Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-09-21
FACTS ABOUT WHISKY
It is Claimed to be Practically the
Only Pure Stimulant Sold.
ALARGER BONDED PERIOD NEEDED
The Public and Distillers Would be Bene-
flied by Such a Change.
AMERICAN WINES ARE UNDER A CLOUD
VII tippeny we fear nae evil,
WI usouebae we'll face the devil.

baugh-uisge, beatha-the French call IL eat
de vie grains. and with all the meaning il
the same-water of life-an appropriation
bv the way, which Archbishop Trench de
nominated blasphemous, but one which il
highly expressive of the estimation in which
Burns held the beverage. The Germans cal
il korn-branntwein. English-speaking
people call it variously spirits frumenti,
Jersey lightning, 40-rod, boose, coffin var
nish and many other names, but it is ordi-
narily known as whisky.
The invention of distillation is, like that
of the plow, lost in the mists Of antiquity,
Vinous fermentation making alcohol was
probably known much earlier. Noah is
SAID to have gotten drunk on the juice of
the grape, but it is not known whether dis
tillation, or separation, was known then.
In Ireland and Scotland whisky is main
ly made from barley. Potato whisky is
manufactured to a considerable extent IN
Europe for the adulteration and reinforce
ment of wines and brandies. Corn makes
the best neutral spirit for general purposes,
being cheaper than rye and better than po-
tatoes.
The real process of spirit making is fer
mentation, distillation being merely the
separation of what is wanted from other in
gradients. Alcohol is simply the crude
spirit of the greatest strength that can be
gotten from distillation. In its crude state
it is used for mechanical purposes. Refined
it is called cologne spirit. Whisky is made
from the finer grains, rye barley, wheat,
oats and the higher grades of corn. Potato
whisky is an inferior article, no matter how
carefully made.
COMPOSITION OF NEW WHISKY.
To make whisky there is a re-distills-
tion, and when new it contains volume of
fusil oil to 500 of whisky. By careful
storing and treatment for two years in pack
ages. about all that fusil oil is evaporated in
a water bath, and after volstilizatlon should
give off no odor, so that in medical sense
well-made 2-year-old whisky is as good as
it ever becomes.
Medical men until recently relied on
French brandies for use in the pharmacopeia.
Now they use whisky, it being better than
French brandy, being less adulterated.
Cologne spirit is not so digestible as whisky,
but is good for tinctures, not good as a
stimulant Whisky contains ether and va
rious salts adjudged healthy. These are
filtered out of Cologne spirit in its purifca-
tion, leaving it more dead than whisky.
The above is the outline given by an ex-
liquor dealer to introduce an argument in
favor of extending the time of the bonded
period. He states that during the last
seven years the American public has drunk
much better liquor than it did between
1868 and 1882 The cause was the passage
of the bill of Congressman Carlisle of
Kentucky, extending the bonded period |
from one to three years. Previous to the
passage of that bill whisky had to bear the
cost of interest on the tax, and tax had to
be paid on more whisky. Now the distiller
is allowed deduction of seven and one-half
gallons for three years evaporation. from a
barrel. He states that the results to the
consumer would be still better were the
period extended to five years. His beverage
would not be any healthier, but it might
cost him less to drink smooth old article
with fragrant boquet.
A BETTER DRINK AT LESS COST.
A man can now get better drink of
whisky tor 10 cents than he could for Is
cents some years ago. Said he: "High
taxes always produce an inferior article.
Early in the eighteenth century the
British Government levied a tax of 20
shillings gallon on ardent spirits, beside a
heavy tax on dealers The result was
adulteration, smuggling and rioting, and the
law became SO unpopular that it was re-
pealed In 1723.''
The bulk of whisky drank in Europe is
made In the United Kingdom. The dis
tilleries of England are immense affairs sew
eral costing each over $40, ,O0O, 600. In Ger
many there is little potato whisky made.
but it is not good. In fact, as
rule, there is no good liquor made
in Germany, except that which is brewed
from hops and malt. The best foreign
whiskies are made in the United Kingdom.
but Americans prefer their own, and lead
ing brands of American whiskies are now
sold in the large cities of Europe. A con-
siderable percentage of Americans drink
whisky, and demand their own cuntry
hpple, and in Paris especially anefoort is
made to accommodate them.
THE KEYSTONE STATE AHEAD.
The best whisky made in this country is
that made in Pennsylvania, MARYLAND and
Kentucky. North Carolina has more than
200 distilleries, but there are single dis
tilleries in Pennsylvania that turn out more |
whisky than does all North Carolina. Penn |
sylvanla rye whisky is the coming whisky. |
1t is said, even the Scoth and the Irish in |
this country now drink the American article |
in preference to the product of their own
countries, except on holidays, when they
poSiiOViSoiy .oosI bnelr Dlrtnplaces IN
Scotch or Irish hot whisky punch. 1t is
only patriotism that makes them prefer il
on these occasions.
Pennsylvania has always led in rye
whiskies. Kentucky is noted for bourben
whisky, and until lately had the call pen-
orally in the West, but rye is making
heavy inroads, and Pennsylvania rye is said
to be the coming brand. Formerly in this
State one third of the mash was corn. If be-
ing supposed to add to the quality of the
product, but now the article used is rye ex-
clusively in the best distilleries.
New whisky is white. 1t gets its beautiful
amber color from the cask; that is supposing
the article is pure, and it is we'll colored at
three years old. Some of the tannin of the
oak in the barrel is appropriated by the
whisky. Attempts have been made for wears
to prematurely age whisky, but none of
them have produced results as to quality
equal to careful storage. 1t is said the best
storing warehouses in the world are in
Pennsylvania. They are kept heated to
just the proper temperature, and kept there,
and evaporation is stimulated to accomnlisb
all that is possible with present knowledge
It is age that gives whisky Its mild taste
and its fine aroma.
HOW THE TAX Is LEVIED.
Proof whisky, on which the Government
levies the tax, is .917 specific gravity at 500
temperature. That grade boils at 1850. 27
below that of water at sea level. Whisky
heavier than that is below proof; if higher,
above proof. At .917 weight the mixture is
equal parts water and alcohol. As alcohol
is made Dy fermentation, and as combined al
cohol and water boil at 1900 and fusil oil at I
269 degrees, not much OF it boils over and
radiefi11 afiou IL necessary and that efill