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GIN , an aromatized or compounded potable spirit, the characteristic flavour of which is derived from the-See also:juniper See also:berry. The word " gin " is an See also:abbreviation of See also:Geneva, both being primarily derived from the Fr. genievre (juniper). The use of the juniper for flavouring alcoholic beverages may be traced to the invention, or perfecting, by See also:Count de Morret, son of See also:- HENRY
- HENRY (1129-1195)
- HENRY (c. 1108-1139)
- HENRY (c. 1174–1216)
- HENRY (Fr. Henri; Span. Enrique; Ger. Heinrich; Mid. H. Ger. Heinrich and Heimrich; O.H.G. Haimi- or Heimirih, i.e. " prince, or chief of the house," from O.H.G. heim, the Eng. home, and rih, Goth. reiks; compare Lat. rex " king "—" rich," therefore " mig
- HENRY, EDWARD LAMSON (1841– )
- HENRY, JAMES (1798-1876)
- HENRY, JOSEPH (1797-1878)
- HENRY, MATTHEW (1662-1714)
- HENRY, PATRICK (1736–1799)
- HENRY, PRINCE OF BATTENBERG (1858-1896)
- HENRY, ROBERT (1718-1790)
- HENRY, VICTOR (1850– )
- HENRY, WILLIAM (1795-1836)
Henry IV. of See also:France, of juniper See also:wine. It was the See also:custom in the See also:early days of the spirit See also:industry, in distilling spirit from fermented liquors, to add in the working some aromatic ingredients, such as See also:ginger, grains of See also:paradise, &c., to take off the nauseous flavour of the crude See also:spirits then made. The invention of juniper wine, no doubt, led some one to try the juniper berry for this purpose, and as this flavouring See also:agent was found not only to yield an agreeable beverage, but also to impart a valuable medicinal quality to the spirit, it was generally made use of by makers of aromatized spirits thereafter. It is probable that the use of grains of paradise, See also:pepper and so on, in the early days of spirit manufacture, for the See also:object mentioned above, indirectly gave rise to the statements which are still found in current See also:text-books and See also:works of reference as to the use of See also:Cayenne pepper, cocculus indicus, sulphuric See also:acid and so on, for the purpose of adulterating spirits. It is quite certain that such materials are not .used nowadays, and it would indeed, in view of See also:modern conditions of manufacture and of public See also:taste, be hard to find a See also:reason for their use. The same applies to the suggestions that such substances as acetate of See also:lead, See also:alum or sulphate of See also:zinc are employed for the fining of gin.
There are two distinct types of gin, namely, the Dutch geneva or hollands and the See also:British gin. Each of these types exists in the shape of numerous sub-varieties. Broadly speaking, British gin is prepared with a highly rectified spirit, whereas in the manufacture of Dutch gin a preliminary rectification is not an integral See also:part of the See also:process. The old-fashioned Hollands is prepared much after the following See also:fashion. A mash consisting of about one-third of malted See also:barley or bere and two-thirds See also:rye-See also:meal is prepared, and infused at a somewhat high temperature. After cooling, the whole is set to ferment with a small quantity of yeast. After two to three days the attenuation is See also:complete, and the See also:wash so obtained is distilled, and the resulting distillate (the See also:low winea) is redistilled, with the addition of the flavouring See also:matter (juniper berries, &c.) and a little See also:salt. Originally the juniper berries were ground with the See also:malt, but this practice no longer obtains, but some distillers, it is believed, still mix the juniper berries with the wort and subject the whole to See also:fermentation. When the redistillation over juniper is repeated, the product is termed See also:double (geneva, &c.). There are numerous See also:variations in the process described, See also:wheat being frequently employed in lieu of rye. In the manufacture of British gin,' a highly rectified spirit (see SPIRITS) is redistilled in the presence of the flavouring matter (principally juniper and See also:coriander), and frequently this operation is repeated several times. The product so obtained constitutes the " dry " gin of See also:commerce. Sweetened or cordialized gin is obtained by adding See also:sugar and
The precise origin of the See also:term " Old Tom," as applied to unsweetened gin, appears to be somewhat obscure. In the See also:English See also:case of Boord e Son v. Huddart (19o3), in which the plaintiffs established their right to the " See also:Cat See also:Brand " See also:trade-See also:mark, it was proved before Mr See also:Justice Swinfen Eady that this See also:firm had first adopted about 1849 the punning association of the picture of a Tom cat on a See also:barrel with the name of " Old Tom "; and it was at one See also:- TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
- TIME, MEASUREMENT OF
- TIME, STANDARD
time supposed that this was due to a tradition that a cat had fallen into one of the vats, the gin from which was highly esteemed. But the term " Old Tom " had been known before that, and Messrs Boord & Son inform us that previously " Old Tom " had been a See also:man, namely " old See also:- THOMAS
- THOMAS (c. 1654-1720)
- THOMAS (d. 110o)
- THOMAS, ARTHUR GORING (1850-1892)
- THOMAS, CHARLES LOUIS AMBROISE (1811-1896)
- THOMAS, GEORGE (c. 1756-1802)
- THOMAS, GEORGE HENRY (1816-187o)
- THOMAS, ISAIAH (1749-1831)
- THOMAS, PIERRE (1634-1698)
- THOMAS, SIDNEY GILCHRIST (1850-1885)
- THOMAS, ST
- THOMAS, THEODORE (1835-1905)
- THOMAS, WILLIAM (d. 1554)
Thomas See also:- CHAMBERLAIN (0. Fr. chamberlain, chamberlenc, Mod. Fr. chambellan, from O. H. Ger. Chamarling, Chamarlinc, whence also the Med. Lat. cambellanus, camerlingus, camerlengus; Ital. camerlingo; Span. camerlengo, compounded of 0. H. Ger. Chamara, Kamara [Lat.
- CHAMBERLAIN, JOSEPH (1836— )
- CHAMBERLAIN, JOSHUA LAWRENCE (1828– )
- CHAMBERLAIN, SIR NEVILLE BOWLES (1820-1902)
Chamberlain of See also:Hodge's distillery "; an old See also:label See also:book in their See also:possession (1909) shows a label and See also:bill-See also:head with a picture of " Old Tom " the man on it, and another label shows a picture of a sailor lad on shipboard described as " See also:Young Tom."
flavouring matter (juniper, coriander, See also:angelica, &c.) to the dry variety. Inferior qualities of gin are made by simply adding essential See also:oils to See also:plain spirit, the See also:distillation process being omitted. The essential oil of juniper is a powerful diuretic, and gin is frequently prescribed in affections of the urinary See also:organs.
End of Article: GIN
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