\bɹˈandi], \bɹˈandi], \b_ɹ_ˈa_n_d_i]\
Definitions of BRANDY
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1919 - The Winston Simplified Dictionary
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
- 1790 - A Complete Dictionary of the English Language
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By Oddity Software
By Noah Webster.
By William Dodge Lewis, Edgar Arthur Singer
By William Hand Browne, Samuel Stehman Haldeman
By James Champlin Fernald
By Nuttall, P.Austin.
By Stormonth, James, Phelp, P. H.
Branntwein, Dutch, Brandwijn, 'burnt wine; (Old Eng.) Brandwine. Vinum adus'tum seu crema'tum, Aqua Vitee, (F.) Spir'itus vini Gall'ici, (Ph. U.S.) Spir'itus Gall'icus, Eau de vie, (S.) Aguardiente. The first liquid product obtained by distilling wine. It is composed of water, alcohol, and an aromatic oily matter, which gives it its flavour. Brandy is a powerful and diffusible stimulant, and as such is used in medicine. It has been also called Liquor Aquile'gius. See Spirit.
By Robley Dunglison
By Willam Alexander Newman Dorland
A spirituous liquor distilled from wine. It has a peculiar flavor and odor, and varies in color from pale amber to dark reddish brown. The color is due to principles derived from the wood of the cask, and usually deepens with age, but that of the highly colored liquors is due to an admixture of caramel. B. should contain about 50 per cent, of alcohol by volume
By Smith Ely Jelliffe