Savannah morning news. [volume] (Savannah) 1868-1887, 1884-06-18
CoMPoUNDING LIoUoRs.
A Curious and Cautiously Distributed
Pamphlet

Ianphtet.
Two articles were recently printed. SAYS
the Philadelphia Times, one entitled
blended Whisky" the other 'sBogus
Champagne" in which it was shown to
how great an extent the mixing and the
adulteration OF all kinds Of liquors have
been carried by some manufacturers.
Naturally they attracted much attention
and caused a good deal of comment
Of an adverse character among those who
are supposed to deal in the spurious
goods. Those who wish more information
on the subject may find ii IN a little PAM
phlet entitled "Hints to Liquor Mer-
chants" published by a firm of ''practi-
cal chemists" in William street, New
York. This firm, it seems, is largely en-
gagged in the manufacture Of materials for
the compromising and mixing of liquors.
and its pamphlet is distributed thorough
ly but carefully in the trade.
Starting out with a strong claim for the
purity of their fiavoring oils and essences,
these chemists say: ''Time is not required
to improve favored liquors. All that is
requisite is that the flavor be well mixed
with the spirit''-a very seductive text to
compounders and dealers whose trade
scruples are not well developed. Then
come the directions for use'' of the oils.
The following may be quoted:
brandy Oil-TO forty gallons of color
ed French spirits, add two ounces Of BRAN
dy oil, mix well and add one quart of
white syrup or glycerine. Brandy oil
makes a good, well favored brandy. To
initiate any particular brand add a small
quantity of the kind to be initiated. About
three gallons to forty Will answer the
purpose"
Comment on this recipe would be super
huous. Again:
"COgnac Oil-These oils require to be cut
or dissolved in ninety-five per cent. alcO-
hOl-aDOut four Dints to each ounce. An
ounce Of the ordinary oils will make from
six to eight barrels of brandy of fair
quality. The fine grape oil has a rich and
peculiar bouquet. One ounce will flavor
eight barrels of French spirits. 1t is also
very desirable for giving flavor and
character to native wines"
In plain English, one ounce of these
chemists cognac oil, costing $12, will
make six or eight barrels of cognac
brandy-a temptation none but refined
honesty could resist. And now for whisky:
"Whisky Oils, Bourbon, MOnongahela,
Rye, Wheat, Malt-To forty gallons of
French spirits add two ounces of either of
the above oils and one quart of glycerine
or white syrup. Some manufacturers use
"
gallons French spirits, in preference to
using all French spirits. Others use a
spirit less highly rectifed than French
spirits"
Again:
Extract Raisins-This extract is used
as a brandy flavor and to give the taste of
age to whisky. For the latter purpose
one ounce to each barrel is used, often
with the addition of two pounds pure
glycerine."
And here is something in which Phila-
delphia is supposed to be particularly in
terested:
"Domestic Gin Essence-This makes a
strong Unprecedented gin, much used in
the Philadelphia and Boston trade. 1t is
used quarter of pound to forty gallons,
with quart of syrup added"
The foreign article is compounded, how
ever, as readily as the domestic, for this
interesting pamphlet contains the follow
ing:
"Holland Gin Oil-One ounce Of this oil
dissolved in pint OF alcohol and added to
forty gallons OF French spirits will make
very fine Holland gin. One quart of
syrup or glycerine may be added"
These extracts tell their own story. 1t
need only be added that the firm whose
pamphlet they are taken from is said to do
very large business and has reputable
standing, from which the reasonable de-
duction may be drawn that the spurious
manufacture of liquors is a well estab-
lished and respectable branch of the trade.