The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-08-04

vintages you've had to pay respectable
prices fort"
Is it sS1 Or has he the power Of sug-
gestion, like q pres1digitator,. who can
make you believe that you hear your
Is carat gold hunter ticking nside a boiled
These, Of oourse, are new Wines" he
explains. The addition OF Q teaspoonful
Of sterilized glycerine ages them at ono
You might remember that when you've got
know some whiskeys that would need
a pint Of glycerine to the bottle at least to
make them pslatable, and I begin for the
first time to suspect their source!
a whisssy or brandy properly made
oSsaS aS' as 50 il rS Ss hss iYG rsas m snV ,Seasht ns'
Here's a brandy that I made yesterday
from silent spirit and 1nanthic ether,
colored and sweetened with caramel. that
hardly differs from well matured natural
lao degrees F~ahrenheit.'
My palate may be getting corrupted.
do not know; but In spite Of natural sus-
picions the brandy seems above reproach-
30 does the champagne, which is his next
it e~onsists merely Of a mixture Of lChabiis"
and Hook with which a little aerated
water 10 required. He calls IL Cuvse
Reserve, Extra Dry. I admit that is what
] should have thought 1t under the disguise
" tiuIOh diIu a taptl!
The doctor shrugs his shoulders. ANY
body can print labels and brand corks. " Be
declares co~ntemptuously. "Labslsl The
average man will drink anything and
enjoy. II 90 long as it's labelled with one OF
the few he's acquainted with.
He ina ines these are vintages. but they're,
only districts and don't mean more than
the collective expressions beer or whiskey.
The thing Is to adapt The liquor to the
label. II you van an illustration Of what
j mean. here's one."
From the bottles on the shelf he takes
benzoic acid, benzoic ether, aoetic acid and
ether, oenanthic ether and glycerine-a drop
or two Of each-and fills up the glass with
the ever indisr ensable alcohol. I raise the
oolorless mixture to my lips and behold!
II Is Maraschino!
"No troublesome or extensive processes
for mel he protests. There you have
about a pennyworth of different essences
that you'd pay sixr ence for in a restau-
rant. add cochineal 10 IL. and it's Kirsch-
wN~sser-vanilla and it's whatever you like
to call or label i'll You're a~stopishedl
If you were to tell a wine merchant
what I've told and shown you he'd pre-
tend establishment; IL you printed II
some OF them--the ones the cap its-would
write to the parers for the cake Of adver-
m and call you names!"
What about yourself. thought l ask
with polite anxiety.
oh, I'm all right" he declares. In the
hrst place I'm Of a retiring nature. I'm
doing a respectable trade in minerals, and
only deal with reliable peoplel Besides, !
take precautions-protect myself. You've
got to with a Government like ours! I buy
an occasional cask of real stuff from a good
wine district-with labels for bottlinG
Yes, IL lasts me q good while. A few thou
sand bottles to the cask. in fact" He
allows himself a wise little smile.
But that's not what l wanted to talk
to you about. I've been thinking. You
can see for yourself what q lot Of money
there 10 in my business. About 200 per
cent. profit. roughly. Now, can't we deal?
II you were to stand In with me-put in q
bit 30 az to enable me to increase my turn
over-your name needn't appear. you know
we might do big things. You see. my
wines"
II sounds tempting. I almost yield 10 IL.
DO you drink them YOURSELF" ask
cautiously. -.
Not me-" disclaims the wine doctor,
That settles Il. I believe he's . fraud
after all. Anyhow, I've never yet sent
conscience money to the Chancellor Of the
~Exchequcr. and I never will.