June i, 1894.3 THK TROPICAL AGRICULTURIST. 
Sot 
Whisky- 
The fermented infusion of barley, wlieat, corn 
or other graiu.s yields, by distillation, a spirit 
called whisky. Such spirit may vary in strength 
from 25 per cent under proof to 58 per cent over 
proof, or may contain from about 43 to 90 per cent 
of alcohol by v«lume. The term whisky in a 
more restricted sense U ai)plied to this spii'it 
when the strength is aboiit proof or a little over. 
It .should contain about 50 per cent by weight, 
or 58 per cent by volume ot alcohol, which 
corresponds to about l-(5 per cent over proof. 
Bum. 
The strength of commercial rum varies from 
the legal limit of 25 per cent under proof to 35 
per cent over proof. It should contaiii from 
about 50 to 70 per cent by weiglit, or 5s to 77 
per cent by volume of alcolnd. 
Brandy. 
The fermented juice of the grape yield.s, by 
distillation, the spirituous litjuor called biandy. 
The best brandy comes from France, and inferior 
qualities from Portugal, Spain, Italy. As received 
from the vine farmers, brandy is of a strength 
20 per cent over proof. The strength at which 
it is sold varies, but usually it is about 10 per 
cent under proof. It is rarely met with in the 
market over proof strength. The amount of 
alcohol present varies from 45 to 55 per cent 
by volume. According to Battershall the strength 
may even reach GO per cent by volume. 
Gin. 
The strength of gin should be from 35 per cent 
under proof to 9 per cent under proof, or should 
contain from ."'.7 per cent to 52 per cent l>y volume 
of alcohol. I 
Anack. ' 
The name arrack lias been given not only to tlie 
spirit distilled from toddy, the fermented sap of 
the coco ]>alm, but also to the spirit manufactured 
from molasses, rice and toddy, which might be 
more appropriately teiined rum. The strength 
varies from 25 per cent under proof to a little 
over proof. 
Malt Luiaom. 
There is a branch of the Murree Brewery Com- 
pany, Limited, at Nuwara Eliya ; but 1 have not 
seen any analyses of the malt beverages brewed 
there ; the following, however, are analyses of 
the beer brewed by tlie same Company at Utaka- 
mand, by Dr. T. H. lloss. li.s.C, actiu" Chemical 
Examiner, Madras, and dated 29tli January 
1892 :— 
Analyses of Vtakama nd Beer. 
Kumber of Sample. 
t)riginal giavity 
Specilic gravity 
Extract gravity 
Absolute iilcoliul by voKmie per 
cent 
Acidity as acetic acid per c^nt 
II. 
1059-82 
101214 
1021-02 
6-48 
•0867 
III. 
F. 
1060-3 
1012-37 
1021 02 
() -55 
•0765 
I add a table shewing the analyses of malt 
liquors brewed in various other countries as Eng- 
land, Scotland, Germany an J America. I also 
give a table of analyses of wines by various 
authorities, both tables being from Dr. Baiter- 
shall's work "Food Adulteration"-.— 
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