The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-04-19

titles of what they call punch essence
for use by barkeepers. Some Of the rect
pes are quite interesting. For English
punch essence take one gallon Of arti-
ficial rum, two ounces Of citric acid. three
ounces of essence of orange or lemon, two
ounces of tincture or vanilla, three
pints of alcohol, adding one gallon OF
spirits. For milk punch add TO the above
eight pints Of milk when ready for use. II
is further stated that by combining sherry
and various other wines with artificial
rum or artificial cognac, fiavoring with
lemon, orange, cinnamon, etc, and addins
tea or different extracts, a great number
OF appetizing punches may be prepared,
which, well iced may be served at the
soda water counter with carbonated wa
ter. This, of course, applies particularly
to temperance towns.
To make ginger ale, take fifteen ounces
OF ground ginger root, six ounces OF sliced
and cut orange peel, two ounces OF nut
meg, six drachms of vanilla beans, two
ounces OF cinnamon, fifteen grains Of cap
sicum-presumably the same kind that Is
used for porous plasters-and Of ordinary
commercial alcohol sufficient"
To distinguish counterfeit distilled
liquors with sufficient certainty to swear
10 their character IN court is very difficult.
even for the best equipped expert. This Is
so because they are precisely the same
chemically as the veritable articles which
they initiate. As has been said the flavor
ing compounds are Identical. In their ma
ture with the others and acids naturally
produced. The object Of the present work.
which has only just been taken up, rs TO
enable chemists all over the country 20
acquire a better knowledge as to means
for detecting such frauds. With this end
in view they will study samples Of the ar
tiilcial liquors produced In the government
laboratory. For some years past the de-
partment OF agriculture has been engaged
In investigating fermented beverages, in
Guiding ales, beers and wines. In the case
OF beer the most common cheat Is the sub
stitution Of glucose or hominy grits for
malt.
Wines are sophisticated chiefly by for
trying them with alcohol derived from
grain. The law permits the fertilization
OF wines up to % per cent. OF alcohol, but
II IS required that the alcohol shall be
obtained from grapes. Wines wholly ar
tihcial are made by taking cologne spirits
and reducing them TO 10 or 20 per cent. OF
alcohol by adding water, then putting In
the requisite few ounces OF haVoring es-
sences and coloring The colorng en-
ployed Is usually cochineal or aniline red
But no artificial wines worth mentioning
are made in the United States, simply
because those produced by nature are
so cheap. Good claret can be bought In
California for rs cents gallon. II the
grape owners could get that price right
sold now in that state for So to $40 ton
In fact, prices are so low that thousands
OF acres OF vineyards In California have
been ploughed up within the last three
or four years and turned to better-paying
uses.
Nearly all wines are blended. They 90
.
where the blends are made for what are
known as standard brands. There Is no
objection TO this Quite the contrary, in
fact. inasmuch as the consumer could not
! otherwise get the same sort of wine twice
| running. for the reason that the flavors
and other characteristics Of the products
Of different vineyards vary. The demand
| for 'brut' wines Is very limited any way
A ''brut' wine Is one that is obtained from
a. single vineyard and has no blend, Some
| champagnes are ''brut," but they are hard
Ia IN Ia npa 4
| ity an area, with all the climatic and
| other conditions suitable for grape-grow-
/ ing which Is large enough to supply the
/ market with a brand peculiar to itself
| Thus II comes about that practically adj
/ OF the standard wines both In this coun-
| try and abroad are blended.
Notwithstanding the fad for the ''im-
| ported article, champaRnes are now
made In this country which are quite as
good In all respects as those OF European
make. 1t Is commonly stated that Ameri-
| can champagnes are apt to be artnclany
| carbonated. This Is OF no Importance, II
| true. Chemically speaking Il amounts
] to the same thing as natural carbonation,
| The only material difference is that ar
! tificially carbonated wine loses its life
more quickly when poured into a glass
/ II the carbOnation IS natural. though the
wine may have stood long enough To look
/ dead, a shake OF the glass will cause
/ fresh bubbles to appear. The gas seems
TO exist in a different combination from
/ that OF the artificial gas, but even the
! chemists do not understand in what the
| difference dies. Champagnes are usually
! fortified to some extent, some Of them
containing as much as 20 per cent. Of al
cohol