23S L E T T E R IX. 



are pared fine, and thefe fine thin Parings 

 are thoroughly fteeped in the beft French Brandy: 

 both Brandy and Parings are then put into a Still, 

 and the Liquor diftilled fi*om them, is drawn off 

 into tranfparent Bottles that will hold about a 

 Gallon with fome of the beft Refined Sugar, nice- 

 ly fifted ; It is fhook well four or five times a day 

 for four or five days together, after which it is 

 let ftand ftill and unmoved, in order to fubfide^ 

 and be decanted into Pint or Quart Bottles. I 

 do not fee any reafon why (in imitation of Citron 

 Water) we might not here in England make an 

 excellent Cordial of Lemmon Parings, good 

 Brandy, and refined Sugar fo mixed together, and 

 diftilled. I mean that the Brandy and Parings 

 Ihould be diftilled before the refined Sugar is 

 fifted and put to them. 



15. I cannot help fpeaking a word or two 

 about making of Rum in this Article; viz; when 

 we break up a piece of frefh Ground to plant our 

 Canes in, the Canes for the firft two or three 

 years will yield no Sugar, fo that we find our- 

 felves obliged to diftill their juice for Rum: Ano- 

 ther method is, to diftill Rum from Molaffes ; 

 and a third way is, to diftill it from the 

 Skimmings of our Sugar-Coppers : I have heard 

 all the three ways contended for as the beft by 

 their feveral advocates, though the laft is very 

 feldom tried, becaufe (as I faid before) in Crop- 

 time 



