120 
nd with 17 per cent. of fermentable substance a ton is estimated to 
yield about 25 gallons of alcohol. The Jerusalem Artichoke 1s a 
native of N. America; it has been commonly cultivated in this 
country for two or three centuries as a vegetable. It is also largely 
grown on the Continent for the same purpose and in Germany to 
some considerable extent for the production of alcohel. 
Mescal Maguey (Agave spp.). The species of Agave yielding the 
“Mescal” or “Tequila” of Mexico are somewhat uncertain. 
According to Rose,” they differ principally in the thinner leaves 
from those Agaves that yield the “ pulque” or fermented beverage 
of the Mexicans, and which have more fleshy succulent leaves. 
Agave atrovirens, Karwinski, is regarded as the usual source of 
pulque (q.v.). 
The Agaves yielding “ Tequila” are recognised as a possible 
source of industrial alcohol. The spirit is distilled from the root- 
stock. ‘The distillation is of some considerable importance in Mexico, 
the chief seat of the industry being the State of Jalisco. The 
plants take from 7-12 years to mature, and the best liquor is 
distilled from 12-year-old plants. When harvested they are stripped 
of all leaves and the rootstocks are carted to the distillery. _ Six to 
twelve cart loads or 48 arrobas (12001b.) produce approximately 
one barrel (45 gallons) of Tequila.’ 
Yam (Dioscorea sativa, Linn. and D. alata, Linn.). Cultivated 
throughout Tropical Africa, West Indies, &c., for food. There are 
several varieties, most of which are quite capable of yielding crops 
equal to the Potato and Sweet Potato, and with these two crops the 
yam may be classified as of equal value for the production of alcohol. 
Wiley has estimated the percentage of fermentable matter at 
from 14-26.‘ 
Other root-crops that have been suggested as containing ferment- 
able material suitable for the production of alcohol are Turnip 
(Brassica campestris, Linn. var.), Carrot (Daucus Carota, Linn.), 
Parsnip (Peucedanum sativum, Benth. & Hook. f., var.), and Mangold 
(Beta vulgaris, Linn.; var.), but as in the case of some of the fruits 
it is only under special circumstances that they could be profitably 
utilised. The distillation of Mangolds it may be mentioned was 
attempted in Eugland—Cirencester, &c.—about 1860, and proved a 
complete failure, owing it was stated to the low percentage of sugar 
in the roots—rarely more than 4°5 per cent.—and to the defective 
distilling apparatus.’ . 
Tehirish. The rootstocks of Tchirish (Asphodelus ramosus, Linn. 
and A, albus, Willd. 
have been found to yield 
tter, made in Cagliari, Italy, at the 
DU PASTORS MRE AED eS AO 
' Wiley and Sawyer, U.S. Dept. Agric. Farmers’ Bull. No. 429, 1911, p. 18. _ 
“oat on Useful Pl. Mexico” Contr. U.S. Nat. Herb. v. No. 4, 1899, 
p. 224. ‘ 
* Monthly Cons. and Trade Rep. Washington, No, 328, Jan. 1908, p. 119. 
* Farmers’ Bull., No. 268, 1906, p. 27. 
* Voelcker,  Beet-Root Distillation,” p. 40. 
