It has already been pointed out that wines may be extended or expanded or adulterated with various forms of sugar and water provided their volume be not increased more than 35 percent. If such wines are distilled it is evident that the spirit which is obtained is not a pure spirit of fermented grape juice but may be to the extent of 35 percent composed of a spirit distilled from sugar. It is therefore a mixture of brandy and of rum. Further than this the law permits that the spirit known as brandy or grape brandy may be produced from a highly adulterated article itself and shall include, as the law specifies, the product from grapes or their residues. The residues of grapes of course are the pomace. It is well known that a spirit distilled from pomace is highly deleterious and injurious to health. It is true that the spirit which is distilled under this law is happily manufactured in what is known as a rectifying still, so that a considerable portion of the injurious substances which it contains may be removed. Nevertheless, the spirit which is withdrawn on the 17 payment of a tax of 10 cents per gallon and is then allowed to be mixed with wines in the process of fortification is one wholly unfit for consumption. Thus the fortified wine made in this country, or the fortified sweet wine, is a beverage which must be looked upon with the gravest suspicion and the less of it that is used the better.