The McCook tribune. (McCook, Neb.) 1886-1936, 1886-11-04
WHAT is DRANK
at ssFIrst- Class Bars''-Brandy,
Rum, Gin, and Bourbon from

A Sample of the Decoctfons Served
at ssFIrst-C Class Bars'-Brandy,
Rum, Gin, and Bourbon from
the Same Faucet-Interest-
ing Revelations o
A trade circular, issued by MI. John
d. Hounihan. of Buffalo, N. Y, lately
came into The Cincinnati E%nquirer's
hands. 1t is not exactly adapted for
general circulation. and belongs 20 that
class of literature which the recipients
are supposed to keep under lock and
key-not because of any indelicate
illusions 20 the anatomy of the human
frame, but because. MI. Hounihan as
sumes that he is addressing liquor
dealers alone, and hence makes nc
bones of mentioning the passwords,
signs, grips, and secret work generally
of the sample-room neighborhood, He
says:
Il have written a book on the process
of making whisky, brandy, gin, ale,
porter, lagar beer, and everything
pertaining to the business. The re-
cipes are so simple that a boy 10 years
old can make in your cellar or back
o twenty gallons of Bourbon
VIII sky inside 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 existence. You
may put my limitations and the genuine
side by side, and the best judge will
pronounce them the Besides,
they can be made to present the APP
p~earance of being twenty years old.
1T is a fact known to a great many
liquor dealers that half of the whisky
now sold in this country never passed
though a still, for it Is nearly all adul-
terated more or less.
"As reference l could mention many
of the first hotel bars of Maryland and
Pennsylvania now using my book as a
guide; but, considering the nature of
the book, l 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:
1.-The secret process of manufacture
ing whisky, brandy, rum. gin, bitters,
wine, champagne, lager, ale, pop.
cider, spruce beer, ETC., in the cheap
est way, without the use of the still.
How to doctor poor liquors.; how to
double your profits by thinning down
without discovery; how to initiate,
ETC."
among about one hundred receipts,
it gives seven for making champagne.
one for making beer without apples,
one for making beer without malt OF
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
citizen may like to 60 into the business
of instantly metamorphosing young
and lusty casks into hoary patriarchs.
To do this dissolve in three gallons of
water three pounds of %sulphuric acid
and n pound of sulphate of iron.
Wash your barrel with this mixture on
the outside, and in a few hours they
will be as rusty and venerable as though
they had lain in 4 warehouse for forty
years.
But Mr.. Hounihan, of Buffalo, by no
means has a monopoly of this branch
of instruction in the higher walks of
the spirit business.
Alexander Fries & Brother, Nos. 46,
4S, and so East Second street, in this
city, issue a book made up solely of re-
cipes and price-lists for manufacturing
everything in the liquor line from
chemicals and a barrel of proof-spirits.
In the following guarded sentence
they explain the value of this method
of spirit manufacture:
parties not wishing to keep a large
stock of liquor on hand will find it t O
their interest to lay in ar assortment
of the oils and essence, 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 ship
ped by the 6:20 p. M. express. Being
n of those parties who do not desire
to keep a large stock of liquor on hand,
Glc 1ucIC WdlhS iuJO HIS DdCk IOOul,
closes the door, and manufactures the
port wine with n~eatness and dispatch.
In case he follows the recipe given by
Messrs. Fries & Brother, his formula IS
as follows:
Port Wine-For one barrel: 80 gal
Ions cider after the same has ferment-
ed, 5 gallons spirit, 4 gallons strip, J
pound powdered gam kino, ! pound
tartaric acid. 6 to 8 ounces port wine
flavor. To produce a better quality,
add either a few gallons German cher
~ juice or any kind of pure wine.
Color for Port Wine-One ounce az
uline, four ounces of sugar coloring TO
the barrel.
But in case he desires to make a
cheaper wine even than can be manu-
featured from the innocent ingredients
above, he fills his barrel with a MKT
ure made up of 33 gallons prepared
cider, 81 gallons natural spirits. 4
pounds refined sugar. 2 ounces tipcture
kino, l ounce tartaric acid, 6 ounces
rhatany root, powdered; 3 pounds rails
ms, 1 quart alcoholic starch solution.
Take notice, please, that the first