CHEMICAL SCIENCE. 241 



distillation from juniper berries, which last gives a peculiar aroma and 

 diuretic properties. Age improves gin, imparting to it a smooth, oily flavor, 

 much admired by many. 



Three-quarters of the gin sold is entirely innocent of any knowledge of 

 Holland. The English cordial gins, so much used as medical agents for 

 their diuretic and carminative qualities, are all made-up liquors. 



Manufactured gin is made as follows : A mixture of oils, of juniper berry 

 (freshly distilled) and angelica seed, in equal proportions, together with rum 

 ether, oil of lemon, common salt, and simple syrup, is added to spirit of the 

 proper proof, neutralized by means of spirits of nitre. Sometimes oils of cara- 

 way seed and fennel seed, with peach ether, are added to the above, to create 

 an "Aromatic Gin/' or to give smoothness, richness, and creaminess to the liquor. 



Creosote is used to give to gin a certain degree of smokiness ; caustic 2>otash 

 is added to make it strong and biting on the palate. 



British " cordial " gin is sometimes made of oil of bitter almonds, oil of 

 vitriol (sulphuric acid), spirits of turpentine, oil of juniper, coriander seed, 

 orris root, elder flowers, acetic ether, and sugar, in proper proportions, 

 macerated in proof spirit. 



Common gin is a crude distillation of whiskey, from a mixture of spirits 

 of turpentine and common salt, with a dash of jumper berries. 



Rum, when pure, is the distii'ed product of fermented refuse saccharine 

 matter which accumulates where sugar and molasses are made. The best 

 varieties are obtained from the West Indies, and termed Jamaica, Santa 

 Croix, and Kingston the Jamaica being considered the best. The peculiar 

 flavor of rum is due to the presence of a portion of empyreumatic oil, which 

 forms and passes over it during the process of distillation. 



Now, by distilling a mixture of black oxide of manganese, sulphuric acid, 

 alcohol and acetic acid, a peculiar ethereal liquid is obtained, possessing the 

 odor of rum in a remarkable degree; this, when mixed with essential oils, 

 and colored brown, is termed, commercially, "Oil Jamaica Rum;" colored 

 pink, and entitled " Oil Kingston Rum; " or left of its natural color, and it is 

 " Oil St. Croix Rum." 



A single ounce of the oil Jamaica rum, with a little essential oil of pimento 

 (allspice), some acetic ether, a few pounds of sugar, and ten gallons of water, 

 converts one hundred gallons of fourth-proof spirit into "Jamaica;" or, 

 by using white or pink oils, with some essence of lemon and spirits of 

 nitre, the same quantity of spirit is converted into Kingston or St. Croix 

 rum. Simple syrup, molasses, and caramel, are also used to sweeten, give 

 smoothness and color to this liquor. 



It is often remarked, that if habitual drinkers would confine themselves to 

 whiskey that pure drink tho probabilities are that they would average 

 longer lives, and be less subject to the horrors. This might be true if high 

 proof alcohol was drunk by them, properly diluted, but not when the com- 

 mon grain whiskey of the still is used. 



Common whiskey contains a large per-centage of fusel oil (an oxide of the 

 organic radical arayle), which passes over in distillation in considerable 

 quantities. Repeated rectification only partially removes it. It is, in a pure 

 state, highly poisonous. 



I am credibly informed by an extensive alcohol distiller, that, in running 

 highwines enough to produce three hundred barrels of alcohol, he separated 

 at least a barrel of crude fusel oil, one tablespoonfull of which, if swal- 

 lowed, would produce fatal effects. 



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