grains-of-paradise, honey, liquorice, logwood, molasses, onions, opium, orange-peel, quassia, salt, stramonium-seed (deadly nightshade), sugar of lead, sulphite of soda, sulphuric acid, tobacco, turpentine, vitriol, yarrow. I have left strychnine out of the list, as some persons have doubts about this poison ever being used in adulterating liquors. A wholesale liquor-dealer in New York city, however, assures me that more than one-half the so-called whisky is poisoned with it.
Besides these twenty-seven kinds of rum, here come twenty-three more articles, used to put the right color to it when it is made; by making a soup of one or another, and stirring it in at the right time. I alphabet these, too: alkanet-root, annatto, barwood, blackberry, blue-vitriol, brazil-wood, burnt sugar, cochineal, elderberry, garancine (an extract of madder), indigo, Nicaragua-wood, orchil, pokeberry, potash, quercitron, red beet, red cabbage, red carrots, saffron, sanders-wood, turmeric, whortleberry.
In all, in both lists, just fifty. There are more, however. But that’s enough. Now then, my friend, what did you drink this morning? You called it Bourbon, or Cognac, or Old Otard, very likely, but what was it? The “glorious uncertainty” of drinking liquor under these circumstances is enough to make a man’s head swim without his getting drunk at all. There might, perhaps, be found a consolation like that of the Western traveller about the hash. “When I travel in a canal-boat or steam-boat,” quoth this brave and stout-stomached man, “I always eat the hash, because then I know what I’ve got!”
