The United States of America, Part 1: 1783-1830Sparks, Edwin Erle
History
The United States of America, Part 1: 1783-1830
Sparks, Edwin Erle
United States -- History
The Constitution clearly stated the power of Congress to lay and collect
both imposts and excises. From the beginning of his reports upon
available sources of revenue, Hamilton had suggested a special impost
upon imported liquors and an excise upon those manufactured in the
United States. He fully realised that the word "excise" was obnoxious
to citizens who had migrated from Scotland and Ireland, where the tax
was imposed by a superior force, and in England as well, where it had
been known since Cromwell's day. To these people it meant not only a
tax on liquors, but on candles, salt, vinegar, and other forms of
domestic manufacture. It meant a license to own a gun, and to peddle
small wares. Not many years had passed since Samuel Johnson in his
dictionary had defined it as "a hateful tax levied upon commodities
and adjudged not by the common judges of property but wretches hired
by those to whom it is paid." Added to these inherited prejudices of
the Irish and Scotch-Irish settlers in western Pennsylvania against
the excise was a local complaint that they lacked roads for transporting
their grain across the mountains to market and were prohibited from
floating it down to New Orleans both by the distance and by the
hostility of the Spanish. Their surplus produce must rot unless it
could be manufactured into spirits which could be consumed at home or
carried to a market. A horse, it was said, could carry only four bushels
of grain across the mountains; but he could take twenty-four bushels
when converted into liquor. In that day, before the later temperance
movements had created a different sentiment, whiskey was regarded as
a necessary article of food as much as beef or bread. The amount of
strong liquor used in the United States was estimated at two and
one-half gallons per year for every man, woman, and child.
Public-domain text, read in full here on John Shaqi.
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