Rum. 



By W. M. Miller. 



fS one of the commercial produ6ls of the colony, 

 the subje6l of this paper is one concerning 

 which but little has been written. It does 

 not even form a topic of conversation amongst the 

 planters. In reports on estate's work it may have a few 

 lines devoted to it; but it is seldom that any genuine 

 interest is taken in it, either in its manufacture or in its 

 quality. The usual feeling is that the rum makes 

 itself, and does not require any looking after. The 

 molasses is diluted and the wash distilled ; and if the 

 results are low, the molasses is blamed ; and if the rum 

 is bad, the distiller gets a reminder. 



But in these latter days there has been a brightening 

 up of interest about rum. The Government meditate 

 new legislation; and home buyers are becoming more 

 fastidious owing to the quantities of continental root 

 spirit, called " Rum," that are thrown on the English 

 market. This latter reason soon affe6ls the manager of 

 the estate, and for some time there is continuous rubbing 

 of hands and sniffing, with more or less satisfaction — 

 generally less. The smelling business is not satisfac- 

 tory, and to those more initiated the dilution with water 

 seems uncertain. Altogether there is a general feeling 

 that something is wanted, like a polariscope for sugar, 

 that will give in a figure at once, whether the sample is 

 good, bad, or indifferent. But the polariscope only serves 



