Los Angeles herald., 1892-03-20
m m hour without the greatest precau.

and yet it is q pure and true wine. The
orange growers of Italy and Spain have
asserted that wine could not be made
purely from oranges, but the Florida
Wine company had proved that the
Italians and Spaniards were in error,
for their wine is pure orange Juice in
nowise adulterated and possesses 30
much of the true wine principle that it
ia more in demand than any other
product among the distillers and whole
sale druggists, who use it as the basis of
many of their wine preparations.
The Juice of any fruit does not become
. wine until Thorough fermentation has
taken place. The mere stimulant effect
of wine is, however, minor factor in
its utility. Good wine is nutritive,
nourishing and reconstructive in it's &C.
tion on the human economy, without
reference to its etimulant power, which
may be slight, and it is for this end that
wine is employed in fevers and in conva-
lescence from debilitating diseases, 1t
Is vitality important that the alcohol in
wine should be pure and free from con-
terminating ethers--the so-called amylic,
ethylic and methylic alcohols. The
convulsive disorders arising from the
ingestion of raw spirits and imperfectly
ripened strong liquors depends on the
poisonous effect Of amylic alcohol Aging
breaks up the amy lie and others named,
and adds what is known as t'bouquet"
to the production, and it is from the
completeness of this chemical change
that all superior brands of liquor derive
their importance.
In true orange wine none of the
poisonous ethyls are found, hence even
the newest brands cannot produce the
affections of the nervous system attrib.
utable to unrectified liquors. The alco-
hol in orange wine is absolute alcohol.
1t is the pure alcohol alone, as proved
by it's character when isolated from the
wine; therefore, one extremely import
ant pointsis that the only alcoholic eff
feet resulting from the use of real orange
wine is that of simple stimulation-it
cannot in any amount produce the con-
vulsive Or poisonous results of unrecti-
fed or defetively ripened alcohol de-
rived from fermentation in the
ordinary method of manufacture.
Another important quality is the un-
usually low percentage of alcohol in
orange wine. The great utility of cham
payne is its low volume of alcohol as
compared with the stronger wines.
WILL lbS CIcTNSSCCuCG, uu0 lO re-
tanned carbonic acid gas under pressure,
gives it the brilliancy so highly esteem
ed the world over. Now, in orange
payne, and the addition of any effer-
by means of the ordinary syphon bottles
gives the peculiar and characteristic
quality of fine champagne, with added
richness derived from the fruit, which
is notably superior to the grape product
AT THE>WINERY.
The winery at Clay Springs is the
largest mandatory of orange wine in
the world.
1t is only few years ago since the
project was started in a small way. At
the start everything was experimental
and it was not conducted as a CONNER
cial effort. The idea was that fruit go
fine as the orange should yield deli
cious wine, and the result proves that
he was right.
Having been 80 successful at making
orange wine the company has gone
further, and as the result of successful
experiments is the first in this country
to obtain oil from the orange peel, and
this Oil is already pronounced by
chemists and leadingeonfectioner equal
to the finest imported preparations, and
is in great demand.
It is for family use that the orange
wine excels and is now III greatest ia
vor.
Hundreds of tourists and travellers to
Florida make it point to visit here just
to see the wine process.
Not only invalids, but all fond of
delicate wine, ladies especially, derive
great pleasure from it's use and are its
greatest admirers.
One of your Philadelphia chemists
says there is in the orange beside the
usual fruit acids incident to all pulpy
fruits peculiar acid as yet unnamed,
which is doubtless the active agent in
giving to orange wine its striking indi-
yiduality, not only of flavor but of
effect. Time will tell just what this
acid is, but at present we must rest con-
tent with the fact as known, which is
that no grape wine can efsord the we'll
defined aroma and reconstructive power
OF genuine orange wine.
Many doctors use it and many in
Philadelphia recommend it to patients
requiring tonic that is pleasant and
not injurious. They all agree that the
use of pure orange wine is not attended
by the alcoholic effects following the
use of other wines.
Drs. Dujardin-Beauments and Andige,
OF France, in paper on Genegal Consid-
erationa on the Intoxicating Power of
Alcohol, show that the dangerous quail
ties or elements of liquors depend on the
presence OF certain primitive alcohols
which are produced in the methods of
extraction. They divide alcohols into two
great classes: "The first class and it's
exhibit but one atomicity,
and are called the monoatomic alcohol
the second class comprises ombinations
more complex, and are termed poly
atomic alcohols. The monoatomic group
is subdivided into three principal
classes, the first of which are alcohols
produced by process of fermentation,
and the second class are .alcohols pro-
duced by synthesis, or any other process
except by fermentation. The third |
class is composed OF series of sub
stances presenting the same character
lstics IS fermented alcohois, but are
produced by the process of synthesis,
and are called 'isoalcohols.'
"The Intoxicating phenomena of |
ethylique, propylique,
'utylique. amylique alcohols, the mon
oatomics1 triatomieues and isoalcohol |
nay be grouped in three different |
classes.
"The first comprises fermented olco-