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How Bar-room Liquors Are Made

How Bar-room Liquors Are Made image
Parent Issue
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OCR Text

Tuero may bu sopii daily, 011 Cliestnut streot, saya the Philadelphia Bulletin, a man dres&ed in faultloee apparel, with a great diamond ym bis breaot, vaiuly endeavormg to outglittcr the magnifioent solitiire on bis finger. Iii a Germán university Le Ioarnea cliemistry, and not evon Liebig knows it better. Híb oacupatioii is the mixing and the adulteration of liquors. Ciive him a dozon casks of deodorized alcohol, and the next day cach of them will n-jn-esant the nanio of a genuino wine or a popular spirit. Ho entera a wholesale drug storo, bearLug a kirge basket upon bis arm. Five ponndis of iceland moss aro firat -woigheti out to him. To raw liquor thÍB imparta a degreo of emoothness anc oleaginousuesD that gives to imitation brandy the gliljno3s of tliat which is lilOSt inatUXOU. -rt-l wmrmgomi uuj'.u catechu, that would almost close the month of aglaj3sinkstand,isnextinorder. A oouple of ounces of Rtrychnine, next called for, aro quickly conveyed to the vept pockot, and a pound of white vitriol is ns Küputly placed in the bottom of tho basket. The oil of cognac, the sulphurio acid, and other articles that give fire and body to tho liqaid poison are always kopt in store. The mixer bnyB th'no (liings in various quarters. They are staples of the art.


Old News
Michigan Argus