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SEE PAGES I to 6.
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2^8. Ruga.
2 lbs. of ruga, or rue.
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Macerate for 24 hours with 3 gallons of alcohol, 95
per cent; strain, press, and add 20 lbs. of sugar dissolved
5% gallons of water. Filter.
299. Rum, Jamaica.
35 gallons of sugar scum, from refineries.
7 do.
West India molasses.
Dissolved in 35 gallons of water hot enough to get
the mixture at 80° (degrees) heat; addi gallon of good
brewers' yeast. When fermentation is over distil and
add ^ of a gallon of plain syrup; color with oak bark
dark 3'ellow.
. 300. Rum, Jamaica, Imitation.
7 lbs. of fragments of sugar canes.
Macerate for 24 hours with 6 gallons of alcohol, 95
per cent, and 4 gallons of water; add 13 ounces of
common salt; distil over 6 gallons of flavored spirit;
add 3^ gallons of water, % of a gallon of white plain
syrup; color dark yellow with oak bark.
301. Rum, St. Croix.
62 lbs. of brown sugar dissolved in 40 gallons of boil
ing water; cool it down to 80 degrees; add i gallon of
brewers' yeast. When fermentation is over distil.
302. Sherbet, Currant. -
gallons of currant juice.
2 do.
fresh calves' feet jelly.
2 do.
currant wine.
2 do.
currant ratafia.
24 lbs. of sugar dissolved in the juice.
Filter warm.