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Show How Alcohol is Made. Alcohol, usually (he product, rather cduct,of fermentation, Is made by pro-ccsscss pro-ccsscss Involving threo steps. The details differ In different countries. First, a saccharine lluld' Is prepared by tho action of dilute acids or alK.il-les. alK.il-les. diastase, or oilier enzymes on a number of raw materials, like starch from potatoes (as in (lerm.iny). corn (In America, or nnj cereal; sweet potatoes, po-tatoes, jams cassava; ihgar In molasses, molass-es, sorghum, beet-root residues, maize-stalks, maize-stalks, grapes, apples, pears, peaches, tigs, berries, mountain ush berths, melons, gouid; cactus, honey, milk, etc. Second tho nilMuie l-t fermented, ferment-ed, hy which step the Mignr Ncoiixcil-cd Ncoiixcil-cd Into alcohol And. third, the alcohol Is .sepaiated dy disi Hint ion. Roughlj, one hundred parts u staich or sugar jleld fitly of alcohol. Hj-products Hj-products are obtained varying with the raw material, ferment, and other conditions, us temperature and tho numlcr of redistillations. Some res ldues, as schlempe, vlnasse, etc , are excellent foods for cattle; some yield potash salts, and essential constituent of fertilizers. The fertilizing materl-rls materl-rls removed from the soli bv the crops are thus returned to It. From Ger-manj-, where apparently the production produc-tion of alcohc) and saving of the byproducts by-products have reached the highest per-fectlon.over per-fectlon.over three huudied metric tons of fusel oil (largely amyl alcohol) were exported In one jear to tho United States to te used In the manufacture of amjl acetate, varnishes, explosives, perfumes, etc. Fiom ' Free Alcohol In tho Arts and as Fuel," by Charles Haskervllle, Ph. D., P. C. S.. In tho American Monthly Review of Reviews for August. v |