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DISTILLATION.
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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-