GIBLETS: a term which formerly signified only the entrails of poultry, but is now applied to parts and trimmings such as the heart, liver, gizzard, neck, and ends of the wings and legs.
The best gin is made from barley malt and rye, with generally a small percentage of corn. Practically all the product owes its flavor, either wholly or in part, to the use of juniper berries—its distinctive title being indeed due to this characteristic. In Dutch, French and Italian, the same words (jenever, genievre, ginepro) apply equally to the liquor and the juniper plant, and the English "gin" is merely an abbreviated corruption of the Dutch "Jenever." The name "Geneva," often used to designate Gin, is attributable to a popular confusion of ideas caused by the similarity of the Dutch and French names for the juniper berry with that of the noted Swiss city. The city of Geneva has never claimed prominence in, nor given its name to, the manufacture of gin.
The numerous varieties may be grouped in two general classes, one commonly known as "Holland" Gin, and the other as "British." Each is again divided into Unsweetened or "Dry," and Sweetened, the latter type of British Gin being commonly known as "Tom Gin." There are four principal steps in the manufacture of Holland Gin. The product of the first distillation is called "Ruwnat," or "low wines." It is low in proof and raw in taste and is re-distilled to form "Enkelnat," which is higher in proof and shows some gin character. The Enkelnat is re-distilled into "Moutwyn," which is the foun
dation of all Holland Gin. From it, by a fourth distillation, each distiller makes a number of varieties—coriander seeds and various roots being added to the juniper berries used in flavoring.
Holland Gin is generally made in several strengths, the milder to be bottled with out blending, the stronger to be used for blending with neutral spirits, the former being decidedly superior. The most famous variety is "Schiedam Schnapps," named after the city of Schiedam, where more than 200 gin distilleries are in continuous operation. To the composition of Schiedam water is attributed much of the high repu tation of its gins.
British Gin is made, both in Great Britain and this country, by first producing the highest grade of neutral spirits and re-distilling several times in a fractionating still, so as to eliminate practically all of the fusel oils, etc. When the spirit has reached the proper degree of purity it is drawn off into an old style "pot-still," and again dis tilled in conjunction with Juniper berries, and certain other flavoring berries and herbs—the latter varying in nature, as each manufacturer aims to produce a liquor of distinctive flavor.
Many of the lower class "gins" sold are merely alcohol flavored with essences. Gin should be kept in a moderate temperature and always well corked.