ALCOHOL ABSOLUTUM—ABSOLUTE ALCOHOL
Ethyl alcohol, containing not more than one per cent, by weight, of water.
Derivation.—Percolation of the purest alcohol through quicklime, out of contact with the air, and redistillation in vacuo.
Properties.—Transparent, colorless, mobile and volatile liquid, of a characteristic rather agreeable odor and a burning taste. Very hydroscopic. Specific gravity not higher than 0.797 at 15.6° C. (60° F.).
SPIRITUS FRUMENTI—WHISKY
Derivation.—An alcoholic liquid obtained by the distillation of the mash of fermented grain (usually of mixtures of corn, wheat and rye) and at least four years old.
Properties.—An amber-colored liquid having a distinctive odor and taste, and a slightly acid reaction. Its specific gravity should not be more than 0.945, nor less than 0.924, corresponding, approximately, to an alcoholic strength of 37 to 47.5 per cent, by weight, or 44 to 55 per cent, by volume. Contains no more than traces of fusel oil. The alcoholic liquors owe their flavor to bouquet to ethers which are only developed in course of time. The amylic alcohol, or fusel oil, in whisky is therefore converted into ethers, which give the characteristic flavor to whisky.
Dose.—Horses and cattle, 2 to 4 oz.; sheep and swine, 1 to 2 oz.; dogs, 1 to 4 dr., diluted three to four times its bulk in water.
SPIRITS VINI GALLICI—BRANDY
Derivation.—An alcoholic liquid obtained by the distillation of the fermented unmodified juice of fresh grapes, and at least four years old.