Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1860-01-27
THE LIQUOR TRADE.

Ihe inadequacy OF The supply OF gen
uine brandy, wine and other liquors 10
NEE, the demand, and the facility with
which counteffei,s are produced, serm-
likely to drive all people who value their
lives and health into total abstinence, and
supersede altogether for such people the
efforts of temperance societies, The in.
ability of France and the wine growing
Countries, since the prevslencs Of the
disease in the grapes has led 70 excessive
aduierations and - extensions s''+ir~reynnd
after it has been imported an immense
amount of adulteraiion has been perpr-
trated in this country.
Cheap corn wbiskey, the most execra-
bic stuff that ever WAS distilled, is the
basis Of an enormous quantity Of liquor,
which is sold under variety of names.
The exports of distilled spirits from the
United States has rapidly increased since
1881. In that year We exported 92,245
gallons of spirits distilled from grain, and
756,246 gallons distilled from molasses.
In 1858 the quantity had risen to l00,-
997 gallons distilled from grain, aud
3,509,09l distilled from molasses.
For the inolasses spirits Turkey and
Africa are the principal markets. The
former demand sprung up in consequence
of the Crimean war. and has since been
well sustained, and the aggregate has
risen to high figure. The imports Of
similar liquors for 1858, were of brandy
l,lS0, ,484 gallons, invoiced AT So, 5,232.452
and 500, ,389 gallons distilled from grain.
and invoieed at 8. S.4s3.442.
THUS the quantity Of liquor exported
exceeds that imported, but il goes out nj
value of 40 cents per gallon, and Gomez
back at "a cents per gallon, showing an
enhanced value Of 81 cents per gallon
for freights and manufacture. There
was imported in addition, in 1858, ,940,-
522 gallons of wine, at value oe 81.
862,848, and about 81 100000 of cham
pagne and other bottled wine. The i'm.
port of liquors has fallen off in consr-
quence OF the great progress in the man.
ufacture here. The making Of wines j:
BY no means new, but it has been more
extensively practiced Of late years.
The New York Economist and Dry
Goods Reporter, from which we have
gathered these statistics, adds the follow
ing revelations
" A good healthy genuine port i,
made as follows Smoke a cask with
sulphur, put in l3 gals. of port, do. oI
rectified spirit, 3 of brandy, AZ Of rough
cider, making the cask 60 gallons OF
you may take 40 gals. cider, of brandy
8 of port, 2 of aloes, stewed in 2 gals. o
water; improve the color by tinclure ot
cudbear; to bottle it, add 10 each tea.
spoonful of catechu, to give il a fine
crusied' appearance to give the corks
the appearance OF age, soak the ends in
Brazil wood aud alum; you have then
"a fine old crusty port, and may vary ttt
favor to suit delicate palates' by using
oak bark, elder, Brazil wood, privet turn
sole, &c. All the wines are manusac
tured by similar processes, giving more
drug and less real liquor as the public
will stand it..
The universally Of adulteration il row
admitted, and as the impossibility Of get.
ting pure natural liquors becomes more
apparent, the consumers strive TO con.
vince themselves that, no mater how sl,,
result is Obtained, the effects are as deaf
rable. IL the taste can not distinguish
nor the sense detect, the difference b..
tween natural and a made liquor, wh,
investigator 1t is probably the case
however, that all the chemical combina
tions that resul. IN made liquors are fal
more injurious TO health than those com
binaiions Of nature which man can no
perfect. The essential oils Of liqnor ma,
be separated, but can never again b.
united with the same properties. - Bos
ton 7raUeiler.
~ Some persons can be every