The McCook tribune. (McCook, Neb.) 1886-1936, 1886-11-04

mixed well and allowed to stand for ten
days. If not sparkling he adds more
acid until it is, and finally bottles the
mixture. adding a piece of white sugar
the size of a pea to each bottle, and
then corking. wiring and labelling the
finished product.
The recipes given in these and other
secret books of the same ilk-of which
at least a dozen are issued-throw a
flood of light upon the puzzling ques-
tons often asked by those who know
the capacity of French vineyards as
to how it is possible to sell French wines
and brandies in America at lower rates
than those for which they can possibly
be purchased at home. Taking the case
of Chateau Yguem, the entire vintage
never exceeds 120 casks, and the price
of the new wine is $1,000 a cask, or 500
a gallon-say 81 a bottle. Yet one can
buy what is labeled Chateau Yguem at
almost any retail liquor house at from
So to So a bottle. The yield of the
Chateau Laitte is $50 casks a year, and
the new VINE retails in Paris for $3.50
a bottle. Like Chateau Marguax and
Chateau Latour, Lafitte is almost a
drug in Our market. But that there are
adulterated wines and liquors in the
markets a fact we'll known-much more
generally known than the other fact
that the cheering rotations are cftener
manufactured outright from foreign
substances than adulterated. 1t is not
the province of this article to establish
these points; it is merlv III inten-
ton to tell in as few words as possible
how the manufacturing is carried on,
and to give the recipes as they are fur
nished to dealers by the chemists.
To make those heart-warming drops
of distilled fire known as cordials, the
chemist furnishes the following direc-
tons:
Kummel-Take about one-fourth
pound of cordial essence. cut in one
half gallon alcohol, Sc gallons spirit,
and 4 gallons sugar sirup.
Peppemint-Dissolve one-half pound
of the essence in 1 gallon OF alcohol,
and add to 80 gallons spirits, proof, 4
gallons sugar strip, one-half pound of
our peppermint coloring.
Gess nffrsases s Sane1 sai Hsssne slcS s5 in } G ssi:
Sanasefi c aens Sifup TO | 0afFsi and
Absinthe-Twenty gallons cologne
spirit, proof, l pound essence cut in al
cohol, l pint sugar sirup. Color is
made of 6 parts solution curcuma, 2
parts indigo carmine, mixed.
Gin, rum, brandies, and punches may
be manufactured severally from the
same barrel of proof spirits by adding
to the spirits-for apple brandy, 4
ounces of apple essence to 40 gallons
spirit; for cognac, 4 ounces cognac es-
sence to 40 gallons spirit; for Holland
gin, old Tom, rye, Schnied"m schnapps
and London dock gin, add ( ounce in
each case of the essence to 10 gallons
of spirit and II pints of sugar sirup;
for Jamaica rum, use one-half pound
Jamaica rum essence and one-half pint
of sugar coioring to 40 gall ons of proof
spirit. In each of the abovt cases the
mixture is to be reduced to the desired
alcoholic strength by the addition of
water in proper proportions. This can
be readily done when it is known that
the average alcoholic strength of the
various liquors is about as follows:
Rhine wine. IL per cent. sherry, 20
per cent; %claret, 10 per cent port, 81;
NidlSdld, ~, CuaHlpdSue Ii, UidHuy'
81; rum, "a; gin, so; whisky, 60; cider,
6; bitter ale, 9; lager beer 6.
AS a great many customers judge of
the tineness and quality OF a sample of
liquor by the bead which it carries when
newly poured into the glass the chemist
has put the gray matter of his brain to
work in devis1ng an artificial bead for
the manufactured product. What is
meant by the bead is the appearance
presented on the surface of the spirit
by a number of peariy, o~ily-looking
drops or beads hanging 10 the sides of
the glass, and it may be attained by
adding only half an ounce of ''bead-
oir' to each forty gallons of proof
spirits. ''The beads will be of a uni
form size," says the chemists book,
land perfectly natural at any and all
temperatures"
One ounce of raisin-oil added to one
barrel of Bourbon or rye whisky will
give the taste of age to the same, and
four onces of ralsin-oil in a barrel of
Bourbon whisky will make a most beau
tiful brandy-equal to the imported