The Monitor., 1884-11-14

-fSHtdH Am, io-io
The Drink and How IL Is Made.
Some years ago The Christian Union OBJ
tanned. through friend, the receipt book
of a house in New York City who adver-
tised by secret circulars. addressed only to
the trade the materials necessary for max
ing any kind of wine or strong drink. We
published its receipts and gave its name,
and charged nothing for the free advertise
ment We are prepared, therefore. for the
reported results of the Investigations of
Rev. Thos. E. Green of Chicago. as given
in the following extract from sermon
preached by him on the Man-Traps of the
City.
Il have made investigation during the
past weeks in regard to liquors purchased
in a dozen or more of the saloons of the
city. In all cases the liquors purchased
for me were just such as would have been
sold to any casual customer, and such as
are sold every day and night to hundreds.
These have been carefully analyzed and ex-
amined. and chemistry has added her voice
to this endeavor of exposing the man-traps
of the devil.
Good liquor is expensive. To be pre-
pared in the most approved way, to be
carefully distilled, to be kept away suffi-
cient length of time for the fusel oil to
slowly evaporate, means far too high price
for the common market. But whisky and
brandy, new made are unfit for consump-
ton They must have the color, the odor,
the taste, that tell of long years of ripen-
ing. And so if you want an exceptionally
good drink, the bartender will smack his
lips and tell you something about 1913 and
Kentucky You may put that right down
as a lie. and conclude that it was made
from neutral spirits into 1S4S Kentucky
whisky in his back room last week, or at
best last month in the wholesale house on
Lake street. The evaporating dish and the
test-tube have some marvellous tales to tell
about
THESE KENTUCKY CD WHISTLES.
And just here | want to thank the fac
ulty of the College of Physicians and Sur
Geons for the service of its laboratory |
am sorry for the foul fumes that must have
gone up from these filthy mixtures, but |
believe many young man will thank the
test-tubes Of this laboratory of science for
his redemption from the curse of drink
"Now let me tell you what was found.
In the first place. that the majority of the
do hot ie
neutral spirits, instead of being what it is
called-com or rye whisky, or apple bran
dy. And this neutral spirit is made, not
by rectifying or dstilling, but by taking
the crude high wine, and pouring ten gal
Ions of it upon five pounds of unslacked
lime, with little alum and sweet inter
added for flavor. The mess is stirred up,
the lime slacks itself, the mixture is set
tied and strained, and becomes neutral
spirits for the manufacture of forty-year-
old Kentucky whisky. And of it three
fourths of the common drinks are made.
''Now for some of the liquors. On the
corner of Fifth Avenue and Harrison Street
halt-pnt bottle ofwhisky was purchased.
1t was composed OF about sixty per
cent. neutral spirtS-ths essence of
CONCENTRATED IYE AND UNsLACKED LIME
and the rest water, mixed mp with gly-
cerine. colorcd with burned sugar and
cleared with arsenic, of which there was
enough if "A man should drink pint of it
at once, to kill him in minute. Tie fla
vor was probably the essence of bourbon
which is made by Il secret process ont of
alcohol and acids, producing a kind of
ether. This particular sample had in it also
sulphate of zine and chronic acid probably
a part of this essence of bourbon. That
was old Kentucky whisky. forty years of
age. What nice mess to drink; concen-
trated lye-Spel it lie if You like-glycer-
fusel oil.
"From the corner of Fourth Avenue and
Polk Street comes a half-pint of gin
About sixty per cent. neutral spirits; the
rest water, glycerine turpentinc, and blue
yitriol
SOME CHOICE WINE.
From saloon few doors away comes
a bottle of port wine that is marvel The
nearest it ever was to a grapevine was
when it passed it on the ears. 1t has
enough neutral spirits to keep it from
spelling; the first is water thckened with
plycerine and lienricp while the UavnriuU