17 / 96
va."
and
that
is
the
proper
Eiiglisli
word.
"Geneva"
is
derived
from
the
Latin
word
"Juniperus,"
the
French
for
Cin
being
"Jenievre,"
and
the
Dutch
calling
it
"Jenever."
The
Hollanders
were
the
first
nation
to
distill
(iin.
The
industry
in
that
country
dates
back
to
the
period
when
the
Dutch
were
the
foremost
seafarers
and
carried
a
broom
at
the
masthead,
symbolical
of
sweeping
the
seas.
They
probably
dis-
covered
the
Juniper
berry
along
the
Mediterranean
shores.
Holland
is
not
a
grain-producing
country,
and
the
various
grains
used
for
distilling
purposes
are
either
of
American
oi'
Russian
origin.
Without
going
into
much
scientific
detail
as
to
the
distilla-
tion
of
Holland
Gin,
it
is
probably
of
interest
to
know
that
rye
and
varous
cereals
(principally
Malted
Barley)
are
ground,
and,
in
accordance
with
their
starchy
qualities,
are
subjected
to
various
degrees
of
heat.
The
"mash,"
a.s
the
mixture
is
called,
is
allowed
to
ferment
for
seventy-two
hours,
after
which
it is
distilled.
This
distillate
is
called
Moutwyn,
and
is
later
re-di.s-
tilled
with
Juniper
berries. In
the
distillation
of
Old
Tom,
Dry
and
Sloe
Gins,
a
variety
of herbs,
seeds
and
roots
is
used,
which
imparts
a
dirt'erent
flavor
to
it
than
that
which
characterizes
Holland
(Jin.
These
gins
have
become
very
popular
in
this
country,
and
are
mostly
uso'd
for
the
well
known
and
.I'ustly
famous
American
mixed
drinks,
as
Martini
Cocktails,
Gin
Rickeys,
Gin
Fizzes
and
many
others.
A
(luestion
which
is
very
often
asked
is,
"Does
Gin
improve
with
age?"
The
answer
to
this
question
is
in
the
affirmative,
but,
as
the
improvement
can
only
take
place
by
the
(jin
coming
in
contact
with
the
wood
of
the
cask,
the
Gin
turns
yellow,
and
is
not
saleable,
as
the
American
consumer
(for
some
unexplain-
able
reason)
requires
Gin
to
be
perfectly
white.
To
humor
this
whiin
the
distiller
uses
paraffine
wax,
which
is
boiled
to
a
high
degree
of
heat
and
poured
into
the
cask.
A
thin
coating
of
paratfine
is
thus
formed
on
the
inner
surface
of
the
cask,
which
prevents
the
Gin
from
coming
in
contact
with
the
wood,
and
consequently
retaining
its
color.
In
concluding
this
short
article
on
Domestic
Gins,
let
us
rejoice
that
we
are
living
in
a
country
which
is
progressing
with
amazng
rapidity
;
a
country
whose
Government
protects
home
industries,
and
where
the
workingmen
receive
wages
higher
than
those
of
other
nations.
We
equally
rejoice
for
the
pa-
triotic
American
good
sense
which
has
made
it
possible
for
the
Domestic
Gin
industry
to
have
become
the
important
factor
it
is
to-day.