The philosophy of eating. By Albert J. Bellows, M.D.

BEERS AND ALES.

239

Whiskey is distilled from grain, mostly in this country from corn, and obtains its flavor from fusil oil, which
gives it a peculiar smoky taste.
umn is distilled from fermented sugar and molasses,
which, in the West Indies, is flavored with pine apples.
In New England it has been extensively made without
the flavor of pine apples, and is known all over the
world as New England Rum.
Brandy is distilled from wine, and its peculiar taste
is imparted by the addition of peach kernels while it is
distilling. This taste is, however, imitated by the use
of sorrel and other vegetables that contain prussic acid.
A-rrack is obtained from fermented rice, butternuts,
and the sap of various species of palm.
Analysis of Beers and Ales.
Water. Alcohol. Sugar. Acetic Acid.
London Stout,. 18- oz. 1l- oz. 281 grs. 54 grs.
London Porter, 19 — oz. 4 oz. 267 grs. 45 grs.
Pale Ale,.. 17~ oz. 21 oz. 240 grs. 40 grs.
Mild Ale,.. 184 oz. 14 oz. 280 grs. 38 grs.
Strong Ale,.. 18 oz. 2 oz. 1' 54 grs.
The above analysis of beers and ales is made from
beverages containing no elements but those which are
derived from malt, hops, and water, the alcohol being
obtained from starch, which, in the process of malting, is
changed into sugar, and then, in the process of fermentation, changed into alcohol, the sugar also coming mostly