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Mr. FRANCIS. Then there are substances you do not include among the higher alcohols ?-Yes.
The CHAIRMAN.And these empyreumatic substances cease to operate when the spirit is old ?—They are present in newly-distilled pot-still spirit, but they undergo an alteration with age.
Mr. COBBOLD.--Do you consider these substances are injurious?—No.
Though the higher alcohols are?—-A man may drink new whiskey in which there may be a certain amount of these empyreumatic substances, but it is only when you take an excessive quantity that head-ache and similar symptoms are produced.
Do you mean to say that the same quantity of matured would produce exactly the same effects ?-No, not the same effects.
Mr. FRANCIS. Taken in moderation new or old spirits would produce no ill effects ?-No ill effects.
But it would take a smaller quantity of new spirits to produce a bad effect than of old ?—Yes.
The CHAIRMAN.-Have you analysed many specimens of the cheaper kinds of spirits sold in the Colony?—I have examined 31, which had been bought from places where it would be likely to obtain these cheap liquors.
If so, what percentage of these various injurious compounds do you find in the samples you have examined?—I found in them a mere trace of the higher alcohols and usually no trace of furfuraldehyde, a substance always present in pot-still whiskey, and invariably absent from patent-still whisky. In a sample of whiskey-gin I found 1398 per cent. of higher alcohols, all the other samples contained under 1 per cent. calculated on the liquids of proof strength.
Mr. FRANCIS.-In fact, you found fewer traces of the higher alcohols in these cheap spirits than you find in good spirits?—Yes.
The CHAIRMAN.-If the percentage differs from that of ordinary more expensive spirits, can you explain why ?-Because the cheap liquors may be made in two ways. Firstly, by means of a patent still; and secondly, by adding flavouring agents to plain spirit.
If cheap spirits are manufactured by adding together alcohol, water, and various flavouring substances, is the alcohol used for that purpose likely to be a more or less pure product, i.e., free from fusel oil, etc., or any injurious constituent?—The spirit is likely to be pure.
Have you analysed samshu or any other Chinese spirit ?—Yes.
If so, have you been able to discover that samshu or other Chinese spirit has been added to any spirits that you have examined?—No Chinese spirit has been added to the spirits I have examined, in my opinion.
Mr. FRANCIS. Do you think you have the means of ascertaining the presence of samshu if it had been mixed?—Yes. Samshu has a particular odour, and I can detect it always in Chinese wines.
goes.
Mr. FRANCIS.-Is it only by its odour it can be detected?-As far as my experience
The CHAIRMAN.—Do you feel tolerably certain it can always be detected by its odour? Yes; I feel pretty certain it may be detected by its odour.
How is artificial whiskey prepared?--I have here the price list of a most respect- able firm, and I see that they sell whiskey essence at 22 shillings a pint. One pint of this essence (Scotch or Irish) added to 100 gallons of proof spirit, or spirit of the desired strength, forms whiskey of a superior quality.