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Show CHAMP TO THE RESCUE. No longer may tho Congressional Record be accused of being "dry." Indeed, Saturday's issue of that celebrated cele-brated publication is about the "wettest'1 "wet-test'1 journal in the universe not barring bar-ring even the New York World. j The lack of wide pflpularity of the Congressional Record has for many, i many years been attributed to its per- j sistent want of enterprise in gathering i live news and displaying it in a style j comporting to tho character of that news. In fact, it has long been charged that the Congressional Record never had a "scoop" throughout its long career ca-reer save only such as might have been slipped into its columns by senators and representatives when tho printer left the door open. Now all that is changed. No doubt Saturday's issue of tho Congressional Record will find such a demand that millions of copies could be placed, and yet leave orders unfilled. For, be it known, Saturday's Congressional Kec-; Kec-; ord is not merely a chronicle of the do-lings do-lings and tho talk of senators and representatives rep-resentatives it is, in fact, a perfect and complete "Bartender's Guide." i The item in the Record which will appeal with a loud cry to a multitude of our population was supplied by Champ Clark, representative in congress con-gress from Missouri, and formerly speaker of the house. Mr. Clark divulged di-vulged some secrets for which thousands thou-sands of thirsty souls have been impatiently impa-tiently wailing. His article might properly prop-erly be headlined, "How to Make Your Own: Recipes Tried and Proved." Mr. Clark reveals how anyone, not a prohibitionist in practice as well as in theory, within the secrecy of his own kitchen, can make a beverage containing contain-ing anywhere from 3 to 40 per cent of alcohol. To do it he need use nothing but groceries and "the laws of nature," na-ture," which, according to the former speaker, "have not yet been amended." "Cherry bounce" appears to be the favorite of the Missouri statesman, for he dwelt at length upon its merits, and explained in detail how it might bo concocted with little trouble or expense. "Cherry bounce," said Mr. Clark, "va- ries in alcohol content from 3 to 40 per cent by volume. " Rum or brandy is needed to give it the proper ' ' kick, ' ' but rum can be made at home so long as the sale of molasses is not prohibited, aud brandy can be made without molasses. Any public library has plenty of books telling tell-ing just how to do it. "Cherry bounce," carefully expounded ex-pounded Mr. Clark, "is made from fruit or juice with rum added, or by adding alcohol or brandy to alternate layers of crushed fruit and sugar. If it depended on. the natural sugar content con-tent of cherries for its alcohol content, only about 4 to 7 per cent alcohol would bo produced. " While "cherry bounce M holds first place in Mr. Clark's catalogue of beverages, bev-erages, elderberry wine is not to be despised. ' ' Elderberry wine, 1 ' he informed in-formed his colleagues, ' ' can be made stronger" by adding sugar, which, in fermenting, produces additional alcohol. Xatural elderberry wine is about 3 per cent, but it can be raised to 20 by Mr. Clark's simple formula. Ordinary apple juice "when nature takes its course," makes an S per cent cider. Add a little sugar, said Mr. j Clark, and "you get 11 per cent about five times the 'kick7 of the present 'war beer. ' 'I A blackberry cordial, containing 30 per cent of alcohol, was also described by Mr. Clark, but unfortunately the dispatches fail to give us the details. Is it any wonder, then, that the edition edi-tion of the Congressional Record containing con-taining Mr. Clark's speech is destined to find an unprecedentedly wide field of readers'? |