CHEMICAL SCIENCE. 230 



imported. Sherry and Madeira, as imported, have spirits mixed with the 

 wine, and often forty per cent, of proof spirit is contained in them. Both ale 

 and beer arc sold which have been mixed with low-priced spirits, to increase 

 their intoxicating effects. But the most demoralizing intoxicating bever- 

 ages are the new, or raw spirits, so common. In many of these the fusel oils 

 exist to the point of saturation. These oils have specific actions on the sys- 

 tem, and the ethers are not present. 



LIQUORS AND THEIR ADULTERATIONS. 



Mr. F. Stearns, Pharmaceutist, of Detroit, communicates to the Medical 

 Independent the following popular account of the modern processes for man- 

 ufacturing and adulterating liquors, the most of which are well known to 

 chemists and dealers, but not to the public generally. 



Modern researches in organic chemistry have enabled the chemist to 

 isolate from fermented grape juice those peculiar principles which give it 

 aroma, bouquet, color, etc., and which serve to distinguish it from other 

 liquids. They have also enabled him to procure, from the refuse of wine- 

 vats, and by artificial means, the materials necessary for the successful imi- 

 tation of every wine and distilled liquor known. 



Formerly, pure liquors were mixed that is, they were increased in bulk 

 by additions of distilled spirit, and then brought up to the required standard 

 by means of foreign substances. Now, however, they are manufactured 

 entirely. The art of the "mixer" has become scientific by the aid of the 

 chemist, and he is a producer. Now, the "jobber " who is skilled in the 

 mysteries of the trade, can stand beside a cask of pure spirit (highwine), 

 and imitate perfectly, with chemical flavors, essential oils, etc., Otard or 

 Schnapps, Johannisberg or St. Peray. 



In our own country this art of manufacturing liquors is carried to its great- 

 est perfection and it is the purpose of the writer to show, in this article, 

 some of the methods employed. 



The high ruling prices of imported wines and liquors, caused by the scant 

 vintages of late years, has been the great incentive to the artificial produc- 

 tion of them here. It is even asserted that foreign liquor-makers, not satis- 

 fied with sophisticating their own growths and distillations, import, from 

 this country, large quantities of alcohol, for the purpose of making brandy, 

 and reshipping it to the United States. 



The substances in the grape which impart color, bouquet, taste and flavor 

 to wine, are tartar, tannin, essential oil, and the coloring matter of the 

 husk. These form but one per cent, of it the balance being alcohol, 

 water and sugar. It has been ascertained, that, in the process of fermenta- 

 tion, not over a fourth part of these substances are taken up by the wine, 

 and that the most valuable one the essential oil can be obtained from 

 the lees. This flavoring oil the product of the grape is mixed with an 

 artificially-produced cenanthic ether, and constitutes what is known in com- 

 mercial parlance as " Oil Cognac," and is used in manufacturing brandy. 



This is found in market, varying much in quality of aroma and appear- 

 ance. That which bears the highest price (about twenty-five dollars for a 

 fluid ounce) is of a pale amber-color, and consists almost entirely of oenanthic 

 ether, as produced from the grape, and is used for imitating the finer kinds 

 of brandy. There is another variety a mixture of essential oil and oenan- 

 thic ether of a light-green color, due to the presence of copper; another 



