HOME-MADE WHISKY.

Hokitika Guardian, 18 July 1919, Page 3

HOME-MADE WHISKY.

TOMATO-JUICE RECIPE FOR “DRY” U.S.

NEW YORK, May 28. The approach of national prohibition is heralded in the United States Patent Office by a remarkable increase in ap-

plications for patents for devices ob- 1 viously intended for the private manu-j facture of alcoholic beverages. Stills by M the score are being invented, and with 11 them the Patent Office is receiving for- j ( mulas for 100 new patent medicines the ( < essence of fruit products from which jalcohol may he distilled, and tonics pro-i , pcrly medicated according to recognised . standards, but containing percentages ‘ of alcohol, opium, and other drugs. Tho uniform feature of tho innumcr- ; able temperance drinks for which pat- j cuts are demanded is their suscepti- i bility to proper treatment” in private stills. The' most popular apparatus employed in this connection is one which requires no technical knowledge. 1 It may be packed into an ordinary travelling trunk, and ferments and distils cither malt or spirituous beverages. 1 ‘Whisky” and “rum” are now being widely made from tomato juice, mo-, lasses, yeast and water, fermented in barrels from six to nine days, and then distilled. One formula calls for 3 galuns of molasses, 1 of yeast, 38 of tomato juice, and 50 of water. The favourite gin formula is a mash made of malted barley and rye, yeast, water, juniper berries, salts and hops.

I FINAL FLING IN OHIO. NEW YORK, 'May 28. The Ohio “dry” law took effect this i ovening. Towards midnight the re--1 maining stocks of liquor wore put up to auction. A wild celebration followed. Some brewers have decided to convert their breweries into ice manufacturing or cold storage plants. I .. .