BREWING. 173 



ment of potato wash, as the wort is very liable to 

 pass into the acetous fermentation. The spirit 

 obtained possesses a peculiar, and by no means 

 pleasant flavor, which, however, may be removed by 

 rectification. 



409. Rum is obtained chiefly in the West Indies,* 

 from the fermentation of molasses, or uncrystalliza- 

 ble sugar, mixed with a portion of sugar-cane juice, 

 and a few crushed fragments of the cane itself; if 

 these are not added, the spirit has very little flavor. 

 The fermentation of the liquor is assisted by the ad- 

 dition of skimmings from the sugar-boilers, and some 

 of the refuse from a previous distillation, called dun- 

 der, and which is a tolerably active fernaent. "When 

 first distilled, rum has often a harsh and disagreeable 

 flavor ; it loses this after being kept some time in 



410. In India, a great variety of spirits, which 

 are described under the general name of arrack, are 

 prepared. The chief sources are rice, sugar-canes, 

 and the sweet juice of various palm and other trees, 

 abounding in sugar. This juice, which is called 

 toddy, ferments very easily ; and if care be taken 

 that it does not pass into the acetous fermentation, 

 yields a pure and well-flavored spirit. 



411. In the manufacture of beer, the object of 

 the brewer is, to obtain a solution containing the nu- 

 tritive matters of the grain in a soluble and partly 

 fermented state; part of the sugar being already 

 converted into spirit, whilst the fermentation of the 



15=*= 



