8o TiMEHRl. 



gives the usual strength, and that it is always slightly 

 acid, about -5 per cent, (whatever that may be is 

 doubtful), and that the solid residue varies from "j to 

 1*5 per cent, and the ash seldom more than o'l. Allen 

 goes a little further and says : " The chara6leristic 

 " flavour of rum is due to the presence of ethyl butyrate 

 " and formate." He further gives the means by which 

 some tadlitious rums are conco6ted, and then mentions 

 that " the presence of formates might perhaps serve to 

 " distinguish genuine rum from a fa6litious product." 

 Beyond the above, on rum proper, very little has been 

 printed ; but on the examination of spirits, mostly for 

 impurities, there is scarcely any limit. 



The examination of the rum should take place on the 

 estate. Very little or nothing can be done after it 

 has left the estate. But first I may be excused if 

 I very briefly indicate some points that influence the 

 rum while it is still in the fermentation vats. 



The usual custom here is to allow the fermentation to 

 proceed spontaneously, and if a return of 5 per cent, to 

 6 per cent, of 40 O.P. spirit be obtained from wash set 

 up at 1060 the result is considered satisfa6lory. It 

 may be interesting to calculate the highest possible that 

 may be obtained, as the point is conne6led with the 

 proposed legislation, which requires that for every 5 deg. 

 of attenuation of the wash (waters 1,000), three-fourths 

 of one gallon of proof spirit shall be obtained. There is 

 some uncertainty in the above requirements. Is it three- 

 fourths of a gallon measured at 80 deg. F. of proof 

 spirit that is required, or is it three-fourths of the 

 standard gallon that only exists at 51 deg. F. and weighs 

 9.2366 lbs. ? This is a matter, to the revenue at least, 



