THE ALCOHOL INDUSTRY. PART II. Bi 
TABLE V1I.—Average composition of the various distillates. 
: Total Total | Volatile Higher Alde- | 
Class of liquor. solids. acids. acids. Esters. alcohols. | hydes. 
Winolde\coco===2-- 252-2222 - 2 2 at 24.0 356.0 301.0 304.0 76.5 4.4 
Vino de nipa -.-.-_-_------=--------- 66.9 364.0 291.0 221.0 65.0 11.4 
Crude alcohol-_-_.----.---------------- 18.1 91.0 73.4 142.0 73.8 8.5 
| Rectified alcohol_______-__-----_---_- 2.2 8.5 0.9 90.0 34.3 4.2 | 
| 
It will be seen that the nipa and coconut distillates are similar 
in character, although in general those from the nipa palm sap 
run comparatively lower in esters and higher in aldehydes than 
the others. The influence of the type of still on the composition 
of the liquor is clearly indicated by a comparison of the vino, 
crude and rectified alcohols of nipa origin. It is surprising that 
the elimination of the secondary distillation products and espe- 
cially of esters in the rectifying stills is not more thorough. In 
general, the most significant characteristic of liquors distilled 
from palm saps is their remarkably high content of secondary 
distillation products and notably of acids and esters. 
It has been stated that the greater proportion of alcohol dis- 
tilled in the provinces from fermented nipa sap and sugar mo- 
lasses is shipped to Manila where it undergoes a certain amount 
of rectification and is manufactured into a considerable number 
of products, and this statement may be illustrated by a descrip- 
tion of the manufacture of a local rum. After a double dis- 
tillation in a still of a rather simple type, the liquor has the 
following composition (quantities except alcohol expressed as 
grams per 100 liters) : 
Alcohol 61.84 per cent. 
Total solids Negligible. 
Total acids 5.6 
Esters 55.4 
Higher alcohols 58.3 
Aldehydes 8.6 
After dilution and the addition of flavoring and coloring 
matter, the “rum” has the following composition: 
Alcohol 36.6 per cent. 
Total solids 3,071.0 
Acidity 18.4 
Esters 116.6 
Aldehydes 11.1 
The total solids are of a saccharine nature, and the coloring 
material is caramel. 
_ The manufacture of gin is of considerable importance, and 
