“115 
The following fruits, without reference to importance, vai under 
certain conditions be utilised for distillation. 
Apple (Pyrus Malus, Limn.,:var.), containing an average per- 
eentage of 12°2 total sugars, capable of yielding about 14 oalfvini 
of alcohol per ton! 632,343 nary of spirit were distilled from 
apples in the United States during 1905 
Pear (Pyrus communis, Linn., var. i average percentage of total 
sugars, 10°0.1. This fruit and the apple are used in France where 
in 1905, 2,274 hectolitres were distilled.* It is also distilled in the 
Caucasus, where the production is subject to variation in propernen 
to the annual vintage, the loss on which in bad years is said to 
made up by this and other fruit spirits. 
Peach (Prunus Persica, Benth. and Hook., var.), average per- 
centage of total sugars, 7°6.! 
- Cherry (Prunus Cer sale Linn,, var.), uséd in the yrbaaga ve of 
“ Kirschwasser” in Germany, an important centre of the industry 
being in the Black Forest ; "To0 kilos. of cherries yield tekst nF 
litres of pure alcohol, or 7— 8 litres of “ Kirsch ” at 55°.°): dn190 
12,684 gallons of this fruit were used for distillation purposes in 
Germany. The Cherry is also distilled in the Caucasus, on the 
same principle as given under Pear 
Plum (Prunus domestica, a var.), 64, 368 gallons used in 
Germany during 1908.° 
Prune (Prunus domestica, Linn., var. Juliana). 
Strawberry Tree (Arbutus Unedo, Linn. ) a small Ss tree, 
native of the Mediterranean region—Southern Fran pain, &c., 
probably indigenous to Ireland. The aC ea are allt into @ wine 
in Corsica, and alcohol is obtained from them in Italy, where the 
spirit is sold at 40° proof,’ and in Zante.* 
Banana (Musa sapientum, Linn.), contains 20-25 per cent. of 
fermentable material,’ a high percentage of dextrose (13°8)' and 
therefore a possible source of alcohol, but its value as a food is more 
than likely to outweigh any recommendation for the production of 
spirit except from waste material. It is reported that a very good 
spirit has been obtained from bananas unfit for any other purpose, 
in Guatemala, the yield being estimated at 8 litres from each 
bunch of bananas.” “Banana Wine” is .of some importance in 
the Antilles, Barbados, J amaica, Central ‘Africa, East A frica— 
Kilimanjaro, Congo region, &c. 
. , wiley and Sawyer, Farmer’s Bull. No. 439, 1911, pp. 11, 12. 
iley, Farmers’ Bull. No. 269, 1906, p. 2 
3 Monthly Cons. and aoe Rep. Wahiagton, No. 312, 1906, p. 14. 
4 Kew Bull. Rhee er 4. 
5 Spon’s Encyel. i. p. 2 
: Monthly ena 4 and Trade Rep. Wena No. S88, 1908, p. 179. 
~7 Simmonds, Was é mgr and Undevel. 8 p. 213 
ating ood, Hist. Ineb. Liq. p. 
x Wiley, U.S. Dept. Agric. Farmers’ Bull. Babs 268, 1906, p. 15. 
-10 Journ, d’Agric. Tropicale, ix. 1909, p. 7 
2% Kew Bull. 1894,!'p. 294. 
23204 Az 
