The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-02-06
s-ARTENDERs' B1a srcRErs
over 100 Per Cent. Front Real,,.a hu
the Bale OF bad whisky.

-, 80 INJURED q reporter OF q
Meilhnown druggist on the Bowery,
mat l have to pay ten cents for a glass
Oh sodawater in your drug store and
only three cents in a dive? What is the
reason for the difference?"
The druggists eye twinkled merri,y as
ne answered: "That's easily explained.
lhe soda-water sold here is properly
charged with carbonic ecid, scientifically
prepared. The soda-water sold in the
1--WE Is not soda at all, as druggists I'M
derstand it, but is simply a villainous
compound made of notwithstanding
materials. Why do you wish to know.
because | am deslrous of giving the
public some idea of the composition of
the class of drinks sold to the nnblic at
these places"
Very we'll, then, in such a cause I
am only too glad to be of service. Let
us commence with whisky, which is
most appropriately termed 'rotgut,' for
such IN reality it is. 1t seems to be
generally understood that the ordinary
form which the adulteration of whisky
Is in the quantity of water that is
putlnto it. But this is only partly true.
Its strength, having been first DESTROYED
by water, is restored by adding the lye
OF ashes prepared especially for the
purpose. The whisky-water mixture
compared to this addition is
lively harmless, while the form in which
1T IS given othe customers a practically
and doubly-distilled I've. However,
that class of customers are not, as a
rule, Judges of what good liquor really
is, because their taste becomes so vita
ted that were a glass of good quality of
whisky given to them they would invari-
ably prefer the bad"
"Is brandy similarly treated?"
mo, it varies-in what is called
French brandy especially. Here the
ingredients are spirits obtained fro m
molasses, beer-root and potatoes, with
the addition of burnt sugar as a color
ing material. The flavor is obtained by
adding essential oils OF various kinds to
suit the palate. To the trade there is
known what is called distilled murk,'
which is simply the refuse skins of the
grape. This mixture is expressly made
for the class of trade yourefer to-" r
Show about gin?"
"Gin adulteration also prevails large
ly,and it is even worse in its effect than
the commonest grade of brandy or
whisky. Water being the largest ele-
ment used, which makes it a whitish
color, other ingredients are added to
give it back its strength. These are
the poisonous acetate OF lead, alum and
carbonate of potash. Tincture of cap
sicum gives it a pungent flavor, and the
flavoring is made of various materials,
as almond cake, %sulphuric acid, angeli-
ca root, %liquorice powder, corriander
seeds and juniper berries"
DO you mean to say these additions
are made after they get into the dive
keepers hands?"
"No I don't exactly mean that, but
those are the ingredients of which the
vilest gins are composed. They pay for
the gin and ask no questions"
Now having disposed of brandy,
whisky and gin, can you tell me any
thing about fayoring extracts?"
''This is where the 'key'-so to speak
Of the whole situation in. Flaw
oring extracts contain the commonest
form of adulteration. Their exact analy-
sis l am not familiar with. I know one
fact, however, in relation to them. They
are put up in small ounce walls and are
very expensive. It is quite o common
thing for the person using them to make
gin, brandy or whisky out of the same
barrel by pouring in a drop or two of
this havoring extract. Now, in order
not to be misunderstood, l do not as
sumo that dive proprietors adulterate
their liquors themselves, but rs they pay
low price for what they do buy Imam
tain that they are quite aware OF the ma
ture and quality of the vile stuff they
sell. They know perfectly well it is
'doctored.'"
In order to ascertain the opposite
side of the question, the reporter visited
a saloon whose proprietor makes a spe-
cialty of five and ten cent drinks, who
utterly repudiated the idea of adultera-
ting his whiskey with any foreign mix
ture-save water.
He took three glasses filled with whis-
ky and placed them on the counter.
Alongside he placed half-pint liquor
flask.
Here are three qualities Of liquor.
Quality No. is sold for eve cents q
half pint. 1t consists of one-half of
plain spirits and one-half of water. The
rest is coloring matter. Tho spirits
are from forty to fifty below proof.
This liquor costs me about one dollar q
gallon, and selling it in this way I make
over 100 per cent. profit. Quality No. 2
contains about three-fourths spirits and
one-fourth water. Out of this l make
seventy-fve per cent. Quality No. 8
contains proof liquor, and costs me $I.65
per gallon. 1t is the best l keep, and
four glasses of it would make o man
drunk. The coloring material is simply
made out of burnt granulated sugar.
In a five-cent business a man cannot af-
ford to be very liberal with his whiskey."
"Do you use much alcoholic"
"I don't use any, Alcohol costs $2.29
a gallo.: plain proof spirits cost SIPS
per gallon"
els there any other material that is
uscd?"
Eyes. French spirits, which cost
$1.32 per gallon, and cologne water,
costing $1.37. The latter is used in
modifying gin-two gallons of cologne
water to one gallon of gin. The reason
cologne water.is used is to correct the
the effect of the fusil oil in the gin,
which could not be drunk under ordin-
ary circumstances. Cologne water,
in it's natural state, is just like water it
self to the taste. Gin of fair quality
costs SO. 80"
"Do you use favoring extracts?
"I have two kinds of gum and two
kinds of bitters.'
s.Of what are bitters made"
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