“‘It is a custom among retailing distillers, which I have not taken notice of in this directory, to put one third or one fourth part of proof molasses brandy, proportionably, to what rum they dispose of; which cannot be distinguished, but by an extraordinary palate, and does not at all lessen the body or proof of the goods; but makes them about two shillings a gallon cheaper; and must be well mixed and incorporated together in your retailing cask. But you should keep some of the best rum, not adulterated, to please your customers, whose judgment and palate must be humoured.—When you are to draw a sample of goods to show a person that has judgment in the proof, do not draw your goods into a phial to be tasted, or make experiment of the strength thereof that way, because the proof will not hold except the goods be exceedingly strong. But draw the pattern of goods either into a glass from the cock, to run very small, or rather draw off a small quantity into a little pewter pot, and pour it into your glass, extending your pot as high above the glass as you can without wasting it, which makes the goods carry a better head abundantly, than if the same goods were to be put and tried in a phial.—You must be so prudent as to make a distinction of the persons you have to deal with. What goods you sell to gentlemen for their own use, who require a great deal of attendance, and as much for time of payment, you must take a considerably greater price than of others; what goods you sell to persons where you believe there is a manifest, or at least some hazard of your money, you may safely sell for more than common profit; what goods you sell to the poor, especially medicinally, (as many of your goods are sanative), be as compassionate as the cases require.—All brandies, whether French, Spanish, or English, being proof goods, will admit of one pint of _liquor_‘ (_water_) ‘to each gallon, to be made up and incorporated therewith in your cask, for retail, or selling smaller quantities. And all persons that insist upon having proof goods, which not one in twenty understand, you must supply out of what goods are not so reduced, though at a higher price.’” (P. 267-270.) Some of the adulterations of spirituous liquors are exceedingly pernicious. “Another method of fining spirituous liquors, consists in adding to it, first, a solution of sub-acetate of lead, and then a solution of alum. This practice is highly dangerous, because part of the sulphate of lead produced, remains dissolved in the liquor, which it thus renders poisonous.” (P. 284.) “The cordial called shrub frequently exhibits vestiges of copper.” (P. 285.)