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19
The Distilled Spirits varied remarkably as to alcoholic contents.
In the case of 16 samples of gin, we had a variation in the
proof-spirit between 81 and 55½ per cent.; and in the instance of
four Hums, from 89½ to 63 per cent, of proof spirit. We have had
one Whiskey with 90½ per cent., and another with 68 per cent.,
an amount of variation most injurious to public morals.
The most interesting experience gained in the past year has
reference to Malt Liquors.
When sugar is the main source of alcohol, the latter is so
unsubstantial in character, in other words so thin, that the public
has at least a right to expect that the sugar shall be of first-rate
quality. If the sugar contains any considerable proportion of
chlorides of potassium and sodium, we obtain a beer which creates
instead of slaking thirst. It matters not whether the chloride be
of potassium alone, or a mixture of the two chlorides of potassium
and sodium. When a beer contains even 70 grains of these
chlorides, we have a right to ask from whence they come.
I am aware that ordinary milk contains at least 90 grains of
chlorides, calculated as chloride of sodium, or common salt, per
gallon; but, then, milk is a highly nutritive liquid, rich in fat,
sugar and casein. Consequently, in such a liquid, the salt would
not be perceptible. We must also bear in mind that milk is
intended to supply salt at a time when there is no choice, and no
possibility of taking it in any other form.
But to return to Beer. If we find in a beer between 91 and
106 grains of chlorides per gallon, we have a duty to perform;
and I unhesitatingly gave a certificate to that effect. I contend
that such a beer occasions thirst.
Now, these chlorides could only come from water, hops, malt,
and sugar. With reference to the water used in brewing Porter,
No. 11, I could not have known that it contained 52 grains of the