70 



The Bulletin. 



RESULTS OF THE EXAMINATION OF 



2^ 

 .§2 



5432 

 5434 

 6093 



6110 

 6111 

 6112 

 6114 

 5309 

 5578 

 5192 

 5193 



Material and Brand 

 from Label. 



Beer, Imitation, Kola 



Malt. 

 Beer, Imitation, Vim 



Beer, Imitation, Beerine. 



Beer, Imitation, Schlitz 



Fizz. 

 Beer, Imitation, Lagerine 



Beer, Imitation, Ambrine 



Beer, Imitation, Hop 



Beverage. 

 do 



Extract Dusselldorf's 



Malt. 

 Beer, Vim 



Ale, Crescent. 



Manufacturer or Wholesaler. 



Virginia Brewing Co., Roanoke, 



Va. 

 Hay nor Mfg. Co., Norfolk, Va._ 



Maxstockline 



Jos. Schlitz Brewing Co., Mil- 

 waukee, Wis. 

 do 



Robert Portner Brewing Co., 



Alexandria, Va. 

 Home Brewing Co., Richmond, 



Va. 

 do 



Retail Dealer or Party Who 

 Sent Sample for Analysis. 



R. C. Batchelor, Raleigh, N. C.- 

 Matthews & Hampton, Raleigh, 



N. C. 

 Crown Bottling Works, New 



Bern, N. C. 



W. E. Springer, Wilmington, 



N. C. 

 do 



.do. 



Dusselldorf Extract Co., 



Germany. 

 Haynor Mfg. Co., Norfolk, Va. 



Burr Mfg. Co., Richmond, Va. 



E. Dannenberg, Wilson, N. C... 

 Percy Holt, Wilson's Mills, N. C. 

 J. E. Ramsey, Morganton, N. C. 



A. L. Eakir, Durham, N. C 



E. B. Jackson, Plymouth, N. C. 



DISTILLED LIQUORS. 



Brandy and whiskey are the most important of this class of prod- 

 ucts, and whiskey, being of the greatest commercial importance, is 

 the principal subject of this examination. 



In beginning an investigation of whiskey the question naturally 

 arises, What is whiskey and what are the normal constituents and the 

 proportions in a pure whiskey ? It is generally supposed that these 

 things are well understood, but that is not the case. No subject has 

 received less attention at the hands of chemists than distilled liquors. 

 It seems rather strange that a product of so much commercial impor- 

 tance, and whose origin is lost in antiquity, should have had so little 

 attention from chemists. Among the leading recent investigators of 

 this subject are Shepard, Ladd, Crampton and Tolman. They have 

 recently obtained a great deal of valuable information in regard to 

 whiskey, and have disproven much that was formerly thought to be 

 true of it. 



Webster's Dictionary defines whiskey as "an intoxicating liquor dis- 

 tilled from fermented grain, potatoes," etc. The United States Phar- 

 macopoeia defines it as "an alcoholic liquor obtained by the distilla- 

 tion of a mash of fermented grain, usually a mixture of corn, wheat 

 and rye, and at least four years old." 



Distilled spirits corresponding closely to whiskey were known to the 

 Egyptians in very early ages. When the English invaded Ireland 

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



