1857 The Bordeaux wine and liquor dealers' guide

18

A. TREATISE ON

FoBMuLA. No. 1.-Jamaica Spi;riu.

To 40 galls. pure spirits, 8 to 10 o. p., add : 5 do. Jamaica rum, i oz. oil caraway,

1 oz. tincture kino, 2 oz. butyric acid, 1 lb. loaf-sugar.

Digest the last four ingredients in i gallon high– proof spirits. After standing two days, filter, and add product to the spirit ; color with sugar colo1- ing.

FoBMuLA No. 2.-St. Oroiw Rwm.

To 40 galls. pure spirits, 8 to 10 o. p., add: 5 do. St. Croix rum, 1 oz. butyric acid, 2 lbs. loaf-sugar. Let it stand two days. Color slightly with sugar coloring. The same principle laid down in these two formu– lae will apply to other W. I. Rums, with some slight variation in the details, which the fancy of the manufacturer will readily suggest. .American and New England Rum.-See Appen– dix.

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