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inducing a normal alcoholic fermentation. It is an open question there- 

 fore whether an aromatic rum might not be produced by an absolutely- 

 pure yeast, without the intervention of a " trash" cistern at all. But 

 nothing but rationally conducted experiments in the Still House can 

 decide this question. Even if this should be proved to be possible, it would 

 not be sufficient ; the whole question has to be considered, to a certain 

 extent, from a commercial point of view. Experience goes to shew that 

 it is not only necessary to produce an aromatic rum to gain a good price, 

 but to produce rums'of different aromas. As far as I can understand, a 

 particular kind of rum, which for a few seasons may command a high 

 price, may afterwards lose the price even though the character and quality 

 have not deteriorated. I believe " pineapple" rum and " new leather" 

 rum are instances in point. 



Therefore it behoves us to look at the matter in this wise. Can the 

 selected yeasts system and the " trash 9 ' cistern be worked in conjunction ? 

 Does the one method render the other impossible ? In other words 

 we must consider the question with reference to all the means by which 

 it is possible to produce aromatic rums, My own opinion is that tak- 

 ing into account the manner in which the duty is levied by the Excise, 

 that not only can this be accomplished, but that the introduction of a 

 methodically selected yeast into a Still House may be a great help to 

 the efficacy of the working of the " trash" cistern. Quite otherwise 

 might it be under another set of conditions : thus in Germany a longer 

 period of fermentation than three days is not allowed. 



What is the general opinion among practical men regarding the 

 " trash" cistern ? That it produces good rum but " slows" the 

 fermentation! And the result of this? That good rum can only be 

 produced on estates making small crops in comparison to the size or 

 working capacity of the Still House. There is another consequence of 

 the trash cistern, viz, that the yield is poor. This is so well known that 

 it has come to be a generally accepted axiom, that quality and quantity 

 cannot be produced simultaneously. This is certainly true under the 

 existing state of things. It is possible that it will be true under any 

 system of fermentation, but I doubt very much whether it need be true 

 to the same extent under an improved system of fermentation, by means 

 of selected yeasts working in conjunction with the trash cistern. 



Why does the trash cistern slow the fermentation ? I will answer it 

 by another question. What are the changes which take place in the 

 trash cistern ? Says the practical man, ' ' the liquor rots," " ripens" 

 or, " decomposes" in it, which is very true — only rather vague ? What 

 does take place beyond a doubt is a production of acidity. Rut is not an 

 acid medium favourable to yeast? It depends entirely on the natu re 

 and extent of the acidity produced. This is obvious. As I have already 

 stated, in the production of spirit from ' Cereals" lactic acid is intentionally 

 produced in the yeast mash or " good," because it has been found by 

 experiment that lactic acid is an antiseptic and favours the yeast by 

 surpressing by its presence the growth and development of other 

 bacteria which are distinctly harmful to yeast. But though lactic acid 

 may to a certain extent be produced in the trash cistern, acetic and 

 butyric acids are also largely produced. That acids such as acetic and 

 butyric exert an unfavorable influence upon the growth and develop- 

 ment of yeast has long been known for a fact in Europe ; that the 



