WHISKY FROM TOMATOES.

Hokitika Guardian, 26 November 1919, Page 2

WHISKY FROM TOMATOES.

AMERICAN METHODS OF COPING WITH PROHIBITION. (Times own correspondent). NEW YORK, May, 26. The approach of national prohibition is heralded in the JUiiited States Patent Office by a phenomenal increase in applications for patents for devices obviously intended for the private manufacture of alcoholic beverages. Stills by the score are being invented, md with them the Patent Office is receiving formulas for hundreds of new patent medicines, essences of fruit products from which alcohol may be distilled, and tonics properly medicated according to recognised standards, but con aining percentages of alcohol, opium, and other drags. A uniform feature of innumerable temperance drinks for which- patents are demanded, is their susceptibility to “proper treatment” in private stills. The most popular of all the apparatus employed is one that requires no technical knowledge. It consists of a copper zinc structure which may be packed into in ordinary travelling trank and which ferments and distills either malt or spirituous beverages. “Whisky” and “ram” are now being widely made from tomato juice, molasses, yeast and water, fermented in barrels from six to nine days, and then distilled. One of the formulas requires three gallons of molasses, one of yeast, 38 of tomato juice, and 50 of water, the combination being intended to provide a large supply. The favourite gin formula is a mash made of malted barley and rye, yeast, water, juniper berries, salt and hops.— *