The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1876-01-12
CROOKED WHISKY ON CANAL
STREET.
It Is Manufactured in Open Day
light.

There was knot of men standing arounc
the speaker, evidently drinking in his words
as he, in illustration of his wonderful discove
ries, drunk in a number of beverages from
small goblets standing upon the end OF dry
goods box The position the lecturer had
chosen was on neutral ground, at the CamE
street crossing, and from the throng OF audi
tors it was evident be, with keen insight
into human nature, had selected a most favor.
able spot.
There were a few small bottles holding va
rious mysterious looking liquids, pitcher OF
water and towel, and above all these, the
major domo of the occasion presided
After the strains of q passing brass band
had foated away, he assembled his impromptu
platform, and to the upturned faces Of the
crowd said:
Gentlemen-You no doubt naturally think
that when l rise to present to you the article
i have with me. that, like many others VINO
vend from street corners, l am about 10 snow
you some humbug or nosrum. admit there
are many humbugs sold from the street cor
ners; but what l propose to introduce 10 you
is something that your own taste and senses
can pronounce upon. When man goes lnto
q bar.room and asks for drink OF French
cognac brandy, what does he get He doesn't
know. and it Is not the business of the saloon
keeper to tell him.
The keeper has to make a profit, and OF
course if the man goes to him to purchase
that is his right Then in that liquor trade
the wholesale dealer has profit to make, so
has the importer, so has the distiller. and
when you come to sum up all these profits.
you find that the original cost of the brandy
for which you pay TWEEN y-6ve cents glass
must have been exceedingly small.
Now, propose, gentlemen, to show you
how many OF these drinks are manufactured,
in order, gentlemen, that you in the quiet re-
tirement of private life beneath the seductive
shade vs. of your own vine and fig tree, may
manufacture whisky, brandy and gin by the
barrel at comparative small cost, and thus
enjoy the bacchanalian delights, for which
you now expend such large sums of money.
You can see here have wine-glass full of
pure water. Now, what do do to make this
cognac? Why, add to it q little syrup made
from water and pure granulated sugar to
sweeten it, and little alcohol, and now,
gentlemen, add four drops Of the extract OF
cognac. Look at that, my friends Who
would say that sparkling. transparent liquid,
was cognac But such it is, and SO it comes
from the still first in the sunny cline OF
"La Belle France"
In order that you may recognize your old
favorite will have to add little coloring mat
ter, and 30 here goes tor five drops OF q solu-
ton Of burnt sugar. Look at that! Doesn't the
eye sparkle when it gszes upon this amber
fluid, fragrant as the oleanders of Damascus
and Is refreshing as the we'll springs in the
oasis of Sahara Taste that gentlemen, aud
tell me isn't that genuine % cent brandy.
An old gent, who evidently had been wait
ing around for drink, stepped forward, put
the glass to his lips, and pronounced it. evil
IDENTITY to the lecturers satisfaction, "genu-
wine pure old Sazarac"
The crowd, as matter of economy, in
vested in the recipes of the professor and
started off to make barrels of crooked whisky
and brandy, and the lecturer was happy.
At the matinee to-day, tonight, and to-