The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-02-06

ment will be decreased.
The fact may be recalled, in this connec-
ton, that when years ago the board of excise
ordered an investigation into the adultera-
ton of liquors, it was discovered by eminent
chemists that none of the samples taken
from the neiehborhood OF Baxter and Null
berry streets had been adulterated. A well
known medical expert on this subject said
at the time that the liquors were only too
pure, and accordingly gave it as his opinion
that pure, unadulterated liquors produce
the greatest amount OF intoxication. The
following recipes, which were found in an
establishment seized by sberiffs officers, will
be interesting as showing that there is vast
difference between pure and adulterated
liquors. The recipes here given were sub
mitted to the careful scrutiny OF well
known druggist He said that the mixtures
were not such as might be called injurious,
would certainly be more safe than pure
liquor and offer an argument against Mr..
Story's bill. The recipes are as follows:
OLD BOURBON WHISKY.
40 gallons pure spirit,
gallons good Bourbon whisky,
ounces spirit nitre,
2ounces fusel oil from corn) cut in alcohol.
Stand four days and use IT,
DARK CoGNAC BRANDY.
5915 gallons pure spirit (hrst PROOF,
pint brandy coloring,
] pound essence of cOgnac, mixed with
quart alcohol, 50 per cent.
CHERRY BRANDY.
"a gallons pure spirit (drst PROOF,
pounds best sugar,
l drachm oil of bitter almond.
Color it very dark.
HOLLAND GIN.
81 gallons pure spirit first PROOF,
ounce oil of juniper, dissolved in
pint alcohol, 70 per cent,
pounds sugar.
q gallons new cider,
gallons cherry brandy,
gallons pure spirit,
gallons sugar spirit,
pounds alcanet root,
- pound tartaric acid,
ounces alum.
CHAMPAGNE.
40 gallons cider,
pounds loaf sugar,
2ounces crystaIized tartaric acid,
a quart yeast,
ga Ions pure spirit, Is per cent. under proof.
Let ii stand ten DAYS, fine and bottle II If
ada more acid Ia and this Process should be re-
peated until IL is suitable for bottling. When
bottled, put in each bottle piece OF sugar the
covering it with tinfoil, after the manner of
40 gallons cider,
gallons pure MADEIRA wine,
2 gallons pure spirit,
q pound tartaric acid,
"a ounce oil bitter almonds cut in alcohol 50 |
per cent.
pounds raisins.
Let II StAhu Ten udSs, sltain II anu II - ASeoS
to use.
SHERRY WINE.
40 gallons prepared C der,
2 gallons pure spirit first PROOF,
3 pounds raiSinS,
gallons good sherry wine,
y ounce oil bitter almonds, dissolved IN alco-
hOf.
Let it stand ten days and draw it Off CAREFUL |
~, fine down, and again rack it into another /
caSk.
JAMAICA RUM.
To gallon pure spirits, reduce one-half with /
soft water. put ounces OF aQuacalciS, i /
drachm of lavender, ounce of tincture of Bit |
ter almOnds-color with burnt sugar, let stand /
four days, then it is fit for use.
RYE WHISKY.
Take 40 gallons spirits proof,
X ounce oil rye.
pint white sugar, made into a syrup.
COf.oRING FOR LIQUORS.
Take white crush sugar, burn II In a tin i
basin till black, then add alcohol: then strain Il
it through flannel cloth.
A little honey will make great improvement
10 the brandy, also to gin.
CLARET WINE.
40 gallons cider,
gallons port wine,
gallons water,
2 pounds cream tartar,
] pound loaf sugar,
III lemons Juice.
Color it with the Juice of the red beet. Let il /
stand 10 to II days, and strain IL into another /
cask. Bottle il after the manner Of claret.
IMITATION CIDER.
gallons soft water,
pounds New Orleans sugar,
ounces tartaric acid,
quart yeast.
Put the ingredients into a cask and stir 1t up /
after standing "a hours with the bung out. |
After that bung the barrel up close and add |
gallon pure spirit, and let IL stand 4S hours, |
after which time il is ready for use.