The Burlington weekly hawk-eye. [volume] (Burlington, Iowa) 1857-1858, 1857-08-12
Our DovogaRos Adnlfero111a q L.

VI 0~vU3OX telAA@&AS - -
q.s1a
| correspondent Of the Boston Trayells
furnishes the following information
There has been considerable written 70
the public journals within . few month
past, relating to the frauds that have beef
pfacticed in the manufacture Of win1
and other liquors. Az facts, il mafoe :
| this sort are of much more importance -
argument, | will give you enough, / think, I
show that the adultefation and drugging .
LIQUORS ie regular trade and IL prosecute,
/ both in this and other countries to feaffal
| extent
II have before me boob which bears th,
following title: The Manufacture Of Liquors
| Wines and Cordials without the aid Of dis
,illation. Also the manufacture Of Eferves
cling Beverages and Syrups, Vinegar ant
Bitters Prepared and arranged expressl,
for the trade. By Pierre Lacour, OF Bor
deaux. Published by subscription New
York: r. Craighead, Printer, So vesey st
1853" The preface Of this work states tina
thousands have acquired wealth by thu
knowledge Of this business" meaning tbs
manufacture of liquors. This preface il
y
Orleans, Oct l., 1853 1t lisa work Of 3Os
mong liquor sellers. 1t cannot be obtained
Of any bookseller in the principle cities Of
the country. 1t has probably been circula
ted by private agents among liquor seller
only. | will, in the first place, copy from
the Index of the book, which will give
you-soms idea of its contents "Manofac
ture of Domestic Liquors by conccaling the
odor of the Grain Oil" Limitation of Rum
Jamaica. st, Croix, New Orleans, and
New England Manufacture Of Low
Proof Spirit Limitation of French Bran
dies, as practiced in France" THE con
version of common Gin into Schiedam
Sehnapps." For increasing volume OF
Spirit without loss of strength" a,ivins
Body and Age to Liquors" .Colorng. -
The manufacturing of Wines &c. &c.-
The index contains over hundred different
items. The following are few of the re-
ceipts for making various kinds of liquors,
which will show some of the vile compounds
which are used
For the conversion Of common Gin into
Sehiedam Schnapps Common Gin, five gal
Ions; sulphuric acid, two drachms; spirit of
nutmeg, one pint; spirit of nitric ether, one
ounce; clear water, three pints Mix the
honey and water, and add to the gin the
sulphuric acid
Another receipt for the same purpose is
as follows: Common gin, thirty gallons
clear water, two gallons; sulphuric acid, one
ounce; sweet spirits of nitre eight ounces;
spirits Of nitric ether three ounces; acetic
ether, two ounces oil of wintergreen. ten
drops, dissolved in the acetic ether.
Receipt to make Aromatic Schiedam
Schnapps: Neutral spirits, five gallons; hon.
ey, four pints; orange-fower water, two
pints; English oil of juniper, thirty drops.
Dissolve the honey in the orange flower wa
ter, and the oil in two ounces of hot alcohol;
then add and shake up WE'LL then add fine
~ powdered, four drachms each of alum
and dried potash for Things
Sweet Malaga Wine Damaged raisins,
fifteen pounds; water. one hundred gallons
honey, four gallons bruised ginger, five
ounces cassia, three ounces; boil forty
minutes then strain into clean pipes for mar
ket; add four grains tincture of Paradise,
two gallons of rum, and FIVE ounces of bruised
bitter almonds
Cheap Champagne: Water, fifty gallons
bruised ginger, five ounces ground mustard,
five ounces; boil the mass for thif minutes.
and when cool, add quart of Yeast fer
ment from ten to fourteen DAYS. First add
six ounces of bitter almonds, bruised; spir.
it and grains of Paradise tincture TO suit
convenience. For colorimg, use cochineal
A fine aroma is added to the champagne by
adding five drops of spirit Of orris root, or
three drops Of essence of evergreen, or van
lila, four drops; or dissolve five grains of
a han in hotE cr!, r.
Anissette-common Water thirty gal
Ions; white sugar, twenty. five pounds: tine
ture of Paradise, two grains; caustic potas-
50, three ounces. To prevent fermentation,
one ounce OF oil of aniseed dissolved in
pint Of alcohol, OF well rubbed up with a
pound of the sugar
j he use Of Bitters in Ale and Porter
10 avoid the costly use of the hops, the small
dealers and bottiers of ale and porter, az a
substitute Tor the bitter Of the hops, make
use OF quassia, nux yomica or strychnine,
at"es, catechu, pillitory, long pepper worm
Wood, gentian; and for false strength, SINH
lar TO alcohol; coculus indicus, copperas.
and grains of Paradise
The following articles are used for giving
strength and bod to Beer and Ale: Quassia
two pounds; gentian bruised two pounds;
aioes one pound water, ten gallons; and
boil to five GAL IONS; then add ccpperas, one
pound, aud boil to four gallons; add to suit
taste.
Another receipt for the same: Quassia,
rasped, two pounds; liquorice root, two
pounds; salphate of iron, one pound boil
Tor two houfs in six gallons of water; or
until reduced to four gallons. The quantity
OF this fluid necessary for impartng false
strength to beer must be regulated by the
palate.
Imitation Claret; Boiled cider, Eve gal.
Ions; spirit, two gallons; clear water, five
gallons catechu, powdered, two ounces;
color with red beets and tincture of loywood
10 suit taste. When this is not sufficiently
acid, add from one to two drops of sulphuric
acid to the gallon to suit the taste.
Imitation of Red Wine Water one gal
on; sulphuric acid to the strength of weak
Vinegar; honey, one pint; powdered alum,
me half ounce; one sliced red beet one
lalf pint strong tincture of logwood one
irop of oil of wintergreen, dissolved in
/ wine-glass full of alcohol and one half
grain of ambergris, rubbed mp in sugar;
me pint tlnctute of grains of Paradise. -
This wine, when prepared on a large scale,
,an be made at very low price, as the hon.
y is the only article that is of value-the
incture of the grains of Paradise being
substituted for spirit, and any quantity of it
an be prepared at the shortest notice the
'oloring is kept prepared in barrels for use
These are but very few of the large
lumber of receipts that the book contains.
t should be remembered that this is book
prepared expressly for liquor dealers A
riend of ours enquired at Mr. Craigheads |
40. 81 Nesey street. New York, the printer
# the book, for copy. He was told that
10 copies could be bought, as only those had |
opies who subscribed for it, viz: the liquor
ealess. 1t will be seen by the title-page |
hat it was prepared, expressly for the
rade"
In work published by the celebrated
hemist of London, Frederic Occum, on a.
dedicated to the Duke of North
the author gives the following
Method of compromising or miring up, us it
} technically called, brandy for retail
To 10 pnncheons of brandy -lOsl gals
Add favored raisin spirit lis "
Tincture of grains of Paradise 4
Cherry laurel water .
Spirit of almond cake 2