The Evansville daily journal. [volume] (Evansville, Ia. [i.e. Ind.]) 1848-1862, 1854-07-29
From the vsvsy Rsvsilis
Ssrychula-WhiSkey.

/
MEssRs. EDIToRs:-Thers has been OF late
considerable discussion in the papers In re-
gard to distilers using strychnia or strlch-
nine in the manufacture OF whlskey; and II Is
stated that il is used by them for the purpose
of causing a more complete and thorough
| fermentation of the grain, or mash, from which
the whiskey is distilled, thereby making
more whiskey to the bushel of corn or other
grain.
From a close investigation Of the subject,
am satisfied that such is not the case; and
that no strychnia is or can be advantageous
" used by the distiler, for the reason that it
will prevent and stop fermentation. I am
also satisfied that strychnia is competent
part of all alcoholic drinks now in use, but
the blame Of putting it there is upon the rec
tifyers, manufacturers of domestic liquors,
and the adulterator of liquors. 1t is an ad-
mit.ed fact, that three barrels OF common
still whskey is made into and will make at
least four barrels Of commercial or rectifed,
such as is used for drinking. To do that
there must be at least one barrel of water
added; then il must be drugged to give it the
apparent proper strength or bead, and to give
it a strong taste and make il intoxicate; also
to prevent it from souring or fermenting. To
give it bead and apparent strength, nitric
acid (aqua forts) and other poisonous drugs
are used; fish berries were formerly used to
give il the intoxicating qualities, but II would
be liable to sour, and be a loss on some per-
sons hands, and as strychnia will act upon
the nerves of the drinker and cause intoxica-
ton, and will also arrest and prevent fermen-
tation or souring, and being the only drug
that possesses both these qualities, it is used
for that purpose.
will here remark that five barrels are
oftener made from three barrels Of still whs-
kew than a less amount. For the raason that
strychnine in small quantities causes intoxi-
cation and will prevent fermentation, il per-
vades all kinds of liquors in use, even to wine
and ale; and the man who drinks brandy,
wine, ale, or any other kind of liquor, is as
much exposed to the poison as the person
who drinks common whiskey.
For instance, the brewer has quantity OF
ale which he is about to send to his custom
ers. the retailers; he has not made t OF the
required strength, and he knows il will fer
ment or sour on tap; to prevent that he adds
a small portion Of s'rychnine, which will in.
crease the intoxicating quality, prevent it
from souring, and combined with the hop por.
ton of the ale, materially increases the Bit
ter, and the drinkers pronounce it fine ale.
Good b, andy can be adulterated with one.
third or one half water, but judges would then
pronounce it onv fair article OF grog; but
by adding the drug to raise the bead or APP
parent proof and strvchnine 10 give it the in
toxcating qualities and prevent fermenta-
ton or souring, il will then be pronounced
good brandy. II is and cun be added 10
wines to give them the requisite intoxica-
ting qualities, and prevent them from sour
ing.
All liquor drinkers have noticed Of late
wears a very slight bitter taste to most all
kinds of liquors, which is the effect Of strych-
nis. II by mistake or careiessness little
too much or the poison is added, death will
speedily and certainly ensue from the drink
inc n quantity of it. | have heard old men,
who have drank more or less all their lives,
remark: "That the liquor nowadays is not
like liquor used to be; man could get drunk
on il one day and be about his business the
next, oil right; but now liquor made them
crazy instead Of drunk, and a man would not
get over it for week" By the improved
modes Of distilation now in use, the liquor
as it runs from the still is not palatable, ard
no person can drink it, To make it please
the pa'atc' 1t rn---7---.------i--
and reciifyer's hands; and it comes from
them more palatable, but more pcisonous.-l
The knowledge Of the above facts has caused
the legislatures Of severa, states to enact
very stringent laws against the adulteration
or even coloring of liquor; but such laws are
useless. as it would be almost impossible to
prove the offence. All lovers of good liquor
should unite with the temperance men to put
kown the present liquor traffic-and think
all kinds of liquors to the appellatlon oil
strychnine as whskey; and the onlv way to
avoid the strychnine is to avoid the liquor.
INVESTIGATOR.