How They Are Made

International Tract and Missionary Society · Oakland, California · Oct 8, 1885

FromSigns of the Times, Vol. 11, No. 38.

How They Are Made.

REVELATIONS in regard to the poisonous and otherwise harmful properties of the mixtures sold over the bars of hotels and saloons are so frequent as barely to excite comment, much less to attract attention on the score of novelty. It is doubtful, in fact, whether any amount of information on this point, however startling, would have any deterrent effect upon confirmed tipplers and sots, who are too far gone in the habit to care about the nature of the stuff they pour down their throats as long as it produces something of the desired effect. But it is well that the general public should be kept informed as far as possible of the dangerous character of the compounds of which they are invited to partake by a class of men who assume to be conducting an honest and respectable business. Such information is given in detail in an editorial article in the New York Times, under the heading, "How Liquors Are Made." The Times article itself is based on a book designed to teach saloon-keepers how they can adulterate liquors for themselves, and thus share the profits which now go to the wholesale dealers and rectifiers.

One of the most common of the ingredients mentioned in these mixtures is what is known as rum essence. This essence is a mixture of sulphuric acid, black oxide of manganese, pyroligneous acid, acetic ether, butyric ether, and oil of birch. In preparing low grades of so-called "rye" and "bourbon" whiskies, bourbon oil and rye oil are used. Bourbon oil is distilled from a compound of fusel oil, acetate of potash, sulphuric acid, sulphate of copper, oxalate of ammonium, and black oxide of manganese.

It would be impossible to mention all the various "oils" and "acids" and drugs of all sorts used in compounding the different grades of whisky, bourbon, and rye. Many of the drugs are violent poisons. Sulphuric acid, which is largely used, when swallowed in concentrated form, destroys all the tissues it touches. Sulphate of copper, another favorite bar-room drug, is a deadly poison, and oxalic acid is even more violent and instantaneous in its action. The oil of bitter almonds, an ingredient of apple brandy, is well known for its poisonous qualities. Other drugs mentioned are only slow poisons, destroying the nerves, and gradually exhausting and ruining the digestive organs. In some of the mixtures only twenty-five per cent. of genuine spirits is used, the remainder being prune juice, fusel oil, etc. A recipe is given for making blackberry brandy, "a superior article," without a trace of blackberry in it. The bar-keeper who understands his "profession" thoroughly is enabled to place before his customers Scotch whisky, Holland gin, French brandy, Jamaica rum, or any other drink with a foreign name that may suit their taste or fancy, simply by "exporting" oils and acids from the nearest drug store. Of course the chief object of all this adulteration is to increase the profits. A skillful combination of drugs, with a slight dash of real spirits, costing altogether from $1.50 to $2.00 a gallon, is retailed so as to net the dealer a profit of $6.00 or $8.00, or four and five hundred per cent. The author of the book from which this interesting information is taken, says the methods and recipes are all given by one who has been in that line of business for many years, and they are substantially those in general use at the present time.—N. Y. Observer.