The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-11-13
WHAT DoroU DRINK
Arsenic, Aniline hes and Other Poi
sons in Med Drinks.

From the Ne York Press
When the New Yorer steps up TO the
bsr and orders a drinlof whisky, which he
dos pretty often and 18th regularity, he is
charged all the way finn 10 cents 10 Is
cents for it The 25-clt charge is made in
those gilded barrooH up town, where
1,ictures adorn the wall and boys in white
Jackets aud aprons wa upon patrons at
little tables, around mich visitors sit in
easy chairs.
Press reporter, VIII has recently had
his attention called b the character of
whisky sold in New Yck, was startled the
other night by the stattnent made TO him
bv a gentleman who poke as an expert
that 90 per cent. Of tb whisky drunk in
New York was not whit it is represented
10 be. He went on &c say that it was
''doctoredn with anilintdyes, prunei juice,
alcohol. acids, Asiatic pepper, ginger, to-
hacco juice and pure fsel oil, until much
Of II was calculated to make a man crazy
as well as drunk.
II know what | am hlking about" said
he "and if you can ct at the bottom of
whisky compromising you will create
sensation. Everybody who drinks will be
interested in hearing tte truth about what
be is drinking. Why, tell you that high
wine distilers buy arsenic, not by the
ounce. pound or barrel but by carload lots,
10 increase fermentation, ard yet men won
der WHY liquor affects them SO quickly and
deleteriously, and why they have big heads
in the morning after drink or two at
night"
Following this suggestion the Press has
procured from practical distiller of
twenty years experience as manufacturer
Of handmade sour mash whisky, an exact
statement concerning the whisky manu-
facture, which has been revised by him in
proof and is printed below;
THREE CLASSES OF WHISKY.
All WHISTLES are divided into three great
classes-straight, blended and compound.
These three are again divided into three
more classes-hand-nad sour mash, of
which there are manufactured in the entire
state of Kentucky less than half dozen
brands, all of which are made in WoodfoId
county, and machine-made sour mash and
sweet mash whisky. A general statement
Of how all these WHISTLES are made may be
Of some interest to the large number of
consumers who have had no practical
knowledge Of that manufacture or oppor-
unity of observation.
The sense of the word mash. as applied to
sour mash whisky, means simply a mass of
grain in certain proportions of corn, rye
and malt meals, mixed with hot water at
certain temperature. The word sour is
used for the fermenting process. Instead
of chemically prepared yeast, used in sweet
mash WHISTLES, a portion of the fermentei
wort of a previous mash is used for fer
ment, which requires longer time for ripen-
ing, on account of which the government
| allows tWenty-four hours additional time
for the process of fermentation. When the
process of fermentation is over, which takes
| ron tpyn n " w fc
mass, called distillery beer, is charged into
land distilled in small copper stills. The
product runs at low proof, and Is called
Singlings. The singlings are then put into
bnother copper still and distilled over again.
FhiS process is called doubling, and the re-
pit Is sour mash whisky.
low SOUR-MASH WHISTLES ARE PRODUCED.
For those who may be DESTROYS of more
ftalled information as to the distillation of
knd-made sour mash, present the follow
Z: The first four days product of all dis
terles beginning the season is necessarily
yet mash-the mash being made with
fer and ACKNOWLEDGEMENTS by the
atltion of chemical yeast. The fourth day,
Ffn the ripe beer resulting from the sweet
ma process is reached and distilled, the
sgt beer, from which the alcohol has been
en'nated by boiling, is then used to cook
wa afterwarG SO used during the entire
sean. The meal is scalded in small
tubs of about one and one-quarter
busRs to the tub. After the scald is COM
pletethe tub is left to stand twenty-four
hourSn the mash floor, the mash, mean
whl6ecoming more or less cool, accord
ing tShe atmospheric temperature. Into
this Ash, which has now become quite
hard, 70 emptied the proper proportions of
rye an malt meal according to the dis
tlller' slrmula), and the three meals thor
oughlylncorporated, after which the mix
ture lsput into the fermenting watts at a
proper Bmperature, and fermentation
accomplhed under the ninety-six- hour
plan witbut the addition of one particle of
yeast, thexciting property being exclu
slVely deNed from the sour spent beer of
the formeA ditillation.
The bettr Informed and more intelligent
dlStlller, bs1es the spent beer used in
MASKING paes an additional quantity,
nicely strand, ia his fermenting watts,
thereby ACCOMPLISHING better results as to
quality and ol,ntity. The quality of the
product is liAaIise improved by straining
the spent beer sed for washing purposes,
thereby avoiding the carrying of tue useless
exhausted mel through the subsequent
ing
The distinguishing flavor and aroma
attached to tbs whisky are largely devel-
oped while knding in the mash tub for
,"ehty-tour purs on the mash floor, and
ne attalnabl{by no other process These
Qualities are hded t. or detracted from by
; sT later processes of fermentation and dis
inarion andthe corresponding perfection
lnperfectDn of the processes.
NO WOOD BUT THE BARREL.
no strictlt handmade sour mash ever
otcneS WOOD after leaving the fermenting
rs I'LL 1t reaches the barrel to be placed in
" bonded warehouse to be aged.
pachlne-made goods, instead of being
afned from the best of selected grain in
ulSmall tubs heretofore referred to. are
Mfned in large tanks of 100 bushels
uaacity by machine power and other sub
mfent processes in preparation and almost
eufeTsaily distilled in common wooden
IF nlthy from long use. The fact that
ue dlStlllers carefully conceal the use of
"flen stills proves that though they lay
olfn 10 the handmade sour mash double
'OPer stlll processes. they never use them.
Il achlne-made goods are fermented under
IAFeventy-six-hour plan, and sweet mash
utfr tne forty eight-hour plan. 1t is uni
vshllY conceded that handmade and mash
"1Ay possesses a finer fragrance and is
o uaP delicate in both taste and flavor than
tyr machine-made, sour mash or sweet
ut bourbon, and therefore commands
5b.lsId double the price, and the five brands
~ 4oIore referred TO stand at the head of
fnlsky product
ho1 eIe are now 347 distilleries in opera
s oa1lh the state of Kentucky. and all to-
htPr they prOduca over 3 O00 brands IF