1903 The Flowing Bowl by Edward Spencer

A SPIRITUOUS DISCOURSE 75 article, provided they use enough raisins ; three pounds being required to make a gallon of liquor. A good deal can also be done, in the way of imitation wine, by chemicals; it being quite possible to make sherry which will fetch at least four shillings per bottle, for the ridiculous sum of fourpence for the same quantity. And it is also a fact that a large quantity of alleged claret which (mainly through the endeavours of the late Mr. W. E. Gladstone) we are able to import on the cheap from the other side of the water, is made from currants and raisins steeped in water and mixed with cheap Spanish wine. And what is to be said of British brandy ? A country which can manufacture superior Dorset butter from Thames mud, and real turtle- soup from snails and conger-eels, is not likely to get "left" in a matter of distilling. A great deal of brandy is, therefore, made in the tight little island from ordinary grain alcohol, by adding Argol—I'll tell ye what this is presently —bruised French plums, French wine-vinegar, a little—a very little—good cognac, and^ redis tilling. I believe that it is also possible to extract a good midnight sort of brandy speci ally recommended for roysterers—from coal-tar and paraffin. The Americans make brandy from peaches and other stone-fruits, good wholesome liquor, but their French cognac is not to be recom mended. For it is nothing more nor less than the common whisky which America has exported to France, sent back again, after the necessary treatment. Fact.