The herald and news. [volume] (Newberry S.C.) 1903-1937, 1906-06-05

Z for an analysis. Usually he himself
( does not require the half OF what is
submitted. (Mr. Lyon here stated
that other chemists had told him they
would not possibly make an analysis
with less than quartz
DR.. Burney had no recollection of
having ever made an analysis Of Mt.
Vernon whiskey, sold by Cook &
Bernheimer Of New York.
Chemically Pure Defined.
DR.. Burney said that in his opinion
this form Of analysis Of his can estab-
lish the purity of the sample.
"Chemically pure" in the original
Interpretation meant that nothing
was there except such ingredients as
would be generated in the course Of
fermentation and passed over in the
process Of distilation, he said. The
present use Of the term is merely to
show that there are present no harm
full substances. The Interpretation Of
the term was obliged to be changed
because there is no chemically pure
rye whiskcy, for the coloring matter
shows that something has been added
which does not rightfully there belong.
The rye is supposed to get its color
from the wood, but really the color
comes from burnt sugar, or caramel
Prune Juice is added for blending
purposes. This does not affect chcmi-
cal purity so far as whoesomeness is
concerned and sometimes he has to
"wink at" the presence Of prune
juice in reporting liquor to be pure.
AS to "sophisticatcd" liquor, he
says that these ingredients are intro
duced to make the whiskey more pal
atablc and more salable. He does not
think these affect the wholesomcness
Of the liquor. lie thought there would
be no harmful effects physiologically
in properly sophisticated liquors.
lie stated that the object of aging
whiskcy is to eliminate the fusile
oil by transforming it to ETHEREAL
salts, which make old liquors SO high
" priced for their aroma and taste.
The finest laboratories in the world
could not analyzc fuscl oil and in
some respects the chemist is at the
mercy Of the manufacturer although
he believes that he can tell by chem
ical analysis really old whlskey
from one artifcally aged whlskey.
Can Battle Chemists.
IF skillfully done, it is possible to
concoct an artificial liquor which is
not harmful. The oxidizing effect OF
the atmosphere ages whiskcy natural
ly.
Hc thinks if is common practice
to put an ingredient in whisicy to
make it "bcad.' although he does
not consider tina, properly an infall-
bic test Of the age Of liquor.
It is impossible I" determine the
difference between skiIlfully made
whiskcy from natural whiSkcy. lie
does not know whether or not 1t
would be an easy matter to dc,uc: -"
difference between impcrfcctly made
whiskcy and the genuine article.
SO far rs he knows his analysis is
confined to barrel goods. Mr.. Lyon
then wanted I" know if that stamp or
label aS I" chemically purity is used
ON many cases which he had never cN-
amincd. Witness said he knows n"th-
in% Of the Shippin" department Of
the di>pcneary. However, if there Is
any such thin" h"nc he admitted that
il is miSlcahin. 10 the consumer.
lie did not pretend to try to Grade
liquors. although In" age has much t"
do with the value of the whiskcy on
the market. He knows Of no fixed
standard or rule by which one may
arrive Ht the ace or quality Of liquor.
There are many things which chemists
cannot determine about liquor. 1t is
very largely matter of confidence
between seller and buyer, he admitted.
Chemical purity means the absence
Of foreign substance. lie had found
anilinc dyes, although he does not as
rule look closely for dye matter in
the whiSkry.
Whenever he finds harmful sub
stances he makes report. But there
has been nothing to condemn the whis
key found in some time.
lie had found logwood coloring in
one consignment, but it was not
enough to hurt. lie had advised the
board to accept the consignment, pro-
~ L. Al. 81 L.