1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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sides since they were last in use; and if every vat, just before the first setting, or mixing the liquor in it, were to be rinsed with a little rum, the distiller would be well repaid for this small outlay and trouble. In sitting the first round of liquor, a greater proportion of skimming from the sugar-pans must be used than will afterward be necessary, as the distiller has no good lees, and very little molasses, to add to the mass; and, besides, the skimmings at this time are not so rich as they will be some time hence — in March, April, or May^ which are thought the best yielding months. The following proportions will succeed well in the be- ginning : — Far every 100 gallons your vat contains, put 45 gallons of skimmings, and 5 gallons of molasses to 50 gallons of water. When you have got good lees, or re- turns, as they are often called, mix equal quantities of skimmings, lees, and water, and for every 100 gallons add 10 gallons of molasses. When the mill is going, and therefore you have no skimmings, mix equal parts of lees and water, and for every 100 gallons add 20 gallons of molasses. From liquor set in these proportions the distiller may expect to obtain from 10 to 15 per cent, of proof-rum, and twice as much low wines. But the quantity of spirit will depend greatly on the quality of the ingredients, and in some measure on the weather; therefore, an intelligent distiller will vary his proportions accordingly. Rum difi'ers from what is sim- ply called sugar-spirit, as it contains more of the natural flavour or essential oil of the sugar-cane ; a great deal of raw juice, and even parts of the cane itself, being often fermented in the liquor or solution of which the rum is