acid, and sugar of lead, and the like. I take the following accounts, so far as they are medical, from a standard work by Dr. Dunglison:—Aloes is a cathartic. Cocculus indicus contains picrotoxin, which is an “acrid narcotic poison;” from five to ten grains will kill a strong dog. The boys often call it “cockle-cinders;” they pound it and mix it in dough, and throw it into the water to catch fish. The poor fish eat it, soon become delirious, whirling and dancing furiously about on the top of the water, and then die. Copperas tends to produce nausea, vomiting, griping, and purging. Grains-of-paradise, a large kind of cardamom, is “strongly heating and carminative” (i. e., anti-flatulent and anti-spasmodic.) Opium is known well enough. Stramonium-seed would seem to have been made on purpose for the liquor business. In moderate doses it is a powerful narcotic, producing vertigo, headache, dimness or perversion of vision (i. e., seeing double) and confusion of thought. (N. B. What else does liquor do?) In larger doses (still like liquor,) you obtain these symptoms aggravated; and then a delirium, sometimes whimsical (snakes in your boots) and sometimes furious, a stupor, convulsions, and death. A fine drink this stramonium? Sugar of lead is what is called a cumulative poison; having the quality of remaining in the system when taken in small quantities, and piling itself up, as it were, until there is enough to accomplish something, when it causes debility, paralysis, and other things. Sulphuric acid is strongly corrosive,—a powerful caustic, attacking the teeth, even when very dilute; eating up flesh and bones alike when strong enough; and, if taken in a large enough dose, an awfully tearing and agonizing fatal poison.
The way to use these delectable nutriments is in part as follows:—Stir a little sulphuric acid into your beer. This will give you a fine “old ale” in about a quarter of a minute. Take a mixture of alum, salt, and copperas, ground fine, and stir into your beer, and this will make it froth handsomely. Cocculus indicus, tobacco-leaves, and stramonium, cooked in the beer, etc., give it force. Potash is sometimes stirred into wine to correct acidity. Sulphite of soda is now very commonly stirred into cider, to keep it from fermenting further. Sugar of lead is stirred into wines to make them clear, and to keep them sweet. And so on, through the whole long list.
It is a curious instance of people’s quiet acknowledgment of their own foolishness, that a popular form of the invitation to take a drink is, “Come and h’ist in some pizen!”
I know of no plan by which anybody can be sure of obtaining pure liquor of any description. Some persons always purchase their wines and liquors while they are under the custom-house lock and consequently before they have reached the hands of the importer. Yet there are scores of men in New York and Philadelphia who have made large fortunes by sending whisky to France, there refining, coloring, flavoring, and doctoring it, then re-shipping it to New York as French brandy, paying the duty, and selling it before it has left the custom-house! There is a locality in France where a certain brand of wine is made. It is adulterated with red-lead, and every year more or less of the inhabitants of that locality are attacked with “lead-colic,” caused by drinking this poisoned wine right at the fountain-head where it is made. There is more bogus champagne drank in any one year, in the city of Paris alone, than there is genuine champagne made in any one year in the world. America ordinarily consumes more so-called champagne annually than is made in the world, and yet nearly all the genuine champagne in the world is taken by the courts of Europe. The genuine Hock wine made at Johannisberg on the Rhine is worth three dollars per bottle by the large quantity, and nearly all of it is shipped to Russia; yet, at any of the hotels in the village of Johannisberg, within half a mile from the wine-presses of the pure article, you can be 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 homoeopathic dose of genuine brandy! And even that whisky when it left Wisconsin was only half whisky; for there are men in the whisky-making States who make it a business to take whisky direct from the distillery, add to it an equal quantity of water, and then bring it up to a bead and the power of intoxication, by mixing in a variety of the villainous drugs and deadly poisons enumerated in this chapter. The annual loss of strength, health, and life caused by the adulteration of liquor is truly appalling. Those who have not examined the subject can form no just estimate of the atrocious and extensive effects of this murderous humbug.
CHAPTER XX.
THE PETER FUNKS AND THEIR FUNCTIONS.—THE RURAL DIVINE AND THE WATCH.—RISE AND PROGRESS OF MOCK AUCTIONS.—THEIR DECLINE AND FALL.
Not many years ago, a dignified and reverend man, whose name is well known to me, was walking sedately down Broadway. He was dressed in clerical garb of black garments and white neckcloth. He was a man of great learning, profound thought, long experience, unaffected piety, and pure and high reputation.
All at once, a kind of chattering shout smote him fair in the left ear:
“Narfnarfnarf! Three shall I have? Narfnarfnarfnarfnarf! Going at two and a half! Gone!!”
And the grave divine, pausing, beheld a doorway, over which waved a little red flag. Within, a company of eager bidders thronged around an auctioneer’s stand; and the auctioneer himself, a well-dressed man with a highly respectable look, was just handing over to the delighted purchaser a gold watch.
“It would be cheap at one hundred dollars,” said he, in a despondent tone. “It’s mere robbery to sell it for that price. I’d buy it myself if ‘twas legal.”
And while the others, with exclamations of surprise and congratulation, crowded to see this famous purchase, and the buyer exhibited it with a joyful countenance close by the door, the divine, just out of curiosity, stepped in. He owned no watch; he was a country clergyman, and poor in this world’s goods; so poor that, to use a familiar phrase, “if steamboats were selling at a dime a piece, he would hardly be able to buy a gang-plank.” But what if he could, by good luck, buy a good gold watch for two dollars and a half in this wonderful city!
Somehow, that watch was snapped open and closed again right under his ministerial nose about six times. The auctioneer held up another of exactly the same kind, and began to chatter again.
“Now gentlemen, what ‘moffered f’this first-class M. I. Tobias gold English lever watch—full jeweled, compensation-balance, anchor-escapement, hunting case? One, did I hear? Say two cents, wont yer? Two and a half! narfnarfnarfnarfnarf and a half! Two and a half, and three quarters. Thank you, Sir,” to a sailor-like man in the corner.
“Three,” said a tall and well-dressed young gentleman with short hair, near the clergyman, adding, in an undertone, “I can sell it for fifty this afternoon.”
“Three I am offered,” says Mr. Auctioneer, and chattered on as before: “And a half, did you say, Sir? Thank you, Sir. And a halfnarfnarf!”
The reverend divine had said, “And