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Mr.

Davis

thinks

that

it

was

about

the

year IGGO

that

lluiii-

bullion

was

clipped

of

two

of

its

syllables,

but

the

hrst

mention

of

the

abridged

word

in

any

public

document

in

Barbadoes

ap-

pears

to

have

been

in

an

act

passed

in

1668

to

prevent

the

sale

of

both

brandy

and

rum

in

the

tippling

houses

near

the

most

frequented

highways

or

roads

of

the

island.

The

word

"Hum,"

however,

occurs

in

certain

orders

of

the

Government

and

coun-

cil

of

Jamaica

as

early

as

1661.

As

to

the

exact

date

of

the

beginning

of

this

industry

in

the

United

States,

Rum

appears

to

have

been

manufactured

in

New

England

before

1687,

as

"New

England

Rum"

sold

in

that

year

at

Is.

6d.

per

gallon,

which

is

practically

to-day's

wholesale

price

for

New

Rum,

not

including

the

internal

revenue

tax.

In

the

old

days

of

this

country

many

of

the

best

men

of

the

town

of

Boston,

in

addition

to

being

great

ship

owners,

were

distillers

of

New

England

Rum,

those

two

industries

being

put

down

in

the

history

of

the

times

as

two

of

the

most

important

in

Boston,

and

the

commodity

itself

was

not

only

used

as a

staple

for

family

consumption

and

as

a

cheering

adjunct

to

official

and

social

events,

as

the

hiying

of

corner

stones

of

pub

lie

buildings

and

the

building

of

churches,

but

was

early

used

as

one

of

the

great

instruments

in

assisting

to

civilize

and

Chrstianize

our

black

brothers

in

Africa.

During

all

of the

time

since,

the

distillation

of

Rum

has

been

contined

almost

entirely

to

New

England,

all

the

Rum

made

in

this

country,

in

fact,

having

come

to

bear

the

distinctive

name,

"New

England

Rum,"

as

being

different

from

the

imported

article.

The

Rum

of

domestic

use

to-day,

which

has

been

aged

for

many

years

in

the

wood,

is

very

different

from

the

"hot,

hellish,

and

terrible

liquor"

above

referred

to.

Much

care

is

taken

by

tiiose

distillers

making

a

specialty

of

fine

old

Rum

in

the

selec-

tion

of

their

molas.ses,

the

fermentation

and

distillati(ni,

as

well

as

in

the

selection

of

the barrel

and

storage

in

which

it

is

kept.

Both

as

an

art

and

an

industry,

the

business

of

distilling

Rum

has

remained,

as a

sort

of

heirloom,

through

successive

genera-

tions

in

some

of

our

oldest

and

most

resjiectable

New

England

families,

who

have

taken

pride

and

pains

in

bringing

it

up

to

the

highest

attainable

standard

of

jierfection.

The

general

tendency

noticeable

in

other

lines

of

business,

too

numerous

to

specify

individually,

toward

consolidation,

or

at

least

towards fewer

and

larger

manufacturing

iilants,

has

applied

as

well

to

the

manufacture

of

New

England

Rum,

and

while

in

1753

there

were

sixty-three

distilleries

in

Ma.s.sachusetts,

and

fifty

years

ago

perhaps

thirty

small

distilleries

scattered

along

the

New

England

coast

from

New

Haven

to

Portland,