Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-03-20
OUR MAIL POUCH.


To the Editor OF The Dispatch:
The term whisky is said to have been first ap-
piled to the spirit obtained from barley. in the
highlands of Scotland, and to signify water in
the language of the people of that region. In
the strict sense of the word, as at present un-
derstood and as officially defined, it belongs to
the distilled spirit from different grains. in
Guiding wheat, rye barley and Indian corn.
The famous Bourbon whisky. from Kentucky.
is prepared from Indian corn, previously malt
ed and kiln dried. The common whisky of this
country is generally made from rye. The term,
however, is sometimes extended to other
forms of ardent spirit. and that resulting from
the distillation OF cider is frequently designated
as apple whisky. In the preparation of whisky
the infusion OF rye or other grains Is
first made to undergo fermentation,
by which the sacharine matter and
indirectly the starch are converted into alcohol.
In this state the liquid is called the wash: this IS
submitted to distillation and the product is
denominated low wines. By second dlstilla-
tion it becomes purer and stronger and now
takes the name of raw corn spirit or whisky.
Sometimes it is submitted to third distillation
in order still further to purify it. By time GER
tain chemical changes take place by which the
natural impurities contained in the liquor are
destroyed and the whisky becomes melowed,
losing the disagreeable odor and taste which it
Is apt TO nave Wnen nrSt distilled.
There are volatile principles naturally exist
ing in the grains, which accompany the liquor
in all its changes, and give their characteristic
flavor to the resulting spirit. These can
scarcely be considered impurities. But there
are others produced during the process of
fermentation which serve seriously to con-
taminate the product among them is
Mnah fHss! or grain aDs1a Ti td@yc acohU
and taste, and of which it is very desirable that
the spirit should be freed as far as possible. AS
this oil has considerably higher boiling point
than'alcohol or even water it is mainly left be-
hind if the distillation be not carried too far
Yet portions Still rise, and to a certain extent
impregnate the spirit. Minute proportions of
acotic and .butyrIc acid are often present in
whisky, and valoranic acid has been detected.
According to DR.. A. A. Hays. of Boston, all new
spirits prepared with copper Stills are liable to
be adulterated with the me al, which, however,
is. he thinks, deposited in the process of ripen-
ing, which they undergo by time. Whisky,
When recently prepared, Is nearly colorless, but
when Kept in casks it gradually acquires
broWnlsh color. which deepens with time. Its
taste and SMELL when mellow by age, though
peculiar, are not disagreeable. As directed by
the pharmacOpGia. it should contain 4S to So
per cent of absolute alcoh j. and its specific
gravity, therefore, should not exceed O923 at 30
f., nor be less than .U904
The adulteration is with the rectifiers and
middle men, so called; in fact, they go so far as
TO manufacture the so-called whisky from
drugs, water and high wines. Just think of the
Government granting a man license for S25
to sell to his fellowman poison, nothing else
than perfect poison, and neither are ignorant
of the fact. Had Judge White said that his
reason for refusing license was that Re could
not conscientiously grant man license to sell
poison he would have been perfectly justifable
and worthy of praise. Is it not an outrage to
think OF the granting of licenses to deal out
perfect poison, thereby poisoning millions
daily, to say nothing of the murders, suicides,
divorces and other depredations caused from
this source? The Allegheny murder can be
traced to this poison.
s. 8. CHRIsTY, NJ. D.
PITTSBURG, March 49,