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Recipe No. 4

40 gals. spirit, 10 o. P., 1 lb. Jamaica rum essence, 4 66 Tincture St. John's Bread, 15 drops oil of cloves. Color.

How to Make the Tincture of St. John's Bread.

Mash four pounds of St. John's Bread, and infuse ten days, one gallon of spirit. 95 per cent., stir the infusion twice each day. This will extract the oil from the beans. Rack off the spirit, and pour over the beans one gallon of soft water, to extract the sugar. Let it infuse four days, and stir twice every day. Rack off and filter through flannel. Mix both tinctures together and add it to the rum.-(See Appendix.) To make Jamaica Rum. (GOOD.) RECIPE No. 5. 20 gals. spirit, 10 o. P., 20 66 New England rum, lb. Jamaica rum essence, 2" Tincture of St. John's Bread, prepared as above, 15 drops of oil of cloves, 1 lb. white glycerin, to give smoothness and age.

Color.

To make Jamaica Rum.

RECIPE No. 6.

To 50 gals. pure proof spirit, add: 1 lb. rum essence, 4" St. John's bread, 2 lbs. sugar candy.

Cut the beans of the St. John's bread in small pieces, and boil in a gallon of soft water for five minutes, and when cold, filter. (This is done to extract the sugar from the bean.) Afterwards take the St. John's bread and macerate it for ten days in one gallon alcohol, 95