The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1886-12-31
SOME SWINDLlNG TRICKS.


SOME SWlNDLlNG TRICKS.
How Several of the "Pure LIQUORS A."
Palmed Of Upon the Unfortunate Drink
er Are Manufactured.
A trade circular, issued by Mr.. John
d. Hounihan, of Buffalo, N. Y, lately
came into the Cincinnati Enquirer's
hands. 1t is not exactly adapted for
general circulation, and belongs to that
class OF literature which the recipients
are supposed to keep under lock and
key, because Mr. Hounihan assumes
that he is addressing liquor dealers
alone, and hence makes no bones of
mentioning the passwords, signs, grips
and secret work generally of the SAM
ple-room brotherhood. He says:
81 have written a book on the pro-
cess of making whisky, brandy, gin,
ale, porter, lager beer, and every thing
pertaining to the business. The recipes
are so simple that boy ten years old
can make in your cellar or back room
twenty gallons of Bourbon whisky in
side of an hour, and you may place it
side by side with the genuine, and you
can not tell the difference by look or
taste. My directions for initiating
Bourbon whisky, Irish whisky and
French brandy are the best in exist
ence. You may put my limitations and
the genuine side by side and the best
judge will pronounce them the same.
Besides, they can be made to present
the appearance of being twenty years
old. 1t is a fact known to a great
many liquor dealers that half of ths
whisky now sold in this country never
passed through still, for it is nearly all
adulterated more or less. AS reference
could mention many of the first hotel
bars of Maryland and Pennsylvania now
using my book as a guide; bat consid-
ering the nature of the book, will not
mention Names"
This precious book is not a bad-look-
ing little volume, and talks out in meet
ing on the title page in this style: ''The
secret process of manufacturing whisky,
brandy, rum, gin, bitters, wine, cham
payne, lager, ale, pop, cider, spruce
beer, etc., in the cheapest way, with
out the use of the still. How to doctor
poor liquors; how to double your pro-
fits by thinning down without dis
covery; how to initiate, etc.
Among about 100 recipes, it gives
seven for making champagne, one for
making cider without apples, one for
making beer without malt or hops, and
one for making old barrels out of new
ones. AS old whisky barrels are more
valuable than those that come from the
cOoper's hands, some enterprising citi-
zen may like to go into the business of
instantly metamorphosing young and
and lusty casks into hoary patriarchs.
To do this dissolve in three gallons Of
water three pounds of sulphuric acid
and one pound of sulphate of iron.
Wash your barrels with this mixture on
the outside, and in few hours they
will be as rusty and venerable as though
they had lain in warehouse for forty
years.
But Mr.. HUunilrau, of Buffalo, by ITO
means has monopoly of this branch
of instruction in the higher walks of
the spirit business. Alexander Fries &
Brother, Nos. 46, 4S and so East Sec
ond street, in this city, issue book
made up solely of recipes and price
lists for manufacturing every thing in
the liquor line from chemicals and
barrel of proof spirits. In the follow
ing guarded sentence they explain the
value of this method of spirit manu-
facture:
Parties not wishing to keep large
stock of liquor on hand will find it to
their interest to lay in an assortment
of the oils and essences which will en-.
able them to fill large orders at the
shortest notice"
For instance, an order comes over
the wires to the wide-awake merchant
for forty gallons of port wine, to be
shipped by the 6:20 p. m. express. Be
ing one of those parties who do not de-
sire to keep large stock of liquor on
hand, the merchant walks unto his
back room, closes the door and manu-
features the port wine with neatness
and dispatch.-St. LOUIS GIo6e-Denao-
crdk,