Beverages And Their Adulteration Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal And Fruit Juices | by Harvey W. Wiley

The continued favor which has been shown to my book entitled "Foods; and Their Adulterations" inspires the hope that this volume which is a companion to the food volume will receive equal support.

Title	Beverages And Their Adulteration Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal And Fruit Juices
Author	Harvey W. Wiley
Publisher	P. Blakiston's Son & Co.
Year	1919
Copyright	1919, P. Blakiston's Son & Co.
Amazon	Beverages And Their Adulteration

By Harvey W. Wiley, M.D.,

Author Of "Foods And Their Adulteration."

With 42 Illustrations

Philadelphia P. Blakiston's Son & Co.

" The use in this volume of certain portions of the text of the United States Pharmacopoeia is by virtue of permission received from the Board of Trustees of the United States Pharmacopœial Convention. The said Board of Trustees is not responsible for any inaccuracy nor for any errors in the statement of quantities or percentage strengths."

The Maple Press York Pa

By The Same Author

Foods And Their Adulteration

The Origin, Manufacture and Composition of Food Products. Description of, and Simple Tests for, Common Adulterations. Infants' and Invalids' Foods.

Octavo, XIV + 646 Pages. - - Cloth, $4.00

P. Blakiston's Son & Co.,

Publishers

Philadelphia

Preface: The continued favor which has been shown to my book entitled Foods; and Their Adulterations inspires the hope that this volume which is a companion to the food volume will receive equal support. In...

Illustrations: Plates Page I. Genuine tea leaves and possible adulterants...........Facing 172 II. Genuine tea leaves and possible adulterants...........Facing 173 Figs. 1. Eudiometer.........................

Introductory. Beverages. Definitions: Beverages, as distinguished from foods, are those substances which are consumed in a liquid state and which may or may not have food value. There is no legal distinction between a food and a beverage....

Beverages Of A Two-Fold Character: It follows from the above that beverages are conveniently divided into two great classes, the bases of which depend upon the point of view of the utility of the article consumed. Such products as milk...

Beverages For Quenching Thirst: The primal use of the beverage is to secure a sufficient liquid content in the fluids of the body. Whenever for any reason there is need of more water in the body, a sensation of thirst is developed. ...

Difficulties Of Description: It is very difficult to undertake a description of the beverages in common use without digressing into the realm of hygiene and physiology, and it is still more difficult to do so without considering ...

Part I. Waters. Pure Water: Pure water, that is water which is not mixed with any other substance, is practically unknown. To obtain pure water artificially requires the highest skill of the chemist's art combined with the most ...

Water As A Beverage: In this manual water will be considered soleily as a beverage. The term beverage has a wide application and is often construed to apply only to artificial preparations. Th s, however, is not a corre...

Classification Of Water As A Beverage: Water is used as a beverage in various forms. The principal source of drinking water is found in the springs and wells. Spring water or well water consists of the water which falls upon the surface of...

Rain Water: Rainfall is often collected and stored in cisterns and used for beverage purposes. As will be explained further on, rain water is subject to many sources of pollution, particularly by entangling matte...

Stream And River Water: When the water flowing from the surface of the earth or from springs collects into streams or rivers it is often used as a source of the water as a beverage. Such water is often taken directly for con...

Distilled Water: Distilled water, as recognized in the Pharmacopoeia, ninth decennial revision 1916, is described as A colorless limpid liquid, without odor or taste and neutral to the official indicators.....It shou...

Mineral Waters: Mineral waters are those which have extracted from the soil and rocks through which they have passed sufficient quantities of mineral matters to give them a distinct character. These dissolved matters...

Chalybeate Waters: Chalybeate waters are those which contain a sufficient quantity of iron to give them a distinctive ferruginous character. They are highly prized in many forms of disease, the iron being supposed to be...

Sulphur Waters: Sulphur waters are those mineral waters which contain sufficient quantities of compounds of sulphur, chiefly hydrogen sulphid, to give them a distinct character. These waters are usually recognized ve...

Alum Waters: These are mineral waters in which the sulphates of aluminum, either as such or in combination with other bases, exist. These waters are extremely styptic in character and have the characteristic taste...

Alkaline Waters: Alkaline waters are mineral waters in which there is dissolved sufficient quantities of carbonate or bicarbonate of soda or similar salts to give the water a distinct alkaline taste and reaction. Alka...

Gypsum Water: This is a form of mineral water in which there is dissolved a large quantity of sulphate of lime, which when it exists in a certain form of crystallization, is known as gypsum. These waters have a pec...

Hard Water: The term hard is applied to those waters which form a heavy curd with soap. The hardness is due to the solution of excessive quantities of the salts of magnesia and other similar mineral substances. S...

Treatment Of Hard Water: Inasmuch as the carbon dioxid which a water naturally holds adds very greatly to the solvent power of the water for mineral substances, it is evident that all those substances which are held in soluti...

Method Of Removing Hardness: One of the common methods of removing hardness is by means of soap. When a soap, which is made with potash and soda as a base, is added to the water containing calcium and magnesium salts the soap is ...

Importance Of Determining Hardness: In so far as drinking water is concerned it is not important to know the hardness apart from the quantity and kind of mineral matters contained. In other words, for potable purposes, the hardness of w...

Water Used For Irrigation Purposes: It is well known that certain mineral compounds, when they accumulate in the soil, are extremely harmful to vegetation. Common salt is one of those substances; carbonate of and sulphate of soda are al...

Mineral Matters Left In Softening Water: Waters may often be of such a character that the process of softening necessarily leaves in the water a number of precipitated materials. Water of this kind should always be allowed to settle; in othe...

Objections To Softened Waters: Where waters are to be used in steam boilers this is not so important, but where it is to be used in the house for all kinds of domestic purposes, including drinking, it is an important matter. No pro...

Method Of Correcting Alkalinity: It may sometimes be desirable to eliminate, to some extent, the alkalinity in the process of softening water. According to Johnson1 this alkalinity should be limited to the smallest possible amount an...

Artesian Water: This is a term applied to water which is secured by deep borings into the earth. An ordinary well is usually under 100 - and at most 150 feet - in depth. If it is required to go 200 to 500 feet in dep...

Driven Wells: There are certain localities in which the under layers of the soil consist largely of sand, through which water percolates with more or less facility. The water which may be secured in such localities...

Pure Water: It has been stated that pure water can only be regarded as a chemical curiosity. It is important in the consideration of water as a beverage, to understand what the term pure water as ordinarily use...

The Usual Constituents Of Drinking Water: Pure drinking water includes water drawn from the ordinary uncontaminated sources of the spring, the well or the running stream. Such water contains always the essential gases of the atmosphere in sol...

Peaty Water: Water which has collected over or passed through deposits of decaying vegetable matter such as the peat deposits which exist very abundantly in all parts of the world becomes saturated with organic ma...

Location Of Springs And Wells: In selecting water as a beverage the location of the spring or well is important. The purest waters are those which, other things being equal, are least exposed to the contamination incident to human ...

The Divining Rod: In the early history of the country where settlements were made so far from springs as to make it desirable to locate a well, there was a very wide-spread popular superstition relating to the location...

Common Names Used In Describing The Characteristics Of Natural Waters: Unfortunately the use of adjectives in the English language is attended with so much latitude that the same term has often different meanings to different individuals. The character of adjectives desc...

Composition Of Water: Chemically pure water is composed of only two substances, hydrogen and oxygen. These materials in the free state exist only in a gaseous condition. Oxygen forms practically one-fifth of the volume of ...

Rare Elements Present In Water: Attention has been called already to the fact that water is a great solvent. It acts with vigor upon many mineral substances in the soil and dissolves gases and other materials in the atmosphere. Wate...

Interpretation Of Water Analyses: It is not expected that the general reader of this work will have expert knowledge of the method of interpreting analytical data. There are some fundamental principles of interpretation which can be a...

Purpose Of Analysis: The purpose of an analysis of water varies with the use to which the water is to be put. From a scientific point of view the purpose of an analysis is to give accurate information concerning the compo...

Chlorin: The presence of chlorin in a sample of water indicates the existence therein of certain soluble chlorids. Among these common salt is the most frequent. The presence of chlorin in drinking water, due t...

Ammonia: The presence of ammonia in water in small quantities is normal. This nitrogenous substance exists either in a free state or what is known as albuminoid ammonia, that is, soluble protein matter. Whenev...

Nitrites And Nitrates: Nitrites and nitrates, the salts of nitrous acid and of nitric acid, are normally found in water, especially the nitrates. The presence of these bodies in minute quantities is therefore not objectiona...

Total Solid Matter In Waters: When a potable water is evaporated to dryness, it leaves a residue. All of the materials forming this residue are grouped together under the term total solids. It is an important question to know ju...

Kind Of Matter: The kind of mineral matter is perhaps of more importance in this relation than its total quantity. If the mineral substances present have medicinal qualities, as, for instance, sulphate of soda or sul...

Sanitary Analyses: When a water is examined solely to determine whether it is contaminated attenton is paid, aside from a bacteriological analysis, especially to the determination of free and albuminoid ammonia and nitr...

Value Of Bacteriological Examination: Until within a few years it was customary to judge of the purity of a water by a chemical examination. The quantity of organic matter which a water contained, the amount of free ammonia therein, the a...

Kinds Of Bacteria In Water: The number of bacteria of all kinds in water varies enormously. After a long rain the last part of the precipitation may be almost free from impurities, including bacteria. The same is also true of wa...

Rapidity Of Multiplication: The rapidity with which bacteria increase in number is sometimes phenomenal. Even in water where the bacterial food is not present in great abundance the increase is very rapid. In milk, which is a mo...

Causes Which Produce Rapid Growth: There are two principal causes which produce very rapid growth of bacteria. The first of these is the presence in the medium of quantities of material upon which the organisms can feed; the second imp...

Periodic Increase Or Decrease: All observers have noticed that the rate of increase or decrease in the bacterial count in water, as well as in other media, is irregular. There may be a rapid increase up to a very large number, then...

Presence Of Streptococcus In Water: Authorities differ respecting the significance of that variety of organism known as streptococcus in food products and water. That it does occur in water is obvious from the findings of numerous obser...

Pathogenic Bacteria: As has already been stated in the general discussion, there are many forms of diseases which are believed to be largely propagated through water. Among these the two which have been mentioned as most ...

Effect Of Boiling: If the consumption of water-bearing pathogenic germs is a necessity, that is, if no other source of water can be had, such water should always be boiled a sufficient length of time to kill every germ ...

Bacteriological Data: From the bacteriological point of view, the count of the number of colonies produced in the usual method of investigation is an index of the number of bacteria which may be found. The number, however,...

Bacteria Due To Spores: The English bacteriologists have also regarded the group of intestinal bacteria, which is propagated by spores, as of equal significance with the colon bacillus. Whether or not every sample of water s...

Effect Of Number: In regard to the actual number of bacteria in water, experts also differ as to the point at which the water should be condemned. Some authorities fix the limit at 300 organisms per cubic centimeter, w...

Color Tests: Many tests have been proposed, of a chemical and organoleptic character, as well as the color tests, for judging of the purity of water and as a means of classifying the water as bad. All of these tes...

Chemical Tests: Among the chemical tests, the determination of the quantity of nitrates and nitrites has been uniformly held to be the most significant, respecting the judgment of the water in regard to contamination...

Free Ammonia: The presence of free ammonia in water is an index that it has been in contact with decaying organic matter containing nitrogenous elements, and thus it is laid open to suspicion. Ammonia itself, in th...

Basis Of Judgment: The real value of the judgment of the water cannot be secured until a careful examination of the sources of supply has been made. This examination ought to include the whole watershed from which the s...

Quantity Of Water In The Body: The tissues of the animal body as well as those of the vegetable are made up chiefly of water. The quantities of water found in the principal tissues of the human body are as follows:1 Perc...

Functions Of Water: The principal functions of water in the physiological activity of the human body are based chiefly upon its use as a vehicle. It is a carrier or solvent of the nutrients, as well as of the products of...

When Water Should Be Used: There are many differences of opinion among physiological writers respecting the proper time for the use of water. There is one rule, however, which when properly followed leads to the best result, na...

Temperature At Which Water Should Be Drunk: The proper temperature for drinking water is a matter of some interest. In many cases physicians advise the use of hot water or warm water, especially in the morning before breakfast. This is doubtles...

Artificially Cooled Water: It is possible easily to obtain water of a reasonable degree of refrigeration, say, 5oF., without the addition of ice directly. This can be done by the very simple device, which is in common use,...

Purification Of Drinking Water: Since even with great care the sources of drinking water may from time to time become contaminated, it is of supreme importance to know what treatment is necessary in order that the waters may be made...

Historical Sketch: The ruins of antiquity show that large storage reservoirs were common in ancient times, and it is well known that the Chinese for thousands of years have used alum as a coagulant in muddy water in ord...

Principal Methods Of Modern Purification: The methods employed for purifying water for potable purposes are classified as follows: First, boiling; second, treatment with chemicals; third, filtration; fourth, treatment with chemicals and subse...

Sanitary Control Of Water: The pollution of the water supplies threatens injury to the people of the United States in two principal ways. In the first place the pollution of the streams is destroying the fish supply, thus remov...

St. Louis Vs. Chicago: One of the most important illustrations of the necessity of control has been found in the celebrated contest between St. Louis and Chicago respecting the diversion of the drainage waters of Chicago fr...

Baltimore Methods: The sewage of Baltimore, formerly, was poured into the Chesapeake Bay, polluting the waters almost beyond the state of toleration in the vicinity of the city, destroying the fishing interests and poll...

Filtration: The most obvious method of removing gross materials from water is by filtration. All solid particles - silts, sand, clay, and other mechanical impurities - may be removed in this way. In water taken f...

Disadvantages Of Chemical Filtration: The objection to filtration such as just described is found in the introduction of chemicals into the water supply, which in themselves are objectionable. Neither alum nor ferrous sulphate is desirabl...

Simple Mechanical Filtration: By far the more desirable method of separating gross particles from water is the sand method of filtration in use in many cities. In this country extensive sand filtration plants have been installed f...

Slow Sand Filtration: One of the best examples of slow sand filtration of a water supply is that of Philadelphia, which has four plants, namely, at Lower Roxboro, with a daily capacity of 12,000,-000 gallons; Upper Roxboro...

Rapid Sand Filtration: Diminishing the area of the filter and rendering it more rapid in its operation has attracted a good deal of attention in the last few years. I have visited a plant of this kind at Columbus, Ohio, whi...

Chemicals Used In Coagulation: The most common chemicals which are employed in coagulating waters previous to rapid sand filtration are compounds of aluminum, lime, and iron. The alums, namely, ordinary potash or ammonia alum, or s...

Removal Of Bacteria By Sand Filtration: One of the most important points in connection with filtration as above described is the fact that bacteria which themselves possess definite size are too large to pass through the fine pores of the m...

The Septic Tank: - Another method of purifying highly polluted water - which is not employed however for furnishing water for domestic consumption - is the use of the septic tank. The septic tank is a device employed...

Rapidity Of Oxidation: The rapidity of oxidation which takes place in the septic tank is quite remarkable. In very favorable circumstances in the course of an hour or two the most objectionable sewage may be transformed int...

Activated Sludge: The belief that the disposal of sewage by turning it into running streams is only a temporary expedient which will in the near future be abandoned, is growing rapidly. Our cities are constantly increa...

Effects Of Different Methods Of Filtration: Not only is it desirable to have water purified to remove colors and suspended matters which offend the eye, though perhaps not strictly inimical to health, but also, and this is most important, it is...

Causes Of Stagnant Water: When water is confined so as to be practically motionless except as it may be moved by the wind or by the application of other forces to the surface, there is apt to be an accumulation of debris, whic...

Treatment Of Stagnant Water: When possible stagnant water should not be used for human consumption, but there are occasions when it is the only source of supply at hand. In such cases it is important that the objectionable condit...

Destruction Of Germs. Chemical Sterilization: The destruction of pathogenic germs in water by chemical processes has long been practised and with various re-agents. Among those which have been used particularly for this purpose are sulphate of co...

Liquid Chlorin And Ozone: Another purifier of water is ozone. Great claims have been made for ozone as a germicidal agent for water in the last few years, and many forms of apparatus for generating and using it have been appli...

Liquid Chlorin: Since the introduction of the so-called hypochlorite treatment of waters, in 1908, many complaints have been made by reason of using an excess of there-agent. Many difficulties have been encountered i...

Efficiency Of Hypochlorite: The committee on water supplies of the Sanitary Engineering Section of the American Public Health Association has recently submitted its report.1 In answer to requests for information regarding the e...

Cost Of Hypochlorite: The cost of hypochlorite varies with locality and quantity used. From the Atlantic Coast to Indiana the average cost is $1.40 per hundred pounds. Thence to the Mississippi, $1.78. Thence to Denver, $2...

Application Of Sulphate Of Copper: Mr. W. A. Taylor, Chief of the Bureau of Plant Industry, has kindly furnished the photograph of the simple method of applying sulphate of copper. He says: This reservoir, shown in the figure, was ser...

Restricted Use Of Sulphate Of Copper: In spite of the fact that these experiments demonstrated in a most convincing way the practicability of purifying water reservoirs in this manner, no great practical use has been made of the process. ...

Sterilization With Permanganate: The polluted water according to the French method is treated with a mixture of potassium permanganate, sodium carbonate and slaked lime in equal proportions. After five minutes eight parts of anhydrou...

Protecting Lake Michigan: The chief problem in the Chicago water supply is to protect the waters of Lake Michigan by changing the flow to the Mississippi and at the same time not to divert enough water to seriously disturb the...

Purification Of The Chicago Water: Even with the deflection of the Chicago River, causing it to flow into the Mississippi instead of Lake Michigan, the Chicago water is not entirely safe. Especially is it found that after heavy storms ...

Water Supply Of New Orleans: One of the most interesting problems connected with the water service of large cities is that presented by New Orleans. The City of New Orleans is built upon a deep bed of silt which has been deposite...

Character Of The Mississippi River Water At New Orleans: The ability of water both to dissolve matters with which it comes in contact and to carry them off mechanically, has already been referred to. In this sense water is the universal scavenger: it flushe...

Pollution: Although draining such an immense area on which so many millions of human beings as well as domesticated animals live, the Mississippi River water just above New Orleans has been found to be remarkabl...

Fineness Of The Suspended Matter: It is evident from the conditions which exist that the suspended matter in the river water at New Orleans must be of extreme fineness, in other words, approaching the colloidal state. The erosion whic...

Bacteria In The Mississippi River Water: Bacteria examinations of the river water extending over about three months in the summer, when the bacteria are the most numerous, show the maximum number of bacteria per cubic centimeter of 16,000 an...

Present Methods Of Purification: The New Orleans water purifying establishment is now completed and is delivering to the city of New Orleans 17,000,000 gallons of pure water per day. The plant has a capacity of 60,000,000 gallons, a...

Water As A Carrier Of Disease: While the medicinal value of water has perhaps been exaggerated, the possibility of its carrying disease, on the other hand, has been minimized. There are many diseases which are transmitted by germs ...

Epidemics Due To The Water Supply: There are many incontestable evidences that epidemics of the most fatal sort have often been traced to the water supply. An alarming epidemic of typhoid fever occurred at Cornell University a few year...

The Troy Epidemic: A more recent outbreak of typhoid fever, due to a polluted water supply, occurred in Troy, Pennsylof Health.) vania, in October, 1912. In a town of 700 persons there were 232 cases, practically 33 per...

The Cost Of The Troy Epidemic: The Health Commissioner of Pennsylvania, the late Dr. Dixon, made an interesting study of the cost to the town of Troy of the epidemic of typhoid fever which attacked so large a proportion of the citi...

The Fly And The Mosquito: It is not just to place the whole blame for typhoid on the water supply. In the city of Washington the typhoid rate remained quite high several years after the completion of the sand filters. Bad milk...

Reduction Of Typhoid Fever In Rural Communities: Typhoid fever is one disease which, taken the country over, is more prevalent according to population in rural than in urban localities. The data collected by the United States census show a remarkabl...

State Control Of Waters: A number of the states have lately been much interested in water control, to which reference has already been made, especially the states of Indiana and Illinois. The state alone cannot control its wa...

State Control In Illinois: The State of Illinois has created a water commission which is established at the University at Urbana, and is doing perhaps more than any other state in the rigid and scientific investigation and cont...

Canning Factory Wastes: Important to the technical industries is the chapter on the disposal of canning factory wastes. As a result of this investigation of cannery waste it has been possible to illustrate that by the use o...

Summary: By way of summary, it may be pointed out that the dweller on the farm now has at his command all of the household conveniences of the city dweller, and morever he can be fortified in the same degree, ...

Part II. Mineral Waters. Definition: Mineral waters, as has already been explained, are natural waters which by reason of the acquirement of large quantities of some element, by solution or otherwise, are removed from the sphere of commo...

Number Of Mineral Waters: The number of mineral waters is legion. There are many hundreds of them known in the United States, and in foreign countries they are almost, if not quite, as numerous. Only a few waters have acquired...

Apollinaris Water: Among the waters imported into this country none has such vogue as the Apollinaris. A study of this water is more or less typical of other imported waters which are valued and used in the country. One...

Official Requirements: The official regulations covering the subject of the proper labeling of medicinal and table waters is found in Food Inspection Decision 94. In the opinion of the Department of Agriculture all manufact...

Mineral Waters Of Saratoga: The most famous mineral waters of the United States are those which occur in and near the village of Saratoga. Situated near the foot hills of the Adirondacks, the mineral waters of Saratoga are pecul...

Vogue Of Saratoga Waters: The Saratoga waters not only have had a great vogue at the Springs themselves, Saratoga having been for many years a fashionable watering place, but immense quantities have also been bottled and shipp...

Saving The Springs: This process was continued with such vigor as to threaten the very existence of the springs. In order that they might be saved, the area in which they existed was acquired by the State of New York. Th...

Changing Character Of The Saratoga Waters: One of the peculiar features revealed by the study of the Bureau of Chemistry is disclosed in the fact that as compared with the analyses of former years there has been a gradual diminution in the min...

Official Labels: There is one point to which particular attention should be called, namely, the public ownership of these waters by the State of New York. Not all of the Saratoga waters have yet been acquired by the S...

Misbranding Of Mineral Waters: One of the most common forms of misbranding of a mineral water of American origin is in the adoption of a foreign name. The name which has been most abused in this connection is Vichy. The Vichy water...

Curative Claims: There is another form of misbranding which perhaps is even worse than that of the adoption of foreign names, namely, to advertise a water as of great therapeutic virtue by reason of the content of som...

Adulteration With Carbon Dioxid: Another form of adulteration or misbranding which is quite common is the representation of a water as being naturally effervescent, in which the effervescence is produced by artificial means. The grea...

Artificial And Imitation Mineral Waters: By reason of the fact that the medicinal properties of certain mineral waters are recognized and established by long experience, and by the further reason that it is customary in certain localities to...

Medicinal Properties: Whether or not such a synthetic has the same medicinal qualities as a natural water is a question of importance. It is quite likely that the materials which nature puts together in the production of n...

Basic Material For Artificial Waters: The basic material for artificial waters is pure distilled water. This term is not used in the absolute sense, because as has been already intimated the production of absolutely pure water is well-nig...

Method Of Production: It requires art and experience to prepare a distilled water suitable for the manufacture of an imitation mineral water. To secure the best results requires that apparatus be scrupulously clean and so ...

Properties Of The Distillate: The pure distilled water thus obtained is practically free from dissolved gases, such as nitrogen and oxygen, of which the atmosphere is chiefly composed, and is consequently flat and insipid to the t...

Charging With Carbonic Acid: The simplest form of manufactured water made from this pure distillate is that which is charged with pure carbonic dioxid. The carbon dioxid which is employed is usually collected from natural sources...

Purpose Of Manufacture: In these preparations an attempt is made to simulate the natural mineral waters, the constituents of which are revealed by chemical analysis. If the mineral constituents, as revealed by analysis, are ...

Merits Of Product: The artificial product has two merits which are not always possessed by the natural water. In the first place, when properly made artificial waters are entirely free of any kind of germ infection. The...

Adulteration And Misbranding Of Artificial Waters: What has been said regarding the adulteration and misbranding of natural waters is more emphatically to be repeated with reference to artificial waters. It is a very common practice in the manufacture...

Court Judgments On Misbranded Or Adulterated Mineral Waters: The general practice of misrepresenting synthetic waters as natural and making extravagant claims for the therapeutic properties of such waters has received particular attention at the hands of the Bu...

Manufacture Of Liquid Carbonic Acid: Many bottlers of carbonated beverages, instead of using merely the compressed carbonic gas, employ in its stead liquefied carbonic acid. This is obtained as follows: The carbonic acid is derived chief...

Mineral Water Tablets: As an economy in transportation and a saving of packages, a custom has grown up of making mineral water tablets. There are two methods in which this may be done. The genuine way is to evaporate the na...

Mineral Salts Used: The minerals which are used in the manufacture of water should also be pure chemically and manufactured in a sanitary water. The common minerals employed are salt, sulphate of soda, sulphate of magnes...

Bacterial Infection Of Mineral Waters: The production by nature of a mineral water entirely free from bacterial infection is not to be expected. Happily most of the bacteria with which we come into contact are either harmless or useful. Th...

Interpretation Of The Results Of Bacteriological Examination: Often data which are perfectly reliable concerning a product like water are interpreted in entirely different ways by reason of different points of view. The expert who is employed by the manufacturer...

Healing Properties Of Waters. Waters As A Medicine: - In addition to the description of water as a beverage attention may be called briefly to its value as a medicine or remedy for disease. The theory of the hydropathic system of medicine is based on ...

Antiquity Of Hydrotherapy: The use of water as a healing agent dates from the remotest antiquity and is, today, practised by nearly every physician. The school of medicine which depends upon water as the healing agent is called...

Water As A Vehicle For Heat And Cold: Water, on account of its high specific heat, is the most valuable agent for applying heat or cold to the surface of the body or to the internal organs. The cold-water bag or ice bag and the hot-water ...

Cold Destroys Life: Too long exposure to cold is destructive of living beings. Vegetables endure cold much better than animals, but even vegetable life is destroyed when the cold becomes too great. There is no vegetation...

Water As A Heat Carrier: The application of heat by means of water is perhaps more commonly practised for therapeutic reasons than even an application of cold. Almost all severe pains in the organs of the body are more or les...

The Wet Pack: Perhaps one of the most striking uses of water in diseased conditions is that which is produced by the process known as packing. In cases of high fever, as for instance in typhoid, the patient exper...

Value Of Bathing: There is much difference of opinion respecting the value of frequent bathing. The general consensus of opinion is that water is an agent of cleanliness and favorable to the production of health, and t...

Errors Regarding Healing Virtues Of Waters: Probably there is no other function of waters so generally misunderstood as that which has to do with their medicinal qualities. Nearly all diseases to which flesh is heir yield, according to the clai...

Specifics In Springs: In addition to the general therapeutic value ascribed to water there is a widespread belief that certain springs have specific medicinal values. There is perhaps no notion more widely disseminated tha...

Ferruginous Waters: Attention has already been called to water containing iron and to the very widespread belief that iron is a tonic and beneficial. This fact cannot be denied. On the whole it must be said that the valu...

Balneology: The use of baths as a remedial agent (Balneology) is rapidly assuming the position of an exact science. When it is possible to get away from the extravagant and often misleading statements which are p...

Part III. Soft Drinks. Definition: The term soft drinks is applied in the United States to common beverages which contain no alcohol. From the point of view of composition, there is no rule which can be formulated by means of which t...

Character Of Soft Drinks: It would be difficult to give any typical description of the general character of the soft beverage. Nearly all of these beverages contain sugar and this is a point against them. Sugar is not a good i...

Water: All soft beverages consist very largely of water. The water which is used in the manufacture ought to be potable and pure. No suspected waters or those contaminated in any possible manner should be em...

Carbon Dioxid: The carbon dioxid which is used for charging the waters of soft drinks should be a pure gas, free of all injurious ingredients or contamination of any kind. The source of the gas is of no consequence,...

Artificial Flavors: The natural flavors used in soda waters have been described. In addition to these, soda waters and other drinks often contain artificial flavors, that is synthetic flavoring matters produced by the ch...

Purity Of Soda Water: The general principles of sanitation which are applied to the preparation and transportation of potable and mineral waters should be applied also to the so-called soda fountain. The carbonated water e...

Adulterations Of Soda Water: Adulterations are happily very little practised. They consist chiefly in the substitution of the artificial flavors and sweeteners for the natural. As soda waters are usually sold at five cents a glas...

Look Behind The Counters: It would be a means of securing sanitary conditions of this kind if the public had free admission behind the counter. I have often turned away from the soda fountain without patronizing it when I have...

Synthetic Lemonade: - It is sometimes customary to substitute for lemon juice a yellow solution of citric acid. This of course is simply an adulteration, and a very undesirable one at that. Anyone who has ever compared ...

Other Soft Drinks: In addition to the drinks which are served at the soda fountain, similar drinks are bottled and sold generally to the consumer. There is a vast array of ginger ales, pops and materials of this kind, o...

Magnitude Of Sale: These preparations are sold extensively at all outdoor gatherings, and especially those of summer sports, as tennis, baseball, and golf. The strictest precautions should be used in regard to sterilizi...

Ginger Ale: Ginger ale is probably the most popular of these soft beverages. In the manufacture of ginger ale it has been a very common custom to use capsicum instead of ginger as the flavoring re-agent; or if gi...

Root Beer: There is a class of soft drinks known as root beers, which are composed with water as a base and with materials which are subjected to more or less fermentation, producing alcohol. The root beers are ...

Alcohol In Home-Brewed Root Beers: La Wall has found in some recent investigations2 that many so-called root beers have a large percentage of alcohol. Such beverages as these should be classed under alcoholic drinks. He says: 1 Food I...

Flavors Employed In The Making Of Root Beer: The so-called root beers are aqueous or alcoholic extracts of certain aromatic bitter principles, some of which have medicinal properties and are included in the Pharmacopoeia of the United States. Am...

Near Beer Beverage: Near beer is held to be a malt beverage containing less than 1/2 percent of alcohol. In many states where prohibition is established the sale of a malt beverage containing less than 1/2 percent of alc...

Pop: The term pop is applied to a carbonated beverage, and doubtless the name has been derived from the slight explosion which takes place when the stopper is removed. There is no rule nor regulation fol...

Lemonade: Lemonade is a beverage almost as widely consumed as soda water throughout all parts of the United States. Lemonade is a beverage made from the expressed juice of lemons, sweetened to suit the taste wi...

Orangeade: Orangeade is a beverage similar to that described under lemonade, in which the orange juice is employed instead of lemon juice. The same descriptive matter is applied to it as to lemonade. Inasmuch as...

Limeade: The term limeade is applied to a beverage made from the juice of limes and in the same manner as described for lemonade. As lime juice is considerably more acid than lemon juice, a larger quantity o...

Soft Drinks Containing Caffein: The laws controlling the traffic in cocain and its sales have become so strict that the use of this body in so-called soft drinks is practically prohibited. The only alkaloid which is employed at the ...

The Cola Or Ola Drinks: The remarkable success of the Coca Cola Company of Atlanta, Georgia, in building up a very great and lucrative business in the sale of coca cola has induced many other manufacturers to imitate, as nea...

Legislation And Court Decisions In Re Coca Cola: In the so-called Harrison Narcotic Act which regulates among other things, the distribution of cocain, a provision was inserted exempting spent coca leaves and products made therefrom from the provi...

The Greater Danger Of Free Caffein: Dr. John Uri Lloyd, in The Eclectic Medical Gleaner, emphasizes the increased dangerous activity of certain drugs when used alone as compared with their mild and favorable action when used in their na...

Soft Drinks In The Far North: There is a soft drink used by the Russians which is composed of honey, pepper, hot water and boiling milk. A soft drink used in Lapland is made of hot water and meal, strongly flavored with tallow, or...

Adulterations And Misbranding Of The Above Beverages: The principal adulterations of lemonade, orangeade and limeade, are made by using citric acid and sugar instead of the juices of the fruits, and adding a dash of lemon flavor or orange flavor or lime ...

Part IV. Fruit Juices. Cider: Cider is a beverage which is universally known wherever apples grow. Unfortunately around most orchards the best apples are not used for cider making. They are reserved for sale in boxes or barrels, o...

Preservation Of Cider: Extensive investigations have been made in the preservation of cider, especially in the Department of Agriculture, where under my supervision Mr. Gore conducted experiments to keep the cider from fer...

Adulterations Of Cider: The principal adulteration of cider is one already referred to, namely, the use of unfit apples in its manufacture. The most common adulteration of cider at the present day, aside from that arising fr...

Perry: Perry is the name applied to the expressed juice of pears, a product in every way, except the character of the fruit, which is identical with cider. The perry industry has not assumed any large prop...

Hard Cider: When cider is left standing for a short time, the length of which depends largely upon the temperature, fermentation sets in and the cider becomes hard, that is, the sugar which it contains is convert...

Production Of Vinegar: Cider vinegar, which is recognized in this country as the type of vinegars and which the law regards as being the substance which should be furnished when vinegar is asked for, is usually made without...

Grape Juice: A very large industry is now established in this country in the manufacture of unfermented juice of the grape. The ease with which this unfermented juice may be pasteurized or sterilized and kept inde...

Composition Of Grape Juice: It is important, in selecting grapes for making an unfermented beverage, to have them reasonably low in acid and with a comparatively high content of sugar. Well-ripened grapes, grown in the regions m...

Method Of Manufacture: For red grape juice the grapes are crushed, but not pressed. The crushed grapes are taken into large heating caldrons, usually made of aluminum, and furnished with a steam jacket. The temperature of t...

Part V. Coffee. Historical: In connection with the active use of coffee as a beverage a short history of this substance will not be out of place. In the following historical sketch I am indebted chiefly to Mr. John Uri Lloyd.1 ...

The Effect Of The Introduction Of The Use Of Coffee And The Cultivation Of The Coffee Trade: As soon as the nations of Europe began the use of coffee a great stimulus was exerted upon the cultivation of the tree. The countries which possessed the tree became jealous of its privilege, and, in ...

Relative Number: It has been estimated that a vessel of 50 cubic centimeters in volume will hold 187 berries of fine Java; 203 berries of Costa Rica; 207 of Guatemala; 210 of Caracas; 213 of Brazilian Santos; 217 of M...

Localities Suited To The Growth Of Coffee: - Any productive soil which will grow ordinary trees may be devoted to coffee culture. The distribution of the rainfall of course is important, and those localities are preferred where the natural ra...

Classification Of Coffees: Coffees are known in commerce both by geographical and special names. The principal coffee-producing countries are Brazil, the Dutch East Indies, Abyssinia, Arabia, the Central American States, Hawaii...

Delimitation Of Coffee Areas: It is of the utmost importance in the proper naming of coffees from different countries that the exact area which is covered by a given name should be known. Fig. 11. Map of the coffee districts p...

Java Coffee: There seems to be in the trade much uncertainty respecting the requirements of the Department of Agriculture as to the labeling of coffee produced in the Dutch East Indies. This question has been unde...

Mocha Coffee: Among the coffees largely sold upon the American market are those which go by the name of Mocha. Because of the commercial value of the true Mocha bean, it becomes necessary to indicate the restrict...

Coffee Extracts: A genuine coffee extract is obtained by securing the extract in the usual way, then evaporating the water, preferably in a vacuum, until the residue is dry. These extracts are ready for use when disso...

Coffee Essence: There are other substances on the market known as coffee essence, which are not of as high a grade, as a rule, as the dry extracted coffee mentioned above. The coffee essences often contain materials ...

Composition Of Coffee: Many conflicting data are given by various authorities respecting the composition of coffee. Many attempts have been made to ascribe the properties which are valuable in coffee to particular chemical ...

The Ash Of Coffee: Coffee has a high content of mineral substances, and as these are largely soluble they give to the extracted coffee an additional value. Spencer found as the average of the composition of ash of four ...

Coffee Making: Some confusion may exist at times in the use of the word Coffee, which is applied alike both to the bean roasted or unroasted and also to the decoction thereof. Both green and roasted coffee contain...

Relative Proportions Of Caffein And Tannin: The injurious effect which excessive coffee drinking produces has been attributed both to the caffein and tannin therein. It is a common opinion that a coffee made of partial percolation has a less re...

Extraction Of Caffein From Coffee: One of the principal objections to coffee drinking is the tendency which is produced in many instances to create caffein dyspepsia or poisoning. It cannot be doubted that the excessive use of coffee, ...

Coffee Taste And Aroma: If a coffee be subjected to treatment for the extraction of its caffein, and subsequently roasted and placed upon the market the person not an expert drinking it, without comparison with any other cof...

Commercial Importance: It cannot be said that there is any great commercial importance at the present time to be attached to this partially extracted coffee. It is true that factories have been built, especially in Germany,...

Blending Coffees: A great deal of the coffee which is offered for sale is represented as being blended for the purpose of securing a uniform flavor and aroma. While it is evident that in many cases the blending claims...

Food Value Of Coffee: The food value of coffee and of tea may be regarded as of no importance. The only food of any consequence in coffee is sugar, and that is largely caramelized in roasting. The effects of coffee are due...

Adulteration Of Coffee: Quite extensive adulterations of coffee have been practised, but since stringent laws, national and state, have been enacted the evil is rapidly decreasing. One of the crude forms of adulteration whic...

Misbranding Of Coffees: One of the principal faults of the coffee trade has been misrepresentation of origin. The coffees known as Mocha and Java, on account of having excellent quality and great popularity, are seized upon ...

Consumption Of Coffee: For the years, 1916 and 1917, the latter being the latest of the published data available, the total consumption of coffee in the United States is given in the following table: Imports, Exports and C...

Part VI. Tea (Thea Sinensis, L.). Common Beverages: Among the beverages in common use in all civilized countries tea is next to coffee in importance. This beverage is used principally at the table, but tea is often served, especially in England and Rus...

Tea Drinking Customs: The American traveler in Russia would be surprised to know that he may enter Russian business houses at certain hours of the day, for instance at ten o'clock in the morning, and four o'clock in the af...

Use Of Samovar In Russia: If one were traveling in Russia in ante helium days and desired a very early breakfast before the usual hour of serving, he would find a samovar placed in his room ready for use, and a sufficient amou...

Tea Serving In England: In England the serving of tea in the afternoon about four o'clock is almost a universal custom among Fig. 12. Tea samovars, Sparrow Hill. Moscow. (Photo by Author.) the well-to-do people. The cust...

Beginning Of Tea Drinking: The use of tea as a beverage probably dates to the remotest antiquity, but not among nations (with the exception of China) whose literature is available. Confucius speaks of tea drinking 500 years bef...

Tea-Producing Countries: The principal tea-producing countries are China, Japan, Java, India, Ceylon, Sumatra and Formosa, now a possession of Japan. Attempts to grow tea have been made in the United States, as will be mentio...

The Tea Plant: China teas, according to the Tea and Coffee Trade Journal, are produced chiefly from the variety of the plant known as Thea bohea.1 The leaves of this tree-shrub are of a dark green color and are fr...

Time Of Harvesting: The first crop, in China, is gathered in April and May; the second in June and July, and the third in the Autumn. The chief centers for collection for export of the product are Hankow and Shanghai in...

Indian Tea: We learn from the Tea and Coffee Trade Journal that the term Indian Tea is one which is made to cover a lot of territory. It naturally would be applied to the whole area covered by the geographical ...

Formosa Tea: Since Japan took possession of the Island of Formosa as related by Tea and Coffee Trade Journal the tea industry has been greatly stimulated. The quantity of tea imported to the United States from For...

Japan Teas: The principal teas produced in Japan are described by Mr. Geo. P. Mitchell, Chief Tea Examiner, as follows: Sencha, ordinary tea. Gyokuro, dew drop tea, very high grade. Tencha, ceremony tea befor...

Java Tea: Accustomed as we are to think of Java as the home of coffee, it is important also to note that it has acquired some reputation as a producer of tea. The magnitude of the industry at the present time a...

American Tea: It is evident from a study of the climate and soil conditions connected with the growth of tea, that the United States is not excluded from the possible areas in which it can be cultivated. For many y...

Typical American Tea Bush: The character of the growth, size, shape and appearance of the tea bush is well illustrated by the figure herein, showing one of the typical tea orchards grown at Summerville, South Carolina. Fig....

Picking: The proper condition of the leaf for plucking must be learned by experience, and is determined by sight and by touch. The harvest begins at Pinehurst about May 1st and continues until October. The pic...

Black Tea: In the manufacture of black tea there are four principal processes, withering, rolling, oxidizing and firing. During this time the leaf, of course, is continually losing moisture. When, in the process...

Green Tea: In the manufacture of green tea the principal point to keep in view is to prevent any oxidation or darkening of the leaf. As this oxidation starts practically as soon as the leaf is plucked, it requir...

Composition Of Tea: Attention has already been called to the chief constituents of tea as far as their active principles are concerned. Of the active ingredients, tannin is the most abundant and caffein next. The quantit...

Making Tea: The infusion of the dry tea leaves in hot water is an extremely simple process. First of all the tea should not be boiled. The best method of infusion is to place the tea leaves loose in the pot, fill...

Flavor Of Tea: Only the expert tea taster can distinguish the blended flavoring of different teas. The rest of us can only say, we like, or dislike. There is much in habit. We are likely to prefer that to which we h...

Praise And Blame. Pro: In the Critic and Guide for February, 1916, page 68, is quoted, an extract from an article published by Thomas Garway in 1660, which is entitled An Exact Description of the Growth, Quality, and Virtu...

Con: Windmuller, in the Circle calls particular attention to the abuses of tea drinking and its baneful effects. He cites the case of one of his friends, a busy lawyer who studies frequently all night in t...

Paraguayan Tea: A kind of tea is grown in Paraguay and Brazil which is now finding a market in some parts of the world, known as Yerba Mate. The botanical name of the plant is Ilex Paraguayensis. The merchantable lea...

Caffein Content Of Mate: From the few analyses accessible it appears that the caffein content of mate is about that of tea. One analysis made under my supervision showed a content of alkaloid of 1.35 percent. It has been know...

Adulterations Of Tea: Teas are subjected to many forms of sophistication. Chief among these once were reckoned artificial coloring and facing, that is, the attachment of heavy bodies to the surface of the tea to increase w...

Special Tea Inspection: Laws regulating the importation of adulterated teas are the oldest restrictions of that kind in the legislation of this country. Several years before the civil war, laws on this subject were enacted. ...

Comparison With Standards: In comparing with standards, examiners are to test all the teas on these points, namely - for quality, for artificial coloring or facing matter, and other impurity, and for quality of infused leaf. Qu...

Legality Of The Read Test: Importers of teas protested against the application of the Read Color Test on the ground that it was extra legal. The Treasury Department won the case in the United States District Court. The case was...

Efficiency Of Tea Examination: The efficiency of the Tea Examiners as shown in the month of February 1918 is indicated by the data which show that there was only one rejection for color. The fact that only one of the teas was rejec...

Detection Of Spent Or Exhausted Leaves: Attention has already been called to the fact that one of the methods of adulterating tea is the use of spent or exhausted leaves. These may be skilfully treated, faced, and brought into a condition w...

Amount Of Extract In Tea: If tea be dried until its content of moisture be only about 5 percent, it will yield by boiling water almost half of its weight in extract. For instance, it was found that: Indian tea yielded a...

Adulteration With Foreign Leaves: This is a form of adulteration which at one time was much practised. It is so easy of detection, however, that it has largely gone out of vogue. There are no other leaves which resemble tea leaves suf...

Description Of The Plates: These illustrations were prepared from photographic prints made by the following simple method. The natural leaf was used in making an ordinary silver print, precisely as copied by a photo-engraving ...

Adulteration With Other Substances: Many other substances have been detected in tea from time to time, but not with sufficient frequency to render it necessary to go into a very full account. It is said by some authorities that catechu ...

Lie Tea: This substance is an imitation of tea, usually containing fragments, or dust of the genuine leaves, certain foreign leaves, and certain mineral matters, held together by means of paste, usually made f...

Part VII. Cocoa And Chocolate. Confusion Of Terms: When one hears the word koko he does not always form the correct mental image of what it means. Coco is the name of a tree, Cocos nucifera. Coca is the name of a shrub, Erythoxylon Coca. Cacao is...

Definitions: Cocoa is a corruption of the botanical name of the plant cacao. It is applied to the roasted and crushed fruit of the Theobroma from which about one-half of its oil has been expressed. The term cocoa ...

Production Of Cocoa: The small seeds which make cocoa have quite a peculiar manner of growth. Most fruits and nuts are borne upon the new growths of the tree. The cocoa seeds grow in large pods and are attached to the old...

Introduction Of Cocoa: Cocoa was unknown to the European world until after the voyages of Columbus. Its use in Central and South America and in Mexico was fully established at the time of the discovery of this Continent. In...

Composition Of The Cocoa Bean: The cocoa bean is composed chiefly of fat, this ingredient amounting to fully 50 percent and often a larger percentage of the total weight. The next most important ingredient is the protein or nitroge...

Consumption Of Cocoa And Chocolate: The data relating to consumption of cocoa and chocolate in the United States are secured by taking the whole imports of these bodies and subtracting therefrom the exports. The difference will give the...

Part VIII. Wine. Antiquity Of Wine: Wine is the fermented juice of the grape. It is the oldest and most important of fermented beverages. It could not escape early discovery, because fruits of all kinds, when crushed and left to natural...

Official Standard Of Wines: By authority of Congress the Secretary of Agriculture has fixed the following definitions and standards for wines. 1. Wine is the product made by the normal alcoholic fermentation of the juice of sou...

Native Wines: The wines produced in the United States are, by no means, so well appreciated as they should be. There are many reasons for this, some of which follow. In the first place, the virgin soils of the cou...

Early Method Of Making Wine: An early method of making wine in America is as follows:1 The method I have found best for making wine from grapes, is to let them hang on the vines until fully ripe, then to gather them, when dry, t...

Experiments Of Longworth: Nicholas Longworth, of Cincinnati, became greatly interested in the cultivation of vines on the banks of the Ohio River. To such an extent did he patronize this industry that he may be regarded as the...

The Original Scuppernong: In the Roanoke Island in North Carolina the old mother Scuppernong vine still exists, as was pointed out in the first volume (Foods and Their Adulteration). Around the Scuppernong vine is entwined a...

Wines Of Distinctive Type: It is rather strange that American producers should establish foreign names for American wines, when it is well known that the American wines have a distinct character of their own. They are not like ...

Native White And Red Wines: In many parts of the United States both red and white wines are made, in which the type of the environment is distinctly marked. The white wines of New York, California, and Ohio are examples of this ...

Sparkling Wine: Attention has been called above to the distinctive character of the still wines produced in the United States. This distinction of character is even more marked in the sparkling wines. There has been ...

Possibilities Of Wine Production: It is the general opinion in this country that California presents remarkable natural facilities for the growth of the grape and the manufacture of wine. This is true in many respects, but I do not be...

Exemption From Taxation: It is a curious incident that in the taxation of alcoholic beverages, for the purpose of raising revenues to pay the expenses of the Government, wines in general have been to within a short time exemp...

Artificial Restriction Of The Use Of Wine: Another reason why the use of wine in this country is a very restricted one, aside from the sentiment which is so prevalent in our country in opposition to the use of alcoholic beverages, is the numer...

Claims Of Excessive Acidity: It has frequently been urged by the makers of wines in New York and Ohio that products of good quality could not be manufactured from the juice of the grapes alone because of the too great acidity. Th...

Table 11. Composition of Pure Wines Made from Eight Varieties of American Native Grapes, in Sandusky, Ohio, and Charlottesville, Virginia: Variety Year Alcohol by volume Alcohol, gms. per 100 c.c. Total solids, gms. per 100 c.c. Sugar-free solids, gms. per 100 c.c. Sugar as invert. gms. per 100 c.c....

French Wines. Classification: The celebrated wines of the Medoc, the Graves and Sauternais regions are classified, according to established rules and regulations authorized by the Boards of Trade and officials of the Government, i...

Description Of The Principal Wines Of The Medoc And Sau-Ternais Countries: The term Medoc is applied to that part of the wine region of Bordeaux lying on the left bank of the Garonne and Gironde extending from near Bordeaux almost to the sea. It is a narrow strip of varying ...

Chateau Margaux: One of the most famous, and one of the vineyards closest to Bordeaux is the Chateau Margaux. It is the property of the Count Pillet-Will, and belongs to the first-classed growth. The beginning of this...

Chateau Lafite: Equally, if not more, famous than the Chateau Margaux and also belonging to the first-classed growth is the wine of the Chateau Lafite. This vineyard is the property of the Brothers de Rothschild, the...

Chateau La Tour: The red wines produced at this chateau must not be confounded with the celebrated white wine of the Sauternais region produced by the Chateau La Tour Blanche. As in the case of the former wine, this w...

Chateau Haut-Brion: The wines of this celebrated vineyard are almost, if not equally, as famous as the three wines just mentioned. They are mostly red in color and the red wines belong to the first-classed growths. The C...

Grand Wines Of The Medoc Of The Second-Class: The four wines which have just been mentioned are the only wines in the Medoc which are entitled to the first rank, according to the system of classification which has been adopted there for many year...

Chateau Mouton-Rothschild: The proprietor of this vineyard is Henri de Rothschild. The vineyard of Mouton-Rothschild adjoins the Chateau Lafite, and is situated upon a gentle undulating surface where the soil is well suited to ...

Chateau Montrose: The proprietor of this vineyard is Mr. Charmolue. It contains about 67 hectares. It is a very prolific vineyard, its mean annual output being about 220 tuns. This vineyard is considered as a model one...

Chateau Cos-D'Estournel: This is also the property of Mr. Charmolue. This is one of the oldest and most beautiful vineyards in the Medoc. Its vines are extremely old, and many of them have escaped the ravages of the phylloxer...

Chateau Gruaud-Larose: The vineyard of Gruaud-Larose has had a very checkered history, and the old vineyard was divided at the time of the French Revolution into certain parts which now maintain separate names. One of these...

Chateau Branne-Cantenac: This vineyard is the property of the families Berger and G. Roy. The wine of the vineyard has an extreme fineness, is distinguished by its peculiar bouquet, and by its taste and perfume. It is justly ...

Chateau Gruaud-Larose-Sarget: This is another one of the divisions of the old vineyard of Gruaud-Larose, and is owned by the widow of Baron Sarget. It is beautifully situated on a gravely soil, in the St. Julien district, and prod...

Chateau Leoville-Lascases: This vineyard is the property of Count Lascases. It is a part of the ancient domain of Leoville and is planted with the finest varieties of grapes, and is beautifully situated upon a gravely, undulati...

Chateau Ducru-Beaucaillou: This vineyard is the property of the celebrated wine merchant of Bordeaux, Mr. Nathaniel Johnston. It has a most favorable situation on a gravely soil and the varieties of the vines are of the finest....

Chateau Leoville-Barton: This is one of the celebrated vineyards of the St. Julien region, as well as its neighbor Chateau Langoa. The Chateau Langoa, however, belongs to the third-class growth, while the Chateau Leoville-Bar...

Chateau Leoville-Poyferre: This is one of the most celebrated of the wines of the second growth of the St. Julien region. The vineyard is owned by Mr. Edward Lawton. The vineyard produces a wine which is remarkable for its fine...

Chateau Lascombes: This celebrated vineyard is near the Chateau Margaux, and is composed of the choicest varieties of grape vines, and produces a wine exceptionally fine and very highly esteemed. It approaches in its qu...

Chateau Pichon-Longueville Lelande: This vineyard belongs to the Countess Lalande. It was a part of the old possessions of the family of Pichon-Longueville, which owned it for more than 200 years. The original vineyard is now divided in...

Chateau Rauzan-Segla: The owner of this vineyard is Mr. Durand Dassier. It is most favorably situated, planted with choice varieties, and cultivated with the utmost care. It is also a neighboring vineyard to the Chateau Ma...

Chateau Rauzan-Gassies: This vineyard belongs to Madam E. Rigaud. It is also a neighbor of the Chateau Margaux, and occupies a beautiful situation. Its wines are fine in color and agreeable in bouquet, and are extremely well...

Chateau Durfort-Vivens: This vineyard is the property of Mr. G. Delor. It is a part of the fine domain situated upon the gravely soils of the canton of Margaux, planted with choice grapes, and produces a wine of marked finen...

Wines Of The Third-Classed Growth Of The Medoc: These wines approach very nearly in character those of the second growths. In fact, it is sometimes considered that if there should be a re-classification of the French wines, some which are now in th...

Chateau D'Issan: This is the property of Mr. Gustave Roy. This estate is divided into two parts. The first, by its exceptionally fine situation and exposure, produces about 100 tuns of wine which is very fine and is c...

Chateau Cantenac-Brown: This vineyard is owned by Mr. Armand J. Lalande. The estate embraces a superb vineyard of about 60 hectares, planted exclusively with the finest varieties of grapes, and which produces a wine which is...

Chateau Desmirail: This chateau is the property of Madam Sipiere. The extent of this vineyard is about 35 hectares, with a mean production of 70 tuns of a wine having a great distinction, although it is rather strong. I...

Chateau Lagrange: This vineyard, which is in the St. Julien region, is owned by Mr. and Mrs. Muicy Louys. The wines of this vineyard are quite marked in character, having a fine bouquet, and combining all the qualities...

Chateau Kirwan: This is a vineyard which belongs to The City of Bordeaux, and is among the well-known wines of the third growth. This vineyard was willed to The City of Bordeaux by Mr. Camille Godard in 1881, but it ...

Chateau Malescot St. Exupery: This vineyard is the property of Mr. J. D. Lerbs. The extent of the vineyard is 125 hectares. It is beautifully situated and the wines have obtained numerous medals at various expositions. The wines o...

Chateau Giscours: This vineyard is the property of Madam E. Cruse. It is beautifully situated and planted with the finest varieties of grapes. It has an extent of 60 hectares, and produces about 100 tuns of wine annual...

Chateau Palmer: The owners of this vineyard are Messrs. Pereire. It is situated partly in both of the communes of Can-tenac and Margaux and has an extent of 86 hectares, planted with the best varieties of vines, and ...

Chateau Ferriere: This vineyard is owned by Mr. Henry Ferriere. It has a mean production of about 25 tuns of fine wine, highly appreciated both in France and in foreign countries. ...

Chateau La Lagune: This vineyard is owned by Mr. Louis Seze. It has an extent of 80 hectares, of which 46 are planted with grapes of the best varieties; its mean annual production is 100 tuns. The wines of this vineyard...

Chateau Calon Segur: The proprietors of this vineyard are Messrs. Hanappier and Gasqueton. The vineyard is 55 hectares in extent, is well situated in the upper Medoc, and has a mean harvest of 150 tuns of wine. Although c...

Chateau Marquis D'Alesme-Becker: The proprietor of this vineyard is Mr. Arthur de Gassowski. This vineyard was well known in the 17th century. It is also a neighbor of the Chateau Margaux, and produces a wine remarkable for its finen...

Other Grand Wines Of The Medoc: There are other wines of the Medoc which are entitled to the name of Grand Wines, belonging to the growths of the lower classification. Those classified among the fourth growth are as follows: Chatea...

Principal Wines Of The Graves Region: The territory in which the Graves wines are grown is situated chiefly upon the left bank of the Gironde and Garonne a short distance above Bordeaux. These wines are famous for their bouquet, their fin...

Chateau Haut-Bailly: The owner of this celebrated vineyard, perhaps one of the most noted in the Graves region, is Mr. Bellot des Minieres. The vineyard surrounds a magnificent chateau, situated on rather high land, which...

Chateau La Mission Haut-Brion: This vineyard is owned by Mr. V. Coustau, and is one of the most renowned of the Graves region. It is, however, a small vineyard, comprising only about 15 hectares, and produces an average quantity of...

Chateau Pape Clement: The proprietors of this vineyard are the heirs of Mr. J. Cinto. The reputation of the Chateau Pape Clement wines extends back to an early period and is fully justified by the excellent quality of the ...

Chateau Smith-Haut-Lafitte: This vineyard belongs to Mr. S. Duffour-Dubergier. It is a model of wine culture and has obtained many rewards in the expositions where it has been shown. The vineyard contains 68 hectares and produce...

Chateau Olivier: The proprietor of this vineyard is Mr. A. Wachter. This is one of the oldest vineyards in the region and its history is known back to the nth century. It is beautifully kept and contains only the best...

Chateau Camponac: This vineyard is the property of Mr. Eschenauer of Bordeaux. It is contiguous to the Chateau Pape Clement. It is a very small vineyard, containing only 8 hectares. It is, however, highly productive, h...

Chateau De Haut-Pomarede: The owner of this vineyard is Dr. A. Delguel. It is one of the oldest domains of the Gironde and was noted on the maps of the 13th century. It has an extent of 75 hectares, and produces both red and w...

Chateau Le Vallon: This vineyard is owned by Mr. Charles Hanappier. It is a vineyard which is planted almost exclusively with the Cabernet variety of grape. It is a small vineyard producing only about 20 tuns a year. Th...

Chateau Haut-Brion-Larrivel: The owners of this vineyard are the sons of Theo. Conseil. This beautiful domain has an area of 125 hectares, of which 50 are devoted to the cultivation of the wine. The reputation of this vineyard ha...

Grand Wines Of The Sauternais Country: The regions producing the Sauterne wines are also found chiefly on the left bank of the Gargonne above the Graves region. Some of the most celebrated wines of the world are made in this neighborhood a...

Chateau Yquem: This is the most celebrated of all the vineyards of the world, if we exclude Chateau Lafite and Chateau Margaux, and one or two others of the same rank. It is owned by the heirs of the Marquis B. de L...

Chateau Rieussec: This celebrated wine is the property of Mr. Paul Defolie, and although the wine is of the first grand growth of the Sauternais is practically unknown in the United States. The annual production of thi...

Chateau La Tour Blanche: Next to the Chateau Yquem the most famous vineyard of the Sauternais is the Chateau La Tour Blanche. This is named by reason of a large tower which stands near the entrance to the grounds. The extent ...

Chateau Rabaud: This vineyard is owned by Messrs. Drouilhet de Sigalas and Promis. It has an extent of 42 hectares and is well situated to receive the full benefit of the rays of the sun. It produces a mean annual ou...

Chateau Climens: This vineyard is owned by Mr. Henry Gounouilhou. It is beautifully situated and produces a wine having a very fine quality and enjoying a fine reputation in the commerce of the country. It is only a s...

Chateau Guiraud: The owners of this vineyard are the heirs of Mr. P. Bernard. This vineyard adjoins that of the Chateau Yquem and has an extent of about 60 hectares. It produces a wine of remarkable quality, distingui...

Chateau Suduiraut: This chateau is the property of Madam Petit de Forest. It has a content of no hectares and produces annually 100 tuns of fine wine. ...

Chateau De Rayne-Vigneau: The owner of this vineyard is Count de Pontac. It has an area of 100 hectares, of which 60 produce white wines. The annual production is about 65 tuns. ...

Chateau Coutet: This has already been mentioned as one of the vineyards belonging to the heirs of the Marquis B. de Lur-Saluces. ...

Clos Haut-Peyraguey: The owner of this vineyard is Mr. E. Grillon. It is a very small vineyard, producing only 20 tuns of wine a year. The last of the first-classed growths of the Sauternais region is the Chateau Lafauri...

Second-Class Wines Of The Sauternais Region: All of the foregoing wines belong to the first-classed growths of the Sauternais region. In addition to these, the following wines belong to the second class: Chateau Filhot Producing 90 tuns a year...

Saint Emillion Wines: The region producing these wines covers a stretch of land northeast of Libourne in the angle formed by the Dordogne and its tributary the Isle. Its most celebrated vineyard is Chateau Ausone. This is ...

Wines Of Burgundy: There are three geographic divisions which are recognized as the home of the Burgundy wines. These are Lower Burgundy, Higher Burgundy and Beaujolais. Each of these divisions is subdivided into small...

Differences In Quality: The wines differ, notably among themselves, although they have the common traits of the family. The character of the soil and the exposure of the fields also play an important role in the quality of t...

Italian Wines. Antiquity Of The Vine: It is difficult to determine historically whether Greece or Italy first developed the cultivation of the vine. Greek civilization is older than the Italian and historically wine was known in Greece be...

Wine During The Era Of Horace: Nearly all Latin poets sing of wine, but Horace most of all. It is in his writings that we find mention of those varieties of wine which were most in vogue at the beginning of the Caesarean epoch. In...

Character Of Modern Italian Wines: Generally Italian wines resemble more nearly the common wines of Spain or California than they do those of France. They are characterized by rather a high alcoholic content, due to the climate in whic...

Wine Districts Of Italy. Piedmont: The culture of the vine is practised in all parts of Italy and its adjacent insular dependencies. In the northwest Piedmont is noted for its wines. During the past half century it has claimed attentio...

Lombardy: To the east of Piedmont is found the vineyards of Lombardy. Before the days of irrigation, viticulture was largely practised in this region. Vines do not take kindly to irrigation and for this reason ...

Venice: The province of Venetia is of some importance in Italian viticulture. The most extensive vineyards are near Verona. The principal wine merchants are found here. Both red and white table wines are prod...

Liguria: The province of Liguria has for its principal city Genoa. Little of the surface in this region is suitable for vine culture. It is too hilly and precipitous. Nevertheless Genoa has quite a commerce in...

Emillia: To the east of Liguria and south of Lombardy lies Emillia one of the largest in extent of the divisions of Italy. In it is found the valley of the Po and it extends eastward to Bologna. The wines have...

Umbria And The Marches: This region borders the Adriatic and lies southeast of Emillia. It was well known as a wine product region by Ancient Rome. The musts in ancient times were concentrated and mixed with the wines to con...

Tuscany: West of Umbria and bordering the Mediterranean lies Tuscany. This province is famous for its light colored table wines. Many of these wines are made of mixtures of different kinds of grapes. Two of th...

Latium: The region of Italy embracing Rome and extending southeastward almost to Naples has from earliest historical periods produced wines of some importance. The alcoholic content of these wines for the mos...

Southern Adriatic: This extensive region is divided into three sub-sections forming the Abruzzia and the Campobosso. The Abruzzia is distinctly a hilly territory forming a part of the Apennines which reach an altitude i...

Southern Mediterranean: On the west coast the area extending from Naples to the extreme tip of the peninsula is called the Southern Mediterranean. The surface of this region is hilly and mountainous, the southern Appennines ...

Sicily: Many excellent wines are grown in Sicily. Both near the main land at Messina and Milazzo and at the other end of the Island at Marsala and Massera are found wines of excellent character. Marsala wine ...

Sardinia: Sardinia and Sicily have about the same area and are both well suited to viticulture. The wines like those of Sicily have generally a high alcoholic content indicating a percentage of about 30 of suga...

German Wines. Mosel Wines: In the United States the wines of Germany are all included (but not correctly) under the general name of Rhine wines. With almost as much propriety they might be designated as Mosel wines, of which Be...

Rhine Wines: The vineyards on the Rhine below Coblenz belong to the lower Rhineland region. As Cologne is approached the vineyards become fewer in number and finally disappear altogether. In the neighborhood of Li...

The Valley Of The Rhine And The Nahe: The vineyards of the Rhine region are not confined to the banks of the stream alone. In the valleys which adjoin the Rhine, the vineyards spread out to a great extent, and in these valleys of the Rhin...

The Rheinpfalz: If one crosses the Rhine at Mannheim he reaches Ludwigshafen, in the Bavarian Rheinpfalz. This is the region of Southern Germany, in the broad valley of the upper Rhine, extending over the area embrac...

Wines Of The Neckar And Main Regions: On the right bank of the Rhine opposite the Rheinpfalz are the wine regions of the Neckar and Tauberland. A famous town of this region is Heidelberg, noted equally for its enormous wine tun and for it...

Wines Of Wurttemberg: The chief commercial cities of this region handling wine are Stuttgart, Lichtenberg, Heilbronn and Weinsberg. Considerable wine is also produced in Baden, and especially about the towns of Mullheim, B...

Character And Vogue Of German Wines: In regard to vogue and excellence many of the German wines hold rank almost equal to those of France. The German wines are associated intimately with the two noted rivers, the Rhine and the Mosel. The...

Hock: The Rhine and Mosel wines, which usually are called Hock, are of a light amber tint varying in depth, of a moderate alcoholic content, from 8 to 11 percent, and carry a delightful aroma which is quit...

Palatinate Or Rhenish Bavaria: The viticultural districts of the Palatinate are situated at the foot of the Haardt Mountains, which form the western limit of the Rhine Valley in Rhenish Bavaria (left bank of the Rhine). The Wine o...

Rhenish Hesse: On the left bank of the Rhine, between Worms (Liebfraumilch) and Bingen (opposite Rudesheim). The Wines of Rhenish Hesse are soft in character and usually free from acidity. ...

Wines Of The Rheingau: On the right bank of the Rhine. The Rheingau is enclosed between the Tannus Mountains on the north and the River Rhine on the south; it forms a bay in the mountain, twice as long as broad and filled w...

Wines Of Franconia: Vineyards surrounding the Bavarian town Wurzburg on the upper Main. Full bodied wines but only matured in good years. Filled in boxbeutel. Steinwein. Full bodied, very pronounced character. ...

New German Wine Law: Under the old law it was a practice even with some of the larger houses to ship under well-known brands large quantities of wine which not only did not come from the district, the name of which was ch...

Hungarian Wines. Tokay Wine: The term Tokay Wine is associated by the connoisseur with a wine of extreme fineness of character and of superior excellence. It is, however, not really a wine in the ordinary sense of that term, si...

Spanish Wines. Sherry - Early History: Since the 16th century sherry has been a well-known wine in Spain and also in England. Shakespeare frequently refers to the wine, as for instance in Falstaff where he speaks of good sherris sack. T...

The Bodegas Of Jerez: The wine cellars of Jerez are known as bodegas, but they are not always cellars. In Jerez the bodegas are usually a building of one story covered with tiles and supported on brick walls. The bodegas a...

Dry Sherry: In point of fact the only real sherry wine is that which is dry. The sweetened sherries are liqueurs rather than wines, and the real connoisseur who understands the character of a wine never asks for ...

Types Of Sherry: It is hard to say what the types of unmixed or unblended sherry are because so few of them ever reach the consumer. In general, sherries in their natural or unblended state may be divided into two gr...

Divisions Of Fino Sherries: Several distinct varieties of wines are found included in the fino type. Manzanillo is a sherry belonging to the fino class. This name is given to the wine grown in the neighborhood of San Lucar de Ba...

Amontillado: Everyone who is familiar at all with sherry knows the best quality of sherry wine is sold under the name of Amontillado. It is also a sherry wine of the fino group, and is a very distinct type of that...

Oloroso Sherries: This type of wine is produced when at the beginning of the development the alcoholic content of the wine is so high as to prevent the growth of the fungus or flor which exists in the fino type of sher...

Fortification: It is seen from the above that the true sherry wines, those that are produced in the vintage growths and which belong to one of the two types which have been described, are really natural wines and ha...

Vino De Color: This wine is one of the oldest in Spain and is, undoubtedly, the wine mentioned by Shakespeare as sherris sack. The wine is very closely related to a wine made at Malaga and shipped under the name o...

Pedro Ximenes: This is a wine made in the sherry district which is derived from a grape which bears this name. The grapes are partially dried on mats in the sun before they are crushed. A very concentrated must is t...

Paxarete: This is a variety of the Pedro Ximenes and is made from the same grape. This name is derived from a small town where it is manufactured. The Pedro Ximenes vineyards were almost destroyed by phylloxera...

The Solera System: The method by which the young wines described above are brought through a course of training, it may be said, to convert them into the real sherries is a most interesting chapter in the history of she...

Significance Of Name: The name Solera is given in Spain to a series of casks of wines in process of maturation, so arranged as to provide for progressive fractional blending, thus insuring the continued production of a win...

A Typical Solera: A typical solera may be represented, for sake of illustration, by a solera containing 50 casks, divided into five groups. Each group, therefore, will contain 10 casks, and each group of casks may repr...

Wines Of Portugal. Character And Name: A wine almost as celebrated as sherry is produced in Portugal near the city of Oporto, from which the name Port is derived. Under the agreement of different nations to respect each other's trade mar...

Climate: The climate of Portugal is thought by many to be the finest in the world, and the number of very old people is quite as remarkable as in Bulgaria. The soil is rich, the sun is warm, and the perfect cl...

A Typical Vineyard: The vineyard shown in Fig. 36 is the most famous of the vineyards of Portugal. The illustration shows the approach to the residence and outbuildings and also the nature of the walls which have been bu...

Gathering The Grapes: The mode of gathering the grapes is almost the same throughout the whole of the Douro valley. Of course in some instances greater care is exercised by some growers than by others. In the typical Port ...

Character Of The Wine: It is difficult to describe the character of Port wine. By many it is regarded as heavy and of a character to promote gout. In olden days when an English gentleman was rated it was as a One-bottle, ...

Good And Bad Vintages: As with every other vineyard the Port vintage wines have their good and bad years. Some of the good and bad vintages which have been particularly recognized during the last 120 years are as follows: ...

Adulteration Of Port: The principal adulterations of Port wines are found in the mixing, or blending, or compounding, of wines which have some similarity to Port and to which the name Port is given. In the United States ...

Making Sparkling Wines. First Fermentation: In the process of fermentation the sugar of the grape is transformed into alcohol with other various congeneric substances, and into carbon dioxid, commonly known as carbonic acid gas. When the proces...

Technique Of Manufacture: Sparkling wines are often made from the same grapes used in the manufacture of still wines. After the first fermentation a distinct difference in the treatment of the wines is necessitated where spark...

Discharging The Mud: When the wine is clarified, as has just been described, and the mud all accumulated in the neck of the flask, the next step is the removal of the mud, wasting as little as possible of the wine. Former...

Final Treatment: A modification of this process consists in freezing the neck of the bottle which contains the mud which is then withdrawn as a frozen cork with but little loss. The wine at this point has naturally lo...

Names Of Sparkling Wine: Sparkling wines have various names according to the country in which they are made. In France the great region for sparkling wines is what is known as the champagne region, and all wines made in these...

American Sparkling Wine: Large quantities of very excellent sparkling wine are made in the United States, principally in New York, California and Ohio. The kinds of grape used in making American sparkling wine except in Calif...

Quality Of Sparkling Wines: It is evident from the methods of description in regard to the manufacture that a sparkling wine is not likely to be as fragrant, as wholesome, nor as desirable as a still wine. A still wine is mature...

Cost Of Sparkling Wine: It is not surprising in view of the description given of the care, time and expense attending the manufacture of a sparkling wine that its cost is usually out of all proportion to its merit as a drink...

Capacity Of The Bottles: The ordinary bottle of sparkling wine is one-fifth of a gallon. They come in half bottles, namely: one-tenth of a gallon, and also in magnums, which may hold a half gallon or a gallon apiece. A magnu...

Color Of Sparkling Wines: Nearly all sparkling wines are white, or better, amber tinted. There are very frequently found red wines which have been manufactured according to the sparkling standard. Among these a red wine made i...

Adulteration Of Domestic Wines: Under the provisions of the Food and Drugs Act there was issued, in August, 1909, an official decision which I had prepared defining the proper labeling of wines. The decision runs as follows: Wine...

Wine Adulteration Legalized: By act of Congress wine is defined as follows: That natural wine within the meaning of this Act shall be deemed to be the product made from the normal alcoholic fermentation of the juice of sound, ri...

Fortified Wine. Definition Of Fortification: The term fortified is used in connection with a wine not fermented exclusively from grape juice but from grape juice to which sugar has been added. This addition of sugar produces a larger quantity ...

Adulteration Of Wines By Fortification: One of the principal methods of adulterating wines is under the present system devised by act of Congress and by the regulations made thereunder by the Bureau of Internal Revenue for fortifying wine. ...

Amount Of Brandy Used In Fortifying Wines: During the fiscal year 1916 there were used in the fortification of pure sweet wines 1,257,399 proof gallons of brandy as against 4,505,218.7 proof gallons used for like purpose during the preceding f...

Extended Wine: It has already been pointed out that wines may be extended or expanded or adulterated with various forms of sugar and water provided their volume be not increased more than 35 percent. If such wines a...

Taxation Of Wines: Under the law of September 8,1916, a tax is laid upon all wines according to the following schedule: On . wines containing not more than 14 percent of absolute alcohol four cents per wine gallon, the ...

Sulphurous Acid In Wines In France: The use of sulphurous acid in the making of wines in France, as has been described, is quite universal, though there are many individual makers who would be glad to see the use of this re-agent entire...

Conviction For The Use Of An Excess Of Acid: A charge of adulteral Feuille Vinicole de la Gironde, December 23, 1909. tion has been made in the French courts against wine which contained more than 350 milligrams per liter.1 This was an action w...

Apotheosis Of Sulphurous Acid: Such may be the appellation applied to a breakfast given by the Wine Syndicate of the Gironde to some of the eminent wine experts of Bordeaux. It was a true repast of delicacies, where the best wines ...

Part IX. Beer, Ale, Porter And Stout. Definitions: The art of brewing an alcoholic beverage from cereals is one of great antiquity, though not so old perhaps as the art of making wine from grapes. The term beer, ale, porter, or stout, is appli...

Density Of The Mash: On treating the ground malt with water from 60 to 70 percent of it is dissolved, forming a sugar solution of varying strength according to the quantity of water used. The process of grinding and extra...

Separation Of The Yeast: As soon as the liquid becomes still the yeast cells and other solid matters begin to separate. Those that are lighter come to the top and those which are heavier, which is the greater number, sink to ...

Unmalted Cereals: When unmalted cereals are used as barley substitutes the quantity of malt made from barley which is used may be diminished in beer to as low as 10 percent. The quality of the beer made partly from unm...

Substitutes For Malt: The commonly employed substitutes for malt are unmalted barley; the starchy parts of Indian corn, known as hominy grits, rice; brewers' sugars, made by the treatment of cornstarch with an acid; and lo...

Varieties Of Beer: From the academic point of view there are only two kinds of beer, namely, beer made solely of barley malt and hops, and beer made from substitutes for barley, the hops being a common content of both c...

Geographical Names: Beers are often classified from their country of origin, as, for instance, Munich beers, made in Bavaria; Pilsner beers, made at or near Pilsen, in Austria; English beers, commonly known as ale, mad...

Composition Of Domestic Beers: The greater number of beers of domestic origin are made only partly from barley malt and the rest of the alcohol is derived from the substitutes for barley which are employed. Some of these beers are ...

Sale Of Beer: The manufacture and sale of beer is strictly controlled by the Bureau of Internal Revenue of the Treasury Department. Beers are made under a license, and also each package of manufactured beer pays a ...

Composition Of Beer: The ordinary beer of commerce, made from pure barley malt and hops, has approximately the following composition: Composition of beer percent Alcohol...............................

Composition Of Ale: The chief difference in the chemical composition of ale and beer is in the increased quantity of alcohol, which for ordinary ales may be rated at about 6 percent. ...

Regulating The Content Of Alcohol: The Act of Congress relating to the control of foods and beverages during the war authorizes the President to limit the quantity of alcohol in beer. By proclamation the maximum content in beer has bee...

Adulterations And Misbrandings Of Beer, Ale, Porter And Stout: If beer is defined as a product made from barley, malt, and hops with the aid of water and heat, it follows that all beers that are not of this composition are to that extent adulterated. Personally I...

Antiquity Of Adulteration: Frederick Accum has an interesting article on the Adulteration of Beer: in his book published nearly 100 years ago. He says: Malt liquors, and particularly porter, the favorite beverage of the inha...

Beer Without Hops: In some instances the original method of making beer, namely: by the fermentation of the mash of cereals without the addition of any hops is still practised. In Germany a beer is made called Weiz Bier...

Malt Extracts: There are a great many preparations of malt with hops which are known as malt extract, or some similar name, which varieties of beer are usually made from a mash the fermentation of which is not carri...

Other Uses Of The Term Beer: The term beer is also applied to quite a number of other beverages, as, for instance, root beer, tonic beer, etc. The use of the name in these instances is not without objection. Even if those prepara...

Other Uses Of The Word Ale: The term ale is also used in the same significance as beer in the above paragraph. A great many so-called ales are made and sold which are not at all similar to the genuine article. One of the most co...

Near Beer: This so-called beverage is usually a light beer which to a degree tastes like the genuine article but contains less than 2 percent of alcohol. If beer must be consumed it is advisable to keep its cont...

Sake. Description: In Japan the national beverage corresponding to beer is manufactured from rice, and is known as sake. This beverage, although a beer in respect of its origin and method of manufacture, does not resemb...

Koji: In the making of Japanese beer the koji has something of the same function as mold. The actual brewing is accomplished by using boiled rice, koji and water. The enzym of the koji acts on this mixture ...

Kefir: Among the fermented beverages which are made from milk kefir has a high rank. It is a beverage prepared from cow's milk by the addition of a special yeast, commonly called kefir grains. Kefir, is near...

Yeast: The yeast which is used in the preparation of kefir is found in grains of various sizes, and has an appearance something like cauliflower. Their color, when dry, is yellowish or reddish, while, when m...

Fermentation: The action of the yeast upon the cow's milk produces fermentations of various kinds. Among others the 18 alcoholic fermentation is worthy of note. There are also lactic ferments, and others, producing...

Quality Of The Milk: In the preparation of kefir the milk should be fresh, and a better product is made if it be skimmed and sterilized so that the fermentation when finished will be kefir grains alone. A richer product i...

Part X. Whisky. Foreword: The whole subject of alcoholic beverages is one difficult of treatment, because of the growing conviction that even when continuously used in small quantities alcohol in the end will prove injurious. ...

Origin Of The Term Whisky: There is a very common consensus of opinion, based upon historical error, however, in the belief that the term Usquebaugh as used in Ireland, and by Burns in some of his poems, is synonymous with, a...

Scotch Whisky: The name whisky is a corruption of the old Erse word usquebagh or water of life - aqua vit - only if usquebagh means the water of life, it should be written Iskebeogh. But in ancient Ireland u...

Scientific Definition Of Whisky: Whisky is the distillate from the fermented mash of malt, or unmalted cereals, the starch of which is converted by malt, and which contains all the natural volatile principles which are present in the...

Neutral Spirit: Neutral spirit, alcohol, cologne spirit, velvet spirit and silent spirit are all alike chemically, and consist of a very pure alcohol; regardless of the source from which it may be derived. In other w...

The Congeneric Principles In Whisky: The question is pertinently raised here as to what these congeneric principles are in a whisky. Chemists have discovered in whisky from 20 to 40 different substances, and all of these are necessary to...

Fusel Oil: In the fermentation of the mash of cereals, the starch of which has been converted into sugar by malt, there is formed not only ethyl alcohol in great abundance, but also small quantities of other ass...

Ethers And Aldehydes: The other important ingredients of whisky are in the order of magnitude - ethers, acids and aldehydes. The ethers especially are the bodies which give fragrance and bouquet to the whisky. It is well k...

Varieties Of Whisky: Many varieties of whisky are known, due either to the materials used in their composition, variations and methods of manufacture, or the country in which they are made. It is very remarkable that minu...

American Whisky: There are two principal varieties of American whisky. The first of these is made chiefly from Indian corn. There is just enough malt used with it to convert the starch or Indian corn into sugar. The o...

Official Definitions Of Whisky: Various official definitions of whisky have been given by different authorities. These definitions are not wholly concordant, some of them differing in many essential and basic points. The object of ...

Old And New Whisky: There is no exact legal definition of the difference between new and old whisky. A definition, however, is employed in the Bottled In Bond Act, where it is provided that distilled spirits may be bot...

Definitions Of Whisky: This is a question which has puzzled many competent and conscientious investigators, and also a question which has been answered in many different ways. In countries where food laws exist the distill...

Question Propounded: On account of the uncertainty prevailing in our trade at the present time as to how to proceed under the Pure Food Law and regulations regarding what will be considered a blend of whisky, I am taking ...

Question Propounded. Part 2: Decision of Judge Humphrys, District Court for Southern District of Illinois. That there is a product called whisky and also a product imitation whisky the law itself clearly contemplates, and sectio...

Question Propounded. Part 3: The second question is: II What did the term whisky include? My opinion upon and answer to this question is: The term whisky included, both at and prior to the date of the passage of the Pure Fo...

Legislation In Regard To Whisky: Some of the earliest legislation in America, relating to food products, was in connection with distilled spirits, or whisky. In Hening's Statutes at Large, of the Laws of Virginia, beginning with the...

Licensed Distilling: As far as historical records go, the first license issued to a distiller in America was given in April, 1652, which is found in the same book quoted above. At the Grand Assembly James Citty, the 30th...

Existing Legislation And Regulation: It is hardly practicable to trace here the progress of legislation in regard to this matter, further than to make mention of what has led up to the present status of the laws relating to whisky and ot...

An Ancient Treatise On Whisky: As long ago as 1740 the problem of whisky in its relations to health and politics was under discussion. A physician writing under the name of E. B. printed a treatise on the virtues of whisky consider...

Early Distillation In America: In Bishop's History of American Manufactures, 1608-1860, are quotations from many authorities concerning distillation as an industry in the American colonies. Bishop quotes from Stith's History of V...

Early Whisky Making In Kentucky. Whisky As Money: It is related in Hay and Nicolay's history of Abraham Lincoln that when his father, Thomas Lincoln, moved from Kentucky to Indiana he carried with him in addition to his family, a kit of carpenter's t...

Type Of Distillery: The early distilleries in Kentucky were of the most primitive type. They were built with logs in the cheapest possible way. No attempt was made at architectural display or perfection. No ornaments or ...

Locating The Stills: The methods of preparing the grain for distillation in the early times were as primitive as the erection of the still itself. Usually, and perhaps always, the stills were built near water courses and ...

Mashing: The mashing was done usually by hand in tubs prepared for that purpose. The mashes consisted of small quantities and they were mixed and manipulated with a paddle. In order to get a sufficient degree ...

Introduction Of The Wood Still: The danger of burning the whisky by introducing the beer directly into the still was so great that the early distillers, especially in Kentucky, conceived the idea of separating the first alcohol dist...

Changes Due To The Taxes Laid Upon Whisky: From the time of the Whisky Rebellion in Pennsylvania up to the beginning of the Civil War the federal government laid no excise tax upon the production of distilled spirits. The great expense inciden...

Manufacture Of American Whiskies: Whiskies in America are very rarely made from pure barley malt. There are some exceptions, and a few distilleries make pure malt whisky, barley being the material employed. Other grains are also malte...

Selection Of Raw Materials: The raw materials of which whisky is made are of the greatest importance. The very best and finest grains of which the country is possessed should be used for making a whisky of high grade. Imperfect ...

Bonding Whisky: When whisky is withdrawn from the still and reduced with water, it is placed in a bonded warehouse in oak containers, which have been previously charred. This is different from the English, Scotch and...

Materials Extracted From The Wood Incident To The Storing Of Whisky: The alcoholic contents of a cask extract from the wood a certain quantity of matter soluble in alcohol of that strength. Among the substances extracted from the wood are tannin, and, to a considerable...

Stamping Of Whisky: The stamping or taxing of whisky in the government warehouse is an interesting subject. When the container is put into bond a stamp is affixed to it showing the date on which the article was bonded, t...

Bottled In Bond Whisky And Rum: Under the revenue laws of the United States when alcoholic spirits are distilled to make any kind of a product the manufacturer has the option either of paying a tax immediately or of storing the prod...

Scotch Whisky. Malting: The Scotch distillers do their own malting. Homegrown barley is preferred, but, inasmuch as that is not in sufficient quantity foreign barleys are purchased. These come principally from Norway and fro...

Drying Malt: Malted barley is spread upon floors, with small orifices, to a depth of a foot or 15 inches, so that the hot air and smoke coming from the furnace below through the small openings in the floor pass up...

Grinding The Malt: The malt when ready for manufacture is ground to a coarse powder and placed in a mash tub. Here it is mixed with enough water to bring it to a proper consistency, and the temperature is raised so that...

Beer Distillation: The beer is brought into a pot still, made of copper, and of a size, according to the dimensions of the distillery. The first still, which is called the beer still, is usually double, that is, there ...

Kinds Of Scotch Whisky: Of these distilleries 11 are equipped for the production of grain whisky only, 3 for both grain and malt, 98 for Highland malt, 23 for Lowland malt, 9 for Islay malt, and 21 for Campbeltown malt. The ...

Smoke Flavor: The whisky of Scotland is very famous, not only for excellence, but also for its peculiar flavor, which many people associate with creosote. The fact of the case is that the peculiar flavor of Scotch ...

Preparation Of Peat: Only peat of the character described above can be used for drying malt. Attempts have been made in Ireland to use the Irish peat, and in other countries to use native peats, but all without success. I...

Irish Whisky: Irish whisky should probably have been mentioned first in this list, as Ireland is supposed - I don't know how truly - to be the original home of whisky. Although Ireland is celebrated for its whisky,...

"Moonshine" Whisky: In all countries where an excise tax is laid on alcoholic beverages there are found persons who seek in every possible way to avoid the payment of the tax. The production of distilled liquors in a sec...

Excellence Of Moonshine Whisky: Morewood, in his work, on page 339, pays a compliment to illicit whisky, in the following words: They (the Government regulations) bound down the legal distillers in such a manner by injurious restri...

Composition Of Whisky: In addition to ethyl alcohol, whisky has acids, alcohols higher than ethyl (butyl, propyl, amyl, etc.) esters (ethers), aldehydes, furfurols and numerous compounds thereof. These are produced during f...

The Alcoholic Content Of Whisky: The content of alcohol by which its intoxicating power is measured varies greatly in different distillates. In Ireland and Scotland whisky is usually used, at a higher proof than in the United States....

Rectified Whisky: The term rectified in connection with distilled spirits at the present time is used in a double sense. Strictly speaking it means a spirit which has been purified in some way by redistillation or ot...

Control Of Rectification: The Internal Revenue provides that no process of rectification shall be carried on less than 600 feet distant from the distillery, and there shall be no underground or secret passage or pipe connectio...

Growth Of The Rectifying Business: At the present time the term rectified and rectification have come to mean in the trade the mixing or compounding of distilled spirits, either with each other, to form a compound liquor, or with s...

The Economical Advantages Of Rectification: The advantages of rectification from an economical standpoint are easily understood when it is remembered that a genuine whisky, which has not been subjected to any rectification, except that incident...

Magnitude Of The Spirit Industry: In the Annual Report of the Bureau of Internal Revenue for the year ended June 30, 1917, are found interesting data respecting the magnitude of the spirit industries. The quantity of distilled spirits...

Collections On Distilled Spirits: The amount of tax paid on distilled spirits for the fiscal years ended June 30, 1916 and 1917, and the several sources thereof are shown in the following table: Objects of taxation Receipt...

Flavors Of Distilled Spirits. Natural Flavors: Under each of the classes of distilled spirits statements have been made respecting the properties of the flavoring and aromatic constituents, which give to each one its character and value. Chemists ...

Ethyl Alcohol Not A Flavoring Agent: The flavor of these bodies does not depend at all upon the quantity of ethyl alcohol which they possess. A distilled spirit may be reduced with water until it contains only 20 percent of alcohol, and ...

Fusel Oils: That mixture of bodies known as fusel oil has already been described. Distilled spirit contains notable proportions of fusel oil, probably three-tenths of 1 percent would represent the general averag...

Cherry As A Flavor: Among the distilled spirits which are well known in Europe, but not very well known in the United States, may be mentioned cherry brandy, called in German, Kirsch or Kirsch Wasser, which is made from ...

Prunes And Plums: In Europe considerable quantities of brandies are made from prunes and plums. These are said to have a pure, pleasant fragrance and flavor, and also from the seeds of these fruits is derived a bitter ...

Influence Of Wood: The character of the wood which is employed in the storage of distilled spirits also has much to do with the aroma, and also to a certain extent with the flavor of an old spirit. The process of charri...

Flavors In Rectified Spirits: In the artificial production of distilled beverages the flavors and aromas produced synthetically are very generally used. Small quantities of these concentrated oils, esters and essences serve to giv...

Adulteration Of Whisky: The adulteration of distilled liquors in all parts of the world has been continuous and extensive. Perhaps there is no other country where adulteration has reached such proportions as in our own. The ...

Executive Indulgence To Adulterators: During the time in which I was in charge of the execution of the Pure Food Law I made every effort to prevent the adulteration of distilled liquors by any of the above means. After a long drawn-out co...

Roosevelt Regulations: 1. High Wines That which is practically the first product of distillation in which the substances congeneric with ethyl alcohol have not been transformed or their properties otherwise partially elimi...

Taft Regulations: 1. High Wines That which is the first product of distillation produced below 160o of proof and withdrawn from the cistern room above no of proof shall be marked and branded high wines. 2. Alc...

Part XI. Brandy. Definition: The term brandy used without any limitation is applied exclusively to the product of the distillation of wine in a pot still. If a fermented juice of any other fruit than the grape be employed in th...

Cognac: The term Cognac is applied to brandy distilled in the southwestern portion of France, in the departments of the Charente, and of the Charente Inferieure. These brandies have the highest reputation o...

Character Of The Wine From Which The Brandy Is Made: The wine from which the brandy is made in the Cognac regions is not of itself very palatable. It is somewhat thin in body, acid in taste, and unpleasant as a beverage. In fact, the wine which makes th...

Kinds Of Vines Grown: The kinds of vines cultivated in the Charentes for the production of brandy are not specially found in that region, but they are the same as are found in other places, even far removed from the Charen...

Folle Blanche: The origin of this name is difficult to explain. There is nothing about the plant itself which suggests either one of the names by which it is known. It does not have a very exuberant vegetation, but ...

Antiquity: Grapes have been cultivated in the Cognac region of France since the earliest historical times. The cultivation appears to have been introduced concurrently with that of wheat. All common methods are ...

Manure: The vines have scarcely ever been manured in the Cognac region. What manure is produced is usually reserved for the cereals or meadows. This is not considered an economical process, since it is proved...

The Vintage Season: The harvest of the grapes begins about the first of October and is usually over by the middle or end of November. The wine has by the end of the year undergone its first fermentations and the sugar wh...

Wine Distillation: Distillation of the wine is extremely simple. It is accomplished in small pot stills, holding from 600 to 1,000 liters, and operated by a slow fire gauged in such a way that about 8 hours is required ...

Form Of Still: Many different forms of stills have been used, among them those known as column or continuous stills, but these were found to give a brandy without character. Although more economical in operation, an...

Storage Of Brandy: After the second or third distillation the brandy is found to have an alcoholic content of about 65 percent to 70 percent. After distillation, it is immediately placed in a cask containing about 500 l...

Change Of Alcoholic Content: While in the United States it is well known that whisky in our storehouses undergoes certain changes in alcoholic strength of a character which produces a finished product much richer in alcohol than ...

Time Of Maturity: In the Cognac region the best brandies rest for 20 or 25 years, in wood. This, of course, makes them much more expensive, since the interest on the cost of producing the brandy must be reckoned and th...

Method Of Sale: New or old brandies are seldom sold directly to the consumer; they go to an intermediary. This intermediary is the house of the merchant. Each one of these great houses, at least the most important of...

History Of The Cognac Vineyards: The vineyards of Cognac are of very ancient date. Like those in the vicinity of Bordeaux, they probably were established even before the conquest of the country by Ceasar. Authentic documents prove t...

The Phylloxera: The industry continued to flourish, and especially under the rule of Napoleon the Third the Cognac district reached a degree of prosperity such as had never before been known. This prosperity continue...

American Vines: Scientific men were called in to combat the dread disease. The attempts to kill the phylloxera were abandoned as impracticable. Happily, it was discovered that if the vines were grafted on American ro...

Magnitude Of The Industry: From 1801 to 1815 the highest number of hectoliters of brandy sent out of the Charentes in one year was 99,157, in 1807; and the lowest quantity 16,562, in 1812. In 1815, the last year of the First Em...

Designations Of Cognac: The quality of brandy produced in the Cognac region, as has already been intimated, is not uniform. Some of it is of an exceptionally high grade, while others form a brandy which compared with the fin...

The Limits Of The Cognac District: Long before any legal action was taken by the French Government it was recognized that there was a certain geographical area to which the term Cognac as applied to the production of brandy should be...

Charente Inferieure: The lower part of the brandy region lying near the ocean is known as the Department of the Charente Inferieure. The chief city of this Department is La Rochelle, a town of 29,000 inhabitants. It was a...

Bouquet: The bouquet of a brandy is the name given to the odor and cannot be detected from the chemical point of view. It is certain that the bouquet owes its properties chiefly to the ethers, esters and volat...

Brandy From Marc: The pomace which is left from the pressing of grapes is called marc. In many instances the marc is fermented and distilled, forming a pomace brandy, or as it is called in French eau-de-vie de marc....

Tartrate Of Lime: The residues of the distillation are frequently used for the manufacture of bitartrate of potash, being converted for this purpose first into tartrate of lime. The hot vinasses, or after it has been c...

Official Definitions: Brandy in the Pharmacopoeia according to the Eighth Edition of the United States Pharmacopoeia brandy should have the following properties: The Pharmacopial name is Spiritus Vini Gallici. Defini...

Official Definition: The definition of brandy adopted by the Association of Official Agricultural Chemists and the Association of State and National Food and Dairy Departments upon the recommendation of the Joint Committe...

Esters And Ethers: The following compounds have been obtained from brandy 25 years old by Ordonneau, a French chemist: Normal propyl alcohol; Normal butyl alcohol; Amyl alcohol; Hexyl alcohol; Heptyl alcohol; Ethy...

Manufacture Of Brandy In The United States: Very little true brandy is made in the United States. There is a good deal of spirit distilled from grapes, or the wine made from grapes, but little of it has any claim to the term brandy. Much of t...

Regions Where Brandy May Be Produced: There are large areas of our country producing grapes in great profusion, and which are of a character, to some extent, resembling that of the product of Charente. The wine which is made from such gra...

Uses Of American Brandy: While American brandy is drunk to some extent by the Californians and others who make it, it has no distinct place on the American market. One of the chief uses of so-called American brandy is for the...

Fruit Brandies. Apple Brandy: When the juice of apples is fermented, the product is known as hard cider. When this is subjected to distillation, apple brandy is produced, very commonly known by the phrase Apple Jack. This is a t...

Peach Brandy: The product of the fermentation of the juice of the peach is known as peach brandy. Generally this brandy has the properties of the distillates from fermented fruits, but has characteristic flavors ...

Blackberry Brandy: Another brandy, which is found abundant upon the market in the United States, is that made from blackberries. True blackberry brandy is made only from the blackberry which has been crushed and ferment...

Cherry Brandy: Another source of brandy, which is highly esteemed, is that of the fermented cherry. The crushed fruit, with the stone, is fermented in the usual way, and the distillate forms a brandy which is highly...

Other Forms Of Fruit Brandy: All fruits, containing, as they do, the mother substance of alcohol, may become the raw materials from which brandies are made, and there is scarcely any kind of berry or common fruit of any descripti...

General Conclusions: From the above summary it is seen that a potable brandy is an old distillate from the fermented juice of fruits, and each kind contains a characteristic flavor or aromatic substances which distinguish...

Adulteration Of Brandy. Methods Employed: The adulterations and misbranding of Brandy are similar to the same offenses in the case of whisky. The use of sugar for masking the taste of young brandy and of caramel to suggest age, although quite...

Artificial Coloring: After the blending of the brandies, and Alteration which have already been described, the brandies are left for a long while before they are placed in bottles. Unfortunately, it has become a very com...

Brandy Not A Proper Name: The term brandy cannot be properly applied to any artificial mixture of alcohol, sugar, fruit juice and flavoring extracts. These are all simply artificial preparations, and should be called liqueurs,...

Early Adulteration Of Brandy: An interesting description of French Brandy and its adulteration is found in a book entitled, The Grocer and Distiller's Useful Guide, by William Beastall, Chemist, published by the author in New Yo...

Part XII. Rum. Definition: Rum is an alcoholic beverage distilled from the unrefined fermented products of the sugar cane. The term rum is often given as synonymous with all distilled liquors, much as brandy and whisky are us...

Character Of The Raw Material: The molasses which is produced in Louisiana has not been used very extensively there for the manufacture of rum, because it is not sufficiently aromatic, or because the refinements of manufacture have...

Time Of Fermentation: The period for the fermentation of rum is longer than that for the manufacture of whisky, and this is recognized in the regulations, which allow a longer period for fermentation in a distillery survey...

Dunder: The nature of dunder may be described as follows: When the fermented mash from which the rum is to be made is placed in the still, it contains practically all of the yeast cells, living and dead, wh...

Manufacture Of Jamaican Rum: Attention has already been called to the fact that rum of most excellent quality, perhaps the most famous of all rums, St. Croix atone excepted is made in Jamaica. Various grades of rum are made in th...

Varieties Of Rums: In Jamaica a distinction is made between the ordinary clean or Jamaican rum, and the very highly flavored product, which by way of distinction is known as German Rum. Various theories have been ad...

Further Divisions Of Rum: Jamaican rums are further divided from a commercial point of view, into three classes, namely: 1. Rums for home consumption. 2. Rums for export to Engand. 3. Rums for export to the continent of Eur...

Differences In Flavor: All of these three classes above mentioned vary in flavor. It is said that there are no two plantations in Jamaica which produce rum of the same flavor. The output of rum from each place is influenced...

Rum In Guadeloupe: The French name Rhum, and also the name Taffea is applied to the alcoholic products obtained by the fermentation and distillation of the juice of the sugar cane, and of the molasses produced in th...

Distillation In Guadeloupe: The distillation in Guadeloupe is carried on very much in the same manner as that of Cognac in France. The apparatus consists of practically three parts: the heater in which the fermented mash is rais...

Rum In Demerara: Rum is also made to a considerable extent in Demerara. Inasmuch, however, as the principal product of the sugar cane is sugar, the raw materials do not have such a high character as those used in Jama...

Early History Of Rum In New England: The early history of rum in New England is set forth in a work by Alice Morse Earle, entitled Customs and Fashions in Old New England, published by Charles Scribner's Sons in 1893. On Page 174 the a...

No Rectification: In all the references which are made to the manufacture of rum in New England not a single intimation is made that the spirit was ever rectified or mixed with a neutral spirit color and flavor to make...

Description Of Rum Making In The Early Part Of The Last Century: An interesting description of the manufacture of rum is found in book written by John Bell and published in 1831 in Calcutta. Mr. Bell describes the manufacture of rum as a part of an article on the m...

Disposition Of The Rum: A great deal of the rum made in the United States is entered for consumption. Other parts are bought by rectifiers, mixed with neutral spirits, made from corn or molasses, artificially colored, and so...

Quantity Produced, 1917: Practically all the rum produced in 1917 was made in the Third Massachusetts District (2,706,414 gallons) and Sixth Kentucky District. The total quantity was 2,842,834.3 gallons. The quantity remaini...

Adulteration Of Rum: As in the case of whisky and brandy rum has been subjected to all kinds of adulteration. So great had become the adulteration of rum shipped to England from Jamaica that for every barrel of rum sent 6...

Part XIII. Gin. Definition: Gin is a distilled alcoholic beverage having approximately the same alcohol content as whisky, brandy and rum, and owes its character to the fact that it is flavored with the juniper berry. The junipe...

Holland Gin: Many persons suppose that Geneva was first made in Switzerland and took the name of the town where it was manufactured. In point of fact gin was invented in Holland, by Professor Sylvius according t...

Definitions In Other Countries: The official definition of gin in France is found in the Public administration ruling of the 5 th of September, 1907. It is defined as an alcoholic drink obtained under the conditions set forth in Art...

Juniper Berries: The berries of the juniper tree usually require two years to mature. Many methods are employed for flavoring. The rawest and what is regarded as adulterated gin, is simply neutral spirit flavored with...

Varieties Of Gin: There are many other materials which are used for flavoring spirits, making a kind of gin. The most common substitute for the juniper is the sloe berry. The sloe berry is the fruit of the Prunus spino...

The Blind Tiger: The whole list of substitutes used for juniper is a rather long one: coriander, almond, powdered angelica and cayenne pepper are mentioned by Emerson as among the hosts of substances that are found to...

Center Of The Gin Industry: Holland is still the center of the gin industry and probably the best and most genuine products are made in that country. The town of Schiedam is the principal city of manufacture. It is a common prac...

Part XIV. Cordials And Liqueurs. Character: A very important class of beverages is embraced under the general name of cordials and liqueurs. Cordials and liqueurs are distinguished from the beverages which have been considered before in two imp...

Classification: First of all the cordials may be divided into two distinct classes, namely: those that contain a deleterious drug or ingredient, other than acohol, the use of which develops into a habit, and exercise...

Character Of The Alcohol Used: The kind of alcohol used in the manufacture of liqueurs and cordials is not always the same. Usually pure neutral spirit or cologne spirit is selected for this purpose. In the United States spirit of ...

Character Of The Sugar Employed: At the present time, as a rule, only pure white refined sugar is used in the manufacture of liqueurs and cordials. This sugar may be indifferently derived, either from the sugar cane, or the sugar bee...

Flavoring Matters: The flavoring matters used may be derived from almost any spicy or aromatic herb or shrub. Among those which are most common are blackberry, cherry, anise, mint, and various aromatic herbs, growing es...

Drinking Of Cordials: Cordials should be consumed in extremely small quantities, and this, as a rule, is the method in which they are employed. A small conical glass, containing not much over a tablespoonful, is the proper...

Chartreuse: The first distillations of Chartreuse were made by St. Bruno in 1084. In 1656 after the lapse of 6 centuries the profits were so great that the monks erected a million dollar monastery at Fourvoire. T...

Use Of The Term: Since the expulsion of the religious orders from France and the consequent emigration of the Carthusian Monks from Grenoble, considerable confusion has arisen in different parts of the world respectin...

The New Product: On the other hand, the Carthusian Monks when they established themselves in Tarragona in Spain, continued the manufacture of the liqueur after the recipe which they had used at Grenoble, gathering the...

Decision Of The Courts: The question as to who had the right to use the word Chartreuse has been decided in the United States Courts. Judge Coxe, called attention in an interesting way to the essential points of contentio...

Benedictine: An aromatic liqueur resembling Chartreuse made originally at Fecamp, France by the Benedictine Monks. It is much used in France as a substitute for Chartreuse but does not have the exceptionally fine ...

Curacao: This is a liqueur flavored with the rind of a bitter orange originally found in the Island of Curacao, Dutch East Indies. It possesses a bitter taste and a pleasing aroma. It has been made chiefly at ...

Dubonnet: Dubonnet is a type of the many so-called aperitifs which are so common in France and take the place of the cock-tail in this country. It is mildly bitter, decidedly alcoholic, and generally agreeable ...

Absinth. Definition: Absinth is an alcoholic liqueur which takes its name from the botanical name of wormwood, Artemisia Absinthium. This is a perennial plant which is indigenous to Europe and Northern Africa. It is culti...

Kinds Of Absinth: As liqueurs, the extracts of absinth are divided into four classes, namely, ordinary absinths, demi-fine absinths, fine absinths, and Swiss absinths. The latter are sub-divided into absinths of Pontar...

Absinth And The War: On the breaking out of hostilities in Europe all the nations engaged in the conflict sought to increase the efficiency of their citizens in every possible way. The French Republic realized that the us...

Absinth Poisoning: The symptoms which attend the excessive or prolonged drinking of absinth are extremely revolting. The effects which the patient undergoes are perhaps more pronounced than in the case of addiction to t...

Action Of French Academy Of Medicine: The whole subject of essences was studied by the French Academy of Medicine, and they were divided into two chief classes. First, these essences which present a character particularly noxious; these ...

Absinth Composition: Chemically, essence of absinth is a complex product, composed, first, of a hydrocarbon analogous to the essence of terebinthine; second, of a bluish oil, and third, of a hydrocarbon absinthol isomeric...

Cautions In Prescribing Absinth Extracts For Invalids: Physicians should be careful to avoid prescribing absinth and its allied essences in cases of persons whose nervous excitability is already near the breaking point, and who possess decided irritabilit...

Some Of The Results Of The Habitual Use Of Absinth: The habitual use of absinth determines a series of disorders in addition to those already described, of which some are like those of ordinary alcoholism, while others differ therefrom either in degree...

Cocktails And Mixed Drinks: A grand passion prevails among drinkers of alcoholic beverages for new, strange and mysterious mixtures of various kinds. There is one typical compound of this character which has gained a great vogue...

Punch: Another variety of mixed drinks is that listed under the name of punch. The term punch is applied to any alcoholic mixture in which fruits, aromatics and other substances of a similar character are ...

Gin Fizz: A fizz, or gin fizz, as it is mostly made of gin, is a beverage containing some carbonated liquid, usually soda water, together with gin or other alcoholic beverage and sugar. Often milk or cream is u...

Formulae: There is no set formula that the barkeeper follows in making the mixed drinks. Each one may vary it to suit himself or the taste of his customer. I think that if the number of these mixed drinks which...

Egg Nogg: Egg nogg is one of the most common of the mixed drinks, especially during the holidays. There are dozens of recipes for making egg nogg. The alcoholic basis of egg nogg is usually whisky, brandy and r...

Highballs: Another class of mixed drinks, and one which is now very common, is known as highball. The highball in its simplest conception is not a mixed drink at all, except in the mixing of water with the alcoh...

Horse's Neck: A very common mixed drink is known as Horse's Neck. This is also made in a glass similar to that of a highball. In a Horse's Neck the lemon is peeled usually in a manner to keep the lemon in one piece...

Mint Julep: A beverage, especially common in Kentucky, is the mint julep. The mint julep is made with Bourbon whisky, sugar and some water, and the glass which contains it is partly filled with fresh mint. Mint j...

Milk Shake: Milk shake is a mixed drink that is often served, but when made in the simplest way it is not an alcoholic mixture. A true milk shake is composed of sugar, egg and milk, with usually a little nutmeg g...

Tom And Jerry: This is a kind of egg nogg. The whites of the eggs are beaten separately, and the yolks with sugar and a little carbonate of soda. The brandy or whisky is mixed with other ingredients, except the whit...

After-Dinner Drinks: There are various after-dinner drinks which are grouped under the name of pousse cafe. The simplest Pousse cafe is a small glass of brandy. Various liqueurs of different colors are used in making the ...

Mixed Drinks Containing Rum: Rum is a very common constituent in many mixed beverages. Among the beverages which are formed with rum may be enumerated: Hot Rum with Lemon and Sugar. Rum and Rock Candy. Rum and Milk. ...

Cherry Rum: Prepared with old rum and ripe wild cherries. In the preparation of cherry rum the cherries are allowed to stay in the rum for a week or longer. At the time the maceration begins the cherries are pres...

Rum And Molasses: Rum and molasses is an old family remedy which has been used for many years, especially in New England. The preparations of molasses and rum should be about one tablespoonful of molasses to two ounces...

Part XV. Alcoholic Remedies. Beverages Under The Guise Of Medicinal Preparations: Many preparations which contain alcohol also lay claim to being remedial agents. The classification of beverages of this kind is a source of much trouble to the Revenue Department, where they are call...

Alcoholic Medicinal Preparations: Ale and Beef, Ale & Beef Co., Dayton, Ohio. . Allen's Restorative Tonic, Faxon & Gallagher Drug Co., Kansas City, Mo. Alps Bitters, Peter Rostekowski, Chicago, 111. Amer Picon, G. Picon (imported). ...

Alcoholic Medicinal Preparations. Continued: Ferri Rheumatic Cure, Luis Ferri, Butte, Mont. Ferro-China Bascal, Basilea & Calandra, New York City. Ferro-China Berna, W. P. Bernagozzi, New York City. Ferro-China Bissleri (Felice Bissler), impo...

Coming And Going: The list of so-called remedies in which alcohol largely enters is constantly changing. Old preparations are losing their vogue and dropping out. Increasing numbers of new preparations are coming forwa...

Part XVI. Beverages Containing Cocain. Source Of Cocain: The plant yielding cocain is the coca shrub Erythroxylon coca. It grows on the eastern slopes of the Andes to a great distance both north and south of the equator. The alkaloid is found in the leaves,...

Length Of Life: The coca plant or shrub is long-lived. A well-cultivated orchard will remain in excellent condition from 50 to 75 years. Generally, however, the older or injured plants are replaced from time to time ...

Transplanting: When plants are about a foot and a half high they are at the proper size for transplanting. They are usually put out in rows. They are put rather close together, and the rows are not very wide apart. ...

Harvesting: The leaves are of a proper quality to be harvested at about two years after the plants have been set. The period of harvesting is determined by the change of the character of the leaf, the chlorophyl ...

Drying: The leaves, in order to dry, are spread in thin layers about three inches deep usually upon slate. They are carefully watched during the process of drying so that they can be protected from any rain, ...

Marketing: When the coca leaves reach the markets they are usually classed as either Bolivian or Peruvian in origin. The Bolivian leaf is heavier and thicker than the Peruvian leaf, which is more delicate and of...

Method Of Use: The coca leaf, among the natives of South America, is used almost exclusively by chewing. The leaves are first dusted with an alkali (lime) which sets the cocain free from its natural combination with...

Forms In Which Coca Leaf Is Used As A Beverage: Attention has already been called to the fact that in South America, among the Indians, the coca leaf is used chiefly by chewing. In this form it cannot be regarded as a beverage. The use of the coca ...

Headaches Begone! A Systemic Approach To Healing Your Headaches

Don't Let Your Bike Seat Ruin Your Sex Life Book

Beverages And Their Adulteration Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal And Fruit Juices | by Harvey W. Wiley

Search

My Books

Discover