The home journal. [volume] (Winchester, Tenn.) 1857-1857, 1857-03-20
Quit drinking Poisonous Liquors.
.. PATENT IMPROVED PROCESS
For making
All kinds of Liquors and Vinegar,
INSTANTLY BY THE USE OF
LACOUFs'S ESSENTIAL OILS.

These Oils are obtained by Distilation at
the Chemical Laboratory, Parish of Jefferson
OF Pierre Lacour, author Of Lacour's Chemi-
cal Analysis, Lacour's Chemical Manipula.
tons, Lacour on the Manufacture of Liquors
&C., &c.
Purchasers are particularly requested to
return the TASKS and obtain their monoy, if
the Oil does not give perfect satisfaction.
Lacour's Oil Of Cognac converts neutral
spirit TO superior imitation Of Imported
Brandies, viz Otard, Sazerac, Marett Cog.
nae, Poultney, Seignette, United Vineyard
Projectors, Castilian and London Dock Bran.
dies. These liquors will have full fruity
flavor md beautiful, sparkling color. Com.
mon rectfed Whisky will be changed by the
use of the Oil Of Cognac to New York Bran.
dy, Pine Apple Brandy, Common Cognac
Brandy, &c.
Lacour's Oil of Rye changes Rectfed
Whisky to Monongahela Rye Whisky, Old
Virginia Malt Whisky, Bourbon Whisky, &c.
Oil of Cedrat changes common Rectfed
Whisky to Old Irish Malt Whisky, and SUI
peror article of Scotch Whisky.
Oil of Peach changes common Whisky to
Virginia Peach Brandy, &c. Oil of Peach
ky to Apple Brandy.
Oil of Gin converts the poorest Whiskyto
Holland Gin, SCheidam Schnapps, Rose Gin,
Swan Gin, English Gin, &c.
Lacour's Concentrated Acid will, in five
hours after being mixed, change five gallons
of good Vinegar and twenty-five gallons of
wafer to thirty gallons Of the most acid Vine
gar that can be found in the market. By the
use Of Lacour's Concentrated Acid, vinegar
can be made for one dollar and sixty cents per
barrel,
For making Liquors, Lacour's Oils require
no proparation--only pour the oil into the
whisky and shake well. The liquors thus
made will have fine natural aroma, full.
rich, oily taste; q beautiful transparent color
and fine bead. Lacour's oils exert three
distinct properties in converting common
whisky TO brandy gin, &C. The first prop
erty combines with and subsidies in the form
Of ioculent PARTICLES the whole of the grain
oil, (Amylic Alcohol) The whisky is thus
deprived of that peculiar irritating and burn.
ing taste, and becomes a neutral spirit the
second property consists in an oily mucillag-
inouS taste impaired to the liquor, which rem.
ders it mellow, and imparts an appearance OF
great age; the third property is exhibited in
the rich vinous nutty odor that is impaired to
the liquor, which renders distinction from the
genuine brands impossible. .u
These oils are put up in quart TASKS; each
flask contains sufficient oil for making three
hundres gallons of liquor. Full and compre-
hensive directions accompany the bottles
Price, So per bottle. For sale at the corner
Of St. Charles and Poydras streets.
One box of these oils, five IN number, will
be securely packed and shipped. with bill of
lading, to any part of the country, upon the
receipt of $40 to the address of
P. LACOUR, New Orleans.
Purchasers are requested, as guarantee
Of good faith to furnish us the name of any
house in New Orleans and we will ship them
package Of the Oils. If they do not per-
form all that is claimed for them, they will
cost nothing.
Jams, '57 |.. ly