1933 Jack's Manual by J A Grohusko

INTRODUCTORY

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crease in consumption in this country, especially of dry gin, it seems that the American public likes this combination. It is largely consumed as a beverage in the gin fizz, the gin rickey, and various cocktails.

ALCOHOL

Alcohol (ethyl) is a product of vinous fermentation,obtained by distillation. It is highly inflammable and burns without smoke or residue. Its normal proof is about 192%.

CELLAR MANAGEMENT

Cellar Tetnperature The most desirable place for the storage of wine is an underground structure. The walls should be thick, with double doors, and the floor dry and concreted. Hot-water pipes, sky lights, or badly fitting doors are most detrimental, as they are destructive to a uniform temperature. There should, however, be an abundance of ventilation. The thermometer should be kept at about 56° Fahrenheit, which should not vary more than two or three degrees upon either the hottest summer or the coldest winter day. Excessive heat or cold destroys the life of the wine. A flaming gas-jet is not advisable if ventilation is in sufficient, because when lighted,the temperature rises, creating too much heat near the top of the cellar; and when extinguished, the temperature quickly falls. Binning There should be only three tiers or bins in the cellar. The bottles should be placed in them with their noses inclined, if anything, a little downward, in order to insure the corks being always kept wet with the wine.The bottles should look as neat