64 



The Bulletin. 



RESULTS OF THE EXAMINATION OF MALTS, BEERS, ALES, 



It 



J. ^ Brand Name from Label. 



j2 



Manufacturer or Wholesaler. 



Retail Dealer. 



4212 Malt, Prima Tonic* Independent Brewing Associa- Montgomery Drug Co., Troy— 



tion, Chicago, 111. 

 4315 Cider* H. J. Holbrook, Brcokford 



4246 Phosphate, Blackberry* Haynor Mfg. Co., Norfolk, Va.— J. R. Billups, Winfall 



Corbett& Co., Wilson 



4256 Beer* Robert Portner Brewing Co., 



Alexandria, Va. 



3685 Cider, Sparkling Golden S. R. & J. C. Mott, Rochester, G. A. Greer, Asheville 



Russet.* I N. Y. 



3995 Cider, Golden Russet* do Williams-Little Grocery Co., 



Wilson. 



3725 Birch Beer, Boatright's Hickory Bottling Works, Young & Drum, Hickory 



Hickory, N. C. 



3727 Cherry Phosphate, | do do 



Boatright's. i 

 3899 Ginger Ale, Harris' Lithia— D. F. Pense, Rockingham 



3902 Cherry Phosphate Brannan, Charlotte, N.C George Kirakos, Charlotte — 



3903 Orange Phosphate do do 



4464 Peach Cider* G. S. Kernodle, Reidsville— - 



C. L. W. Smith. Smithfield — 



-_-do 



—do 



E. Dannenberg, Wilson 



4465 Malt, Eureka Canada* Darley Park Brewing Co., 



Baltimore, Md. 



4466 Beer, Hofbrau* Robert Portner Brewing Co., 



Alexandria, Va. 



4467 Beer, Venetian Cabinet* do 



4468 Root Beer* Coca-Cola Bottling Works, 



Wilson, N. C. 



4469 Cmcmnatus* E. Dannenberg, Wilson, N. C. do - 



4470 Beer. Venetian Cabinet* Robert Portner Brewing Co., 



' Alexandria, Va. 



-do. 



*Samples sent to the Department by local dealers or others for analysis. 



DISTILLED LIQUORS. 



The most important of this class of products are brandy and whis- 

 key, the latter being of the greatest commercial importance, and the 

 principal subject of this investigation. 



Distilled spirits, corresponding closely to whiskey was kno'VATi to 

 the Egyptians in very early ages. When the English invaded Ireland 

 they found the manufacture of whiskey a fairly well understood art. 

 Malted barley alone was then used in the manufacture of whiskey, 

 and the small, or pot-still, was employed in its distillation. 



Whiskey is now largely made from fermented grain, but potatoes, 

 etc., are also used. In some cases the grain is malted, but the raw 

 grain is more often used. When the unmalted gTain is used the first 

 distillation produces a crude product, which is redistilled ; but when 

 the malted gi'ain has been used small stills are employed and the 

 product is not redistilled. 



