The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1910-09-10
"KAN-FER-KORN'
This Is the Name of New Brand
of Kansas Whisky.
Made From the Product Of Kaw
Kaffir Corn.
BUYERS ARE HERENOW
Kansas Farmers Selling All OF
This Years Crop.
SunfiOWer FireWater Does Not
Burn Throat.
BUYERS ARE HERE NOW

Kan-fer-k orn whisky
Smack your lips, sniff the air ana
say it over three times in succession
kan fer-korn, Kan-fer-korn, Kan
fer-korn
Then translate it-"Kan'' for Kansas;
sfer' for for; ''korn' for corn. In 9TH
er words it might be translated into
"kafir corn whisky''-and that is what
1t is.
Kafir corn whisky is a new thing
on the market. That is, it will be a
new thing on the market because the
distilleries in St. Louis are grinding out
the stuff as fast as their wheels and
mixtures and Father Time will allow
them.
And the worst part of the whole
thing is that this new brand of whisky
is made of Kansas kaffir corn. Sh-h-h!
Think of it! Whisky made from the
field supply of Kansas! Kansas, that
driest of dry prohibition states furnish
ing some of the greatest d1St1ller1eS IN
the world with material TO make
whisky. 1t is hard to swallow. isn't
it-yes, even the whisky is hard to
swallow.
But here are the facts:
There are in Kansas at this time
large number of representatives from
the big whisky distilleries in St. Louis.
They are visiting all the farming COM
munities in the state buying up the
kaffir corn crops for this year and ar
ranging shipments of the same to st.
Louis.
very heavy in comparison with the reg
uIar corn crop. The farmers don't have
as much use for it as they do the plain
corn To feed the chickens with the
seeds and feed the cattle with the
stalks is the limit of use for kaffir corn.
But with the new industry staring
them in the face and the possibilities
of raising kaffir corn for a good profit
it looks as though Secretary Coburn
would have something else to tell the
eager eastern readers this winter.
They say that Kan-fer-Korn whisky
is something that will make a clean
sweep of the country when it is once
on the market. 1t has the same effect
as the regular stuff You drink SO
much of it and that same old dizzy
feeling that thrill of joy, that sensa-
ton of drowsiness-and then,-well, it
is no use telling the rest. At any rate
all these things follow the drinking Of
Kan-fer-Korn.
py feeling just as quick as any other
brand That it will go down in the
same old way and that it produces that
usual head of the morning after. All
these things come to those who wait
and drink.
L y
ground! Here is the secret of the sue
cess of the Kan-fer- Korr whisky. 1t
doesn't burn! You can drink it all
night-as long as you are able to find
your mouth with the bottle-and not Il
drop of it will burn as it courses down
your throat.
The regulation whisky is made out Of
rye or corn-one the rye and the other
the ourbon. To those who have had
any experience with either 1T is known
that in drinking these brands there is
an accompanying burning sensation as
the whisky rushes down the throat. In
most cases a little water and other
"softeners'' are used to kill this burn
ing effect.
But not so with Kan-fer-Korn Il
has no burn 1t has no i'll effects in
drinI<ing-and still it brings out in the
good old fashioned way the tipsy re-
suits of whisky.
Kan-fer- is strictly a Kansas
product The kaffir corn used in ,eX-
neriments was shipped from this state
10 ST. Louis. where the first quart was
turned out of the stills. The first and
all the drops come from Kansas Think
of the thousands of ''drunks" in the
country next year who when the cops
catch them with the goods adm1t
that thew have been drinking Kansas
whisky.
Rut that is the case-and when this
years crop of kaffir corn is shipped 70
st. Louis and the poor chickens and
the starving cattle on the pra1rles are
forced TO go without their usual karin
rn luxuries. the big distilleries viii
he turning out fire water"
Whisky from KansaS-right fresr
from the Kansas fields
Naughty naughty, Kansas!