32 GIBBS AND HOLMES. 
some 14 samples of gins of local origin have been analysed in the 
past three years. The average of these analyses may be com- 
pared in the following table with the average results of the 
analyses of seven samples of Holland and six of English gins 
obtained through the Bureau of Customs. 
TABLE VII.—Analyses of gins. 
| Kind. Density. 
Alcohol. | Acids. | Esters. Eee Ave 
| | 
| Per cent. 
| 0. 950 40.9 52.5 59.1 Sa 
7.0 | 
0. 943 47.0 |" 6.7 | 22.3 56.2 2.9 
0. 944 | 49.9 1.3 | 10.6 30.0 8.5 
L ! | 
There is a distinct variation between these different gins cor- 
responding to a variation in the degree of rectification which the 
liquors have undergone. As a rule English gin is made from 
highly rectified spirits, while in Holland and more particularly 
in the Philippines the secondary distillation products are less 
thoroughly removed. However, it should be stated that several 
brands of Philippine gin could not be easily distinguished, by 
chemical analysis, from the best English gin. The only distine- 
tive characteristic of Philippine gin in general would seem to be 
a comparatively high ester content, as would be expected from 
the foregoing analyses of rectified nipa distillates. Although 
the total number of samples examined is not large, it is believed 
that these generalizations are justifiable. 
Considerable quantities of ‘‘essences’” or flavoring materials 
are imported into Manila for the manufacture of distilled bever- 
ages. A peculiar so-called “gin oil’’ has been discovered in use 
by one of the distillers. This consists of 4 per cent of ethyl 
alcohol, 92 per cent of amyl alcohol and 4 per cent of oil of 
juniper. The Food and Drug Board has taken cognizance of the 
question, and will endeavor to improve the quality of the gins 
of local manufacture. 
THE DISTILLATION OF VINO DE COCO. 
From the analyses of the considerable number of distilled li- 
quors of Philippine origin recorded in Tables V and VI, it is 
seen that the most significant characteristic of these liquors in 
general and of vino de coco and vino de nipa in particular is 
their remarkably high content of secondary distillation products 
and especially of acids and esters. The principal object of the 
work herein described was to obtain a more particular knowledge 
of the distillation of vino de coco in the hope that improvements 
