4? GIBBS AND HOLMES. 
and ester content is well illustrated by the following figures, 
which are the average of the results obtained in the previously 
described investigations of vino de coco of pot-still manufacture. 
Alcohol 
(per cent). Acids. Esters. 
32.5 417 226 
36.6 364 272 
45.2 248 363 
The figures for acids and esters represent grams per hundred 
liters of proof spirits. 
For the reduction of the ester content, the removal of a first 
fraction of heads is suggested. It has been shown that a very 
considerable reduction is effected when the volume removed is 
about 1 per cent of the total charge, but better results would 
be obtained by increasing this to 1.5 per cent. 
The following suggestions are made for the distillation of 
charges of from 1,100 to 1,300 liters. 
Remove the first 20 liters of heads, and then collect the distillate until 
the grade falls to a little over 90 proof. The tails are then to be collected 
so long as enough alcohol continues to come over to make it advisable, 
probably somewhat longer than is the present practice in most distilleries. 
The tails may be added to a later charge without ill effects, but the heads 
should be treated with about one-half kilogram of lime and left at least 
twelve hours before being used in any distillation of a beverage and should 
preferably be disposed of as crude alcohol. 
It is believed that the adoption of these modifications will 
result in a more uniform and better grade of beverage and 
eliminate the occurrence of distillates of abnormal composition 
without appreciably increasing the expense of manufacture or 
modifying in an adverse manner the characteristic flavor of 
the beverage. 
Storage—Finally, it may well be possible to effect improve- 
ment in Philippine liquors by some of the methods commonly 
employed in other countries for the treatment of distilled li- 
quors after distillation. With the exception of gin, which in 
comparison with other spirits is given a thorough rectification, 
and a certain amount of liquor of illicit manufacture, practically 
all liquors are given some after-treatment. The newly dis- 
tilled liquor is considered comparatively unwholesome, and has 
an inferior and usually a disagreeable flavor and odor. 
On the other hand, pot-still vino de coco and vino de nipa 
have an agreeable flavor when newly distilled, and, so far as 
we are aware, are always consumed immediately or after a 
certain period of storage in glass containers. It is well known 
that distilled liquors undergo no improvement through storage 
