RUM. Syn. Spiritus Jamaciensis, Spiritus sacchari, L. An ardent spirit obtained by distillation from the fermented skimmings of the sugar-boilers (syrup scum), the drainings of the sugar-pots and hogsheads (molasses), the washings of the boilers and other vessels, together with sufficient recent cane juice or wort, prepared by mashing the crushed cane, to impart the necessary flavour. The sweet liquor before fermentation commonly contains from 12 to 16% of saccharine, and every ten gallons yield from one to two gallons of rum.
The average strength of rum, as imported into this country, is about 20 O.P. Like all other spirits, it is colourless when it issues from the still, but owing to the taste of the consumer the distiller is compelled to colour it before it leaves his premises.
Obs. Rum is imported from the West Indies. The best comes from Jamaica, and is hence distinguished by that name. Leeward Island rum is less esteemed. The duty on rum is 10s. 2d. per proof-gallon if imported direct from any of the British Colonies (Colonial rum), but 10s. 5d. if from any other part of the world (foreign rum). The consumption of rum has long been declining in England; its place being chiefly supplied by gin. Rum owes its flavour to a volatile oil and butyric acid, a fact which the wary chemist has availed himself of in the manufacture of a butyric compound (essence of rum) for the especial purpose of enabling the spirit dealer to manufacture a factitious rum from malt or molasses spirit. In Jamaica it is usual to put sliced pine apples into the puncheons containing the finer qualities of rum, which is then termed pine-apple rum. See Alcohol, Spirit, &c.
RUM, BAY, R. Rother’s Formula for. According to an American authority, true bay rum is made from Pimenta acris (Myrica acris, Schwartz; Myrtus acris, Willd.), and not from Laurus nobilis, as commonly supposed; the method of its distillation not being known outside the West Indies, it has been customary to make it extemporaneously with the oil of bay distilled from the leaves of the former plant. This preparation is inferior in fragrance, however, to the genuine article. The following formula of R. Rother is said to give very good results. Take of oil of bayberry, 1 fl. oz.; Jamaica rum, 1 pint; strong alcohol, 4 pints; water, 3
pints. Mix the rum, alcohol, and water, then add the oil; mix and filter.
RUPERT’S DROPS. These are made by letting drops of melted glass fall into cold water. By this means they assume an oval form, with a tail or neck resembling a retort. They possess this singular property that, if a small portion of the tail is broken off, the whole bursts into powder with an explosion, and a considerable shock is communicated to the hand.
RUPIA. This is an affection of the skin attended by the formation on it of vesicles, that develop into ulcers which copiously discharge a foul, unhealthy, and reddish matter. After a time this matter hardens and forms a thick incrustation over the sores.
The best treatment is to put the patient upon a generous diet, including wine, and to administer iodide of potassium with sarsaparilla or quinine. The scabs should be poulticed.
RUP′TURE. See Surgery.
RUSKS. Prep. From 4 eggs; new milk and warm water, of each 1⁄2 pint; melted butter and sugar, of each 1⁄4 lb.; yeast, 3 table-spoonfuls; beat well together with as much flour, added gradually, as will make a very light paste; let it rise before the fire for half an hour, then add a little more flour, form into small loaves or cakes 5 or 6 inches wide, and flatten them; bake these moderately, and, when cold, cut them into slices of the size of rusks, and put them into the oven to brown a little. A nice tea-cake when hot, or with caraways, to eat cold. Plain rusks are made by simply cutting loaves of bread into slices, and baking them in a slow oven to the proper colour.