AR′RACK

( Syn. Rack ) (arrack′—Brande). [Ind.] Syn. Arac , Arack , Rack ‡§; Palm-spirit ; Ar′ac′ca , Spir′it us Pal′mæ , S. SUC′CI P ., S. ORY′ZÆ *, L.; Arack , Fr.; Arak, Ger. A spirituous liquor imported from the East Indies. The finer qualities are distilled from the fermented juice (toddy, palm-wine) of the cocoa-nut tree, palmyra tree, and other palms; and the other kinds, from the infusion of unhusked rice (rice-beer), fermented with cocoa-nut or palm-juice, either with or without the addition of coarse sugar or jaggery. Prop., . It is colourle or nearly so, but like other spirit, when long kept in wood, gradually acquires a slight tinge, similar to that of old Hollands. The best kinds, when of sufficient age, are pleasant flavoured, and are probably as wholesome as the other spirits of commerce; but common arrack has a strong and somewhat nauseous flavour and odour, depending on the presence of volatile oil derived from the rice, and corresponding to that of corn-spirit. The inferior qualities are hence more heating and apt to disagree with the stomach than the other commercial spirits. In this country it is chiefly used to make punch. When sliced pine-apples are put into good arrack, and the spirit kept for some time, it mellows down and acquires a most delicious flavour, and is thought by many to be then unrivalled for making ‘nectarial punch’ or ‘rack-punch.’ Obs. Batavian arrack is most esteemed; then that of Madras; and next that of China. Others are regarded as inferior. The common par′iah arrack is generally narcotic, very intoxicating, and unwholesome; being commonly prepared from coarse jaggery, spoilt toddy, refuse rice, ., and rendered more intoxicating by the addition of hemp-leaves, poppy-heads, juice of stramonium, and other deleterious substances.