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RUM.
Derivation
of
Name
—
Whence
Procured
—
Its
Manufacture
—
Its
Price
—
Trade
Rum.
THK
etymon
of
the
name
of
this
spirit
is
some-
what
dubious.
Some
have
it
that
it
was
formerly
spelt
(as
it
now
is
in
French)
Rhum,
and
that
it
is
derived
from
rheum,
or
^ei/yua,
a
flowing,
on
account
of
its
manufacture
from
the
juice
of
the
sugar
cane.
Others
say
that,
as
rum
has
the
strongest
odour
of
any
distilled
spirit,
it
is
a
corruption
of
the
word
aroma.
Rum
is
made
from
the
refuse
of
sugar,
and
can,
of
course,
be
produced
wherever
sugar
is
grown.
This
is
notably
the
case
in
the
West
Indies,
and
the
best
rum
comes
thence.
The
finest,
and
that
commanding
the
highest
price
in
the
market,
is
from
Jamaica
Martinique
and
Giiadaloupe
perhaps
come
next
;
and
Santa
Cruz
has a
very
good
name.
British
Guiana,
the
Brazils,
Natal,
Queensland,
and
New
South
Wales
all
produce
it.
It
is
made
from
molasses
and
the
skimmings
of
the
boiling
sugar.
Molasses
is
the
syrup
remaining
after
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