Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1895-05-16

mixed well and allowed to stand for ten
days. If not sparkling he adds more
acid until il Is, and finally bottles the
mixtnrc, addinga piece Of white sugar
the size OF Il 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 dozen are issued-thrOw u
food of light upon the puzzling ques-
tons often asked by those who know
the capacity of French vineyards as
to how 1t 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 Yguenl, the entire vintage
never exceeds 10 casks, and the price
Of the new wine is 81 200 cask, or 800
a gallon say ~ u bottle, Yet one can
buy what is labeled Chateau Yguem at
almost any retail liquor house OF from
81 to So "a bottle. The yield of the
Chateau LQiitte is 1870 casks u year, and
the new wine retals in Paris for $40
a bottle, Like Chateau Marguax and
Chateau Latour, Laiitte is almost Il
drug in our market. But that there are
adulterated wines and liquors in the
market is a fact we'll known-much more
generally known than the other fact
that the cherrlng rotations are oftenor
manufactured outright from foreign
substances taan aduterated. 1t is not
the province of this article to establish
these poiDts; it is merly our inten-
ton to tell in as few words as possible
now the manufacturing is carried on,
and to give the recipes as they are fur
nishcd to dealers by the chemists.
To make those heart warming drops
of distilled fire known as cerdials, the
chemist furnishes the following direc-
tions
Kummel Take about one-fourth
pound of cordial essence, cut in one
half gallon alcohol, 36 gallons spirit
and 4 gallons sugar strip.
Peppermint Dissolve one-half pound
of the essence in l gallon OF alcohol,
and add to 35 gallons spirits, proof 4
gallons sugar sirup, one-half pound Of
our peppermint coloring.
B{enedlctlae, ounces essence cut in one
Chartteuse, half gallon alcohol, gal
MSraschino, color colo 81 ~ ~ O''''' ''N
Absinthe-Twenty gallons cologne
spirit, proof, pound essence cut in nj
cohol, ! pint sugar sirup. Color is
made of 6 parts solution curcuma, 2
parts indigo carmine, mixed
Gin, rum, brandies, and punches may
be manufactured seyerally 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 cognae, A ounces cognac es-
sence to 40 gallons spirit; for Holland
gin, old Tom, rye, Schniedam schnapps
and London dock gin, add 4 ounces in
each case of the essence to 40 gallons
of spirit and IA pints of sugar strip;
for Jamaica rum, use one-half pound
Jamaica rum essence and one-half pint
of sugar cooring to 40 gallons of proof
spirit In each of the above 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 rs follows:
Rhine wine, II per cent; sherry, 20
per cent; claret, 10 per cent. port, 81;
MARSHA, 20; champagne, IA; brandy,
81; rum, "A; gin, so; whisky, 60; cider,
6; bitter ale, 9; lager beer 6.
AS a great many customers judge of
the lineness and quality of u 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 devislng 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, oily-lookin Q
drops Or beads hanging TO 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. "Ihe beads will be of a uni
form size" says the chemists book,
"and perfectly natural at any and all
temperatures. "
One ounce of rasin-oil added to one
barrel of Bourbon or rye whisky will
give the taste of age to the same, and
four onces of ralsn-oil in a barrel of
Bourbon whisky will make most beau
tiful brandy-cqual to the imported