26 



HOLMES. 



to twice the volume of the original sample. The presence of volatile oils, 

 in general characteristic of pot-still spirits, is then indicated by an opales- 

 cence. In the latter part of the present work the appearance of the 

 distillates made to determine volatile acids was noted and a correlation 

 attempted of these indications with the nature of the spirits as indicated 

 by analysis. At this greater degree of dilution an opalescence was ob- 

 tained with nearly all samples, but this was apparently more marked in 

 the case of spirit? of pot-still origin, particularly in cases in which the 

 product had received but little aging. 



II. ANALYSES OP DISTILLED LIQUORS ENTERING THE PORT OP MANILA AND 

 SAMPLES OF THE SAME POUND ON THE LOCAL MARKETS. 



Rye whisky. — Thirty-three analyses of rye whiskies were made of 

 samples representing twenty-four brands. A general summary of results 

 is given below, together with the average data obtained by Crampton and 

 Tolman, for rye whiskies of four years' aging. 



Table I. — Analyses of 2Jf rye whiskies. 





Den- 

 sity. 



Per- 

 cent al- 

 cohol. 



Total 

 solids. 



Total 

 acids. 



Vola- 

 tile 

 acids. 



Esters. 



Fusel 

 oil. 



Alde- 

 hydes. 



Maximum__ 



Minimum __ _ _ 



.953 

 .937 



51.9 

 38.1 



675 

 92 



60.4 

 16.2 



51.4 

 11.1 



72.4 

 9.2 



162.0 

 24.0 



13. 2 

 1.2 



Average - . 





.946 



46.0 



407 

 185 



36.6 

 65. 9 



29.1 



36.0 



59.5 



5.7 

 13.9 



C. & T.'s average. .. . 



69.3 



125. 1 













All data except those for density and percentage of alcohol are given 

 in terms of grams per hundred liters of hundred proof spirits. 



All except four of these twenty-four brands were colored with caramel, the 

 detection of which was based on the Marsh method, 13 and sugar or saccharine 

 compounds had been employed in fifteen brands. Three brands which had been 

 bottled in bond proved to be genuine pot-still whiskies of considerable aging and 

 free from added coloring or flavoring matter and a fourth was a "new" pot-still 

 distillate to which coloring matter had been added. The remaining samples were 

 characterized by a low content of secondary distillation products. 



Bourbon whisky. — 'Seven samples of bourbon whisky were analyzed. 



Table II. — Analyses of 7 bourbon tohiskies. 



• 



Den- 

 sity. 



Per 



cent al- 

 cohol. 



Total 

 solids. 



Total ▼<£*- 

 acids - ! acids. 



Esters. 



Fusel 

 oil. 



115. 2 

 23.8 



Maximum 



.949 

 .943 



48.5 

 44.0 



505 

 227 



35. 1 31. 7 



44.5 

 9.2 



Minimum _ 1 



18.6 



13.7 



Average ._ - 



.946 



46.5 



391 

 151.9 



27.1 

 58.4 



19.3 



32.3 

 53.5 



58.1 

 123.9 



C. & T.'s average.- 









u Joum. Am. Chem. Soc. (1908), 30, 100. 



