242 ANNUAL OF SCIENTIFIC DISCOVERY. 



In order to cheapen the production of whiskey, and of course, at the same 

 time, lessen its wholesomeness, manufacturers are accustomed to cover -up the 

 flavor of the grain oil which the raw spirit contains not remove it partially 

 by rectification by adding strong flavoring materials. 



Peach whiskey is fashionable. Where docs the peach come from ? "When 

 nitric acid is distilled with benzole, a peculiar substance is produced, which 

 resembles in odor the oil of bitter almonds this is the peach part of the 

 whiskey. Raw grain whiskey is readily converted into pineapple whiskey by 

 adding a portion of an ethereal liquid obtained by the action of oil of vitriol 

 upon butyric acid, butyric acid being the result of a fermented mixture of 

 putrid cheese. 



Artificial flavors are sold for flavoring the spirit in imitation of Mononga- 

 hela and Scotch whiskey; and all that a barrel of raw whiskey requires to 

 convert it into " Bourbon/' is two gallons of Jamaica rum, with a little oil 

 of caraway and bitter almonds. 



So much for distilled liquors. 



Wines, generally, are so doctored by foreign growers, to suit the vitiated 

 taste of habitual drinkers of them, that, after the addition of liquor tonic 

 (brandy), sugar, and coloring matter, the best of them would hardly be 

 recognized when compared with samples in their original state of purity. 



All the best wines imported into the country contain a fair share of brandy; 

 it is added to them previous to exportation, for the ostensible purpose of 

 making them stand the voyage without fermenting, but, in reality, because 

 the market demands strong wines. 



The manufacture of wines has reached the greatest perfection. 



Port wine, which, in a pure state, is a sweet, rich, aromatic wine, of deep 

 color and mild taste, is required, by those who use it habitually, to be strong. 

 The English, especially, prefer the strong port, and it constitutes the variety 

 termed London dock, and is made by adding brandy, elderberry juice, and 

 sugar, to pure juice port. 



Of the other varieties of port, though some may reach us in a pure state, 

 3 T et they are generally of a poor quality, being mixtures of wines of different 

 growers, good, bad and indifferent. 



Neutral spirit is the base of manufactured ports in this country, contain- 

 ing, usually, 25 per cent., by volume, of alcohol, flavored with " May wine 

 ether," colored with elderberry juice, beet juice, or cochineal and caramel. 

 The other qualifications of pure port wine are obtained by suitable additions 

 of red tartar, catechu, tannin, sugar, honey, and spices. 



Madeira wine, in a pure state, it is asserted, is exported to our shores in 

 greater quantities than to any other country, because Young America likes 

 this wine for its flavor, rather than strength. In a pure state, and. when 

 old, it has a pungent, bitter-sweet taste, and nutty flavor; it is very fragrant, 

 and is generally admired by wine-drinkers. It is considered one of the most 

 valuable of medicinal wines. It is manufactured from neutral spirit, to 

 which a portion of good Maderia or sherry is added, with sugar, coloring 

 matter, and flavoring, denominated "Ether of Madeira Wine," sold by 

 importers of those flavors. It is also made by fermenting a mixture of malt 

 and sugar, and adding Cape wine, brandy, sherry and port. 



Sherry, it is believed, we also get a fair share of, in a pure state at least 

 with nothing more than brandy in it, varying in amount from five to ten per 

 cent. It is pale or dark, according to the amount of coloring matter it is 

 allowed to take from the husk of the grape. This is the wine directed to be 



