( J74 ) 
groffeft of the Sugar) more than thefe fame 
Principles exifting in the crude Cane, where 
the firm Union of the grofs Oil and Salt 
makes the unprepared Sugar of almoft a 
loathfome lufcious Tafte. And alfo all Li- 
quors, thoroughly fermented, have, during 
the Fermentation, a free Accefs and Com- 
munication with the external Air ; whereby 
the inteftine Motion is* promoted, and the 
fmalleft and moft feparable Parts are too 
much attenuated and reduced to a fubtile 
Aura, which exhales to the depauperating 
of the Liquor of much of its fineft Parts ; 
hence it yields lefs (tho’ a fubtiler) Spirit. 
That Rum which is of a brownifh, trans- 
parent Colour, of a Smooth, oily, grateful 
Tafte, of a ftrong Body and Confiftence, of 
a good Age, and well kept, is the beft. 
That of a clear, limpid Colour, an hot pun- 
gent Tafte, is either too new, or dalhed 
with Spirits. 
To fuch Palates and Stomachs as can 
bear it, Rum is certainly preferable to Bran- 
dy, either for a Dram or Punch, in many 
Cafes. Brandy ( e . gr.) is a Diuretic, be- 
caufe it ftimulates the Veffels, and rarefies 
the Blood, whereby only its finer and more 
ferous 
