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VIOV OBIs at TS.04 cornibq0 to & motdoe2 to & moltoel-dug

„Ieðjam erit ni evteufound

no ebun beliltalb stoupli gaišaoixojnt moqu yub eɗr"

Lavomez erd enotod eldayoq ed Ilaria ymofo0 end ni bensqerq"

ens yədd dobɗw ni soalq no vodoet er stort anoupil dove to"

bensqenq to eben helltjaib

,belmeqer smoltoe2 euerid ens eomaniînü erit ni ereriw ol

aeriw IIa Jarid qeelo al 31 amoidadoup evoda morī

.euso erid don el ilova Jud y‡ub yaq blvoria ymofod end nd bellEÐRIÐ

Jarid eniw 10 Juoqze rot yrellijalb a mont bevonen eniw

bre gulbasid tot esporeraw bennesil & of yielIldatb a mort bevomer at

eniw edi gino at I ●ydub yaq dort neob moldadioqre eJamiJiu To¶

Jædd notjqmuertoo fecol not bioe ereiftdeth erd gd hebrooar at dædd

nt bellit et Ilotzedmwoo his Ilot » vino nosptI wtrið 10% bæe youb ayeq

.evode betoup & dgangeneq ridiw eonabunoos al

Tellijaib erid yd at belilì ni Ilottedwoo no Iiot oll

froqzo zobru sauorfew beeumoti a of bevoner no bedroqxe entw erit not

.etlaneq favomer bris

gidsdong,eno ed blorie emert) ti,noidçebnoonin Bidt

od eno kool blvow Mokrw 15.00 earwnibac to ES*noidoeĉ mont aetanome

beareoli & ad of beweeh et euceoil & gaived yrellideib s Jada Knidd

to reddam erið rit exvodenav Bebrod e 18 26geliving onð nok★ esporlezew

.yjub od eldsil don yitneupeanco bre brod mori eniw gaijroqxe

BoltelliJnib erit [Is bediely evad 1

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aero Inqtoning add

od dqnetje Ils vertu darit bruc? I .Ndiwdosti .Jpeld dilw yasqroo al

# Joette od JivotTab vrev ei Ji aud enotdouttant end ddiw mro Troo

fredanoo bra ylieb a statisseoog blwow yiedamoor oa ob of .Ioчdroo

ed to drwooom geed blow oriw ooit90 eurieved œseqo'w@ ne yd noieivrequa

got aðirreq eunet tris loode at entw 、ynellijaib done to juqdvo

od aelwevileb erit doindren of ever blow areIIIƒeId

bexit

.aelneviIGS

fixed times. If necessary the officer would prepare Passes in advance say for 2, 4, 6, 8 & 10 jars which he could easily check since he would be on the spot. This of course

toprevent distillers complaining (of delay during the short absence of the officer.

Another system of supervision would be to take each distillery by turn under entire control for ten days once in four months. The smaller distilleries for less time. By this method a fair average of the renderings of each distillery may be arrived at. It may be argued that during this period the distillers would arrange to manufacture less or no wine, in that case a permanency would be enforced and at the expense of the distiller.

I would also suggest that a check be made periodically by the inspection of the distillery private account books by the Audit Department.

.

From enquiries made at Wo Chan Distillery in Kennedy Town and others I am informed that from 80 to 90 catties rice is required for 100 catties of wine: that one still produce from 30 to 150 catties wine daily according to demands, All the distilleries admit that from 9 to 12 catties of wine is required for each 100 catties of vinegar. If the distillers do not take their books, by the quantity of rice bought could also be ascertaibed the pro- duction of wine. No clean rice is used for making vinegar. It ie manufactured with the residue after fermentation &c. for akaing wine.

I must again refer to the idea that seems to prevail that licensed distilleries are on the same footing as licensed ware- houses. I maintain that the ordinance never intended that such would be the case. Licensed distilleries have bonding privileges concerning

their output only 1... wine made from grain only and no other.

Mi

東美蒸酒房

The Tung M1( distillery at 15 Tung Lo Wan

has received since the 1st January 16984 gallons of Spirits of wine

which it is stated is denatured for making a kind of wine called

Fa Teau

花酒

) which is used for preserving Bean-Curd: this industry

being conducted in Licensed warehouse No.18 at 324-8 Queen's Road West.

This

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