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Show THE rOINOXKD ROWJL. liilcrcstiiifi Int'oriunliou for lulcnipcrntc IinlivitlutilH. A forme i-'Brooklyn saloon keeper, who litw I'Ccn converted by the Quaker liulied, has printc! the recipes , ho used to keep secret. Ho says l.ourlxjn or rye whisky is manufactured manufac-tured from hih wines, commonly called luricl-oil whisky, made lo-day - and drunk three days alter. It also contains vinegar, syrup, oil of bour- bon, Freneli coloring, bluestone, and other poisonoua chemicals. It "cost ' from ninety cents to 1 a gallon, and 1 retails lor (.it. $0 a gallon. Cognac brandy is in ado from French or Cologne spirits, burnt sugar, oil of cognac, vinegar, bluebtone, Jamaca ' rum. honey uj'rup, port wine, French coloring, alum, and aloes. It costs; . $2 a gallon and retails trom $ti to 10 a gallou.- lrish or Scotch whishy is made from Canada high wined, or. new dw- tilled whisky, one week old, saltpeter, line salt, ceaence of oil of Scotch or Irish whisky, ltisel oil, syrup, blue-1" stone, St. Croix rum, some imported Irinh or Scotch whisky for flavor. It costs 1.50, and retails for $6 a gallon. What sclIs"for the host old Hollaed trin is made from French spirits, water, oil of juniper, syrup, white wine vinegar, blucatone, New England Eng-land rum, peach pips, with some imported im-ported gin for flavor. Old Tom gin is made from the same ingredients, but double eyrup is added to make it sweeter. It costs a gallon and retails for $0. It is also bottled as a medicine and sold for the kidney disease. Jamaca and St. Croix rum is made of doublo refined high wines, French coloring, oil of rum, f'tscl-oil, vinegar, blueatone. burnt sugar, molasses ' syrup, with some imported Jamaca, Cubit, or St. Croix rum for flavor, alum, aloes, and prune juice. ; Stoek alo or porlor is diluted with oil of vitrei, strychnine, and aqua j fortis to niake it keep. New alo is. diluted with oil ofvitrol and damaged j molasses. Lager beer contains a little malt, plenty of water, some inferior hops, rosin, tar, saleratus, soda, with four different chemicals to make it, keep after brewing. An ex-liquor dealer said yesterday that fluids sold over two-thirds of the bars in New York and Brooklyn are compounded as above. Charles Meyers, who kept a saloon aud gambling house in Bridge Street, Brooklyn, but whose place was closed by the crusaders, .says the liquor dealers deal-ers never sell their liquor as they buy it, but always water it copiously. When h stock was rebought by the wholesale dealers they would not pay liim more than one-half of what he had paid for it, because- it was not "proof," or un watered. Movers ia now in the Board of City Works. Oliycr Cotter, who kept Cotter's place near the City Hall, in lied Hook Lane, where the thirsty politicians in the King days drank, is preaching and practicing temperance. -New York HifK. |