The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1860-04-07
The AdulteratiOn of Liquors.
DR. HIRAM cox REvTEWEn

Prof Chas A. Seeley delivered lecture, illustrated by
experiments at the New York Medical College, even
ing reviewing the statements Of Dr. Hiram Cox Of Ohio,
a recent lecture reported in the HERALD Mr.. Seeey
began his lecture by remarking upon the antiquity Of
wine making. In the olden time wine was freely used
NOT only upon festive but upon religious occasions Our
Savours favorte parallels referred TO the vine and
product. Distilled liquors were then unknown. The
FIRST distilled liquors brandy, distilled from wine
After this successfully, malt liquors. whskey and
1t ia remarkable that all the for liquors speak
in its praise. All the for brandy signify to the
"water Of lfe" The chemical Ingredients Of wines and
distilled liquors then considered. All wines con-
tanned acid artaric acid, while distilled liquors contains
acetic acid Both these will change the color OF btmus
paper s astonishing how small quantity Of acid will
sc pA he
tee Of fumigsting the cssk With sulphsr, the best
VOC, sulphurc acid has been used 10 promote fer
mentaon But he not prepared to say that suphuric
The word Men were poisoned With as they were By eat
ing live GOALS Vinegar made from suphuric acid and
many workmen make lemonade from II. There s more
acid In this vinegar and lemonade than would color Bit
paper and yet he would not say that 1t was poison
ous This acid was sign Of the genuine wine, as any
thing Chinese in box would accredit the tea Then
- 70 the prussic acid: he had bought half pint
each Of rum and brandy 1t Q well known grog shop
N this city, paying ten cents for the two Gin, they
OK course he obtained poor liquor, as he intended
But there was no prussia acid @ the audience could see
rom the tests There were spices, however, and this
proved that they were manufactured The base was
common, poor rye whiskey, well watered Fusil oil
could be detected, but in very small quantity.
Red and Guinea peppers, both Of which were
freely eaten, was also detected The rum was about tho
same but rather more costly than the brandy because
did not know that they would ntoxcste man or make
him mad drunk" ~ soon a. the pure brandy The orr
gin Of Scotch whskey curious. The taste az Eouor
was altogether cultivated This whiskey llicitiy
made small huts and the smoke got into the brewery
This was cheaper than imported liquors, and people
bought and finally liked the taste Of the smoke 50
with Irish whskey OF course now the smoke flavor
facttiousy put in, and this was done by drop or
two Of kreeoe Liquors made Of alcohol and water
favored with something other Factitious liquors
might be better than pure liquors. Once they tread out
The grapes and fermen the wine by the heat Of man
body-not very clean process. Isn't 1t better to take
pure alcohol and pure water and aver them to the taste
IN all pure liquors this fus OIL which is not healthy
exists; In Fictitious liquors this might be omitted The
lecturer then proceeded TO illustrate the manner Of de-
tctng acids and other ingredients In liquors by chemical
tests performing many interesting experiments, and
eluded amid applause. Not very large audience was
present