Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1858-02-11
statements from this Liquor Dealers Compan-

Ot undergoing dlstlllatlon. The alcohol COM
monty found in commerce is obtained from corn
Or potatoes, and contains and essential oil which
is separated or removed by rectifying or fltra-
ton with charcoal, and when thus cleansed of
grain oil, is known as neutral Spirits rot
gut and is suitable for the manufacture of
alcohol, brandies, wines, cordials, &C."
"Tartaric, Citrc and Sulphuric acids are used
to impart the vinous taste to the Neutral Spirit.
Alum is used for fnng Liquors. Sulphuric
acid, from its cheapness, is much used for adult
Grating vinegar. 1t is also used for forming tho
beading mixture for giving bead to low proof
liquors. By adding amonia and others to low
proof liquor it gives strong aromatic perfume.
Ambergris is, also, used as a perfume for liquors.
Almonds are used for giving a nutty flavor and
the appearance of age to all kinds of liquors.
Red beets, Oak wood, Sanders wood, Brazil
wood, Cochineal, Indigo, Logwood, burnt sugar
&C., are used tor coloring the different imita-
ton liquors. Balsam of Peru is Of warm,
bitterish taste and, added to liquors, leaves,
when swallowed, warm, acrid, prickling SEN
sation in the throat Catechu is used in all
kinds of liquors where a rough, astringent taste
is desirable Caustic potassia is used for recti-
flying alcohol Ethers are used in the imitation
of brandies, wines &c. Nitrate of Silver is used
for detecting Grain oil. A tinctire of Guinea
pepper is used in the manufacture of alcohol
Cayenne is added to increase the strength
Sweet Spirits of nitre are used in giving strength
in the extemporaneous preparation of liquors.
Also used in spirits which have become musty.
20 drops of Oil of cedar added to four ounces
Nitric ether is used for giving the flavor of Hol-
land gin. 20 to 40 drops in combination with
creosOte is used in initiating Scotch and Irish
whiskey. otto of rose is used for initiating
peach and fine apple brandy; combined with
ambergris is used in imitation of claret also
in botting champagne, and for correcting a
peculiar mustiness in imitation brandies-(all
of which is but an imitation of oil of wine, the
ingredient to which brandy owes its hovor.) Oil
of tar Or crecsote, together with cedar oil,
is used for flavoring malt or corn whiskev,
in imitation of Irish or Scotch. Turpentine,
singly or combined with oil of juniper, is used
in initiating gin. Oil of wintergreen is used for
havoring clear spirits in imitation of "Old
Bourbon" "" Rye" Old Roanoke" and Tus-
caloosa Whiskey Oil of vitriol, sulphnric acid
combined with sweet oil, is used to give bead to
alcohol, brandy, &c. &c. Guinea pepper is used
to produce the stimulating, burning and biting
effects on the palate in initiating alcohol"
g 10 avoid the costly price of hops and distil
lation, quassia. nux vomica or strychnne, aloes
catechu, pellitory, cayenne, wormwood, gentan
horseradish, &C., &C., are used. For strength
in the manufacture of alcohol and some Other
liquors calculus indicus, copperas and grains O
paradise are used. To give strength to beer, all
and porter, quassia, copperas, sulphate of iron
and grains of paradise are used"
But We have not room to further detail thu
uses of these drugs and poisonous ingredients il
this wholesale dealing of destruction and misery
But we come to some further information upol
this subject, and we hope dealers in liquors, ant
drinkers of rum, wines, brandies, gin, and tn
lesser articles of ale, porter and beer, will ponde
over the necessary result of their foolish habit
On page so of Pierre Lacours directions we fin,
the following
"The great success in the manufacture of Ii
quors consists in mparting to the imitation tn
precise aroma of the genuine, and thus obtai
an article of spirits as near reality as possible,
far less COST
In another place, he say:
"To fully understand what Chemistry ha
done for the manufacturing of liquors, take 10
gallons of potatoe spirt-rot-gut-afte separa
ting the grain oil, then distil the grain oil oil
tanned from it with sulphuric acid, producin
! iii of wine OF its odor, and add to it the spirit
md it will in point of flavor possess all the es
'entials of pure brandy and if the oil be sui
jectcd to further decomposition, the product wi
be apple oil and pear oil, the former added t
the spirits will yield apple brandy-the latte
gives the appearance of age to liquors"
Another example it gives as follows:
For example, given quantity of water ma
be charged with proportionate quantity of tn
tincture and solution ofpepper and sweet spirit
of nitre, pelltory, sulphuric acid, very sma
quantity Of alcohol, muciage of slippery ell
and burnt sugar. and sanders wood for colorin
and you will have an article of spirit that wi
compare favorably with any of the liquors of tn
day, at cost truly astonishing. The article
above enumerated cost comparatively nothing -
We add few recipes although this is GROVE
ing hard upon our space this week.
To manufacture bottled brandies, take4 o;
Cochineal, 5oz. Catechu, | or. Ambergris.
quantity of raisins, anise seed, cloves, mace an
coriander seed, 20 drops oil of cinnamon, an
add 5 ounces of the above to ten gallons of Net
trail Spirit, and you have an article worth &
a gallon"
Old peach brandy, which sells for S. a ga
Ion, is made by taking 40 gallons rectifed viii
key, costing 25 cents gallon, and adding tin
turc of grains of paradise, catechu, slippery elm
bitter almonds, Sulphulic ether, acetic ether, 0
of cinnamon and ambergrs and colored wit
gamboge.
New England rum is manufactured by addir
to 100 gallons whskey, 80 pounds of sugar di
titled in gallons of water, two ounces Sulphu
ic acid, ten drops oil of cinnamon distilled
alcohol, ten ounces acetc ether and gallons
Jamaica rum.
But for fear our next door neighbors will tai
the Freeman for receipt book for, manufactu
ing liquors, we forbear giving further recipe
informing them that we have the advertisemel
of certain French docter in New York, statir
that he has on hand essences of every kind
liquor, extracts &c, one pound of which pred
ces 200 gallons of any desired liquor. Also fl
workings to produce at moments notice, al
quantity of any kind of liquor required, by a
ding few ounces to neutral spirit. But v
desist If any one after reading the above, al
knowing it to be but the truth, can still use
or denounce those who seek its abolition tn,
must be deaf to the welfare of society.
KANSAS AS A SLAVE STATE.-Will it be out
place just at this time, to remind certai n dem
cratic Editors and politicians of this State,
their strong assertions that " Buchanan's on
aim and object was to make Kansas fir
State?" If not, will they please read the Pra'
dents message until they come to the following