The Progress., 1892-10-22
POISONOUS LIQUOR AND BEER.
Analysis Reveals tho Filth and N'stinesi
with which They Are AdultcrHted.

tanned doors OF the Erogshors Of New
York city, secured ut various times
samples from some sample rooms, such |
as would be sold to any casual Gus
toner, and careful analysis developed
tie following results:
A half pint of gin contained neutral
spirits, rotten corn, juniper berries, tur-
pcntino and vi:riol. | put n match to n
small quantity of this Holland O. gin
and the blue flame it burned would have
done n drinkcr good. | took the white
of an egg, quite equal in substance to
the fluids of the brain. poured over II
n little of this gin and the albuminous
substance slowly concealed, thickcncd
and clotted. 1t lost its Clearuoss and
became striugy and compact and finally
hardened. 1t is the chemical effect "i
alcohol on vital substance, exactly what
goes on in your brain to greater or less
eytcnt when You drink alcohol in any
shape or foria. A raw oyster, which i,
very digestible. whisky hardened and
toughcned "a leather. Such in degree
il tho effect produced by the contact 81
alcohol with the stomach.
In half pint Of whisky we found neu'
tral spirits, glycerin, suiphate OF zI'c,
chronic acid, unslackCd lime, crcosote
and fusel oil. Asto fusel oil, is poison
ous enough, so that. according to DR..
Blythe, the highest authority on adultcr-
ations, "fftecn drains evapOrated III box
where cat had been confined rendered
the animal insensible in less ;haa M
hour. Forty drops of fuSel oil admins
tered 10 "A kitten after seventeen miI.
utes caused palpitatiOn of the hedrt
irregular breathing and in twenty-five
minutes unconsciousness. A rabbit was
killed by two drains taken in the stom'
| ach. Reasoning from these experiences,
anything like half grain of fusei oil
per ounce of whisky is certainly ex.
tremcly injurious TO health"
THE brandy sold in the average saloon
is made up of the refuse of grapes, fusel
oil. mothyl alcohol, tannin, sulphurc
acid, lead, copper, zinc and cayenne
pepper.
Port vino contained neutral spirits,
| glyCcrin, licor'ce, favored with zinc,
mercury, anthony and several acids,
fortified by brandy plastered with Gyp'
| SUN, and mixed with inferior wines.
salt of tarter and ether are often added
to give an appearance of age and aluiD
20 Increase the brilliarcy of hue.
Beer il frightfully adulterated. Read
the Reports on the Examination OF
Eeers." by the state board of health
Barley, matt, hops. yeast and water
only make pure beer. j. i. Battershall
chemist OF the United States laboratory
says that amy ingredient othor than
these must be regarded as an adulter
ant
Read Brewing, in the Library of Uni
versal knowledge; C1ild's Every Man
Ills Own Brewer" and Morice's Brew
ing Malt Liquors" and you viii tinC
substitutes something like these:
Ingredients OF Warming Mature
\ Pepper. capsicum, cloves, ginger, spice
vinegar; acetic, tartaric. citric, batyric
nitric. sulphuric and prussic acids: nitric
and acetic ethers, spirits of inter, oils O
vitriol, turpentine, cassia, carraway
cloves. extracts Of japonica. of bitter al
monds, orris root and anglican root
grains of paradise, poppy seeds, aloes
cochincal, black ants and Spanish juice
To Prevent Sourness-Use sugar
honey, molasses. licorice, alum. opium
gcrtian, quassia, aloes, cocculus, indicu
(the rarkest poison without any know
autidotel, eggshells, sulphate of lime
nutgalis, etc.
TO Correct Unnatural Tastes-lim
water, carbonate of lime and of soda
nitrate of potash. caustic potash, sale
.ratus, sugar of lead, etc.
For Coloring Matters-Burned sugar
beet juice, dried apples and peaches
elderberrics, molasses, red saunders
logwood and sulphuric acid. This cata
logue suf1ices to account for the fac
that many breweries Qaboratories) cor
tain well equipped drug store as par
Of their outfit. Think Of introducin
into the stomach such fluid nastines
and poisons. NJ. Z. Peters
Christian at Work.