WHISKY

n's. Hwi'sk'i2. Irish, usquebach. Lat., spiritus (vinos us) frumenti. Fr., eau-de-vie de grain. Ger., W., Kornbranntwein. An alcoholic beverage obtained by the distillation of an infusion of fermented grain: a liquid of peculiar taste and odor, nearly colorle when freshly prepared, but acquiring by age a tint varying from light amber to a yellowish brown. Sp. gr., 917 to 930. It contains from 44 to 55 per cent. by weight of alcohol. [B, 5.] Blue-gra w. W. made in Kentucky, the ''blue-gra State."1 [a, 34.] Bourbon w. A corn w. originally made in Bourbon County, Kentucky, [a, 34.] Corn w. Ger., Maiskornspiritus. W. manufactured from maize, [a, 48.] Irish w. W. made in Ireland from malt and raw grain, [a, 34.] Pot-still w. New w. impregnated with fusel-oil, [a, 34.]- Rye w. W. made from rye. [a, 34.] Scotch w. W. made in Scotland from malted grain, usually barley. The smoky flavor is due to the peat and turf fires used in drying the grain, [o, 34.] Wheat w. W. made from wheat, [a, 34.] [s. 729]