Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1874-03-27
Adulterants.

used In dlluting or adulterating liquor
reaches annually in New York tremendou
total in gallons, while there is paid for it a
the rate of Il cents per quart-mone
enough annually to clean the city's street
for at least three years. To make up 70
fhe loss of strength, pungency, color, con
sistence, brilliancy, and flavor which tn
wholesale introduction of a substance he'll
TO be in itself harmless entails. substance
not 50 harmless, both mineral and vegetable
are introduced, and these with an organi
change produced by cheaply careles
method of distillation give TO liquors thci
extraneous injurious qualities. Ii is held BY
some modern chemists that the evil effect
produced by such inteT-mixtures or suct
chemical changes are practically of Sigh
Importance because they must always b,
compared with the more pronounced and ap
parent noxious effect Of alcohol itself in th,
excess in which it is 50 commonly used
But the weight Of modern scientific opinion
seems to be otherwise; attributes to fuse
Ill, an alcohol produced too often in The
distillation from all starch sugars, not only
poisonous narcotic properties and an in
sariably brutaliziDg effect upon the drinker
but presence in sufficient quantity in the
cheaper grades Of spiritous liquors to account
tor the wild beast phenomena that haunt
low grog-shops. As brandies sold at bars
are in one-half the cases limitations, pro-
duced by doctoring with "brandy essences
ct al. from corn spirit. thev too frequently
coutain this fusel oil, which genuine
| brandy can never possess a trace Of. \
! caTeles-nesS, which will he presumed to be
willul because 1t is cheap, forbiiS the com
plete rectifcation Of TIE spirit and hence
| this harmful inter-mixturc. As to the ex-
/ tent to which fusel cil i present in liquors
| drunk in New York there i, some evidence
! Sixty-nine samples Of liquors taken at ran
/ dom from all sorts Of places in the city. were
| examined for the World some wears ago
! Eight Of them contained no fusel oil. Of
! these eight. one was gin. 3S per cent below
! proof one was a genuine brandy. diluted
with water, and bought at q first-class hotel
The Others were whi>kevS. and of them folr
were good and two were hardly diluted
The remaining sixtv-onc, or 50 Pc cent of
the entire lot. contained the dreaded fusel
ont. That means for the hTandies that they
were all limitations, and As these brandics
were taken from first class places in nine
cases, and bat one was found genuine, the
extent OF limitations Is apparent. When
small quantity OF spirits produces headache.
or giddine-S. those effects are due aS q rule
10 iusel OIL. The naUSeouS smell which ap-
pears when certain spirits are largely dilu-
led with hot water j. often due 10 the same
agent. in itself most ictid and nauseous. \
lew more interesting data may be obtained
from the analysis referred to. Thrty-six
samples Of liquor were taken-half of them
were taken ron high places ana hali from
low places IN New York oi tins number
i-h'-hihthS contained lISci OIL ana one
i'-rtn contained large amount OF these
4a>l nine samples iour were taken from hr't-
'-A'' resorts ana iye from places OF the cor
nef saloon class Bat It does not need
Ise amount ol 'A'S stun To produce It, oad
enc H'eh me- 'apor pr'Ilce- ht'dache
ANA guinness 40" many headae-e7 anu
.' pa. ,g oo nausea ana ''ru''.'@''l in me
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