242 QUEENSLAND AGRICULTURAL JOURNAL. [1 Srpr., 1899. 
MANUFACTURE OF WHISKY AND ALCOHOL, 
It is estimated that more whisky is now made in the United States from 
Indian corn than from all other grains combined. The product is generally 
known as “Bourbon,” to distinguish it from rye whisky. The process of 
manufacture is analogous to that used in the preparation of whisky fan other 
cereals. The starch is converted into fermentable sugars by diastatic action, 
and the resulting mash fermented and distilled. A considerable quantity of 
‘alcohols belonging to the “fusel oil” series is produced, but these may be 
removed by allowing the whisky to mature a sufficiently long time. The distil- 
lation of alcohol consumes about 15,000,000 bushels of Indian corn annually. 
The glutinous and other residues from the manufacture of starch, glucose. 
and alcohol were formerly regarded as waste material, but it has been found 
that, after careful drying, they furnish a cattle food, the nutritive value of which 
is fully equal to that of “ brewers’ grains.” ; 
MACARONI WHEATS. 
In a report to the Secretary for Agriculture of New South Wales, Mr. G. 
Valder, Principal of the Hawkesbury Agricultural College, points out that the 
soil and climate of the Cumberland district are eminently suitable for the eulti- 
vation of macaroni wheats, for grain and for hay. The prevalence of rust in 
the coast districts makes it desirable that the cultivation of these wheats should 
be entered upon by the farmers. 
Mr. Valder, in his report, says:—For the past few years, the department 
has been experimenting with macaroni wheats, and last season two of the best 
varieties were selected and planted on a large scale. The result was most. 
satisfactory, the yield being very good. Samples of the grain were submitted 
to Mr. Farrer, the wheat experimentalist ; and he reports as follows :—“ The 
samples are well grown, being plump and attractive. The trials have demon- 
strated that the wheats can be successfully grown in the coastal counties, 
where the rust pest in all but exceptionally favourable seasons causes the 
growing of bread wheats to be unremunerative.” 
Mr. Cook thinks that this should lead at no distant future to the estab- 
lishment of a macaroni-making industry in Sydney; and to our getting this. 
food, which when fresh is nutritious, and suitable for this climate. ‘The 
imported stuff is often stale, and is made in a manner and amidst surroundings 
of which we are happily ignorant. He says that further experiments with the 
object of obtaining varieties which are specially suitable to our climate are being: 
carried on, and for this purpose a number of new crossbred macaroni wheats are 
now being planted on the Hawkesbury Agricultural College farm. It is also 
intended to further experiment with these wheats for testing their suitability 
for hay purposes. The varieties grown on a large scale last season averaged 
over 6 feet in height, and this, coupled with the fact that the straw is more solid 
than that of the bread wheats, makes the hay made from them to weigh well. 
This indicates that these wheats should be profitable for the farmer to grow; 
as, if they are cut before they have gone out of flower, the beards which they 
all carry will be too tender to be objectionable. There are also on trial this 
farm a number of hybrids between bread wheats and macaroni wheats, contain- 
ing different proportions of macaroni wheat bloods. ‘hese hybrids haye been 
made for the purpose of testing whether or to what extent a dash of macaroni 
wheat blood in them is efficacious for adapting bread wheats to the adverse con- 
ditions of our coastal counties. Mr. Cook thinks the above and other experi- 
ments ought to make the Hawkesbury specially attractive next spring to all the 
progressive farmers of the county of Cumberland, and of the coastal districts 
generally. It should be remembered, the Minister adds, that of all those whe 
visit the farm, none are more welcome than our work-a-day farmers. 
