Statement of quantities and various natures of alcoholic liquors imported at the port of Baltimore, Md., during the periods of 1875 to 1878, inclusive. SIR: Referring to department letters of the 10th ultimo, and of March 10th relating to the percentage of alcohol in imported wines and other spirituous beverages, we have the honor to state that after the receipt of the last-named letter, we have made actual tests of the alcoholic strength of articles therein mentioned and that such tests have previously been made on all occasions when imported wines were suspected of being fortified or coming within the provision contained in section 2, act of February 8, 1875. From the tests made and the observations of this office generally we are enabled to say that the addition of alcohol or proof spirits to wine is not near as common and frequent as the report of the Finance Committee to the Senate would make it appear. We have occasionally detected an unusual and unnatural percentage of alcohol in sherries and ports, some of them ranging very close to the 24 per cent. allowed by law, and two importations of small quantities exceeding that standard. The wines so detected as being fortified have without exception come from England. All other wines generally conform to the standard of the country or latitude of their growth or production, that is under 13 per cent. on German wines, common Hungarian and clarets, and over 13 per cent on sherries, ports, most Sauternes, Madeira, and Tokay. Of late years we have found the percentage of alcohol in the various kinds of wines, although of different vintages, much more uniform than formerly, and we attribute this fact to the improvements in wine manufacture introduced by Gall, Petiot, and Chaptal. According to them the grape-juice (or a substitute for it made from the pressed husks of grapes with sugar) is tested before fermentation, and an excess of any material constituents reduced by dilution with water, while a deficiency, generally of the alcohol-producing ingredient, sugar, is applied in the shape of grape-sugar or glucose. The manufacurers, knowing the quantity of saccharine matter necessary to produce a certain percentage of alcohol, are thereby enabled to produce wine of uniform strength without resorting to the addition of alcohol or proof spirits after fermentation. In wines so produced the wide differences of quality formerly occurring in consequence of cold or warm, dry or rainy, seasons, are almost entirely obliterated, while those differences attrib utable to latitude, soil, exposure, or locality in general, are more or less preserved. We believe that the course indicated is generally adopted in France, Germany, and the Austrian Empire, but has not yet been extensively practiced in Spain and Portugal, the latitude and climate of those counties producing grapes of more uniformity in saccharine and other ingredi ents. The wines of the latter countries, are, however, often fortified by the addition of alcohol or proof-spirits to the extent of from 5 to 6 per cent., as above mentioned. With the exception of this case, we do not believe that any considerable portion of imported wines is mixed in this manner. And even in the case of the English laws, we cannot conceive that the addition is made from any motive of profit or deception, but are inclined to think that such addition is made in order to preserve the wines during voyages through the different zones, and probably to suit the taste of Englishmen more than that of other nations. That the addition of alcohol to wines after fermentation produces an unwholesome and impure drink we do not doubt or deny, but we cannot find any impropriety in it when, in the manufacture of wines from grapes, the rela tive quantity of the principal and absolutely necessary ingredients is carefully ascertained and brought to proper proportion before fermentation. The alcohol in such wines does not differ chemically or otherwise from the alcohol produced by pure grape juice, and it is for the interest of the manufacturer or grower to produce wine which has a percentage of alcohol fully up to, but not exceeding, the percentage found in the best qualities of the particular brand. Such wines are equal to entirely natural wines, and pass as such anywhere, while a wine mixed with alcohol after fermentation is easily detected by a connoisseur, particularly if such addition is in quantity to exceed the normal percentage. We are aware that other means are employed to correct, treat, and fix up wines before and after fermentation, in color, aroma, age, &c., but they are mostly harmless and innocent, and do not appear so much the subject of inquiry as the percentage of alcohol. In regard to the malt liquors, ale, beer, stout, porter, &c., we could not for a moment entertain the idea that they could or would be mixed with alcohol. Such an idea must be excluded on economical and scientific grounds. To collect and prepare statistical, tables from the records of our office would be too tedious and yet imperfect as regards quantities, place of export, or growth, &c., required by the Senate resolution in question. We think that the records of your office are a better source for such statistics. In addition to what we have said above in a general way, we will here append a table of percentages of alcohol in various wines, &c., examined at this office. German beer, from 3 to 5 per cent. Malt liquors. English ale, stout, and porter, from 3 to 8 per cent. Sparkling wine, French and German, from 10 to 15 per cent. Still wines. Sherry and port, from places of growth, 17 to 22 per cent. Rhine wines, from 7 to 10 per cent. Hungarian wines, from 9 to 13 per cent. Hungarian Tokay, from 12 to 19 per cent. Sauterne, from 13 to 17 per cent. Bordeaux and clarets, from 10 to 13 per cent. French and Italian, red and common, from 7 to 124 per cent. In conclusion, we take the liberty of saying that in case it should be deemed necessary to change the present laws for the importation of wines, we do not see how the limit of alcoholic strength could be fixed. at thirteen or any other percentage much below the present figure. Any such low limit would exclude some of the best and most valuable wines made from pure grape-juice, and without the slightest attempt to improve upon nature, at the same time allowing wines to enter which are to a greater or less extent artificial products, but conforming in percentage of alcohol to genuine wines. The papers are herewith returned. HENRY H. GOLDSBOROUGH, Hon. JOHN L. THOMAS, Jr., Collector. Appraiser. Statement of quantities and destination of alcoholic liquors imported and re-exported for the benefit of customs taxes during the periods of 1875 to 1878, inclusive. Statement of quantities and destination of alcoholic liquors imported and re-exported for the benefit of customs taxes, &c.—Continued. W. L. W. SEABROOK United States Weigher and Gauger. Spirits. Do . Do M. Crichton & Co. A. Guckenheimer & Bro. A. Guckenheimer & Bro. April 30 to May 11, 1877. May 21, 1878. Do. ..do Works. Total. 23d district Pennsylvania 4, 367. 36 1, 121. 25 150 Oct. A. Guckenheimer & Bro. do 1,071. 55 *150 Nov. 17, 1877 do 7th district Kentucky 6, 255. 50 100 Mar. 11, 1878 E. H. Taylor, jr 1, 027.00 100 May 18, 1878 .do .do 3d district Missouri. June 1, 1878 M. Crichton & Co 105 June 3, 1878 1, 236. 05 4,348. 34 118 Jan. 22, 1879 CUSTOM-HOUSE, SAN FRANCISCO, CAL., SIR: I have the honor to acknowledge the receipt of your letter of March 10, 1879, inclosing copies of the reports made by the Senate Finance Committee in regard to the subject of importations of fermented and alcoholic liquors and wines, and directing me to furnish certain information relative to the quantities and nature of the various kinds of fermented and alcoholic liquors imported into the United States at this port, the percentage of absolute alcohol in each of the several kinds, the relative quantities of wines which are fortified with alcohol and exceed 13 per cent. of absolute alcohol, and on which the tariff for still wines is collected, the relative quantities of such imported wines exported without payment of duty, together with information showing in what proportion these articles are imported from foreign countries, &c. In consequence of the subject involving one of the great interests of the country, I have devoted some time to investigating the subject and obtaining data to enable me to prepare a proper report. I found the instruments and means at command of the gauger at this port inadequate to ascertain the absolute alcohol contained in foreign wines; nevertheless I inclose a statement prepared by him embracing all the information at his command, marked C, and to which reference will be made further on. Referring to the inclosed statement of wines imported into the United States at this port during the period from July 1, 1869, to June 30, 1879, compiled from the records of this office, and marked A, it will be seen that there were imported during said period from That the following are the average values of wine in casks and bottles per gallon as imported from the various countries: France, in casks, 32 cents; in bottles, $1.6910- If 35 cents per gallon be allowed for the expense of casing, there still remains a wide difference between the value of wines imported in casks and those imported in bottles, which indicates a great difference in their quality. It will also be seen from an examination of said statement that there was a total importation of wine in 1869 as follows: In casks (gallons). In bottles (gallons). valued at $804,837; and in 1879 the importations were In casks (gallons) In bottles (gallons). 1, 171, 333 84,733 456, 468 24,668 valued at $316,479; a decrease in the tenth year of about 714,846 gallons in casks and 60,065 dozens in bottles. Valued difference between the importations during the years from 1869 to 1879 of $488,358. This decrease in the importations, which occurred gradually year by year, is to be attributed to the increased local production and consumption of the native wine of this coast. I inclose also a statement of with |
