The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1897-06-06

general public. The matter in these COM
munications will be understood to repre-
sent only the views of the writer's. All
communications must be accompanied by
the name of the writer. not for publica-
ton unless so desired, but as guarantee
of good faith.-Eds.
Adulteration of Alcoholic Beverages.
Eds. Record Union: AS used in
chemistry, in the arts, in medicine. in
great variety of beverages that have
been consumed by civilized, half-civil
lied and barbarous races of men in all
ages, alcohol is the most important sub
stance that has ever been invented or
brought into existence by the ingenuity
of man.
The variety of beverages in which al
coholic fermentation plays an impor
tant part is very great, and the pro-
ducts differ from each other materially
in their composition and physio-
logical action. They have, how
ever, one important element in
common, when imbibed by the
human subject, they all produce in
greater or less degree the phenomena
known as intoxication. For convenience
in their consideration alcoholic bever-
ages may be divided into four principal
groups, based upon the sources from
which they are obtained and the method
of their preparation /. Beers, ales and
porters prepared by the fermentation of
fruit wines, ETC., prepared by the
fermentation of grape juice. 3. Cider,
fruit wines and etc, prepared by the
fermentation of fruit juices, other than
grape. 4. Brandy. whisky rum, gin,
ETC., distilled from fermented matted
grain; fermented grape juice, fermented
| fruit juices. etc, etc, and designated
ardent spirits.
! From these sources an infinite number
and variety of extensively used liquors
or beverages have come, all depending
on their base, alcohol, for their popular
ity among mankind. During the last
century most of the civilized nations of
the earth have undertaken to raise large
revenues from the importation, manu-
facture and sale of alcoholic beverages.
This has greatly advanced the price of
these articles and the temptation to
adulterate or even manufacture ficti-
tious articles of this kind has been very
great. ~
Malt liquors, beer, ale, porter, stout,
ETC., are watery infusions or decoctions
of matted grain fermented and favored
with hops. The starch of the grain is
converted into sugar during the mating
process and during fermentation this
sugar is converted into alcohol and car
bonic acid gas: the latter produces the
foam always present in lively malt Ii
quors. The alcoholic strength of malt
liquors varies from l y to per cent.
Malt liquors have been adulterated in
great many ways The carbonate of
soda has been added to malt liquors to
neutralize and prevent the formation
of acetic acid (vinegar). 1t has also been
used to increase the foam. In case malt
liquors are to be shipped long distances
| a larger percentage of alcohol becomes
necessary to prevent them from spelling.
The salicylic acid has been used, it being
a strong antiferment, to avoid the eX-
pense of increasing the amount of alco-
hol.
The most serious and dangerous adul-
teration of malt liquors consists in the
use of bitter principles other than hops.
Some years ago the price of hops ad-
vanced to 81 per pound and upward;
thereupon the brewers began to cast
about for a substitute for hops. They
hit upon three substances about equally
intensely bitter and equally intensely
poisonous They selected strychnlne,
the active principle of cocculus indicus
(picrotoxine) and picric acid and for a
time these substances were extensively
used But of late the price of hops has
been so very low it is probable this bit
ter is now the cheapest that can be pro-
cured.
Wines are extensively adulterated by
the addition of foreign matters in the
way of coloring substances. Among the
great number of these substances may
be mentioned as most commonly used
indigo, logwood. juice of elderberries,
alum and fuchrine, this last mentioned
substance being a combination of arse
mic and anline.
In Europe the co1oring of wine has
come to be regarded as high art and is
very extensively employed, the coloring
being sold openly and with impunity,
while in many places. notably in
France the wine dealer who uses it is
liable to fine and Imprisonment. This
coloring Of wines is extremely repre-
hensible
Light wines are those that contain
less than II per cent. of alcohol, and
when intended for export are fortified
by adding alcohol. When the alcohol
is free from fusel oil there can be no
serious objection to this proceeding. In
the list of light wines is included claret,
Sauterne, Rhine Mosselle, champagne,
Burgundy and most of the American
wines. This class of wines is very ex-
tensively adulterated by mixing fine
grades of wine with those of poorer
quality, and by adding alcohol, cider
and coloring matter. and in champagne
and Mosselle aerating with carbonic
acid gas under pressure. Counterfeit
mixtures of nearly all light wines are
to be found in the markets, none Of the
constituents Of which have been pro-
duced by the grape-not even the alco-
hol that they contain.
Heavy wines are those whose aIco-
holic strength is greater than II per
cent-usually from Il to Is per cent.
This class includes sherry, port, ma