Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1895-05-16
WHAT IS DRANK
A Sample or tho Decoctions Served
at CHRIST Glass Bars --Brandy,
Rum, Gin, aud Bourbon. from
the Same Tnucet-TnteresI-

g. huIui GlnS hnu bOuFpOn from
the Same Faucet-Interest-
ing Revelations for
Guzzlors.
A trade circular, issued by Mr. John
d. Hounihan, of Buffalo, N. Y, lately
came into The Cincinnati Ea9uRey'S
hands. 1t is not exactly adapted for
general circulation, and belongs 10 that
class of literature which the recipients
are supposedto keep under lock and
key-not because Of any indelcate
illusions to the anatomy of the human
frame, but because Mr. iLounlhan as
snmes that he is addressing liquor
dealers alone, and hence makes no
bones Of mentioning the passwords,
signs, grips, and secret work generally
of the salnple-room nelghborhood. lie
says T EnHg"
Il have written book on the process
of making whisky, brandy, gin, ale,
porter, lagar beer, and everything
pertaining to the business, The re-
cpes are so simple that boy 10 years
old can make in your cellar or back
room twenty gallons of Bourbon
whisky 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 .ti.
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 same. Besides,
they can be made to present the APP
pearance of being twenty years old.
lit is fact known to u 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.
LAS reference | 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, will not mention names. ."
This precious book is not bad-look-
ing little volume, and talks out in meet
ing on the title page in this style:
"The secret process of manulaclur-
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 .tfl4 '5h' ~ ~
b. Among about one hundred receipts,
it gives seven for making champagne,
one for making beer without apples,
one for making beer without malt or
hops, and one for making old barrels
out of new ones. .'
AS old whisky-b barrels are more
valuable than those that come from
the coopcr's hands, some enterprising
citizen may like TO- go into the business
Of instantly metamorphosing young
and lusty casks into hoary patrarchs
To do this dissolve in three gallons of
water three pounds of sulphuric acid
and one pound of sulphate of iron.
Wash your barrel with this mixture on
the outside, and in 4 few hours they
they had lain in warehouse for forty
years.
But Mr.. Hounhan, of Buffalo, by no
means has Il monopoly of this branch
of instruction in the higher walks of
the spirit business.
Alexander Fries e. Brother, Nos. 46,
AZ, and so East Second street, in this
city, issue book made up solely of re-
cipes and price-lists for manufacturing
everything in the liquor line from
chemicals and a barrel of proof-sprits.
In the following guarded sentence
they explain the value of this method
of spirit manufacture:
d. 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 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
one of those parties who do not desire
to keep large stock of liquor on hand,
the merchant walks into his back room,
closes the door, and manufactures the
port wine with neatness 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, gallons spirit, gallons strip, J
pound powdered gum kino, pound
tartaric acid, to 8 ounces port wine
flavor. To produce better quality
add either few gallons German cher
ny juice or any kind of pure wine,
Color for Port Wine One ounce AZ
uline, four ounces of sugar colorng TO
the barrel.
But in case he desires to make 4
cheaper wine even than can be manu-
featured from the innocent ingredients
above, he fills his barrel with MKT
ure made up of SO gallons prepared
cider, 81 gallons natural spirits, 4
pounds refined sugar, ounces tincture
kino, ounce tartaric acid, ounces
rhatany root powderedi 8 pounds ras-
ms, quart alcoholic starch solution.
4. Take notice, please, that the first
article called for is thirty three gallons
prepared cider. The prepared cider is
of his own preparation, and, as the