Compound spirit of juniper is similar to gin in its therapeutic action. Contains about 15 per cent more alcohol. Gin is made by distillation of fermented malt and juniper berries. Gin differs from the other alcoholic preparations therapeutically in being more diuretic. DOSE.--Same as that for whisky. RUM (not official) Rum is made from a fermented solution of molasses by distillation. It contains, by weight, from 40 to 50 per cent of absolute alcohol. Rum does not differ physiologically from alcohol. There is no authoritative Latin name for rum. DOSE.--Same as that for whisky. VINUM ALBUM--WHITE WINE DERIVATION.--An alcoholic liquid made by fermenting the juice of fresh grapes, the fruit of Vitis vinifera, free from seeds, stems and skins. PROPERTIES.--A pale amber or straw-colored liquid, having a pleasant odor, free from yeastiness and a fruity, agreeable, slightly spirituous taste, without excessive sweetness or acidity. The Pharmacopoeia (1890) directs that the wine should contain from 7 to 12 per cent, by weight, of absolute alcohol. California Hock and Reisling, Ohio Catawba, Sherry, Muscatel, Madeira or the stronger wines of the Rhine, Mediterranean and Hungary come within the pharmacopoeial limits. Wines containing more than 14 per cent of alcohol are usually fortified, i. e., have alcohol or brandy added to them, and much imported Sherry and Madeira contain 15 to 20 per cent, by weight, of absolute alcohol. DOSE.--Same as that for whisky. VINUM RUBRUM--RED WINE DERIVATION.--An alcoholic liquid made by fermenting the juice of fresh colored grapes, the fruit of Vitis vinifera, in presence of their skins. PROPERTIES.--A deep red liquid, having a pleasant odor, free from yeastiness, and a fruity moderately astringent, pleasant and slightly acidulous taste, without excessive sweetness or acidity. Should contain not less than 7 nor more than 12 per cent, by weight, of alcohol. Native Claret, Burgundy, Bordeaux and Hungarian wines may be included within the pharmacopoeial limits of vinum rubrum. Port (vinum portense) is fortified with brandy during fermentation, and contains 15 to 25 per cent, by weight, of absolute alcohol. Port is astringent from tannic acid in the grapes, skin and stalks, or the astringency may be due to logwood. Red wines are said to be rough, contain tannic acid and therefore are astringents. Dry wines are those which contain little sugar. The wines develop ethers with age and these improve their flavor and action. Champagne contains about 10 per cent of absolute alcohol and carbonic acid gas, which acts as a local sedative upon the stomach. Ale, stout and beers contain from 4 to 8 per cent of alcohol, together with bitters and malt extracts. Cider contains 5 to 9 per cent of absolute alcohol. Imported sherry (B. P.) contains 15 to 20 per cent of absolute alcohol.