Whiskey and soda

“ Lemonade is admissible and soda-water is a safe beverage; brandy and soda may be ordered by those who do not shine as members of a temperance society, but it should be taken with caution and the doses must not be repeated too frequently. All drinks that contain carbonic-acid gas are beneficial, and many persons find relief in occasional small allowances of champagne. ”

“ When cold, bottle the liquid, and cork it tightly. The bottles for this purpose should either be quite new, or such as have been used before for lemon syrup. Mixed with ice-water it is a wholesome and refreshing beverage, and if you stir into a half tumbler of the mixture a half tea-spoonful, or more, of carbonate of soda, it will foam up, and be just like the soda-water you buy in the shops at six cents per glass. ”

“ Rum and brandy, glenlivet and guava jelly, limes, green tea, and a slight suspicion of preserved ginger,—nothing else, upon honor,—and the most simple mixture for the cure, the radical cure, of blue devils and debt I know of; eh, Doctor? You advise it yourself, to be taken before bed-time; nothing inflammatory in it, nothing pugnacious; a mere circulation of the better juices and more genial spirits of the marly clay, without arousing any of the baser passions; whiskey is the devil for that. ”

“ 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 ”

“ 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. ”

“ I once knew a young subaltern who had an account presented to him by the cashier of the firm of Peake and Allen, of the great continent of India, for nearly 300 rupees; and the items in said account were entirely chloric ether, extract of cardamoms—with the other component parts of a high-class restorative, and interest. Saddening! The next thing to avoid, the first thing in the morning, is soda-water, whether diluted with brandy or [Pg 264] whisky. The “peg” may be all very well as an occasional potation, but, believe one who has tried most compounds, ’tis a precious poor “livener.” ”

“ Spirits can be distilled from any vegetable matter which will yield alcohol, yet many substances yield only a rasping, nauseous or flavorless liquor, which age does not improve. To some of these products, artificial flavors and color are given and the imitation articles are thus placed on the market. But true whiskey, brandy, etc., have a specific and original flavor of their own, and contain vegetable oils and acids. ”

“ Before using the glass, rinse it in hot water.
↑ Sugar does not readily dissolve in spirits; it is necessary, therefore, in making hot toddy or punch to put in the water before the spirits, or at least sufficient of the water to entirely dissolve the sugar, taking care to warm the glass before pouring boiling water into it.
The best Hot Whiskey Punch is made with pulverized rock-candy. This is preferable to sugar, for any hot drink made of whiskey or brandy. ”

“ And this is not all: corroded by the acetous acid, they are full of small holes, particularly in the cap, where all the vapors collect themselves, as in a reservoir. It is easy to conceive with what rapidity they escape, which occasions a considerable waste of liquor. In proof of the truth of this observation, we may refer to the smell of whiskey, so strongly perceivable on the roads leading to a distillery, and preceeding from no other cause than that liquor wasting out of bad vessels, to the great loss of the distiller. ”

“ 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. ”

“ They don't drink anything intoxicating, but when it comes to soda they flood themselves. You know there has been a National Convention of delegates from all the Young Men's Christian Associations of the whole country, about three hundred, here, and our store is right on the street where they passed four times a day, and I never saw such appetites for soda. ”

“ In treating leather with the 'fat liquor,' it is desirable to heat the liquor to or near the boiling-point, and it is preferred to use the same in connection with other ingredients. Thus, for instance, there may be added to each ten gallons of such heated fat liquor, eight ounces sal soda, twelve ounces common salt, one pint of soft soap, or an equivalent quantity of hard soap, four ounces of Venetian red ”

“ Although alcohol can be extracted from any substance containing saccharine matter, yet sugar-cane, grapes, apples, peaches, rye, corn, and rice, on account of their abundance, and superior adaptation to the purpose, are more commonly used than any other. As whiskey is the chief article of this kind, manufactured in the United States, it will be selected to illustrate the general principles of distillation. ”

“ Chemistry seems to agree with the temperance society, that wine, beer, brandy, gin, whiskey, and rum are alcohol and water, mixed in different proportions, and with some slight differences of flavoring and coloring matter. In all these drinks, teetotalers maintain, alcohol is power, the other ingredients being mere dilution and flavoring. Wine, they assure us, is alcohol and water flavored with grapes; beer is alcohol and water flavored with malt and hops; Bourbon whiskey is alcohol and water flavored with corn. ”

“ To put into execution this rare feat of “brewers’ art” you have nothing more to do, in order to convert any wishy-washy slop into an old entire beer, and, consequently, to render it “rich, generous, of a full-bodied taste, without being acid, and of a vinous odour,” than to throw in a quantum sufficit of sulphuric acid. [J] Stale, half62 spoiled, or sour beer, may as easily be converted into mild beer, by the proper quantity of alkali, or alkaline earth, oyster-shell-powder, subcarbonate of potash or soda; which substances have the effect of neutralizing the excess of acid. ”

“ Some of these cheap whiskies are as combustible as that Bourbon spirit of which a man once partook, and found so inflammable that—blowing his nose directly afterwards—he found his pocket-handkerchief in flames. Such whiskey, they say in the States, kills dead at ten paces, and no human being drinking it ever lives to pay his debts. ”

“ The only part of the manufacture wherein distillation is concerned, consists merely in rectifying either rum or malt whiskey, to deprive them of their essential oils, so that they may be reduced to a state as tasteless as possible, and thereby more readily receive the spurious flavours intended to be imparted to them. ”

“ One single and same distillation can therefore yield to the distiller either gin or whiskey, as it requires no more labor, and its conversion into gin costs only the price of the berries, which repays him amply, either by the spirit it yields, or by its essential oil, which, floating on the surface, may be easily collected. ”

“ Often I used to find his glass in the morning with only a little soda water in it; sometimes he would have been having whisky with it, but never much. He never was particular about his drinks; ordinary soda was what he preferred, though I had ventured to suggest some of the natural minerals, having personally acquired a taste for them in my previous service. He used to keep them in the cupboard here, because he had a great dislike of being waited on more than was necessary. It was an understood thing that I never came near him after dinner unless sent for. ”

“ The character of the water used greatly influences the liquor and flavor of the tea. Soft water should always be used when available, it being next to impossible to make good tea with hard water. Excess of lime in the water also deteriorates the infusion, the last difficulty may, however, be remedied by the judicious use of carbonate of soda, as much as would cover the face of a dime being sufficient for an ordinary drawing of tea. ”

“ Since I started in in January to make the children drink five glasses of Vanilla Cream soda every day as a matter of routine and duty, sixty per cent. of them have come to hate it. I think that by the end of the year we shall have stamped out the love of soda almost entirely. The same way with caramels and other candies in place of beef. We have caramels for breakfast, gum-drops for dinner and marshmallows for tea, regularly, and last night seventeen of the children presented a petition asking for beef steak, mutton chops and boiled rice. ”

“ A distiller may at pleasure convert his whiskey into gin. He needs only to perfume the wort which he puts in fermentation, by adding a certain quantity of the berries, slightly broken: the fermentation is then common to both; their sweet mucosity enriches that of the wort, and increases the spirit, while at the same time the soapy extract, which is the proximate principle of vegetation, yields the essential oil, which perfumes the liquor. ”

“ The most usual drink in the United States, is whiskey; other spirituous liquors, such as peach and apple brandy, are only secondary, and from their high price and their scarcity, they are not sufficient for the wants of an already immense and increasing population. ”

“ The concentrated liquor is run on to either of the beds b, where the last portions of water are driven off by the heat from the fireplaces a, and the residual mass is ignited until all the organic matter contained in the liquors is carbonised and the soda is converted into carbonate of soda. This takes place in about 4 hours, according to the degree of concentration of the liquor as it is run into the furnaces. The running in of liquor should be done with great care, as explosions sometimes occur through the sudden liberation of steam on the liquor coming in contact with the hot beds. ”

“ 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 ”

“ It is well known that men who are preparing themselves for, or engaging in, feats requiring great strength and endurance are beginning to find that they must let intoxicating drinks alone. It is something marvelous to see with what tenacity so many physicians hold on to the idea that fermented wine, beer, brandy, and whiskey are strengthening. This idea comes, to a great extent, from the custom which prevails of giving such drinks to patients who are recovering from fevers, acute diseases, and from the effects of other debilitating causes. ”

“ However, it was well known that a vast magazine of the precious article surrounds us on every side. The sea is water changed to brine by a salt of soda. If only a plan could be contrived for separating this soda from the hydro-chloric acid, which makes it common salt, there is at our doors a depot large enough to form a Mont Blanc of pure soda. ”

“ Our ancestors, wiser in their generation, appointed ‘ale-tasters,’ who did their duty without fear or favour. Why cannot ‘spirit-tasters’ be introduced in our day? Or, why cannot whiskey come within the limits of the Food Adulteration Act? The quantity of bad whiskey made in Great Britain is amazing. To use the word ‘whiskey’ is an outrage of the term. ‘Patent spirit’ is the Excise description for this fluid, which is made by a special apparatus, known as the Coffey Patent Still, from maize, rice, damaged barley, &c. ”

“ The production of whiskey depends upon the simple fact, that when any vinous fluid is boiled, the alcohol being very volatile, evaporates first, and may thereby be separated from the aqueous vegetable infusion in which it took its birth. Sugar is the only substance which can be transformed into alcohol. Whatsoever fruits, seeds, or roots afford juices or extracts capable of conversion into vinous liquor, either contain sugar ready formed, or starch susceptible of acquiring the saccharine state by proper treatment. ”

“ Whiskey is ethyl alcohol and natural flavor. Brandy is ethyl alcohol and natural flavor. The difference is the difference in flavor. The flavor of genuine whiskey comes from the grain, secondary products—fusel oil—distilled over with the ethyl alcohol and ripened into the flavors of 'rye' and 'Bourbon' whiskey. The new whiskey with its unripened secondary products is like the green peach, unfit for consumption. ”

“ When the water is hard, the addition of a small quantity of carbonate of soda will improve the flavor of the tea at the same time, rendering it a more proper beverage for persons so affected, but should not be taken by them for at least four hours after any solid meal, the addition of the alkali serving to increase the action of the skin as well as to augment its cooling and refreshing properties in the fullest degree. ”

“ The stanch old soakers, on the other hand,—men who, if put on tap, would have yielded a red alcoholic liquor by way of blood,—usually confined themselves to plain brandy-and-water, gin, or West India rum; and, oftentimes, they prefaced their dram with some medicinal remark as to the wholesomeness and stomachic qualities of that particular drink. ”