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Flavors Used in Making Rum (We have already described so)

We have already described so many of the ingredients used for flavoring rum in other parts of this work, under the heads of brandy and gin flavors, that it will not be necessary to occupy much space for that purpose here. We will, however, notice those not mentioned elsewhere, and trust that by so doing, it will be the means of making the manufacturer more familiar with the various substances recommended for imparting the necessary aroma to liquors. We feel that this is a very important subject, and assure our readers that the most frequent cause of failure in the imitation of almost every kind of liquor is the addition of too much flavoring. Persons not accustomed to the use of strong aromatics and essential oils, seldom estimate their power, and are thus liable to add too much of them. Our motto is, Use too little rather than too much flavoring. It is also necessary for the manfacturer to be a judge of the flavors and learn the various tests given for the detection of adulterated articles. Our recipes all contemplate the use of genuine ingre dients, and if a manufacturer employs a substance adul-