Beetroot-spirit is also largely used in making cognac, the coarse spirit being flavoured with œnanthic æther, cognac-oil (made from palm-oil) and—other things. Also of late years the French have discovered that almost as good wine can be made from raisins as from the uncooked {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 redistilling. I believe that it is also possible to extract a good midnight sort of brandy—specially 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 recommended. 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. {76} Argol, mentioned just now, is a crude variety of cream of tartar which forms a crust within wine-vats and bottles. Originally it exists in the juice of the grape, and is soluble therein; but during the fermentation of the juice, and as it passes into wine, much alcohol is developed, which remaining in the fermenting liquor, causes the precipitation of Argol. Thus the “crust” of port wine is Argol, the principal uses (and abuses) of which are in the preparation of (besides cognac) cream of tartar and tartaric acid. And malicious people say that you have only to scratch French brandy to find the Tartar. A few years ago a German chemist discovered that a very drinkable brandy can be made from sawdust—whether deal sawdust or any description of dust does not appear; and under the heading, “A New Danger to Teetotalism,” an American journal published the following effusion:—