Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1878-01-31

He was brave! We will paint his pic
ture on our war shields. and the body shall
be buried from the wolvesr'
Hints to Liquor Buyers.
There lies before us as We write little
book Of twenty four pages, entitled.
"Hints to Liquor Merchants" We have
/ road Il with Considerable interest; and Il
has occarred TO us that Ii affords q num-
Der Of equally valuable hints to llquor
buyers. 1t is published by William Rud-
kin's Sons, Of this city, practical chem
lists. and we shall make them no charge
for tbs editorial advertisement OF their
| phiiauhropic business.
MeSrs. Rudkin's Sons are as modest as
they a'e philanthropc. When one OF the
attaches Of the Christian Union applied to
them ssme time since for q copy of this
suggestive little treatise the favor was re-
specially declined. Messrs. Rudkins'
Sons ad on the aphorism Of the Scripture.
aud DO not willingly let their right hand
know What their left hand does. The
Christisn Union Is, however, a very ear
nest seeker after knowledge. The sppli-
cation vas therefore repeated to re.ail
liquor-,eller up town; the little book OF
hints was furnished to him; and by hin
| IL was siven In turn TO the Christian I'm
| Ion. The publishers Of the pamphlet for.
| get the aphorlsm about a candle not being
made u put under busheI; and they will
pardon US for removing the bushei which
they have put over 1t. and placing their
| candle In a candle>tlck where 1t will give
its light TO larger circle of Interested
readers.
The object Of Messrs. Rudkin's Sons
little book is to tell the liquor merchan,
how to make quality OF domestic liquor
fully equal to the imported article, at an
immeaiursbly lower cost; and being
"practral chemists" 1t Is scarcely nec-s-
sary to add that they furnish the liquor
merchant with the materials; plain and
simple directions on each bottle" Il
ought also TO be added that they give the
liquor merchants their positive assurance
that we have never In our long expert
ence, net with sample OF favorirg ex-
tract Manufactured from any substance In
furious TO health" and In this view our
readers will be gritified to know they are
sustained by the most eminent chemists
In this country and In Europe The IL
quor merchants, whose sensitiveness to the
health OF the community Is one OF their
most distinguishing characteristIcs, win
be equally delighted with this conhdent
assurance. With this preface. which is
evidently due to Messrs. Rudkln's Sous,
We proceed to give from their hints to H.
quor merchants some extracts which may
serve as hints also 10 the liquor purchasers
To make good brandy, first purchase
pure French spirit, which We understand
to be pure French spirit, which We under
stand to be pure alcohol. We confess our
selves not very thoroughly acquainted
with this peculiar form OF practical
ss-~-.Js. -L--.-- --Ls---- toI-
amns will be open 10 their correction OF
our uninteniional error. To forty gallons
OF spirit. properly colored. add one quart
OF glyc.rine, and two ounces OF Messrs
Rudkin's Sons brandy oil. To initiate
any particular brand add small quanti-
ty OF the kind TO be initiated. About three
glllons 10 forty ieiA aHsioer he purpose. -
The Italics are ours. For we desire To en-
phasize TO the drinker Of average brandy
that, according to this recipe, IN the very
best brandy he gets one quart of real bran
dy 10 thirty OF - what Is IL! In the or
dlnary brandies he does not even get
drop. IL the liquor merchant desires
WHISKY, he adds whisky oil Instead OF
brandy oil. same proportions; some very
liberal dealers "use five gallons OF rye
whisky to thirty-five gallons OF French
spirit
We might go on indefinitely with recipes
for rum, gin, etc, but advertising space In
our editorial columns Is limited. We pass
on to the pare foreign vines" the real
old port" the "fine old Madeira" the
mild claret" tnat "never hurt anybody"
Here, for example. is q recipe for sherry:
"sHERRY.-Four ounces sherry oil; thirteen
gallons pure spirit proof. Mix and add TWEEN
,y-seven gallons cider. fine quality; one gallon
white syrup. Ihree 10 fre gallons of good
foreign sherry added niA imprOrc."
We recommend those OF our readers
who want sherry to make their own; aud
II We may be permitted to make sugges-
tion. on a subject on which we are not con
poisseurs. it would be that they make the
cider serve their purpose without the ad
ditions. The fine old port Is made OF the
same materials; the real color is given TO
il BY a decoction OF Malva flowers
weigh three pounds for each barrel. and
having separated the green part, steep the
red petals only Ia warm water. These
flowers have no medicinal effect aud give
q beautiful color to water, wine or cider"
Claret. Muscat. Madeira, Malaga, and
American grape wines are all made by the
same process; French spirit. cider, glycer-
iue, navoring oils. and coloring matter. In
different proportions.
The purchaser of .'pure foreign and i'm
ported liquors" ought to understand what
he buys-what, at least, he is always liza
BILE 10 be buying. He ought to know that
it Is simply impossible to purchase pure
native wine outside Of the country where
1t is made; that In London alone there Is
sold every year more Madeira than the
whole island of Madeira produces; that in
one season, in a single city of this country,
there was sold a much California wine as
the whole California coast produced; that
a brisk trade Is driven in champagne cOrks
and imported bottles, which are required
to do service over aud over again year af-
ter year; that the Custom House mark Is
no guarantee for by laws OF Great Britain
| the adulteration Of liquor is allowed In
bond; that the importers assurance is no
guarantee, for the wines exported TO the
United States are dOctOred with alcohol
before they leave the country where they
are produced. "A great part Of the wine
of France and Germany" says no less an
authority than the Encyclopedia Britain
MICA. ''has ceased to be the juice Of the
grape 1t all. In point Of fact, the process
ses Of sweetening. plastering, ETC.. etc,
are carried on +, such an extent that II is
scarcely possible to obtain sample OF
genuine wine, even at first hand" Sherry
Is mingled with cheap brandy and favored
with sugar-candy and bitter almonds. Pale
sherries are produced BY plaster Of Paris.
Clarets are manufactured on this side Of
the water; cocbineai gives the color
Champagne is produced from rhubarb
stalks, gOoseberries and sugar. The best
wines are adulterated. The common wines
| have not drop Of the genuine article in
them. Published books give the plainest
| directions for fabrication; brewers or
druggists furnish the materials. and the
Drocess of a6ulte ePafiOn beginning when