The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1908-03-04
HIS MAGIC BOTTLES,
Tricks Of londOn's Professional
Wine Doctor.
he IS AN EXPERT JUGGLER.
This Master Mixer, With His cheri.
calls, Spirits and Water, Will Turn
Out Cheaply and With Ease Any
Desired Brand. New or Old.

Ter 10 REGARD MN rs an tulcIlululaE
juggler who does surprising feats with
"A magic bottle.
His apparatus. arranged on narrow
shelf. consists of dozen or 50 ~
small glass stoppcrcd bottles Of vnri
Gus colorcd liquids a big Jar Of cara.
mel and another of silent spirit There
are other things. such as an ucrutcd
water plant. but Il is openly displayed
downstairs. For the acration of table
waters is the wine doctors ostcnsibie
calling
Fact is there's too much wine made
already" hc says-"rcal wine, | mean.
Its not wanted 1t keeps down the
price. Resides. II $ wasting good land
TO plant It with grapes Just 10 keep up
the old myth that they're necessary for
wine making"
~ draws my attention TO his row of
bottles with n comprehensive wave Of
the hand.
"Sce those? Wine in embryo, tons
of Il. Give me good water'-he iudi.
Gates an innocent looking tap In the
corner-"and I'll turn you out Il bottle
OF anything you like TO name-whilc
you wait"
That Is what have come for.
ought perhaps 10 explain that ! origl.
nally met the doctor IN distant col
ony, where men talk more openly than
they do here. aud-wcll. he knows that
what may set down in print nhout
l.. sl. g.. itl
tity.
"Mind YOU" he goes ON. Il don't oh
ject 10 real wine In moderation. My
own best qualities have base Of
sound sherry or burgundy. Take
clarct, for instance. Why send to Bor
dcaux when with a gill of Australian
burgundy or Spanish rioja. water
watch while do it-a few drops "'
French vinegar and - per cent of po
ato spirit that's colorlcss and odOrIcSs
nd only costs few pence per gallon
can give you chemically the sam,
thing with more alcoholic strcngthE'
Presto! 1t Is done. lie pours some
OF the result into wincglaSs and
hands II To- me. II has the look, smell
and taste of the wine for which ! pay
Is and Cd bottle.
Total cost fraction over three
pence. bottle and label included he cN
ults; hooks ana sauterues the same. y
little real sherry for the base. sufficient
acidity-say citrlc-an astriugcnt like
fannie acid 10 dry them, spirit and
water In proportion 10 dry them, and
there you are. Leave out the fannie
and use white sugar sirup instead and
you have chabis."
\ dispensing druggist In n hurry
could not make up Il prescription more
quickly than no manufactures wine
before my eyes. l taste a ''nierstcin.
er."
Light elegant dinner wine with
good body, from the Iloggen-lloch.
heimer district" he remarks in the
tone of one quoting from a wine circu-
lar. "Now try the graves. Dry and
flavory, eh? The chablis soft and
round. isn't it2 You quite recognize
the vintagcs you've had TO pay respect.
able prices f rI'
Is il SO. or has he the power OF sug'
gestion, like a prestidigitator, who can
make you believe that you hear your
eighteen carat gold hunter ticking In
side boiled egg
These OF course, are new wines,
he explains "The addition of tea
spoonful Of sterllizel glyccrln ages
them at once. You might remember
that when you've got new whisky
It's worth knowing
| know some whlskies that would
need pint of glyccrin to the bottle nt
least TO make them palatable. and be
gin for the first time TO suspect their
source
"a whisky or brandy properly made
ought not TO want glycerin. though
he observes, as II he had read my
thoughts. "IIeres brandy that
made yesterday from silent spirit and
oenanthic ether, colored ana sweeten
ed with caramel, that hardly differ,
| from well matured cognac. That's be
cause it's been heated TO 40 de
grees f."
My palate may be getting corrupted
1 40 not KNOW, Iul III Nlllt VI ldAulb
suspicious the brandy seems above re
| prOach. So docs the champagne, whlcl
is his next deXterous concOction. N
| far ms ! can see II consists merely OF
mixture of chablis and hook, Will
which little aerated water Is re-
quired. lie calls II extra dry. | ad
NIT that Is what | should have though
It under the disguise Of tinfoil ana 1
| label.
The doctor shrugs his shoulders
Anybody can print labels and bran,
corks," he declares cOntemptuously
Labels The average man will drinl
anything and enjoy it so long as IT,
labeled with one Of the few names he
acquainted with-beaune or rudesheim
err for instance. lie imagines thes'
are yintaees, but they're only dis
tricts and don't mean more than IN,
collective expressions beer or whisky
The thing Is to adapt the liquor to The
label. II you want an illustration O