28 



HOLMES. 



analyses are included in the following table together with the average figures 

 of several analyses compiled by KOnig." 



Table V. — Analyses of 13 gins. 



Origin of gins. 



Den- 

 sity. 



Per 

 cent 

 alco- 

 hol. 



Total 

 solids. 



Total 

 acids. 



Vol- 

 atile 

 acids. 



Esters. 



Higher 

 alco- 

 hols. 



Alde- 

 hydes. 



Furfu- 

 rol. 



McGill's opa- 

 lescence test. 



Holland 



Native 



■ English 



.945 

 .953 

 .938 



.950 



46.5 

 32.0 

 51.1 



51.5 

 46.8 



43.5 



118.3 



2.6 



271. 2 

 27.1 



4.7 

 8.4 

 1.1 



1.9 

 50.1 



3.9 

 4.5 



1.1 



1.7 



21.3 



78.9 



8.9 



1.1 

 119.2 



47.1 

 57.4 

 33.0 



26.5 

 181. 5 



2.5 

 6.4 

 2.1 



1.7 

 11.0 



1.0 



None. 



None. 

 0.9 



Very faint. 



Very faint. 



None. 



None. 



English Long 

 Tom„ 



Konig's figures. 









It seems probable that the samples received at this laboratory were manufac- 

 tured from rectified spirits and flavored with oil of juniper or some similar 

 compound. In the absence, however, of any established standards for gin, and 

 indeed of any accurate knowledge of the chemical composition of that liquor, 

 very definite conclusions are unwarranted. 



In conclusion it may be stated that out of some eighty brands of 

 whiskies and brandies not more than ten were found to be genuine, 

 matured, pot-still liquors ; and of these ten, five were probably not strictly 

 mature, one contained sugars and seven were colored in the sense of 

 containing caramel. The term "pot-still liquor" has, throughout this 

 paper, been employed in discription of liquors distilled in such a manner- 

 that the distillate contains .a considerable amount of the secondary dis- 

 tillation products congeneric with ethyl alcohol, which give to the liquor 

 what may properly be termed its natural flavor. The term "straight 

 whisky'' is now in general use in qualifying a whisky of this nature, which 

 has bem aged at least four years in wood, without the addition of caramel 

 or sugars, and of such only three brands were encountered. The majority 

 of the samples analyzed were taken from the retail trade, although a 

 number were from shipments at the custom-house, and evidence was 

 obtained showing that in certain cases the character of the liquor had 

 been changed by the addition of rectified spirits after itjjli importation 

 into the Philippine Islands. 



15 Konig, Chemie der Menschlichen Nahrungs-und Genussmittel, I, 1408. 



