DERIVATION.--An alcoholic liquid obtained by the distillation of the
mash of fermented grain (usually of mixtures of corn, wheat and rye) and
at least four years old.
PROPERTIES.--An amber-colored liquid having a distinctive odor and
taste, and a slightly acid reaction. Its specific gravity should not be
more than 0.945, nor less than 0.924, corresponding, approximately, to
an alcoholic strength of 37 to 47.5 per cent, by weight, or 44 to 55 per
cent, by volume. Contains no more than traces of fusel oil. The
alcoholic liquors owe their flavor to bouquet to ethers which are only
developed in course of time. The amylic alcohol, or fusel oil, in whisky
is therefore converted into ethers, which give the characteristic flavor
to whisky.
DOSE.--Horses and cattle, 2 to 4 oz.; sheep and swine, 1 to 2 oz.; dogs,
1 to 4 dr., diluted three to four times its bulk in water.