1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

128

RUM.

sugar. But tliis proportion will necessarily vary with the value of rum and molasses in the market,-since, whichever fetches the most remunerating price, will be brought forward in the greatest quantity. In one considerable es– tate in the Island of Granada, 92 gallons of rum were made for every hogshead (16 cwt.) of sugar." Rum owes its peculiar taste and flavor to a small portion of volatile uil and biityric acid, which it contains. A good in1itation of pure Jamaica rum may be obtained by carefully add– ing to pure spirits, 10 o. p., the ingredients found by analysis to be combined in Jamaica rum.