1911 Beverages de luxe

from the Latin word "Juniperus," the Frencli for Gin being "Jenievre," and the Dutch calling it "Jenever." The Hollanders were the first nation to distill Gin. The industry in that country dates back to the period when the Dutch were the foreniost seafarers and carried a broom at the niasthead, symbolical of sweeping the seas. They probably dis- covered the Jnniper berry along the Mediterranean shores. Holland is not a grain-producing conntry, and the varions grains used for distilling purposes are either of American or Kussian origin. Withont going into nmch scientinc détail as to the distilla- tion of Holland Gin, it is probably of interest to know that rye and various cereals (principally Malted Barley) are ground, and, in accordance with their starchy qualities, are snbjected to various degrees of heat. The "niash," as the mixture is called, is allowed to ferment for seventy-two hours, after which it is distilled. This distillate is called Moutwyn, and is later re-dis- tilled with Juniper berries. In the distillation of Old Tom, Dry and Sloe Gins, a variety of herbs, seeds and roots is used, which imparts a différent flavor to it thàn that which characterizes Holland Gin. Thèse gins have become very popular in this country, and are mostly used for the well known and justly famous American mixed drinks, as Martini Cocktails, Gin Kickeys, Gin Fizzes and niany others. A question which is very often asked is, "Does Gin improve with âge?" The answer to this question is in the affirmative, but, as the improvement can only take place by the Gin coming in contact with the wood of the cask, the Gin turns yellow, and is not saleable, as the American consumer (for some unexplain- able reason ) requires Gin to be perf ectly white. To humor this whim the distiller uses paraffine wax, which is boiled to a high degree of heat and poured into the cask. A tkin coating of paraffine is thus formed ou the inner surface of the cask, which prevents the Gin from coming in contact with the wood, and consequently retaining its color. In concluding this short article on Domestic Gins, let us rejoice that we are living in a country which is progressing with amazing rapidity; a country whose Government protects home industries, and where the workingmen receive wages higher than those of other nations. We equally rejoice for the pa- triotic American good sensé which has made it possible for the Domestic Gin industry to have become the important factor it is to-day.