sum* II OUT US JAMAICENSIS. 2dfi 



Of this mixture, (or wash as it is sometimes called) twelve hundred gallons ought to 

 produce three hundred of low wines. 'I'm- method of adding ail the melasses at once, 

 wi iii is 'i >ne alter the fermentation commences, renders the process safe and expedi- 

 tious ; whereas by charging the melasses at different limes, the fermentation is checked 

 an ! tin- process delayed. 



These i i ;redieritg are well mixed and ft rmeoted in cisterns fo i n or eight days, 

 when it throws up clear head, or globules, ami is lit for distillation. The first distilla- 

 tion produces a spirit called low wines. To make it rum of Jamaica proof it undergoes 

 a second distillation. Thus two hundred and twenty gallon-; of proof rum are made 

 from five hundred and thirty of low wines ; or about one hundred and thirteen of nun 

 from one thousan 1 two hundred of wash. 



Sugar is soluble iu water, and in a small degree in alcohol. When united with a 

 small portion of water, it becomes fusible ; from which quality the art of preserving 

 . is indebted for many of its preparations. It is phosphoric and combustible ; when ex- 

 p .-.< I to tire emitting a blue flame if the combustion be slow, and a white flame if tno 

 < imbustion be rapid. By distillation it produces a quantity of phlegm, acid, oil, gas, 

 and charcoal Bergman, in treating sugar with the nitrous acid, obtained a new acid 

 now known by the name' ol the oxalic acid ; but he has omitted to mention the princi- 

 ples of which sugars are composed. Lavoisier, however, has supplied his omission; 

 and, after many experi i cuts has assigned three principles in sugar, hydrogene, oxy- 

 g t i.e. and carl me. If the juice-^expressed from the sugar-cam- he left to itself, it 

 passes into the mentation ; and, during the decomposition of the juice, whi h 



is continued lor three or four months, a great quantity of glutinous matter is separated. 

 This matter, when distilled, gives a portion of ammoniac. If the juice he exposed 

 to the spirituous fermentation, a wine is obtained analogous to cyder. If this wine, 

 after being kept in bottles a year, be distilled, we obtain a portion of euu dc vie. 



The uses to which sugar is applied are indeed numerous and important: It can be 

 made so solid as. in : art of preserving to receive the most agreeable colours, and the 

 greatest variety i f firms. It can be made so fluid as to mix with any soluble substance. 

 It preserves the juice and ibstance of fruits in all countries, and in all seasons It af- 

 fords a delicious seasoning to many kinds of foods Ir is useful in pharmacy, for it 

 unites with medicines an i removes their disagreeable ii ivour : it is the basi ; of all sy- 

 rups. M. Macguer has shewn, in a very satisfactory manner, how useful sugar would 

 be if employed in fermenting wines. Sugar has also been found a remedy for the 

 scurvy, and a valuable article of food in cases of necessity. M. Imbert de Lennes, first 

 snroeon to the late Duke of Orleans, published the following story in the Gazette de 

 Senelt; which confirms this assertion : '"A vessel laden with sugar, bound from the 

 West-Indies, was becalmed in its passage for several days, during which the stock of 

 provisions was exhausted. Home of thacrew were dying of the scurvy, and the rest 

 were threatened with a still more terrible death. In this emer rem y recourse was had 

 to the sugar. The consequence wa.s, the symptoms of the scurvy went oil", the crew 

 found it a wholesome and substantial aliment, and returned in good health to Fiance." 



" Sugar," says Dr. Rush', " affords the greatest quantity of nourishment, in a given 

 quantin of matter, of any substance in nature ; of course it maybe preserved in less 

 room in our houses, and may be consumed in less time, than more bulky and less nou- 

 rishing aliment. It has this peculiar advantage over most kinds of aliment, that it is 

 not liable to have its nutritious qualities a, Fected by time or the weather; hence it is 

 preferred by the Indians in their excursion;, from home. They mix a certain quantity 

 Vol. II. J)d of . 



