some of the alum bread.” “Have a cup of pea-soup and chicory-coffee?” “I’ll trouble you for the oil-of-vitriol, if you please.” “Have some sawdust on your meat, or do you prefer this flour and turmeric mustard?” “A piece of this verdigris-preserve gooseberry pie, Madam?” “Won’t you put a few more sugar-bugs in your ash-leaf tea?” “Do you prefer black tea, or Prussian-blue tea?” “Do you like your tea with swill-milk, or without?”
I have not left myself space to speak of the tricks played by the druggists and the liquor-dealers; but I propose to devote another chapter exclusively to the adulteration of liquors in this country. It is a subject so fearful and so important that nothing less than a chapter can do it justice. I must now end with a story or two and a suggestion or two.
Old Colonel P. sold much whisky; and his manner was to sell by sample out of a pure barrel over night, at a marvelous cheap rate, and then to “rectify” before “morning, under pretence of coopering and marking. Certain persons having a grudge against the Colonel, once made an arrangement with a carman, who executed their plan, thus:—He went to the Colonel, and asked to see whisky. The jolly old fellow took him down stairs and showed him a great cellar full. Carman samples a barrel. “Fust rate, Colonel, how d’ye sell it?” Colonel names his price on the rectified basis. “Well, Colonel, how much yer got?” “So many barrels—two or three hundred.” “Colonel, here’s your money. I’ll take the lot.” “All right,” says Colonel P.; “there’s some coopering to be done
