The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1885-11-13
MANuFAcTuRINe DRINKS.

The Vile Connections Which Liquor Con-
sumers Take Into Their Stomachs.
The New York Times has just been
studying new book entitled The Art
of Blending and Compromising Liquors
and Wines by Joseph Fleischman, of
that city, designed only Tor the use of
saloon-keepers. A writer in an ex-
change saw a few years ago about a
dozen books of similar character,
designed for the trade published in
London. Like those noticed by the
Times, they gave directions for manu-
featuring brandy, whisky and wines
out of materials other than those which
are popularly supposed to enter, into
their composition. The following ex-
tracts are from the Times notice of the
book of Mr.. Fleischman, which indi-
Gates the vicious character of the tipple
of our drinking people:
In preparing low grades of so-called
rye" and bourbon" WHISTLES bour-
bon oil and rye oil are used. Bourbon
oil is distilled from a compound of
fusel oil, acetate of potash, sulphuric
acid, sulphate of copper, oxalate of en-
mcn.um, and black oxide of manganese.
Rye oil is distilled from a mixture Of
fusel oil, enanthic ether, chloroform,
srlphuric acid and chlorate of potash.
Sulphate of copper is deadly poison.
OXalic acid is a poison that sometimes
kills in a few minutes. Fusel oil is said
by some authorities to cause the dys-
~ Col
low the habitual use of alcoholic
liquors. Those who would like to know
what effect these ingredients have upon
the human system will find an abund-
ance of information in any dispensa-
tory.
The author of the manual remarks
that it can easily be seen that very little
pure imported brandy, Scotch whisky,
lrisE whisky, or Holland gin finds its
way into bar-rooms. Imported French
brandy costs from $3.50 to So 80 a gal
Ion. Rules for making seven grades
are given. In two of these the place of
brandy is supplied by spirits " and
"cognac oil" This oil is distilled from
oil of cocoanut, sulphuric acid and al
cohol, mixed in the proportion of two
parts cocoanut oil to one part sulphuric
acid and two parts alcohol. The cost of
these grades is S1.25 a gallon. Higher
grades are made by putting few gal
Ions of French brandy or California
brandy into barrel of "spirits."
Scotch wits sky is made out of "spirits, -
a little of the real liquor and oil of
birch. Holland gin is made out of
''spirits" and oil of juniper berry.
Jamaica rum is made out of ''spirits, "
New England rum and rum essence,
This essence is a mixture of sulphuric
acid, black oxide of manganese, pyro-
lgneous acid, acetic ether, butyric ether
and oil of birch.
The ingredients of the essence by
which Spirits is transformed into
apple brandy are fusil oil, sulphuric
acid, valer;anic acid, acetic acid and
oil of bitter almonds. 1.-The oil of BIT
ter Almonds" says the dispensatory,
sis hardly inferior to dilute hydrocyanic
acid in its poisonous power. Valarl-
anic acid quickens and weakens the
hearts action. 1t causes debility and
then paralysis.
There is long list of cord ials and
wines for the manufacture of which the
manual gives directions. Two kinds of
blackberry brandy-one ga superior
article are described, and there is no
trace of the blackberry in either of
them. Oils and acids are there. how
ever, in abundance. Cherry brandy,
favored with oil of bitter almonds, is
spoken of as "a much better article
than is usually sold" The cost is
ninety cents gallon. Muriatic acid is
used in making claret and oil OF bitter
almonds in making maraschino.
1.-THE methods and recipes contained
in this work. says the author, "are all
given by one who has been in that line
of business for many years, and they
are substantially those ia general use
at the present time"