THE ALCOHOL INDUSTRY. PART II. 39 
be considered abnormal is their comparatively high content of 
acids and esters. 
Very little is at present known in connection with the question of the 
relative toxicity of different distilled liquors. There have been numerous 
investigations of the harmfulness of higher alcohols, esters, aldehydes, etc., 
but not under conditions simulating those of the use of alcoholic liquors 
during long periods. 
It is well known that the total poisonous effects of liquors are not entirely 
due to alcohol, but in part to secondary fermentation and distillation 
products, and it is for this reason that two different liquors give rise to an 
intoxication of distinctly different types. 
Nevertheless, and especially with distilled liquors, it is unquestionably 
true that alcohol is the preponderatingly harmful ingredient. 
Therefore, the question of the harmfulness of the use of any distilled 
liquor becomes largely one of its alcoholic content and of the amount 
imbibed, and it is generally agreed that the consumption of vino by the 
habitual vino drinker is very great, owing to the fact that it is everywhere 
available and that it is very cheap, and possibly also to the fact that 
comparatively large amounts may be imbibed before its physiological effects 
begin to be felt. 
In our opinion it is the immoderate consumption rather than 
the unwholesome composition of Philippine distilled liquors 
which is responsible for their ill-repute. 
BEVERAGES MADE FROM RECTIFIED ALCOHOL. 
There is no reason for questioning the wholesomeness of the 
more carefully made Philippine gins or of certain other dis- 
tilled liquors and liqueurs, the manufacture of which involves 
a considerable degree of rectification of the spirits, when they 
are compared to imported beverages. The foregoing analyses 
show that the differences in composition of the alcohol forming 
the basis of these beverages is negligible. 
THE IMPROVEMENT OF THE POT-STILL BEVERAGES. 
With regard to the improvement of Philippine liquors, it is 
unquestionably true that the selection of pure materials and the 
adoption of cleanly methods and sanitary surroundings are fac- 
tors which will reduce undesirable fermentations ** and be con- 
ducive to the production of the best beverages in the most eco- 
nomical manner. In this respect there is a wide divergence at 
the different distilleries in these Islands, but the Bureau of 
Internal Revenue has already effected a vast improvement. 
It may also be assumed that such modifications in the methods 
* At the earliest opportunity, a study of the fermentation changes in 
palm saps will be undertaken, a matter of considerable practical importance 
as well as of scientific interest. 
