FOODS HUMAN NUTRITION. 765 



that the restriction of the apijlicatioii of the term ' whislvy ' to a product manu- 

 factureil from malt and grain would meet with no opposition from any of tlie 

 traders in whislvy. . . . 



" We are unable to recommend that the use of the word ' whislvy ' should be 

 restricted to spirit manufactured by the pot still process. . . . 



"That the flavor obtained by the distillation of spirit from a mash of which 

 maize is the principal constituent differs materially from the flavor obtained 

 from a mash of malt or malt and unmalted barley is indisputable. But we see 

 no valid reason for excluding the use of maize in the manufacture of whisky. 

 There is no evidence to show that maize is not a perfectly wholesome material, 

 and that being so we can not recommend the prohibition of an ai'ticle from 

 which is produced a very large px'oportion of the whislvy of commerce, by which 

 we mean the spirit which is regarded by a large section of the trade and 

 accepted by the public as whisky. . . . 



"In our opinion the use of the terms 'Scotch' and 'Irish' as applied to 

 whisky can not be denied to any whisky distilled in Scotland and Ireland 

 respectively." 



The general conclusion of the commission " is that ' whisky ' is a spirit ob- 

 tained by distillation from a mash of cereal grains saccharified by the diastase 

 of malt; that 'Scotch whisky' is whisky, as above defined, distilled in Scot- 

 land ; and that ' Irish whisky ' is whisky, as above defined, distilled in Ireland." 



With reference to brandy, the conclusion of the commission " is that the term 

 ' brandy ' is applicable to a potable spirit manufactured from fermented grape 

 juice and from no other materials, 



" But we are of opinion that the compounded spirit . . . long recognized by 

 the name of British brandy is entitled still to be so named and sold as ' British 

 brandy.' . . . 



" Our conclusion ... is that tlic determination of the application of the 

 term 'brandy' in this country can not be controlled by the nature of the ap- 

 paratus or process used in the distillation of tlie spirit." 



With regard to rum, " it has been suggested that the principal cause for the 

 difference in flavor between rums produced in various places lies in the methods 

 of fermentation used, rather than the processes of distillation. According to 

 the evidence there are two distinct types of rum, Jamaica rum being repre- 

 sentative of the first and Demerara rum of the second. The first type is the 

 result of slow fern.entation, lasting from 10 to 12 days, of wash set at a 

 relatively high density : the second is the result of a rapid fermentation, lasting 

 from 36 to 48 hours, of wash set at a low density. 



" We see no reason, however, to deny the name of rum to either of these 

 types. We consider that the definition of rum as ' a spirit distilled direct from 

 sugar cane products in sugar cane growing countries ', . . . fairly represents 

 the nature of tlie spirit which a purchaser would expect to obtain when he 

 asks for ' rum.' The Customs already recognize the distinction between * rum ', 

 ' rum from Jamaica ', and ' imitation rum ', and we consider that this differ- 

 entiation should be continued." 



Geneva, gin, liqueurs, and other spirits were also taken account of by the 

 commission. 



With reference to compounded spirits, " we have been unable to recommend 

 any restrictions upon the numerous materials used in the preparation of gin, 

 Geneva, and other compounded spirits which are known to the British trade, 

 or upon the processes which are employed in their manufacture. In the ab- 

 sence of information as to the nature of the materials employed we can express 

 no opinion on the wholesomeuess or otherwise of particular compounds, but we 



