Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1920-07-28

lett TWO JOBS because OF the pad
booze they Sold TO whisky some
olstlllers added chemicals which gave
it desired age" When Scotch is
genuinely maze, the creOsOJe III it
comes nom the peat in the making
| IN very good Scotch this is eliminated.
/ for it is not good Tor the stomach.
| me average "Dar Scotch was not
imported. 1t was made in America.
Also it neid creosote llnjurious), ar
/ artlficlalIy ADDED so it would taste
l.rsmoky,' like some real Scotch, from
which the creosote is not removed
Most OF the Scotch sold IN America
was rake. I snal1 never forget the
day wnen salesman from dlst1llery
/ came into cafe where l worked. My
boss considered himself an expert on
| whisky. The salesman came over to
| the bar with him and called for small
glasses. Into these he poured his
/ samples for MIN to taste. The boss
picked up the glasses, shifted their
contents, tasted them carefully, aud,
as he did so, said:
| THAT new Bourbon is very good
Brandy ten years in the cask, nne-
fhls is goou lrish-Where did you.
get that Scotch ?-It's o. X"
The salesman smiled. He quoted
| then a price per barrel of these WINS
kies so cheap that it made my en-
ployer gasp, But how can you afford
TO sell such goods so cheap?"
The salesman grinned. That stuff
| is wood alcohol. Its tastes, colors
and t1avors were fixed up by our head
chemist-great, hey?"
| And my boss gave him big order
and l quit the job. On the level, it
went against the grain. I'd be sery-
ing this stuff-Wood alcohol, all doped
UP to conceal it to my customers and
tney thinking it was good booze, pay
ing fancy prices for it. Few are the
men who can tell cleverly-faked
whisky from the real stuff.
There are wine takers too. One
day, when | was tending bar in a
Well-knoWn hotel, the manager sent
for me. With him was a VINE man.
who was saying, Put in my line of
wines, and every price will be so low
that you'll increase your profits
That sounded like false goods to me
and l asked him how they did it.
"Oh, easy he laughed. We've got
some chemists who are wonders. They
take little cheap California wine.
| some water, some vinegar and potato.
alcohol and turn you out as nice a
bottle of claret as you want to SEE.
We make our Rhine wine and Sauterne
by using little real sherry as a base.
10 this add cltric acid, tannic acid
| (for the dry fiavor), alcohol and water
and there's your Sauterne. If you
want cweet wine like sChablis, we
substitute white sugar syrup for the
fannie acid If you want your wines.
aged, we add a little glycerine-al-
though glucose does the trick, too
| learned from that wine man that
brandy was faxed by using wood al
1 cohol as base, adding silent spirit
and oenanthic ether, and colorings
and sweetening with caramel Cor
dlals were faxed too. All the mixer
did was to line up his bottles OF benz.
zolc4 acid, benzoic ether, acetic acid
and ether, Oenanthic ether and glycer-
/ inc. He used little of each, added
wood or potato alcohol, added a few
drops Of cochineal and there's your
cherry brandy! Fake booze brought.
prohibition.
I'm going to show up most OF the
brewers, too; not ALL for some did
try to make honest beer. Honestly.
though, in my experience, I drew
mighty little pure beer from the tap.
Beer should be made from fermented
infusions Of malt favored with hops.
In Europe, beer must be lagered.
stored for three months Few Amer
lean brewers could keep their beer in
lager for three months 1t would So
putrefy as to be worthless. That is
because many of our brewers used a
ferment which was not inspected bv
the government and was not always
pure. So their beer fermented rOt-
Cenly. TO overcome the putrefaction.
the brewers added arsenious acid.
white arsens or salicylic, acid-which
latter when used a long time did more.
harm to the kidneys and liver than
booze ever did.
TUCK this away in your mind and
try tiff you can get bottle of beer
1or the experiment. Pure beet can
be kept indefinitely, even in the sun.
impure beer left in the sunlight for
lew days will "go crazy" The bugs
IN It, caused by rotten fermentation.
viii, IN the sunlight, get busy and rot
the beer; and it will burst the bottle.
| Try II III the sun, using a beer not
Dottled IN brown glass. For that is
why some brewers use brown glass
| Dottles-not caring to risk explosions.
| Ihose, then, are the drinks. honest
and false, which went down American
Threats.
| Why do men drink? AS I watched
ana served men, it seemed to me that
they drank to '.lift themselves The
aIcohol gave an exhilaration that
changed dullness and WEAKNESS into
a false flashing feeling of being alive.
Ihen some drink for the dreamy for
getfulness, dangerous indifference
TO actualities-a poisonous and high
ly-prlzed mood for men to attain.
Men liked to drink together because
OF the way alcohol let down the bars.
l nave seen timid men become bold:
ana men of few words, "hard boiled''
Fellows, become voluble takers Men
VINO when stark sober could slet
themselves co. men who were in
dread OF convention, were utterly diff
Ierent beings when they drank
winch is why they drank. For alco-
mol made most men bold. Most timid
men like the feeling of boldness.