CANE SUGAR. 



will give a fully coloured rum with apparent strength, as shown by the Sikes 

 hydrometer, only from one or two proof degrees less than the actual. 



In the West Indies first molasses are generally used to prepare caramel, 

 and one gallon of molasses should afford material sufficient to colour from 50 

 to 60 gallons of rum. 



It is sometimes found that a coloured rum obstinately refuses to settle ; 

 in this case the addition of about four ounces of alum per 1000 gallons of 

 spirits will often be found beneficial. 



The essential part of the analysis of a caramel is the determination of its 

 colour intensity ; this determination is usually made by dissolving a fixed 

 weight of caramel in a definite volume of water or spirit and comparing the 

 colour with a standard prepared under similar conditions, or the colour may be 

 matched in terms of Lovibond's tintometer, which forms a very useful instru- 

 ment for this purpose. Determinations of the ash and reducing power are also 

 sometimes made ; a molasses caramel, of course, carries more ash than a sugar 

 caramel. The copper oxide reducing power varies considerably and generally 

 lies between -3 and *6, that of glucose being unit ; for highly burnt molasses 

 caramel the writer has found a reducing power of about '5. Connected 

 inversely with the colour intensity is the obscuration, caramel of high colour 

 intensity giving a low obscuration. 



In the preparation of caramels for beers, porters and vinegars, a very well- 

 known trade formula is the addition of salts of ammonia, chiefly the carbonate 

 and chloride, in quantities of one to two pounds per 100 Ibs. of sugar or 

 glucose ; their addition is said to increase the colour intensity and to modify 

 the harsh bitter taste. 



Various patented caramels are on the market ; these consist essentially of 

 organic dyes and are not caramels at all ; they colour rum with a low obscura- 

 tion but spoil the flavour and do not keep their colour permanently ; their use 

 is not to be recommended. Logwood extract has also been used as a source of 

 colour for rum. 



The process described above gives a caramel suited for rums of about 

 40 O.P. ; for rums of proof strength the caramelization must not be carrried 

 so far. 



Erlich 33 by heating sugar in vacuo at 200 C. and extracting the product 

 with methyl alcohol and extracting or filtering the residue has obtained a 

 homogeneous body of composition C 12 H 22 1 j, 2H 2 0; this body is stated to 

 be the most powerful caramel colour yet made. 



Obscuration. The obscuration of a spirit is the difference between 

 the actual proof strength and the apparent proof strength as determined by an 



536 



