The Roswell daily record. [volume] (Roswell, N.M.) 1903-current, 1907-01-31

titled beverages is principally deriv-
ed from Indian corn. rye. barley. and
mo1assas. Alcohol is also produced
for drinking purposes from fermented
fruit juices, sucl as the juice of APP
pies, grapes. peaches, etc. In the pro
ductioa OF alcoholic beverages a care
full selection of the materials is re-
quired in order that the desired char
aeter of drink may be secured. For
instance, in the production of rum,
the molasses derived from the manu-
fracture of sugar from sugar cane is
the principal raw material. In the
fermentation of molasses a particular
product is formed which by distilla-
ton gives the alcohol compound pos
sessing the aroma and flavor of rum.
In the making of brandy, only sound
wine can be used as the raw material
to distillation, gives a product contain
ing the same kind of alcohol as is
found in rum, but associated with the
products of fermentation which give
to the distillate a character entirely
distinct aid separate from that of
rum. Again, when barley malt or a
mixture of barley malt rye is pro-
perly mashed, fermented, and subject
ed to distillation, a product is obtain
ed which, when properly concentrated
and aged, become potable malt or rye
whisky. In a similar manner, if In
Jio- oo-o an6 harloy -,o1t o~0 rran
erly mashed, with a small portion of
rye, the mash fermented and subject
ed to distillation, and the Gistillate
properly prepared and aged, the pro-
duct is known as bourbon whisky.
Thus, every kind of alcoholic beverage
gets it's real character, taste, and ar
oma, not from the alcohol which it
contains but from the products of fer
mentation which are obtained at the
same time the alcohol is made and
which are carried over with the alco-
hol at the time of distillation.
Agricultural Sources of Industrial
Alcohol.
The nature of Alcohol having been
briefly described, the mex point to be
considered is that of the greaUest prac
teal Importance to the farmer, name
ly, the agricultural products from
which the alcohol is to be made. 1t
has already zen pointed out that
The chief alcohol yielding material
produced in farm crops is starch; the
second important material is sugar,
and the third andr1east important raw
material is cellulose, or woody fiber.
The quantity of alconol produced from
cellulose is so small as to be of no i'm
portance at the present time.
Starch Producing Plants.
The principal starch producing
plants are the cereals, the potato, and
ssav With the potato may be
classed, tho not bota1ically related
thereto, the sweet potato and the yam
Among the cereals rice mas the larg
est percentage of starch and oats tne
smallest. The potato, as grown for
the table, has an average content of
about fifteen per cent starch. When
a potato is grown specially for the
pt OuuSIlOA VI dlCOLOl II Gull III q
large quantity, or nearly twenty per
cent. Cassava contain a larger per
centage of starch h a the potato, va
rying from 20 to 80 per cent.
Sugar Producing Plants
Fruits.-Nearly all fruit juices are
rich in sugar, varying in contents
from > to 80 per cent The sugar
ii fruits is composed of both cane
sugar n it's invert products Gdex-
trose and levulose), in some fruits.
principally the latter. OF the common
fruits the grape yields the largest
percentage of sugar. The normal
a used for wine making contains
from sixteen to thirty per cent of