Gin and water

“ If he takes gin enough, it’s all gone; burnt up like a bit o’ sponge in the burning spirits o’ wine. Water, and gas, and air, and wholesome lodging! Why, isn’t gin cheapest, when it makes a man do without ’em? ”

“ She'd drink the water and touch the gin to her lips, pretending it was the chaser, and then dump the rest of it on the ground. She did that all afternoon, and I, guileless and honest, trying to keep pace with her, lapped up approximately three quarters of a quart of gin alone and single-handed and presently passed right out of the picture. ”

“ The ripe taste which rum or brandy that has been long kept in oaken casks obtains, is imparted to new brandy and rum, by means of a spirituous tincture of raisin-stones and oak saw-dust. And the water distilled from cherry-laurel-leaves is frequently mixed with brandy and other spirituous liquors to impart to them the flavour of the cordial called Noyeau. Sugar of lead not unfrequently forms part of the flavouring ingredients of the retailers’ rums.
But the perfection of adulteration is in gin,—cheap gin—“the real comfort,”—patronized by the poor for its supposed genuineness! ”

“ But even the publicans there have a conscience that preserves them innocent of the crime of hastening their customers' deaths beyond the speed at which simple alcohol is capable of carrying them. The gin of Kent-street is of fair average quality, registering thirty and a half - water, sugar, and "aromatic seasoning" being called in as substitutes for the amount of alcohol of which the original liquor has been plundered. ”

“ What there is about gin that makes it the national beverage for bad people beats me, for it looks like water, tastes like medicine and smells like cold storage eggs. At home when a person takes a drink of beer or whisky he at least looks happy for a minute, and maybe he laughs, but here nobody laughs unless somebody gets hurt, and that seems to tickle everybody in the White Chapel district. ”

“ The water dissolves out the sugar. Next he adds yeast to the sweet liquor and allows it to ferment, thus converting the sugar into alcohol. Potatoes are sometimes treated in a similar way.
13. By distilling beer, a strong liquor known as whiskey is obtained. Sometimes juniper berries are distilled with the beer. The liquor obtained is then called gin. In the West Indies, on the great sugar plantations, large quantities of liquor are made from the skimmings and cleanings of the vessels in which the sweet juice of the sugar-cane is boiled down. ”

“ Burke, in opposing a tax on gin, pleaded that "mankind have in every age called in some material assistance to their moral consolation." These modern men of science tell us that we must by no means call in gin or any of its more genteel kinsfolk in the great family of Alcohol. Water hardly seems to meet the case—besides, it has typhoid germs in it. Tea and coffee are [159] "nerve-stimulants," and must therefore be avoided by a neurotic generation. ”

“ To a gill of old rum add 1 ounce of sugar, 2 yolks of eggs, and the juice of half a lemon. Boil 1⁄2 a pint of water with 6 cloves, 6 coriander seeds, and a bit of cinnamon. Whisk all together, and strain into a tumbler.
Rumfustian.
Whisk yolks of a dozen eggs, and put into a quart of beer and a pint of gin. Put a bottle of sherry into a saucepan, with a stick of cinnamon, a grated nutmeg, a dozen lumps of sugar, and the thin rind of a lemon. When the wine boils, pour it on gin and beer, and drink hot. ”

“ One-half tablespoonful of powdered sugar, one wineglass of water, one of whiskey, brandy or gin, etc., and one-half dozen sprigs of mint. Use plenty of fine ice, and decorate with strawberries and pineapples, or any fruit in season.
SQUIRTS—Use Large Glasses
Whiskey, brandy, gin, white wine, claret or catawba make good “squirts.” Fill the glass half full of fine ice, put in one tablespoonful of white sugar, a little raspberry syrup, strawberries and pineapple; pour in your liquor, and fill up with seltzer water. Stir all rapidly. ”

“ And if there was no strong beer, were they not content with the simple “mum” distilled from wheat, were it but the “twopenny” which can always be improved by a little gin! With such drinks they scarcely missed their port and sherry. ”

“ When the Clover Club is strained and descends like the gentle dew of heaven, when the Bronx is mixed and the Martini shimmers in the first rays of the electric light, then I humanize and harmonize, For me gin is a tonic, rum a restorative, vermuth a balm. Once I am stocked up with ales, wines, liquors, and cigars, I become attuned to the nobler sentiments of life. I aspire. I make friends with lonely derelicts whose digestions have foundered on seas of vichy and buttermilk, and I show them the joys of alcoholism—without cost. ”

“ As the vapor passes through the tube, it cools and drops out at the end into the worm-tub, changed into a liquid stronger in alcohol than that from which it was drawn or distilled.
In this way gin is made from beer, brandy from wine, and rum from fermented molasses. These are very strong drinks, and only hard drinkers like them. But very few people begin by taking these; they first learn to like alcohol by drinking cider, beer, or wine, and end with gin, whiskey, or rum when they have become drunkards. ”

“ Hither small parties of men are continually repairing to “take a drink.” Perhaps they each choose a different kind of punch, or sling, or cocktail, requiring various combinations, in different proportions, of whisky, brandy, or gin, with sugar, bitters, peppermint, absinthe, curaçao, lemon-peel, mint, and what not; but the bar-keeper mixes them all as if by magic, when each man, taking his glass, and tipping those of all the rest as he mutters some sentiment, swallows the compound and wipes his moustache. ”

“ The two women sat by the fire, tilting their glasses and drinking in small peaceful sips. The lamp-light shone upon the tidy room and the polished table, lighting topaz in the dandelion wine, spilling pools of crimson through the flanks of the bottle of plum gin. ”

“ Alcohol is doomed; it is going it is gone. Yet when I think of a hot Scotch on a winter evening, or a Tom Collins on a summer morning, or a gin Rickey beside a tennis-court, or a stein of beer on a bench beside a bowling-green—I wish somehow that we could prohibit the use of alcohol and merely drink beer and whisky and gin as we used to. ”

“ A rough, lumbering, insensible navvy may drink a quart or two of tea, or a few gallons of beer, or several quarterns of gin, with but small results of any kind. I know an omnibus-driver who makes seven double journeys daily, and his ‘reglars’ are half a quartern of gin at each terminus—i.e. 13⁄4 pints daily, exclusive of extras. This would render most men helplessly drunk, but he is never drunk, and drives well and safely. ”

“ The general design of the Plate Beer Street is to expose the deadly habit of gin-drinking, and to teach that if man must drink strong liquors, beer is far the best to indulge in.
Edward Young, courtier, poet, rector, a general genius, satirised tea and wine as abused by the women of his day. ”

“ Uncle Anselmo was just now expatiating on the merits of gin, a beverage for which he confessed to a special liking.
“Gin is, without doubt,” said he, “the flower of all strong drinks. I have always maintained that it is incomparable. And for this reason I always keep a little of it in the house in a stone bottle; for, when I have taken my maté in the morning, and, after it, one or two or three or four sips of gin, I saddle my horse and go out with a tranquil stomach, feeling at peace with the whole world. ”

“ Two drinks of gin makes a man or woman look as though they had swallowed a buzz saw. I always thought drinking liquor made people think they were enjoying themselves, or that they took it to drive away care and make them forget their sorrows, but when these people drink gin they seem to do it the way an American drinks carbolic acid, to end the whole business quick. ”

“ The brandy they drink is liquid lightning—chain lightning—which goes crashing through the system, breaking down and destroying every pulsation towards anything good. The gin—well, their gin is the very acme, the absolute summit, of vileness. There is a quarrel in every gill of it, a wife-beating in every pint, and a murder in every quart. A smell of a glass of it nearly drove me to criminal recklessness.
A LONDON GIN DRINKING WOMAN.
And yet they all drink it, and especially the women. ”

“ It carries the bar sinister of all liqueurs. Bitters and curaçao, whisky and maraschino, brandy, vermouth and cassis, Fernet Branca, gentle raspberry, all of these; and crème de menthe, and gin, and absinthe, and apple-jack, these, too, are of its fiery soul, and apricot brandy that is like a blush, sherry like a burnt topaz, paprika to make you leap, and sly benedictine, dancing anisette, and port like a41 minor canon, gins from Plymouth, and Schiedam, virginal grenadine, all can join with all the fruits the world has ever known, cherry, lemon, tangerine, olive, spray of tarragon too. ”

“ The product so obtained constitutes the “dry” gin of commerce. Sweetened or cordialized gin is obtained by adding sugar and flavouring matter (juniper, coriander, angelica, &c.) to the dry variety. Inferior qualities of gin are made by simply adding essential oils to plain spirit, the distillation process being omitted. The essential oil of juniper is a powerful diuretic, and gin is frequently prescribed in affections of the urinary organs. ”

“ A wretched woman who had just fetched half-a-quartern of gin from the nearest public-house, though a denizen of the place, and familiar with every broken flag-stone and crumbling brick, stumbled over her own threshold, and spilt a portion of the precious liquid. ”

“ Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum—put on the bead, and run her off, as is done in making whiskey. This is the common mode of making country gin; but is in this state little superior to whiskey, save as to smell and flavor. ”

“ It may be a lovely warm day, when the acrid reek of alcohol is more than usually abhorrent; but he must take something strong that will presently inflame the flabby bulge of his cheeks and set his evil eyes watering more freely than ever. Gin is his favourite refreshment, because it is cheap, and produces stupefaction more rapidly than any other liquid. Very probably he will mix gin and ale in one horrid draught—and in that case you know that he is very far gone indeed on the downward road. ”

“ By the Excise laws at present existing in this country, the various degrees of strength of brandy, rum, arrack, gin, whiskey, and other spiritous liquors, chiefly composed of little else than spirit of wine, are determined by the quantity of alcohol of a given specific gravity contained in the spiritous liquors of a supposed unknown strength. ”

“ Take a filled ale-jug, or the well-known 'pewter' of a tavern or public-house, and pour out gently into a glass: scarcely any froth is produced. Pour out the self-same liquor from the self-same vessel in a stream several inches high, and you produce a foaming 'head,' which to the eye seems to be a substance quite different from ale or beer. Open a bottle of lemonade or ginger-beer, of soda-water{448} or seltzer-water, and pour out the contents into a glass; the formation of froth is so rapid and abundant that the glass appears full when it really contains but a small quantity of liquid. ”

“ By this time men's natural wants have become strong, and what- ever their habit may have been, the appetite for strong drink is overwhelmed by the desire for "good cold water." As the clear liquor comes up silvery and sparkling, rolling up the white, beautiful sand, and flowing off, to revive and refresh all the thousands that come, even the drinker forgets his whisky, and pays some passionate tribute to the "blessed good water." ”

“ Every morning after a spree, take a good stiff horn of brandy, and soon afterwards a glass of plain soda, which will cool you off. Never drink gin—it is vulgar stuff, not fit to be used by gentlemen.—When you desire to reform from drinking, never break off abruptly, which is dangerous ”

“ Gin-drinking is a great vice in England, but wretchedness and dirt are a greater; and until you improve the homes of the poor, or persuade a half-famished wretch not to seek relief in the temporary oblivion of his own misery, with the pittance which, divided among his family, would furnish a morsel of bread for each, gin-shops will increase in number and splendour. ”

“ Method.—Half fill clean, dry wine bottles with the fruit. Add to each 1 oz of crushed barley sugar, a little noyeau, or 2 or 3 drops of almonds. Fill the bottles with good unsweetened gin, cork them securely, and allow them to remain in a moderately warm place for 3 months. At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely and store for use. ”

“ As a matter of fact they seldom look on what we would call liquor at all, hardly ever getting a glympse of anything hard such as rye, scotch or gin, and a cocktail being practically a stranger and a repulsive one at that to them. ”

“ De-natured Alcohol and De-naturing Formulæ
The uses of alcohol are very numerous and varied, the principal being, of course, for the production of all alcoholic liquors such as brandy, gin, rum, whiskey, liquors, etc.; that distilled from grain is almost entirely consumed in the manufacture of whiskey, gin, and British brandy. In the arts, strong alcohol is employed by the perfumers and makers of essences for dissolving essential oils, soaps, etc., and for extracting the odor of flowers and plants ”