Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1878-05-31
What it is we Drink.

/
to such standard, the penalty being for
feiture of license. 1t is claimed that if
| this act shall be passed the traffic in
adulterated liquors will cease, and that
the low groggeries must consequently
be closed. Then crime among the lower
classes, according to this argument will
be decreased.
The fact may be recalled, in this con-
nection, that when years ago the Board
of Excise ordered an Investigation into
the adulteratlon of liquors it was dis
covered by eminent chemists that none
of the samples taken from the neighbOr-
hood of Baxter and Mulberry 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 that was seized by
Sheriffs officers, will be interesting as
showing that there is vast difference
between pure and adulterated liquors.
The recipes here given were submitted
to the careful scrutiny of a well-known
druggist. He said that the mixtures
were not such as might be called in
furious, 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.
5 gallons good Bourbon whisky.
2 ounces spirit of nitre.
2 ounces fusel oil from corn) cut in
alcohol.
Stand four days and use it.
DARK CoGNAC BRANDY.
sol gallons pure spirit first proof.
pint brandy coloring.
l pound essence of cognac, mixed with
l quart alcohol, 95 per cent.
CHERRY BRANDY.
A gallons pure spirit first proof,
2 pounds best sugar,
/ 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, 95 per cent,
2pounds sugar.
PORT WINE.
q gallons new cider,
6 gallons cherry brandy,
3 gallons pure spirit,
2 gallons sugar spirit.
4 pounds aleanet root,
pound tartaric acid,
2 ounces alum.
CHAMPAGNE.
40 gallons cider,
5 pounds loaf sugar,
2 ounces crystalized tartaric acid;
+ quart yeast,
8 gallons water,
4 gallons pure spirit, Is per cent, under
proof
Let it stand ten days, fine and bottle
it if sparkling; if not sparkling, again
fine it and add more acid, and this pro-
cess should be repeated until it is suita-
BILE for bottling When bottled, put in
each bottle piece of sugar the size of
pea, then cork and wire the bottle, cover
ing it with tinfoil, after the manner of
champagne.
MADEIRA WINE.
40 gallons cider,
5 gallons pure Madeira wine,
2 gallons pure spirit,
pound tartaric acid
] ounce oil bitter almonds cut in alco-
hol 50 per cent,
5 pounds raisins.
Let it stand ten days, strain it, and it
is ready to use.
SHERRY WINE.
40 gallons prepared cider,
2gallons pure spirit first proef)
8 pounds raisins,
6 gallons good sherry wine,
8 ounce oil bitter almonds, dissolved
in alcohol.
Let it stand ten days and draw it off
carefully, fine down, and again rack it
into another cask.
JAMAICA RUM.
To gallon pure spirits, reduce one
half with soft water, put 4 ounces of
aquacalcis, drachm of lavender, ounce
of tincture of er,almonds-color with
burnt sugar, let stand four days, then it
is fit for use.
RYE WHISKY.
Take 40 gallons spirits proof,
J ounce oil rye,
pint white sugar, made into sirup.
CoLoRNG FOR LIQUORS.
Take white crushed sugar, burn it in
a tin basin till black, then add alcohol
then strain it through flannel cloth.
a little honey will make great i'm.
proVement to the brandy, also to gin.
CLARET WINE.
40 gallons cider,
6 gallons port wine,
8 gallons water, ~.
2 pounds cream tartar,
pound loafsugar,
10 lemon juice,
Color it with the juice of the red oeet.
Let it stand ten or twelve days, and
strain it into another cask. Bottle it
after the manner of claret.
% IMITATION CIDER.
8 gallons soft water,
8pounds New Orleans sugar,
ounces tartaric acid,
quart yeast.
Put the ingredients into a cask, and
stir it up after standing twenty-four
hours with the bung out. After that
bung the barrel up close, and add one
gallon pure spirit, and let it stand forty
eight hours, after which time it is ready
In I1Sa N Y LV,o.IJ