The sun., 1903-02-08


II is Generally admitted that age not only
gives an agreeable or pa latable character To
potable spirits. such as genuine brandy or
whiskey, but also renders them more whole
some Tn, chemistry OF these spirits how
ever, does not simplify with age; indeed. as
A rule, il becomes more complex Therefore.
IL can hardly be assumed that because given
spirit Ia chemically purer than another u Is
moro wholesome If the degree OF whole
someness of a spirit depends upon its SIM
pljcity of composition. obviously the most
wholesome would be chemically pure alcohol,
and grain spirit approaches much more nearly
10 the composition Of che mically pure alcohol
than does NAL, whiskey. rum or genuine
brandy.
Chemically speaking. starch or what is
nearly the same thing, gram. transformed
by a hycrolytic agent such as sulphuric acin
into sugar. instead OF by the agency OF an
engine or ferment. yields much phrei
alcohol than does barley that has been matted
and converted into sugar by the diastaslc
process Sill less pure. clemicllly sp"ak'ng
is the spirt derived from the very complex
nuid wine, and yet who will assert that genuine
old brandy is less wholesome than whiskey' In
abort the alcohol obtained from grain by
rapd chemical frn orr rsres mst aG or the srape
by what may he called a slow, natural process
After all. the natural process 10 chemlcaI
o fnst Whereas % in grain spirit the alcohol e The
product OF fermentation OF an arunc1aiiy
prepared sugar when - ,Hr very epis,.nc ce n TO
more or lees naturally derived sugar which
is assocated with other things These sugar
Sor TO- the spirit, Ne may thus account 10,
the differences between brandy. rum ana
whi.key. and malt whiskey and sram 02Hn
itself unpalatabie, and therefore for drinking
purposes % 'i i must be favored by blending with
i ra 9ld asss tSr Sr bis Of old whsSey
or brandy Is considerably increased by aon-
ing grain spirit TO II II Is an act OF omu''nn -
Is the old story OF substitution. but We nam
tain that when malt whiskey or oranoy N
demanded II should be supphed, npat' a,r az
spirit Is more wholesome that malt or grape
spirit. t.,..,oo, .,,;or os mt .ble sniru
thou gh largely, Of course. is not entirely thS
Of alcohol A carefully conducted chemical
analysis distinguishes one spirit from anothei
tSe srnounts' or il may be the absence Of
secondary constituents or what the ftench
chemists call -imI u-etes II isrrasonaoie to
suppose that il there are chemical difference
there must be physiological differences also
and experience shows that such IL ne cshe
MOREOVER. analysis also Indicates difference.
existing between the composition 81 IaS
and matured spirits but In this case the DIN
ercncc of physiological action !. much NOR.
marked than chemistry IL able present 10
What is needed in order to throw light upon
the question is 4 series OF physiologlca of
personal ex perinents in which the effects o.
absolutely pure ethyl ale ohol could be Oh
served and compared with those btained
with ali classes OF potable spirit: SO lar
however. experience is in favor OF matured
spirits being made from materials such a.
grape, malt and sugar. which are resoiveG
agencies aud without resort TO chemics
onerat ions. the only just ifcation for which
Is o expedite the process and thus TO cheap"'
the product