It has been shown how the American whisky business became Jewish. The distillers of pure whisky which required years to make, were driven out by the manufacturers of drugged and chemicalized liquors which could be made in three or four hours. The latter, being cheaper and more intoxicating, so completely usurped the market that the public never knew that it was not whisky. It had stolen the name of whisky, and under that name the righteous indignation of the people prohibited it; and under that name still it is being sold by bootleggers at an advance of 1,000 per cent. The use of the fraudulent label is not new, it is not a product of Prohibition days; it began with the advent of Jewish capital into the liquor business. Whisky, carefully and scientifically made, purified by long years of repose in the warehouse, was an American product; “red eye,” “forty rod stuff,” “knock ’em dead” and “squirrel whisky” mixed and sold the same day, were Jewish products.
The Pure Food Law came into the fight to protect the American industry, but it was flouted at every turn. Bad liquor was in such a deep state of public disgrace that the people paid little attention to Chief Chemist Wiley’s efforts. They thought when he said “whisky” he meant the stuff that they knew as “whisky,” and they disregarded him. The degeneracy of the liquor business became deeper and deeper, to the amazement of both its friends and its foes, and no one had the key to the situation because no one saw, or seeing, had courage to expose, the Jewish program behind the scenes.
To resume the story: Even after the cheap compounded liquors which masqueraded as “whisky” had won a commanding place in the market,