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home
consumption
as
a
beverage,
and
as
the public
seemed
to
like
this,
they
kept
reducing
the
quantity
until at
last
no
Juniper
berries
were
used,
though
it
is
sold
and
consumed
in
Holland
as
gin
(Jenever).
Only
in
the
best
cafes
in
large
cities,
do
they
keep
some
gin
with
Juniper
flavor.
He
who
wants
this
has
to
ask
for
"Gebeidde
Jenever"
which
means,
gin
distilled
with
Juniper
berries.
Gordon
Dry
Gin
is
the
leading
imported
gin
sold
in
the
United
States.
The
popular
taste
in
England
also
seems
to
run
to
the
ex-
clusion
of
the
Juniper
flavor,
but
the
English
distiller
instead
of
leaving
the
Juniper
berries
out,
reduces
the
quantity
used
and
adds
a
number
of
other
ingredients,
the
flavor
of
which
almost
cover
the
Juniper
flavor.
This
English
product
is
known
when
sweetened
as
Old
Tom
Gin,
and
when
unsweetened
as
Dry
Gin
and,
judging
from
the
increase
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,
Gin
Ricky
and
various
cocktails.
Malt
extracts
are
concentrated,
unfermented
infusions
of
malt.
They
are
considered
most
efficacious
in
furthering
nutrition.
ALCOHOL
Alcohol
(ethyl)
is
the
distillate,
or
product,
of
anything
containing
starch
or
sugar.
It
is
highly
inflammable,
and
burns
without
smoke
or
residue.
Its
normal
proof
is
about
192%.
CELLAR
MANAGEMENT.
Cellar
Temperature.
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,
skylights
or
badly
fitting
doors
are
most
detrimental,
as
they
are
destructive
to
a
uniform
temperature.
There
should,
however,
be
an
abundance
of
ventilation,
and
the
thermometer
kept
at
about
56
deg.
Fahrenheit,
which
should
not
vary
more
than
2
or
3
degrees
upon
either
the
hottest
summer
or
coldest
winter
day.
Excessive
heat
or
cold
destroys
the
life
of
the
wine.
A
flaming
gas
jet
is
not
ad-
visable
if
ventilation
is
insufficient,
because
when
lighted
the
temperature
rises,
creating
too
much
heat
near
the
top
of
the
cellar,
and
when
extinguished
it
quickly
falls.
Binning
There
should
be
only
three
tiers
or
bins
in
the
cellar,
and
the
bottles
placed
in
them
with
their
noses
inclined,
if
any-
thing,
a
little
downward,
in
order
to
ensure
the
corks
being
always
kept
wet
with
the
wine.
The
bottles
should
look
as
29