supplied for a dollar per bottle with what purports to be the genuine Hock wine. Since chemistry has enabled liquor dealers to manufacture any description of wine or liquor for twenty-five cents to a dollar a gallon, there are annually made and sold thousands of gallons of wine and brandy that never smelt a grape.
Suppose a wholesale liquor-merchant imports genuine brandy. He usually “rectifies” and adulterates it by adding eighty-five gallons of pure spirits (refined whisky,) to fifteen gallons of brandy, to give it a flavor; then colors and “doctors” it, and it is ready for sale. Suppose an Albany wholesale-dealer purchases, for pure brandy, ten pipes of this adulterated brandy from a New York importer. The Albany man immediately doubles his stock by adding an equal quantity of pure spirits. There are then seven and a half gallons of brandy in a hundred. A Buffalo liquor-dealer buys from the Albany man, and he in turn adds one-half pure spirits. The Chicago dealer buys from the Buffalo dealer, and as nearly all spirit-dealers keep large quantities of pure spirits on hand, and know how to use it, he again doubles the quantity of his brandy by adding pure spirits; and the Milwaukee liquor-dealer does the same, after purchasing from the Chicago man. So, in the ordinary course of liquor transactions, by the time a hundred gallon pipe of pure brandy reaches Wisconsin, at a cost of five or perhaps ten dollars per gallon, ninety-nine gallons and one pint of it is the identical whisky that was shipped from Wisconsin the same year at fifty cents per gallon. Truly a homœopathic dose of genuine brandy! And even that
