Brandy is, we all know, distilled from wines, while wines are fermented grape juice, as a rule. Brandy in the market is of various colors, owing to the amount of coloring matter put in it, - some very dark, the pure being colorless. The best brandy I ever tasted was made in California and sent to me from the vaults of General H. M. Naglee. It was selected stock from the time the grapes blossomed until it was barrelled in the vaults. It had no color whatever, no artificial flavoring, but had the rich aroma of the grape, and no headache in it. To make brandy for the market at present we must add color and the true brandy flavor, in addition to the natural ethers, sold in any quantity, to give it the bon gout.