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RUM ; the distilled liquor obtained from the fermented juice of the sugarcane or molasses. The following is the process employed in Jamaica: The materials for fermentation are molasses, scummings of the hot canejuice, or sometimes raw caneliquor, lees, or dunder (as it is called), and water. The dunder answers the purpose of yeast, and is usually prepared by a separate fermentation of cane, sweets and water. The materials being mixed in due proportions (which are about equal parts of scummings, dunder and water), the fermentation (q. v.) soon begins, and in twentyfour hours the liquor is fit for the first charge of molasses, which is added in the proportion of three gallons for every hundred gallons of the liquor. Another charge is added in a day or two, or afterwards. The heat in fermentation should not exceed 90° or 94°. The fermentation falls in six or eight days, and the liquor grows fine and fit for distillation, (q. v.) In about two hours after lighting the fire, the spirit begins to run (in a still of 1200 gallons); and it is collected as long as it is inflammable. The first spirit is called, in the country, loiv wines; and it is rectified, in a smaller still, to the Jamaica proof, which is that in which olive oil will sink. The spirit called New England rum is prepared from molasses, and largely exported.