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Draught
stout
on
beer
when
tapped,
if
wanted
for
quick
use,
should
have
a
porous
vent
peg
put
in
the
bung,
and
left
a
short
time
to
clear,
if
the
draught
is
slow,
give
it
time
to
fine
without
venting.
The
beer
cellar
should
be
lofty,
dry
and
well
ventilated.
DUTIES
ON
FOREIGN
WINES,
SPIRITS
AND MALT
LIQUORS
Brandy,
Rum,
Gin,
Whiskey,
etc.,
in
bulk
(capacity
less
than
10
gallons
prohibited)
$2.60
gal.
(Am.
proof)
Incases
(less
quantity
than
one
doz.
bottles
prohibited)
2.60
"
Additional
for
bottles
(provisional
that
the
duty
is
not
less
than
40
per
cent,
and
valorem
lc.
per
lb.
for
quarts
l^c.
"
" "
pints
Still
wines,
in
bulk
60c.
per
gallon
Still
wines,
in
bulk,
under
14
deg.
.
40c.
" "
*Still
wines,
in
cases
$1.60
doz.
(qts.)
^Sparkling
wines,
in
cases
(no
9.60
"
extra
duty
on
bottles)
Ale
and
Porter,
in
bulk
20c.
per
gallon
Ale
and
Porter,
in
glass
(no
ad-
ditional
duty
on
bottles
40c.
"
"
Bay
Rum
$1.50
gal.
(Am.
proof)
*Pints
and
half
pints
pay
proportionately.
GIN
Gin,
a
contraction
of
Geneva,
derives
its
name
from
the
Juniper
berry.
Originally,
it
was
a
national
alcoholic
bever-
age
in
Holland,
although
Juniper
berries
do
not
grow
in
that
country,
but
always
had
to
be
imported
from
other
countries
of
Europe.
Holland
gin,
as
we
know
it
in
this
country,
tastes
and
smells
strongly
of
Juniper
berries
and
is
known
as
a
very
valuable
medicine,
having
a
purifying
effect
on
the
kidneys
if
taken
in
moderation.
The
materials
used
for
making
the
spirit
are
barley
and
rye
malt
and
rye.
When
ground
these
are
mixed
with
water
and
some
yeast
and
allowed
to
ferment.
The
first
result
is
the
production
of
yeast.
The
yeast
having
been
taken
the
fermentation
continues
for
some
time;
the
wash
then
having
the
consistency
of
thin
pea-soup
is
put
into
the
stills,
and
the
first
distillation
takes
place.
This
distillation
is
then
re-
distilled
when
Juniper
berries
and
sometimes
hops
are
added
and
when
distilled
again
the
product
is
Holland
Gin
ready
for
shipment.
Years
ago,
distillers in
Holland
gradually
started
to
reduce
the
quantity
of
Juniper
berries
in
the
distillation
of
gin
for
28