The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1917-01-09
ALASKAN SPREE
HooTcHlNoo MIXED WITH WOOD
ASHES FURNISHES POLICE
PROVOKING EXHlLARATIoN
(AIedica1 Record)

uNeB OF Alaska In the endeavOr to be.
come intoxicated is described by its
special correspondent there He writes
from st. Michael under date of August
"a The fayorite methods seem to be
by the "sourdough," or the nayoring
extract routes, although the Govern.
ment has put its ban on both as bey.
erages. According to the writer, Alas
ka must import greater quantity and
variety Of tiavoring extracts, which
contain about 80 per cent of alcohol. in
4 proportion to population than any 9th.
er country in the world. He writes:
1T is probably not known how long
the human race has been addicted to
| alcoholism, but the first paper on the
! subject was written in 1883 by John
| Coakley Lettsom, one of the original
founders of the Medical Society of
London With the advancement of sci.
ence many new intoxicating beverag-
es have come into use. Many other H.
guilds containing from fraction of
per cent to 30 per cent or more of al
cohol are used as intoxicating bever-
ages, although they are not put on the
market for that purpose.
"The Territory of Alaska is not dry,
/ but the sparsely settled country with
limited and slow transportation has in
vited many persons who long for the
/ physiological effects of alcohol and
cannot obtain it in the usual beverage
/ form to attempt to- manufacture or to
use some other liquid which contains
alcohol. 1t is not uncommon in some
| places in Alaska where there are no
saloons to see man go into trading
post or general merchandise store and
say that he wants something to drink.
and ask, What have you that contains
the largest per cent? How much has
this? How much has that?' meaning
the percentage of alcohol, and pointing
to some medicine, perfume, toilet water
or fiavoring extract on the shelf.
There are many persons in Alaska,
DOAll MulJS anu ldllNb, VIII ItSOlI W
various means of securing alcoholic in
toXicants. The most common of these
unusual alcoholic drinks in places
which are in touch with civilization are
the flavoring extracts. l mean by plac-
es that are in touch with civilization
place that has store or a trading post.
In townc that ara Ia ron aDougb ta noua
saloon the saloons are patronized. 1t
appears not to make any difference
whether the extract be lemon, ginger,
vanilla, pineapple or what. 1t is some
times drank straight and at times mix
ed with cider, grape juice, milk, sour
dough- root beer, or hot water. Sugar
may or may not be added
Most Of these extracts contain about
so per cent alcohol, and their consump-
ton in Alaska as a beverage has be-
come so great that it is now a viola
tion of the law to sell them to a ma
tive or to any one for drinking pur-
poses. 1t would be interesting, indeed,
TO know just how much of these ex-
tracts is consumed in Alaska annually
for drinking purposes, but it must be
large quantity, as every one seems to
know OF them and talk about them as
intoxicating drinks. Through this
port alone the amount of extracts ship
ped appears all out of proportion for
their use for flavoring purposes, con-
sidering the population.
In places that are not in touch with
civilization, especially native villages,
'sourdough' is the favorite intoxicating
drink This is sometimes called
'hootch' or hootchinoo.' The latter
term is thought to have originated in
Kamchatka, across Bering Sea, in
Russia, whence the art of making
sourdough probably spread to Alaska
The term 'hootch' is slang expires.
sion, and is at times used to designate
any intoxicating liquor, while hootch-
moo is more properly distilled sour
dough. Sourdough is made by mixing
fCiy lnlU uOuSH VI iiOui anu Wdltl
adding yeast. and setting aside to fer
ment. This fermentation is facilitated
by placing the vessel in warm water
or in a warm place.
"As the fermentation takes place
the liquid turns an amber color and
large fakes of starch float to the top.
later to settle to the bottom. leaving a
clear colored liquid on top. Rice and
barley are sometimes used instead of
-four, and it has been said that the ad-
dition OF molasses to the fermenting
mass makes a stronger preparation.
The entire mass has sour smell,
hence the name sourdough. Alcohol is
formed during this fermentation and
after it has reached the required per
centage the liquid is strained.
Some persons drink the liquid just