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14:00

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the news agents on the iHeart

14:36

Radio app, Apple podcasts, or wherever

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you listen to podcasts. Welcome

14:44

back to Criminalia. Let's

14:46

talk Dicey & Company, and how

14:49

while they were definitely not the

14:51

original makers of the elixir, they

14:53

became its number one source. By

14:56

the 1720s, there were

14:59

at least half a dozen different

15:01

Daffy's elixir manufacturers competing to be

15:03

the number one seller. Names

15:06

like Ray, Rock, Barclay,

15:08

Bradshaw, Jackson, Swinton, Smith,

15:10

Staples. Throughout the 18th and early 19th

15:12

centuries, all

15:15

of these names came and went as producers of

15:17

the elixir. But one company

15:19

dominated the others. William

15:21

& Cluard Dicey & Company of Bow

15:24

Churchyard in London. By 1775-ish,

15:26

they claimed they had the sole rights of

15:30

manufacture of what was now

15:32

being called true Daffy's elixir.

15:34

Though there's no official record

15:36

of anyone having sole rights.

15:39

There is though, record that the Daffy

15:41

family knew there were fake versions

15:44

out there. And advertisement as

15:46

early as 1700 featured

15:48

the warning, quote, reader beware

15:50

of counterfeiters for they swarm. Let's

15:54

talk about this dominating producer,

15:56

Dicey & Company. From

15:58

at least the early 19th. the

16:01

mid-20th century when it disappears from the

16:03

market, most of Daffy's

16:05

elixir sold is thought to have

16:07

been manufactured by Dices. The

16:10

company saturated the market so well that

16:12

what had always been nicknamed Daffy's

16:15

was now popularly known as Dicy's

16:17

Daffy's. Dicy's Daffy's, the

16:19

Daffy's that became Dicy's, seems to have

16:22

first appeared during the 1720s. So

16:25

that's about 20 to 30 years

16:27

after all of those allegedly secret

16:29

recipes were first produced. Dicy's,

16:32

as we mentioned, was just one of

16:34

many producing the product. And

16:36

people were okay with this. It

16:38

was generally accepted that there was

16:40

more than one version of their

16:42

go-to patent medicine. For an

16:44

analogy, think of it the way we

16:46

have different brands of, say, aspirin on

16:48

the market today. But

16:51

by the turn of the 19th century,

16:53

two names show up repeatedly when it

16:55

comes to the elixir and its preparation.

16:58

Dicy, yes. And

17:01

also a brand named Swinton. Consumers

17:04

may not have noticed a difference, but

17:06

there actually was one. Dicy's

17:09

version was based in cenolives, while

17:11

Swinton's elixir base was jolliparoo. And

17:14

we'll talk about how both are part

17:16

of an early ingredients list. But

17:19

Swinton's Daffy's elixir had one thing

17:21

in its favor. It

17:23

had a direct link to the Daffy family.

17:25

And here's how. A

17:27

man named Peter Swinton married

17:30

Mary Acton around 1763, and

17:32

Mary was the niece of

17:34

Anthony Daffy. This Anthony

17:36

Daffy was the grandson of the Anthony

17:39

who was Thomas Daffy's nephew. It's

17:42

somewhat confusing because we have a lot of

17:44

similar names, but hang in there with us.

17:46

We'll try to figure it all out. According

17:49

to records, Mary seems to have been the

17:51

maker of the elixir for the Swinton brand

17:53

until her death in 1780, after

17:56

which Peter claimed proprietorship of

17:59

the product. Peter died

18:01

a few years after his wife and left the

18:03

rights to the elixir to his son, who was

18:06

another Anthony, Anthony Daffy

18:08

Swinton. This Anthony

18:10

continued to produce and sell

18:12

Swinton's original Daffy's elixir until

18:15

roughly 1814, and after

18:17

which rights to produce the product appear

18:20

to have gone to Smith & Company.

18:24

Everything later turned over to Messer's

18:26

W. Swinton & Company of Enfield

18:28

Middlesex, who continued to market it

18:31

throughout the later 19th century. It

18:34

remained in production in a similar form

18:36

as in previous years, and we'll get

18:38

into how its ingredients and preparations varied

18:40

by manufacturer in just a bit. Eventually,

18:43

it made its way to the

18:45

American market, most likely through Dyson

18:47

Company. Prior to the

18:49

American Revolutionary War, the elixir was

18:52

exported from Britain to colonial America,

18:55

but after 1800, it was manufactured,

18:57

it appears, in Pennsylvania by the

18:59

Dyottville Glassworks. Thomas

19:01

W. Dyott, owner of said glassworks

19:04

in the 1830s, was

19:06

well known for tempering the bottles

19:08

for patent medicines that he sold

19:10

around the country. We

19:12

are going to take a break for

19:14

a word from our sponsors now, and

19:17

when we return, we'll talk about the

19:19

ingredients used to make this elixir, and

19:21

how some differed from what was considered

19:23

the original. Thanks

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28:00

ounces of Spanish licorice, 5 ounces of

28:03

senna, 1 ounce of rhubarb,

28:05

3 ounces of ela campaign

28:07

root, 7 ounces of

28:09

kiln, 21 grams of saffron,

28:11

6 ounces of manna,

28:13

2 pounds of raisins, a

28:15

quarter of an ounce of coconil, and

28:18

2 gallons of brandy. Stone

28:20

the raisins, slice the matz, and bruise

28:22

the jollip. Then mix the whole

28:24

together. And after letting them

28:26

stand closed, covered for 15 days,

28:29

strain out the elixir. If

28:32

you look closely at it, that ingredient

28:34

list isn't too different from what manufacturers

28:37

were producing. And other

28:39

Make It Yourself versions that we found

28:41

contained spirit of malt, sack

28:43

or white wine, and green licorice

28:45

shred. When it came

28:47

to method, of course, it varied a bit among

28:49

the home recipes as well. Analysis

28:52

of those recipes dating from as

28:54

early as the 1680s, which is

28:57

shortly after Thomas Daffy's death,

29:00

through 1850, shows there are

29:02

some ingredients that often overlap,

29:05

but there are three primary

29:07

ingredients in common. And

29:09

no, it's not the fennel, the raisins, and

29:11

the rhubarb. It's the senna, the

29:14

jollip, and the copious amounts

29:16

of alcohol. All

29:18

of the Daffy's elixir recipes have

29:20

a high alcohol content, ranging from

29:22

around 25% to more than 50%

29:24

by volume. Among

29:28

the 27 recipes uncovered by Antique

29:30

Bottle Collector, 26 are

29:33

different versions, although some

29:35

of those recipes have identical ingredient

29:38

lists with just differing proportions

29:40

and maybe slightly differing method. And

29:43

also, sure, transcription errors and other

29:45

mistakes could have been made when

29:48

recipes were transferred between people and

29:50

over generations. That's certainly a

29:52

really common problem with documents in general as

29:54

they're shared and they evolve. We

29:58

can't talk about a patent medicine.

30:00

without talking about its dubious medical

30:02

claims. And as there

30:04

were many variations of Daffy's elixir, there

30:06

were also many claims.

30:09

It was originally designed for toothaches, as

30:11

we said, or maybe stomach ailments, depending

30:13

on what you read. But

30:16

it doesn't matter. Daffy's wasn't

30:18

a single source remedy for long. By

30:20

the early 19th century, it was advertised

30:23

as an elixir intended to help the

30:25

following ailments. And you should brace

30:27

yourself because this is going to take a minute. The

30:30

stone in babes and children,

30:33

convulsion fits, consumption and bad

30:35

digestives, agus, piles, surfits,

30:37

fits of the mother and vapors

30:39

from the spleen, green

30:41

sickness, children's distempers, whether the

30:44

worms, rickets, stones, convulsions, gripes,

30:46

king's evil, joint evil, or

30:48

any other disorder proceeding from

30:50

wind or crudities, gout

30:53

and rheumatism, stone or gravel

30:55

in the kidneys, colic and griping of

30:57

the bow— this stick, both as cure

31:00

and preventative, provided always that the patient

31:02

be moderate in drinking, have a care

31:04

to prevent taking cold and keep to

31:07

good diet, dropsy and

31:09

scurvy. The frequent use

31:11

of the medicine to treat colic,

31:13

gripes, or fret in horses was

31:15

deplored in early veterinary manuals. Oh

31:17

yeah, that's right. There were

31:19

at least two recipes found that were

31:22

intended for veterinary use. That

31:24

is a long list. And as that

31:27

long list shows, in the

31:29

end it became, characteristically, as

31:31

most other quack medicines, a

31:33

product promoted as a cure-all

31:35

and a general pick-me-up.

31:39

Popular as it was, while it

31:41

was claimed it could cure everything,

31:43

this elixir probably couldn't cure anything.

31:46

But what it could do was get you drunk. And

31:50

on that note, would you like a little sip of

31:52

Cure Sweat Ales yet? Well, yes, I would. I'll see

31:54

you next time. Okay,

32:00

this one gave me such a delicious inspiration

32:02

and I'm very glad and happy to report

32:04

that it turned out really well. So

32:07

once we mentioned, there's

32:10

an ingredient we mentioned that's not any of

32:12

the primaries that I literally did the near cat

32:14

set up and went, well, let's put that in

32:16

a drink. And that is saffron. Oh,

32:20

one of the alternatives, yeah. Yes, and

32:22

once that came up, I knew exactly

32:24

what I wanted to do. And

32:26

because gin was so prominent in it and

32:28

it was very alcohol forward, I was like,

32:30

we need to do a spirit forward drink

32:33

that features gin and saffron. And

32:35

I thought, ooh, we could mess with a gimlet and make

32:37

something new. First of all, you

32:39

gotta do a little infusion before you're ready

32:41

to make your drink. This is a prep

32:44

the day before situation. As an aside, I

32:46

thought when I was a kid that saffron

32:48

was like for millionaires,

32:50

because every time my mom would

32:52

make saffron bread, she

32:54

would make sure we knew how expensive that

32:57

saffron had been and we better appreciate it.

32:59

I felt the same way. It

33:02

is pricey compared to some other

33:04

ingredients or herbs or any kind

33:06

of mix in you might use,

33:08

but it's also a nice case where

33:10

a little goes quite a long way. So for

33:12

this, you need a pinch of saffron. Like I

33:14

would say less than a third of a teaspoon.

33:17

I get mine and it comes in like

33:19

preset little mini envelopes. And so I just

33:21

use what was in the envelope. It

33:24

averages out to like maybe a third of a

33:26

teaspoon, maybe you're being very generous. You're gonna

33:28

put that into an airtight container with

33:30

six ounces of gin. So you're gonna

33:32

make a lot more gin than you

33:35

actually need. But as

33:37

we've said before, if you shrink your

33:39

amounts a lot smaller, you start to mess with

33:41

the proportions and it doesn't quite work as well.

33:44

So put those in your airtight container, give it

33:46

a good shake. You'll notice right away, it starts

33:48

to turn yellow. Leave it overnight.

33:51

If you don't wanna wait overnight, six to eight hours.

33:53

You can shake it more if you want. Optional,

33:56

but it's fun to do. Then when you're

33:58

done, you're still gonna have those kind of little. little

34:00

spindly thread-like pieces of saffron that

34:02

you'll strain out and the gin

34:04

will be a beautiful golden yellow

34:06

color. And it is time

34:08

to get ready to make your drink. So into

34:10

your shaking gin, you're going to

34:13

put two ounces of this saffron infused gin,

34:16

three quarters of an ounce of lime juice, three

34:19

quarters of an ounce of simple or vanilla syrup,

34:21

and then we're going to add another ingredient that

34:23

came up, which is a half

34:25

ounce of cognac. Shakey

34:28

shakey shake with ice, strain

34:30

it into a pre-chilled cocktail

34:33

glass. You will not have ice in that glass. And

34:36

then note how absolutely beautiful

34:38

it turns out and

34:40

how absolutely beautiful it tastes. I

34:43

am obsessed with this drink. Now

34:45

I got to have saffron all the time. I'm

34:47

calling this one Open Secret since Daffy's

34:50

recipe was an open secret. I

34:53

love this. Love this. I love

34:55

a Spirit Forward drink once in a while,

34:57

and this one was like exceptional. And what's

34:59

really cool is that there's a ton

35:01

of gin in it, which a lot of people

35:03

don't like. And I really

35:06

think people that don't like gin might like this

35:08

drink. I tested it on

35:10

people that don't like gin and

35:13

they liked it. That's in its favor. The

35:15

mocktail is you're going to use the same

35:18

proportions for everything, but instead

35:20

of that two ounces of gin, you're

35:22

going to use flat tonic to do

35:24

your saffron infusion. Make

35:26

sure it is very flat before you seal your

35:28

thing and shake it because you don't want any

35:30

surprise explosions. It's never fun. And

35:33

then in lieu of cognac, you'll

35:35

only use half an ounce, but again, this is a

35:37

proportion game. You're going to

35:39

use four ounces of white grape juice and you're

35:41

going to soak it with a teabag of black

35:43

tea. If you want to

35:45

heat up your white grape juice, that is totally fine.

35:47

You really only need to steep it for like 10

35:49

minutes. You can also cold steep it

35:51

and give it more like 45 minutes or

35:54

an hour. That also works fine, but you

35:56

basically just want to give that white grape

35:58

juice a fuller body and a bigger, flavor

36:00

than it has on its own, because that

36:02

is going to help balance out all those

36:04

other ingredients. And that is, you make it

36:06

exactly the same. So it's a two ounces

36:08

of your saffron-infused fluid, whether that be gin

36:10

or flattonic, three quarters of an ounce of

36:13

lime juice, three quarters of an ounce of

36:15

simple or vanilla syrup, and then just a

36:17

half ounce of cognac or

36:19

your tea-infused white grape juice. Delicious.

36:21

I saw both of them sound

36:23

delicious, both versions. You

36:26

want it so cold and it's so good.

36:28

Now I just have to be constantly infusing

36:30

gin with saffron. And

36:33

then you'll feel fancy if you grew up like

36:35

me getting yelled at about how expensive saffron is.

36:38

I think that might be our age group. That

36:41

is the open secret. It

36:43

is a lot of alcohol, so it is

36:45

one that we want you to be very careful with, drink

36:48

responsibly, always. We will be

36:50

right back here next week with another

36:52

tale of snake oil and another drink

36:54

to go with it. Criminalia

37:02

is a production of Shondaland Audio

37:04

in partnership with iHeartRadio. For more

37:07

podcasts from Shondaland Audio, please visit

37:09

the iHeartRadio app, Apple podcasts, or

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