1914 Beverages de luxe

va." and that is the proper Eiiglisli word. "Geneva" is derived from the Latin word "Juniperus," the French for Cin being "Jenievre," and the Dutch calling it "Jenever." The Hollanders were the first nation to distill (iin. The industry in that country dates back to the period when the Dutch were the foremost seafarers and carried a broom at the masthead, symbolical of sweeping the seas. They probably dis- covered the Juniper berry along the Mediterranean shores. Holland is not a grain-producing country, and the various grains used for distilling purposes are either of American oi' Russian origin. Without going into much scientific detail as to the distilla- tion of Holland Gin, it is probably of interest to know that rye and varous cereals (principally Malted Barley) are ground, and, in accordance with their starchy qualities, are subjected to various degrees of heat. The "mash," a.s 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-di.s- 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 dirt'erent flavor to it than that which characterizes Holland (Jin. These gins have become very popular in this country, and are mostly uso'd for the well known and .I'ustly famous American mixed drinks, as Martini Cocktails, Gin Rickeys, Gin Fizzes and many others. A (luestion which is very often asked is, "Does Gin improve with age?" The answer to this question is in the affirmative, but, as the improvement can only take place by the (jin 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 perfectly white. To humor this whiin the distiller uses paraffine wax, which is boiled to a high degree of heat and poured into the cask. A thin coating of paratfine is thus formed on 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 amazng 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 sense which has made it possible for the Domestic Gin industry to have become the important factor it is to-day.