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Although
it was a common practice to substantially dilute alcohol or whiskey at the
destination, whether it was rendezvous, or at a fort or post, there is no
documentation that any of numerous vile or unusual ingredients were added
to create "trade whiskey." The myth generally indicates
that trade whiskey was created to make up for losses which occurred
while packing whiskey up to the mountains from either Taos or St. Louis
(pack skinners hauling goods including whiskey to rendezvous might sample
the whiskey en-route to ensure that it hadn’t spoiled.)
In reality, the men did receive a measured daily allotment of
whiskey. However, uncontrolled access to alcohol was not allowed and
did not occur along the trail Recipes for
trade whiskey varied – a couple are given below (Marie
Sandoz).
A
Montana Blend 1
qt whiskey, 1 handful red pepper, 1
lb. rank black chewing tobacco, 1 qt.
molasses, 1 lb. black sugar or molasses,
Missouri River water as required An Upper Platte Recipe 1
gal. whiskey, one handful red Spanish peppers, 1 lb. plug or black twist tobacco, 10
gal. river water (in flood), 1 lb. black sugar or molasses, 2
rattlesnake heads per barrel Alcohol
was cut with water at the point of destination, but that was to make it
fit and safe to drink as well as to boost profits. Rufus Sage in his
journal does record one
instance of a young Indian woman who died of alcohol poisoning from
drinking pure, un-cut alcohol.
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