THese are such as we have brought from Provence, especially Roquevarre and Ouriol: For when the Raisins are ripe they gather the Bunches, dip 'em in Liquor and afterwards put them upon Hurdles, and the like, to dry in the Sun, turning them from one side to the other, by which Means they dry equally; and when they are dry they put 'em up in little Chests of white wood, such as they are brought over in: And to answer the Quality required, they ought to be new, dry, in fine Bunches; that is to say, they least plump and stony that may be, but to be clear and bright, of a sweet sugar Taste.
There are other Sorts of Raisins that come from other Places, which we call Picardans, which are much less, drier, and skinnier; in a Word, less than the Jubes. We sell great Quantities of Calabrian Raisins, which are fat, and of a very good Taste: The Maroquins, which are black Raisins; the Raisins of the Sun which come from Spain, which are those whereof they make their Spanish Wine, are dry'd red and bluish Raisins, and of a very good Taste. The Spanish Raisins, of the less Sorts, are something larger than those of Corinth and several others.
There are a vast Quantity of other Sorts where of there are great Trade, and Abundance of different Wines; as those of Spain, Alicant, St. Laurence, Frontignan, Hermitage, Burbataume or Languedoc, and several others. There are other Sorts from which we drive a great Trade of Brandies, that come from Cognac, Blois, Saumur, and other Parts; besides which, there are several other Kinds of Brandy, as that made from Beer, Cider, Fruits, &c. but as they do not properly relate to this Head, I shall pass them by.
The Use of Brandy is so common at this Time, we have no Occasion to enter into a Detail of it any further than as it relates to Medicine, in which it is us'd to strengthen the Nerves, abate Pain, refresh the Spirits, and dispose the Parts to Perspiration. We make from Brandy, by an Alembick, a spiritous Liquor that is clear and transparent, call'd Spirit of Wine; which, if good and true, ought to be white, and, when set on Fire, that will burn off without any Moisture remaining. To know whether it is truly deflegmated, or Proof-Spirit, as it is term'd, is to try it with Gun-Powder in a Spoon, which if it burns dry, and afterwards fires the Gun-Powder, it is an infallible Sign of its Goodness.