Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1909-01-22
DENA1 iIP ED ALCOHOL.
Oregon Agrfsul uraI College Gives In
formation On This Subject.

By C. E. Bradley. regon Agricultural College
CoryaiHs
On June 7, 1896, congress passed
law removing the internal revenue tax
of $2.o7 per ga Ion on grain alcohol
which had been properly denatured or
rendered unfit tor drinking purposes
by the addition of certain materials,
such as wood alcohol, benzine or py-
ridine. 1t was hoped that by the re-
moval of this tax alcohol could be OBJ
tanned cheaply enough to compete
with petroleum for light and fuel. The
demand for such alcohol can be read
lily seen when we note that approxi-
mately 100000 gallons of gasoline
are consumed daily in the country and
that the increased demand for it, due
to the development of the modern ex.
plosion motor, has doubled its price
in the last ten years. Indiana and
Ohio oils contain only about 5 per
cent of gasoline and the per cent OF
the lighter distillate in California and
Texas crude oil is very low. The
supply of gasoline therefore seems to
be limited, but the demand increasing.
Alcohol, it has been demonstrated,
can meet this demand Furthermore,
the annual consumption of kerosene
in the United States approximates l.
0O0,000,00O gallons, three -fourths Of
which are probably used by the far
mers. Since one gallon of alcohol 10
equivalent to two gallons of kerosene
for lighting purposes, $4,000, 900 gal
Ions of alcohol could be used on the
farms of this country each year. This
would require for its production 14O,-
100000 bushels of corn, or 100000
acres, an increase of & per cent over
that now grown. If made from pota-
toes. this 375,OOO,O0O gallons of alcohol
would require 450,O0O,OOO bushels, or
100000 acres, an increase of 60 per
cent over that now produced. The
present consumption of alcohol
amounts to but 100000 gallons per
year.
Ethyl or grain alcohol is a natural
product, formed by the fermentation
of various kinds of sugar through the
agency of yeast organisms. Since
starch is readily convertible into SUI
gar by either natural or artificial
means, materials which contain nota-
Bile quantities of either starch or ST.
gar may be utilized for making alco-
hol. The more important sources OF
alcohol are the cereals, potatoes. mo-
lasses and fruits. In France alcohol
is chiefly made from the sugar beet, in
Germany from the potato. and in
America from corn. A bushel OF corn
will yield approximately % gallons OF
95 per cent alcohol; a bushel of pota-
toes three-fourths OF a gallon and
bushel of apples oue-third of gallon
In the large distilleries it costs
about II cents - manufacture and
place on the markst one gallon of al
cohol. ai-l the cost Of the raw material
used brings this ordinarily to approx
imately 30 cents. Allowing for the
necessary profit, alcohol will reach the
consumer at about 10 cents per gallon.
But alcohol at 40 cents can compete
with kerosene at 3 cents for lighting
purposes, since alcohol has twice the
Illuminating value of kerosene, and in
competition kerosene can never de-
mand more than one-half the market
price of alcohol.
concentrated raw product and a well
equipped plant are necessary. The
plant should have a capacity OF at
least 100 gallons per day, the cost OF
such plant being in the neighbor-
hood of $4,000. Nc such plant can
operate successfully on waste pro-
ducts alone. especially if such are to
be obtained for only a brief part OF
the year, as, for example, waste fruits
There must be some more stapl. pro-
duct as a basis, with the waste ma
terials handled as a side issue. For a
staple in the Northwest we must look
to potatoes or sugar heets and dam.
aged grain when it can be secured. on
which materials, together with various
waste products, plant could be op-
Grated throughout the year.
Because of the persistent Inquiries
relative to the merits and lem .rits OF
the wheat known locally as Alaska
the Idaho experiment st alton has
given the wheat milling test and
subjected the -four so obtained td
chemical examination and baking
tests. The results of these tests, to
gether with such other information
concerning the wheat as could be
gathered from reliable sources, have
Just been published in bulletin form
The wheat is apparently of the same
variety that is known in southern Eu-
rope as Poulard, or Egyptian. 1t is
used there for making macaroni and
other pastes, and the -four made from
it is said to re in demand by certain
French markets
Under field conditions the wheat