1911 Beverages de luxe

we see cars of choice rye on the siding being emptied by convey- ing niachinery, which carries the grain into the cleaner. It is then weighed and elevated, and from the elevators it is conveyed to the mills, where it is gronnd and sent to the meal hoppers. The malt is treated in the saine way in separate malt mills. The hopper scale is weighed by the Government inspector, and the proper amount of rye malt dropped into the mash tub, where it is continnally stirred while cooking, and after it lias been cooked to the proper température it is cooled ofi°, and the malt pnt in and cooked at a certain température imtil the cooking process is complète. Meantime the yeast has been put into the fermenting tnb. The cooked grain is then run through coolers and cooled to the proper température and put in the fermenting tubs, where it remains not exceeding seventy-two hours. Mean- time the distiller is busy taking the températures and making his tests, and when the saccharine matter is ail out, the ferment- ed liquor or beer is then run into a beer well, from whence it is passed into a three-chamber still, then through a doubler and run into a tank, from whence it is redistilled, sent to the cistern through closed pipes under lock and seal, and then barreled in the présence of the United States gauger, from whence it is de- livered into the custody of the United States storekeeper as it is passed into the warehouses for storage and aging. The whole process is interesting, and one could stand by the hour looking at the various phases of the fermentation. You ask me why rye is preferred to other grains. Even makers of Bourbon Avhiskies boast of the quantity of small grains they use, as that indicates a better quality and sweetness, and rye makes one of the sweetest whiskies it is possible to distill. You have noticed that there is absolutely no opportunity for adultération ; that the entire process is under the argus eyes of the Government inspectors, and probably there is no line of industry that has less opportunity for mixing or adulterating than the distillation of whisky, as you have seen for yourself. You seem surprised at the splendid buildings, the large massive warehouses heated by steam, so that there is a per- pétuai summer, and the goods are matured much more rapidly than in the olden times. And you also ask to see the bottling house, where bottled-in-bond goods are completed. You find it a very busy place, the Government inspectors on the look-out and the machinery busy, and the hands ail intent on their work, and you find thèse cases being shipped in lots to ail parts of the country. One of my frien^ in one of the so-called prohibition States sent me the following lines : "Drink and the world drinks with you ; Swear ofi°, and you drink alone."