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

DISTILLATION. 155 ferment and distill the infused inass of grains; the latter plan being less economical, more un– certain in the product, and affords a cruder spirit, a _fetid volatile oil being evolved from the husks in the still. The substances em– ployed by distillers may be distributed into the following classes:- 1. Saccharine Juices. At the head of these stands cane-juice, containing (fresh from the mill) from 12 to 16 per cent. of raw sugar, and enters into the vinous fermentation without the addition of yeast, producing rum, which is pos– sessed of a peculiar aroma, derived from an essential oil in the cane. An inferior sort of run1 is made frorn inolasses, mixed with the skimmings and washings of the sugar-pans. When molasses, or treacle, is diluted with water, and cooled to the proper temperature, and yeast added, fermentation will ensue, and a spirit be generated which, when distilled, has none of the aroma of rum, proving the source whence the arorna comes. Cane-juice under-