The French name "Rhum," and also the name "Taffea" is applied to the alcoholic products obtained by the fermentation and distillation of the juice of the sugar cane, and of the molasses produced in the factories making sugar cane, in Guadeloupe. The name "rhum" in this island is particularly applied to the product obtained by the distillation of the juice itself, and the name "taffea" to the product having molasses as its origin. These different usages of the term are not absolute, and especially in France the term "rhum" is applied to "taffea" which has been stored some years m the cask. Unhappily, in France it is usually mixed with industrial alcohol before it reaches the consumer, or worse still, some artificial product is sold under its name, a product made with artificial essences and with industrial alcohol and the whole colored with caramel.

The true "rhum," that is, the beverage made from the juice of the sugar cane in Guadeloupe, never reaches France, although its manufacture is a very important item in the island. It is practically consumed in the home of its production. The "rhum " made from the sugar cane juice, when kept for several years in wood without the addition of anything whatever, acquires a bouquet which approaches in excellence that which is acquired by old brandies.

The total production of "rhum" and "taffea" in Guadeloupe is not very great, and as has already been indicated very little of it, if any, is exported. More perhaps of the variety known as "taffea" is exported than of the true "rhum." The quantity of "taffea" produced is also larger than that of "rhum."

Other varieties of rum are also made in Guadeloupe, for instance rum made from the boiled cane juice. In the manufacture of this drink the juice of the cane is heated in the boiler in such a way as to boil violently for some minutes. Its density is then considerably increased, the scum is carefully removed and it is allowed to cool. It is diluted with water in such a way as to bring it back to its original density. Finally, this product is taken to the cisterns of fermentation and treated in the ordinary way. Evidently the object of this boiling is to sterilize the juice, thus destroying the adventitious ferments, and at the same time purifying it to a certain extent by removing certain quantities of the matter coagulable by heat and commonly known as "skimmings."

There is still another variety, made in Martinique, from what is known in that country as "gros sirop." This molasses is obtained in the manner of the old-fashioned open-kettle molasses, being the dripping from the sugar cane juice boiled over a naked fire in an open vessel until it reaches a crystallizing density. The quantity of sugar made in the island in this way at the present time is almost nil, and hence the amount of rum thus produced is inconsiderable.

In the manufacture in Guadeloupe "dunder" is also used in the fresh fermentations, but the name of it in this island is "vi-nasse," namely, the residue of the distillation of the preceding fermentation, in order to produce the rum. This vinasse is very strongly acid and contains usually only traces of sugar, but has a dry residue amounting from 35 to 40 grams per liter. The ash is rich in phosphoric acid and potash. It serves, as has already been stated, for the nourishment of the yeasts, especially in the addition of certain quantities of nitrogenous matter and of mineral substances such as phosphoric acid and potash, which the yeasts require for their proper nourishment.