( Originally Published Early 1900's )
An ardent spirit distilled from barley, rye, Indian corn, wheat, etc. It is the cheapest and the most common form of intoxicating liquor made in the United States, where its production is very large. The whisky of Pennsylvania and Kentucky, and the better qualities of that manufactured in New York, are distilled chiefly from rye ; most of that produced in the Western states is from Indian corn, which contains a large quantity of fusel oil. The peach whisky. the Monogahela of Pennsylvania, and the Bourbon from Kentucky are accounted the best. The peculiar and much liked flavor of Scotch and Irish whisky is said to be due to the peaty water which is obtained iii the mountains for the use of the stills, or to the smoke of the fuel which is used. New whisky is rough and fiery, quickly intoxicates, and produces disease of the mucous membrane of the stomach, of the liver, spleen, and kidneys. It is desirable, there-fore, that it should be kept some years, that it may generate volatile oils, and obtain mellowness. The most approved course is to fill a sherry cask with it and leave it quiet; it will thus acquire color and flavor.