A4 GIBBS AND HOLMES. 
The investigations of the effects of storage will be continued, 
and the results made available from time to time. 
Pending the completion of this work, a storage period of 
three years was adopted as a minimum for the reason that it 
seems reasonable that in this climate, with the uniform high 
temperature, the desired result will be attained in this time. 
The Bureau of Internal Revenue will furnish instructions re- 
garding storage warehouses, and has promulgated rules to assist 
the distillers in manufacturing the beverages. 
Numerous methods have been proposed for hastening the 
maturing of liquors and have been employed with a greater or 
lesser degree of success. Perhaps the most successful of these 
consists in the filtration of the new distillate through wood 
charcoal, followed by a comparatively brief period of aging in 
wood, after the manner in which considerable amounts of so- 
called “Tennessee” whisky are now manufactured. Such a filtra- 
tion has been shown to remove completely the furfurol and 
oily matter present and to reduce to a certain extent the amounts 
of other secondary distillation products, notably acids, elimi- 
nating the disagreeable flavor and odor of the new whisky. 
By a similar process on a very small scale, a sample of Philip- 
pine Coco Palm Brandy, superior in our opinion to the unfiltered 
product, was made at this laboratory. 
We are of the opinion that further experimentation with 
regard to the fermentation, distillation, and maturation of Phil- 
ippine distilled beverages and the practical application of the 
information here made available would result in modifications 
of composition, flavor, and aroma and an improved product 
which would appeal to a larger and more discriminating class 
of consumers both in domestic and foreign markets, and that 
such experimentation would, in the end, prove highly remuner- 
ative to the distillers. 
