint of the spirit, and examining the later for heavier products.

The vinic alcohol being the most volatile comes over first, the heavier fusel oil remaining until the later stages.

_Concluding Remarks._ In the 'trade,' the addition of water ('liquor') to spirit is technically called 'reducing,' whilst absolute adulteration is known under the questionable name 'improving.' Both of these operations have now been so long practised with impunity as to form the leading qualifications demanded in a cellarman.

The following formulae for 'reducing' brandy are those of two large wholesale dealers, who consider themselves much more honest than their brethren in the same line:

1. Cognac brandy (10 u. p.), 20 galls.; British brandy (17 u. p.), 5 galls.; water, 4-1/2 galls. Strength of mixture, 25 u. p.

2. To 72 galls, of full-flavoured French brandy (5 u. p.) are added 10 galls, of spirit of wine (58 o. p.); 25 galls. of water, and 1 pint of good colouring. The whole is then well 'rummaged up,' and allowed to stand for two days, when it is fit for use. Strength of mixture, 22 u. p.

A liqueur, sold in London under the name of "brandy improver," or "brandy essence," consists of a thin sugar syrup, flavoured with acetic ether and essence of cayenne, and coloured with burnt sugar. It is said to heighten the true Cognac flavour, and restore lost alcoholic strength.

=Brandy, British.= _Syn._ MALT BRANDY, &c. For a long time this liquor was distilled from spoiled wine and the dregs of wine, both British and foreign, mixed with beer-bottoms, spoiled raisins, and similar substances.

Malt and mola.s.ses spirit were afterwards employed, as at the present day, for the purpose; but it was long considered as "an unpardonable and wicked misuse of these articles." Modern experience, however, has proved that pure malt spirit is, in this country, the most convenient, if not the best kind, to form the basis of an imitation brandy.

_Prep._ 1. To 12 galls. of malt spirit (finest and flavourless) at proof, add, of water, 5 galls.; crude red tartar or wine-stone, 3/4 lb.

(previously dissolved in 1 gall. of boiling water); acetic ether, 6 fl.

oz.; French wine-vinegar, 2 quarts; French plums (bruised), 5 lbs.; sherry wine-bottoms, 1/2 gall.; mix in a sherry or French-brandy cask, and let them stand for about a month, frequently 'rummaging up' the liquor with a stick; next draw over 15 galls. of the mixture from a still furnished with an agitator. Put the 'rectified spirit' into a clean, fresh-emptied Cognac-brandy cask, and add of tincture of catechu, 1 pint; oak shavings, 1 lb.; and spirit colouring, 1/2 pint; agitate occasionally for a few days, and then let it repose for a week, when it will be fit for use.

_Prod._, 15 galls, of BRANDY, 17 u. p. Age greatly improves it.

2. Malt spirit (as before), 99 galls.; red tartar (dissolved), 7 lbs.; acetic ether, 1/2 gall.; wine-vinegar, 5 galls.; bruised raisins or French plums, 14 lbs.; bitter-almond cake (bruised and steeped for twenty-four hours in twice its weight of water, which must be used with it), 1/4 lb.; water, q. s.; macerate as before, and draw over, with a quick fire, 120 galls. To the distilled spirit add a few lbs. of oak shavings; 2 lbs. of powdered catechu (made into a paste with hot water), and spirit-colouring q. s.; and 'finish' as in the last. _Prod._, 120 galls, of spirit, fully 17 u. p. Equal in quality to the last.