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To Make Batavia Arrack

per cent., filter, and mix the ingredients separately, and stir them well together. Color with sugar coloring. The above recipe is given by a celebrated German chemist.

To make Santa Cruz Rum.

RECIPE No. 7.

To 45 gals. New England Rum, add : 5 66 Santa Cruz rum, 4 drachms vanilla essence.

To make Santa Cruz Rum.

RECIPE No. 8.

To 50 gals. pure proof spirit, add : 5 66 Santa Cruz rum, 5 lbs. refined sugar dissolved in half gallon water, 3 oz. butyric acid, 2 66 acetic ether.

Color if necessary.

To make Pine-apple Rum.

RECIPE No. 9.

In Jamaica it is usual to put sliced pine-apples in the puncheons containing the finer qualities of rum, which is then termed pine-apple rum. To make pine-apple rum, use the following recipe :

To 50 gals. rum, made according to recipe No. 1, add: 25 pine-apples (sliced), 8 lbs. white sugar.

Let it stand two weeks before it is drawn off.

To make Batavia Arrack.

RECIPE No. 10.

Arrack is a variety of rum, imported from the East