1914 Beverages de luxe

we see cars of clioice rye on the siding being emptied by convey- ing machinery, wliich carries tiie grain into the cleaner. It is tlien weiglied and elevated, and from the elevators it is conveyed to the mills, where it is ground and sent to the meal hoppers. The malt is treated in the same way in separate malt mills. The hopper scale is weighed by the Government inspector, and the proper amount f)f rye dropped into the mash tub, where it is continually stirred while cooking, and after it has been cooked to the proper temperature it is cooled off, and the malt put in and cooked at a certain temperature until the cooking process is complete. Meantime the yeast has been put into the fermenting tub. The cooked grain is then run through coolers and cooled to the proper temperature and put in the fermenting tubs, where it remains not exceeding seventy-two hours. Mean- time the distiller is busy taking the temperatures and making his tests, and when the saccharine matter is all out, the fer- mented liquor or beer is then run into a beer well, from whence it is passed into a three-chamber still, then through a doubter 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 presence of the United States ganger, from whence it is de- livered into the custody of the United States storekeeper as it is passed into the \\;irehouses for storage and aging. The whole process is interesting, and one could stand by the hour looking at the various jihases of the fermentation. You ask me wiiy rye is preferred to other grains. Even makers of Bourbon whiskies boast of the quantity of small grains they use, as that indicates a better (|uality and sweetness, and rye makes one of the sweetest whiskies it is possbile to distill. You have noticed that there is absolutely' no opportunity for adulteration; that the entire process is under the argus eyes of the Government insjiectors, 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 buiklings, the large massive warehouses heated by steam, so that there is a per- petual summer, and the goods are maturerl 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 all intent on their work, and you find the.se cases being shipped in lots to all jiarts of the country. One of my friends in one of the .so-called prohibition States sent me the following lines: "Drink and the world drinks with you ; Swear olf. and vou drink alone."