Show spirits in grain r A gentleman of exien extensive sive pr practical experience and who has for several years interested Interest cd himself in obtaining 0 stati statistics statistic sti cs and general information relative to the culture of grain in this territory has furnished us with some bome important facts in this thia connection which we I 1 take pleasure in laying g before our readers believing that th they q will prove not only highly inter interesting but af of bene benefit fi t to the community at t laige large i our informant icat statis states 19 that teat ascertain 1 what quantity of spirits or alcohol the I 1 jk at 4 1 i valley vailey grain 1 11 fi c contained 0 in id i proportion n to tha that t of any other state he made inquiry of arll mahugh D h moona aw well weil ell ali kt known owe and cluzen citizen who has been for several years engaged in distilling wholesome whisky made pr principally in cipully from wheat and other grain mr moon he says gave him a very interesting 0 account of his experience and practice the substance of which was about as follows that all grain when properly matured gives a great quantity of alcohol or spirits good wheat will give three gallons to the bushelow bus helof lbs ibs but wheat not veli veil well vell matured will not give half that quantity ile he has fully proved by his own practical experiment on the culture of wheat that if the crop is not well watered at the time of the maturing of the grain it does not receive its due portion of alcohol and in many cases it receives none at all this he calls dead grain or grain containing no life in in which case it does not germinate and this lifeless grain when under a state of fermentation and in this state much deteriorates the quality of the liquor or and whether it be whisky brandy or bee beer r it has the same effect from this fact mr moon asserts the tili just reason that the beer brewed in the valley is of poor quality in consequence of the ma malt mait it being made of ordinary wheat containing dead grain as he calls it I 1 this ibis dead grain rots and deteriorates the liquor whilst undergoing fermentation and consequently we cannot have either good whisky or beer unless the wheat is of good quality this ibis practical theory if we may use the term fully proves the great use of a scientific knowledge of applying 0 water at proper times to growing crops of grain the grain becoming dead is owing 0 to the life or germinating 0 quality dying in its infant state for want of water to induce the required supply of nutritious qualities from the ground the grain certainly may appear to be full and complete to the eye but like an egg pred produced from a hen who has not had the companionship of the rooster it has no life |