THE ALCOHOL INDUSTRY OF THE PHILIPPINE ISLANDS. 
PART II.2 
DISTILLED LIQUORS; THEIR CONSUMPTION AND 
MANUFACTURE. 
By H. D. Grpps* AND W. C. HOoLMEs. 
(From the Laboratory of Organic Chemistry, Bureau of Science, Manila, 
IP, Ife) 
CONTENTS. 
INTRODUCTION. 
Consumption, historical and present status of the industry. 
Tables I and II. 
CLASSIFICATION OF THE DISTILLERIES AND ANALYSES OF THEIR PROD- 
ucts. TABLES III, IV, V, VI, ANp VII. 
THE DISTILLATION OF “VINO DE Coco.” TABLES VIII, IX, X, and XI. 
THE POTABILITY OF PHILIPPINE DISTILLED BEVERAGES. 
The pot still beverages. 
Beverages made from rectified alcohol. 
THE IMPROVEMENT OF THE Pot STILL BEVERAGES. TABLES XII AND 
XIII. 
INTRODUCTION. 
From earliest times, the natives of the Philippine Islands have 
been, to a certain extent, addicted to the use of intoxicating bev- 
erages, and, throughout the Spanish history of the Archipelago, 
references to its baneful influences and to measures to restrict 
the evil are continually to be found. 
Antonio Pigafetta ? first records that at the Island of Mazava, 
the second of the Philippine group sighted by Europeans, at 
which Magalhaes anchored on March 28, 1521, the native kings 
got so drunk that they could not harvest their rice crop. 
“The kings replied (to Magalhaes) that every hour he wished the pilots 
were at his command, but that night the first king changed his mind, and 
*Part I. A study of some palms of commercial importance, with special 
reference to the saps and their uses, by H. D. Gibbs e¢ al., was published in 
This Journal, Sec. A (1911), 6, 99 to 206. 
* Associate professor of chemistry, University of the Philippines. 
? Blair and Robertson, The Philippine Islands. Cleveland, Ohio (1906), 
33, 129. 
19 
