104 / 180
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.