Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-12-23
PLEASANT FOR WINE DRINKERS.
a school for the Manufacture of Imi-
tlsioRs.

From the New York Sun
Tackled to the right of the door OF q little
brick house down town is little black sign
which announces in gilt letters that an institute
OF technical chemistry is within. pull at
the bell brings a broad-shouldered fne-ookng
man to the door The visitor is invited up
stairs and into large room. at one end of
which, on shelves and tables are bottles and
bell Jars. tunnels and otner laboratory glass
ware On the wall is u placard, on which is
printed:
in order to meet long-needed necessity we
have established school. the object of which
will be to instruct pupils in the art of manuiac-
turing wines. liquors. brandes. &c, of all kinds
by chemical process q. little cost
at round walnut table SITS short man with
fine forehead and intelligent eyes
We have established school," he SAID
where any one may learn to manufacture
wines and liquors at very small cost They
VIII be just as heathful as the real wines and
liquors. and in some instances really better
wines and liquors are made up in hundreds
OF places in the city" the reporter said.
That is so. but the compounds that they con-
coct are injurious in the extreme. They make
brandy from coguac essence, alcohol caramel.
syrup. COGnac essence is supposed to be made
from the grape. / bought some the other day
ana tested IL ltwas manufactured compound.
made up OF acetic ether oil OF nerOle. oil or Bit
tFi dt!t4pAuS. run UdNOTlUG ana ElOlpu mowers.
This shows what their manufactured brandy
amounts to Then the liquor dealers make up
liquors with oil ami essence at from "a to SO a
pound. Cognac essence costs $50 q pound.
we can make better article for sixty cents a
pound"
How do you initiate the natural wines?"
by analyZng them. and then using in She
ARTIFICIAL wine the same ingredients. Take
Ehlne wine. for instance. In it are from 10 per
cent to IL per cent of alcohol. 5 per cent to 6
nor cont nf fart arfa anil ~
f;iForiDg. We make our Rhine wine by this
formula We will let any chemist anaiyze it
aud the wine from the grape. and the same re-
suit Will be obtained. All the Rhine wines that
we get from France and Germany are in the
main chemical wines There was a good vim
t&ge in 1853. and another in 1856. NOWADAYS
each years vintage is said to be good. The
farmers make wine from their grapes whether
they are good or bad. This is the way they are
made good: The chemist analyzes the Juice OF
the grape Just after it is pressed. In order to
make good wine there ought to be 10 per cent
TO II per cent OF alcohol. represented by 90 per
cent to q per cent OF sugar for it takes two parts
OF grape sugar to make one part of alcohol.
mere should not be more than per cent to e
per cent Of acid. Now. if the grapes are green.
and the chemist finds in the juice say II per
cent of grape sugar, he adds enough to make
the proportion right, or he puts in alkali
enough to neutralize the surplus acid. The
same thing is done in the manufacture of other
kinds of wines"
What does it cost you to make good chemi-
cal Rhine wine?"
''We can make it from 10 cents to IA cents
gallon, inclusive of labor. Claret can be manu-
featured at the same figures and other wines
and liquors prOpOrtonatey low"
what is YOUR manner of Instruction.
.'We practically illustrate to tie pupil how the
wines are compounded. In fact we allow him
70 compound them himself. Then we give him
the formulas. so that he can make them I'D him.
self without any trouble"