Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1904-11-18


as high wines, and adding to 1t yari-
Gus ingredients. A little burnt sugar
Is added to give It the required color,
a few drops Of fusel oil to give 1t the
bite and perhaps, II the "distiller'
is more than usually scrupulous, or
wishes to turn out a little higher
grade article, q small quantity OF
real whisky is added. By this Is pro-
duced an article which DR.. Wiley says
"looks like whisky, tastes like whisky,
and even analyses very like whisky,
but has very different effect on the
human stomach" AS matter OF fact,
cologne spirits is poison, too, not so
violent or so quick In action as the
wood alcohol which was used by the
"Strykers Farm" saloon keeper, but
quite capable, II its use Is persisted In
long enough, Of accomplishing the
same result. -
Various efforts have been made by
| the distillers Of honest whisky TO stop
the manufacture Of this spurious stun.
They are at q manifest disadvantage,
In order to produce an eight-year-old
whisky they have to distill 1t honestly
from fermented grain mash In the first
place and then hold 1t In storage for
eight years. The rectifier as the max
er of spurious whisky calls himself, can
/
its at the back door, reduce them with
water to the required alcoholic strength
add the coloring and fiavoring matter
and in eight hours he can roll two doz-
en- barrels Of eight-year-old whisky
out Of his front door. With him the
age is determined solely by the label
required by his customer. p gH
Curiously enough the government
recognizes this traffic. AL 1t requires
Is that the product when 1t leaves
the rectifiers premises be labeled
"Rectified," but that does not In any
way injure its sale. The retailer knows
what he Is selling and the consumer,
II he knows anything about the diff
ference between real and spurious
whisky, has no opportunity to examine
the label on the barrel. C,ne thing the
government has done - protect the
honest tiistiller That Is the passage
Of the "bottling in bond law.y Distil-
lers are allowed to bottle their whisky
In bonded warehouses under the su-
pervision of government officers and on
each bottle there is placed q green
stamp, which Is Uncle Sarn's guarantee
that the contents Of the bottle are
pure whisky and at least four years
old. or course the fact remains that
most four-year-old whisky is not fit
/ u Uut tAC, unlC Va hAAC. t<-SSA
will always tell how long the liquor
has been in bottle. There has been
good deal of opposition to this law
from a class of merchants known as
blenders, many Of whom produce good
whislxies by blending real whiskies OF
| different ages and characteristics to
produce drink that Is smoother and
more palatable than straight whisky
might be. BY blending, q compare
| lively young whisky may be made to
acquire many Of the characteristics OF
an older one. af 5si,.. s.Bi l4J
That the adulteration Of wines and
liquors is not new thing Is shown by
curious inquiry recently made BY
student of the history Of the trafic.
That 1t was a pretty SERIOUS offense,
too, at one time in some Of the wine-
drinking countries Is shown by the old
records, for John Ehrns, who intro
duced the practice in Essingen was be-
headed in 1ss7,--New York Times.