Page:Popular Science Monthly Volume 55.djvu/638

618 a license. Such examination is generally made by distilling the liquor and determining the alcohol in the distillate.

"The whiskies examined have in Massachusetts, as a rule, been free from any substance more injurious than the alcohol they contain. They have generally (as well as the other distilled liquors examined) been of standard strength—that is, they have contained about fifty per cent of alcohol, and as a rule have not given much over the amount of residue allowed by the Pharmacopæia. As you will see by the foregoing remarks, the provisions of the Massachusetts liquor law, so far as adulteration is concerned, are practically a dead letter. I have been repeatedly before the Legislature asking for such modifications of the law as would enable me to make an intelligent study of the subject; but it seems satisfied to allow the matter to stand as it now is. Several difficulties arise in regard to any enforcement of the law. One of these—that samples must be paid for, and there is no appropriation to pay for them—I have already pointed out. In the second place, the State Board of Health (which has full power to inspect liquors under the food act) has discovered that the chief adulteration is water in distilled liquors, and that this, together with a little burned sugar and sirup, is practically the only adulteration. Large amounts of rectified spirits are used in the preparation of whiskies for the market, where the whisky is used only as a flavoring material. But such manufactured whiskies meet the requirements of the Pharmacopæia better than the genuine article, being more free from the higher alcohols and ethers than a pure whisky. The only point in which they do not agree is that they are not three years old. But the only method for determining the age of a liquor that I am acquainted with, is the brand on the barrel. It certainly can not be determined by any chemical means."

But, with the exception of Massachusetts, where Mr. Sharpless points out clearly the reason why the law against adulteration is a dead letter, all the reports speak encouragingly. Michigan, Illinois, and Ohio believe that the operation of the provision will do genuine good. Says Food Commissioner Blackburn, of Michigan, "It is my opinion that this law has and will decrease drunkenness, for the reason that pure liquor will not create the unnatural appetite that compounded, adulterated, or artificially prepared liquors do."

The State of Washington sends no report. There is a provision in the South Carolina law providing that liquors shall be "pure"; but, as the State is the dispenser of liquors, the operation of this clause has not been considered exemplary for the purposes of this article, Mr. Lyman, in New York, thinks that sufficient time has not elapsed to fully pronounce as to the benefits of the law.